One Punch Man

Pandan Bourbon, Rau Ram Rum, Cashew Syrup, Pineapple, Lime

Bartender William Cao of The Progress | San Francisco

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Adapted by StarChefs | october 2022

INGREDIENTS:

Pandan-Infused Bourbon:
Yield: 1 liter
1 liter Maker’s Mark bourbon
2 ounces pandan

Rau Ram-Infused Rum:
Yield: 1 liter
1 liter rum
1 bunch rau ram

Cashew Syrup:
Yield: 1 liter
16 ounces cashews
16 ounces 1:1 simple syrup

Milk Punch:
Yield: 4 ½ liters (45 cocktails)
1 liter whole milk
750 milliliters pineapple gum syrup
750 milliliters lime juice

To Assemble and Serve:
Fresh Origins cilantro blossoms

METHOD:

For the Pandan-Infused Bourbon:
Heat the water bath of an immersion circulator to 149°F. In a vacuum bag, combine bourbon and pandan. Seal. Cook sous vide 1 hour. Place the bag in an ice bath. Let cool 15 minutes. Strain into a nonreactive container or bottle. Reserve.

For the Rau Ram-Infused Rum:
Heat the water bath of an immersion circulator to 149°F. In a vacuum bag, combine rum and rau ram. Seal. Cook sous vide 1 hour. Place the bag in an ice bath. Let cool 15 minutes. Strain into a nonreactive container or bottle. Reserve.

For the Cashew Syrup:
Heat oven to 350°F. Place cashews on a baking sheet. Toast 12 minutes. Transfer to a Vitamix blender and add simple syrup. Blend on low speed, then gradually increase the speed until the liquid is smooth and evenly incorporated. Transfer to a nonreactive container. Reserve.

For the Milk Punch:
In a pot over medium heat, combine all ingredients, Pandan-Infused Bourbon, Rau Ram-Infused Rum, and Cashew Syrup. Heat until curdled. Strain through a chinois lined with an oil filter. Continue straining until the liquid becomes clear. Store in nonreactive containers or bottles. Refrigerate until cold. 

To Assemble and Serve: 
For each cocktail, add 4 ounces Milk Punch to a double rocks glass. Add ice and stir.

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