Although inspired by blue curaçao, it is ironic that while there the blue is a gimmick and the quality is low, this sauce is quite completely the opposite. Also a reminder, there is some spirit in this and was 4.4% abv before pasteurisation.
Batch 1: fermented and aged 11 months in glass, 9 bottles
Ingredients: soursop, water, rambutan, guava, parsnip, white scorpion, onion, honey, coconut cream, garlic, absinthe, apple cider vinegar, salt, blue spirulina
A sister batch to Blue Hawaiian, this decadent sauce trades apple for rambutan (similar to the lychee) and soursop. I used more scorpion and less acid and coconut here, creating a sauce that is slightly more intense in heat and flavour than its sibling. The addition of absinthe adds an extra layer of flavour, making it one of my most complex sauces. How to enjoy it? You’ll think I’m out of my mind, but I often enjoy a 1/4 teaspoon of this on it’s own. However you use it, it wants to be the star of the show, so better to add it to less complex dishes where it can really shine, like roast duck, pork chops, or even on top of burrata or other mild cheese.