Jarbae

Buttered Pancake Iced Coconut Americano 🥞

I’m finding new ways to make me actually look forward to the mornings. And part of that is prepping a little whimsical syrup ahead of time for my morning coffee. This is my version of an iced coconut americano inspired by buttered pancakes, with a honey butter syrup into my MALK ORGANICS Coconut Creamer to make the most luscious sweet cream topping.

RECIPE

~6-8 oz coconut water
Double shot espresso (~38g or ~2.5 oz)
1/2 tablespoon maple syrup (optional)

Honey butter cold cream
~3 oz MALK ORGANICS Unsweetened Coconut Creamer
1.5 oz Honey Butter Syrup

Honey butter syrup
100g warm water
75g melted butter
50g honey
50g sugar
1-2g salt

To a saucepan melt your butter. Add melted butter and blend until smooth. Then add honey, sugar, and salt and blend until smooth. Use immediately to prevent separation. If you store it in the fridge, you may have to gently reheat in the microwave and give it a quick whisk to incorporate.

Quiet luxury starts at home ⭐️

+ The harsh truth no one wants to talk about is that most of life is just like any other day. So, how can you make your everyday, just a bit more exceptional? A good place to start is this Manhattan with Maker's Mark 46, finished with Luxardo USA cherries.

Truly the perfect blend of craftsmanship, family-run businesses, and quiet luxury in every detail.

Give Maker’s 46 a stir.

Maker’s Mark 46 Manhattan Recipe
2 parts Maker’s Mark 46
1 parts sweet vermouth
2 dashes aromatic bitters
Garnish with an orange twist + Luxardo cherries

In a mixing glass, add all the ingredients. Stir over ice, then strain into a chilled coupe glass. Finish with an orange twist and some Luxardo cherries.

3-ingredient elderflower watermelon sorbet 🍉

Another heat wave in NYC, so I’m making my version of the viral watermelon ice cream but as a frozen and BOOZY treat to get me through the week. It takes just a few ingredients and minutes, and is so insanely delicious!

What frozen fruit combo are you trying?

RECIPE

Half frozen watermelon (freeze it fully! For at least 2-3 days)
Kefir or greek yogurt (but you can use milk if you want)
St. Germain Elderflower liqueur

Optional: Top with prosecco, lime zest, sea salt, mint

Directions: Cut a watermelon in half and scoop out a little hole. Freeze it for at least 2-3 days so it freezes fully. Then pour a little yogurt into the watermelon and keep stirring. Once it starts to solidify a little, start scraping incorporating more frozen watermelon pieces. If it’s not freezing fast enough, pop it in the freezer for a few to set. Once slushy, slowly add a little bit of the elderflower liqueur until you have a smooth texture.

Scoop into a bowl and top with lime zest, sea salt, and prosecco.

Loewe as a cocktail 🐙

As one of the oldest luxury fashion houses, Loewe has rebranded itself for decades. The recent debut under new creative directors saw a refreshing, playful, and somewhat technical collection that inspired me so much for a cocktail…this is a new take on the classic tiki cocktail called a Saturn 💛

What brand would you want to see next?

RECIPE
1 ½ oz Turmeric-infused gin
¾ oz Acidified pineapple juice
½ oz Peach peppercorn syrup
¼ oz Orgeat
¼ oz Velvet falernum
Garnish: Butterfly pea agar te****le

Turmeric infused Gin:
To a whipper, add 250 ml of Gin and 50 g of fresh turmeric (wear gloves when you slice!!!). Charge with two N2O charges, making sure to FULLY vent in between.

White peach peppercorn cordial

3-4 medium white peaches
¾ cup sugar
2 cups water
5 peppercorns

Acid Adjusted Pineapple Juice (to the pH of lime juice): 400g of pineapple juice + 11g citric acid + 5.8g malic acid

Pov: seeing a text you definitely weren’t supposed to see

Danpatbbang matcha latte (Red Bean Matcha with Black Sesame Sweet Cream)

RECIPE
5g fresh matcha (I love )
~65 ml of hot water (not boiling)
~90g of your choice of milk
1 tbsp of your choice of syrup (optional since the red bean and cold foam are pretty sweet too)
1 tbsp of red bean paste (I use Morinaga…it’s so good for this)

To bottom of glass, add red bean paste until coated. Add ice, milk of choice, matcha, and then sweet cream on top, in that order. Red bean paste will slowly dissolve as you drink the drink and continue to stir.

Black sesame sweet cream

200 ml of COLD nonfat milk
50 ml heavy cream
2 tbsp powdered sugar (or maple syrup)
1 tbsp freshly ground black sesame seeds

Red bean matcha latte with black sesame sweet cream 🍵

Recipe coming soon!

Boozy Cherry Cola Ice Cream float 🍨

A lush carbonated cola cocktail to pair with Dark Cherry Truffle Ice Cream.

Part whimsy, part indulgence – entirely worth savoring.

RECIPE (makes ~4-5 servings)
150 ml vodka
90 ml cherry heering liqueur
60 ml gentian amaro
100 ml cherry cola cordial
130 ml agar clarified lime juice
160 ml of water

To a large jar, add all liquids and give a quick whisk to incorporate. Force carbonate. Give a quick shake to mix the CO2 and keep in fridge for at least 2 hours.

IF you can’t carbonate at home, you can also mix the ingredients with fresh lime juice, and sub out water for soda water over ice!

Cherry Cola Cordial:
Zest of 1 lemon, 1 orange, 1 lime
1 ½ cups of water
1 cinnamon stick
1 inch of ginger, sliced
Pinch of nutmeg
¼ tsp citric acid
14 oz of fresh cherries (~400g), halved
230 g sugar (half granulated and half dark brown sugar for color)

To a saucepan, add peels, cinnamon, ginger, nutmeg, citric acid, cherries, and water. Bring to a boil and simmer for at least 20 minutes until the color runs vibrant and darkened. After cherries are softened, strain out solids (pressing them with a spoon so you can squeeze alllll the juices). To the now strained hot liquid, whisk in sugar until fully dissolved. Store in airtight jar in the fridge. Keeps in the fridge for 1 week.