Dplava Spiced RUM

Congratulation to all Winner

http://www.thebartimes.com/id/10-bartender-terbaik-pilihan-dplava-spiced-rum/

- NOISE TART -

This cocktail is inspired by Indonesian snack. “nanas tart” or the famous name is “nastar”.
I would like to make this cocktail as a legacy in our country. Because this cocktail is easy to make and it have a low prices for the basic cost. Especially for the main ingredients. Our brand new local product with international quality. We can get an low cost from it. Dplava spiced rum. Why “nastar”? Because nastar have a lot of flavors to make an unique and delicious taste for the nastar it selves.
That’s way, I applicate the nastar ingredients into my cocktail.

All of the cocktail part are representing nastar ingredients. From the main ingredients, DPLAVA spiced rum, representing spice ingredients of nastar. With the sweet character and spiced flavor of DPLAVA, will be match with the homemade mulled port pineapple tart, and Italian red bitter also. Smoked the glass will give the imaging of “cooking nastar in traditional kitchen stove (pawon).

This cocktail will be special with the traditional concept, but it packed in fancy way and presentation. And this cocktail is sustainable also. Because the wasted ingredients for homemade productions are using for the cocktail part. And I used the natural product from our farmer and street vendors. One of this is the garnished, pineapple sashimi. It makes by the pineapple that sousvided after make an mulled wine.

Ingredient & Qty:
- (40 ml) DPLAVA Spiced Rum
- (25 ml) Mulled port pineapple tart
- (10 ml) Italian red bitter

Method : Build, stirred, & smoked
Garnish : Pineapple sashimi
Glass : Red wine
Ice : Block

Yudhizt PapaTigabelas
Romeos

- Coco Del Mar -

This cocktail is inspired by the traditional drink from Mexico called Tepache. Now, I have modified it from colored to be a clear Tepache with zero waste. Then, the taste of this inspiration will be the mix of coconut and sour pineapple. Also, I put the garnish which made from pineapple pulp and pineapple leaf.

Ingredient & Qty:
- Homemade Clear Tepache 45ml
- Coconut Liqueur 15ml
- Dplava Spiced Rum 50ml

Method : Shake & Double Strain
Garnish : Pineapple Pulp & Pineapple Leaf
Glass : Cupe Glass

Nova Kusuma Adie P
D'orbit Eat , Drink , Chill , Sing

- KARANG KITRI -

I was inspired by one of cultural practicioner, Sujiwo Tejo when he as a guest of the podcast he talk about KARANG KITRI , So, Karang Kitri is a indonesian culture that backyard is dedicated as a place to grow plants which is function for all needs, such as medicinal plants or fruits.
Now in my cocktail im using a few ingridient that i get from my backyard such as turmeric and ginger. and combine with local spice and fruit that i bought in traditional market. Im using pineapple,masoyi wood,and some other ingredients.

Ingredient & Qty:
- Tropical herbs ( coconut water infused tumeric, gingger, tamarin and mesoyi Wood ) 45 ml
- Clarified Pineapple juice 15 ml
- Citric solution 10 ml
- Symple Syrup 10 ml
- Dplava Spiced Rum 45 ml

Method : Stir And Preparing
Garnish : Tumeric Leaf and Dehidrated Pineapple
Glass : Sling Glass

Denovan Putu
Bikini Restaurant
Manina