[Recipe] Latik by Mark De Leon of Run Rabbit Run (Manila)

Meaning “coconut curds” in Filipino, Latik draws from the familiar flavors and aromas of Filipino kitchens: rich coconut, fragrant lemongrass, and cacao.

A timeless harmony of Filipino flavors, with each staple ingredient bringing out the boldness yet subtle elegance of Filipino heritage.

Ingredients:

60ml Coconut Fat-Washed Tequila*

10ml Lemongrass Syrup*

3 dashes Cacao Bitters

Make the Coconut Fat-Washed Tequila:

Slowly cook fresh coconut milk over low heat, stirring continuously until the coconut curds separate and become golden brown. Strain through cheesecloth, reserving the latik curds for garnish and the rendered coconut oil for the fat wash.

Measure the extracted coconut oil and combine with 3 parts tequila for every 1 part coconut oil. Freeze until the fat completely solidifies, then strain until clear. Dehydrate the reserved latik curds for a crisp garnish.

Make the Lemongrass Syrup:

Chop fresh lemongrass and blend with twice its volume of water until thoroughly broken down. Strain through cheesecloth. Weigh the extracted lemongrass liquid and combine with an equal weight of white sugar. Bring briefly to a boil, stirring until completely dissolved. Cool, bottle, label, and refrigerate.

Method:

Stir with ice until properly chilled and diluted. Strain over a large clear ice block in a rocks glass. Garnish with the toasted coconut curd from the fat-washing process.