Never Waste a Thing

Adapted by
April 2016


Jackfruit Tincture:
1 quart jackfruit flesh
1 quart jackfruit skin
1 quart overproof rum
Jackfruit Orgeat:
3 quarts jackfruit seeds
3 quarts water
4½ quarts sugar
½ ounce orange blossom water
Jackfruit Sorbet:
½ quart brown sugar
½ quart water
3 quarts chopped jackfruit meat
½ quart bananas, peeled and chopped
To Assemble and Serve:
(Yield: 1 cocktail)
1½ ounces Appleton rum
½ ounce Smith & Cross rum
1 ounce lime juice


For the Jackfruit Tincture

In a large, sealable container, combine all ingredients and steep for 1 month. Strain through a cheeseclotch- lined chinois and pour into a bitters decanter. 

For the Jackfruit Orgeat

In a sealable containter, combine seeds and water; soak overnight. Strain seeds and add to a blender. Pulse seeds to make jackfruit seed milk. Using a cheesecloth, create a sack for the seeds and hang overnight to drip. Transfer milk to a saucepot, bring to a simmer, and add sugar and orange blossom water. Heat until sugar dissolves. Cool to room temperatue and pour into a bottle. 

For the Jackfruit Sorbet

In a saucepot set over medium heat, combine brown sugar and water, bring to a simmer, and reduce to syrupy consistency. In a mixing bowl, toss together jackfruit and bananas. Tranfer to canisters and cover with syrup. Freeze overnight and process in a Pactojet.

To Assemble and Serve

In a cocktail shaker filled with ice, combine rums, lime juice, 3 barspoons Jackfruit Sorbet, ¾ ounce Jackfruit Orgeat, and 3 dashes Jackfruit Tincture. Shake to combine and strain into a double Old Fashioned glass filled with ice. Garnish with mint and another spoon of sorbet.