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@huyenminshop1: #xuhuongtiktok

Huyền Min Review
Huyền Min Review
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Wednesday 17 June 2026 15:57:06 GMT
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#snowflake #yummy #fyp
#snowflake #yummy #fyp
#thailand
#thailand
#စိတ်မပျက်နဲ့တက်ရောက်မှာပါ🙃 #မင်းရဲ့မဂ်လာဆောင်းအခမ်းနားထဲ့ #ဒီတစ်ပုဒ်တော့fypပေါ်ရောက်ချင်တယ် #နည်းနည်းfeelမယ်🙂
#စိတ်မပျက်နဲ့တက်ရောက်မှာပါ🙃 #မင်းရဲ့မဂ်လာဆောင်းအခမ်းနားထဲ့ #ဒီတစ်ပုဒ်တော့fypပေါ်ရောက်ချင်တယ် #နည်းနည်းfeelမယ်🙂
Tomato Beef Tequila blanco, basil eau de vie, pink peppercorn, tomato water, not lime, shio koji Funnily enough this cocktail doesn’t actually contain beef in it, but it’s such a great, sippable cocktail. The coolest thing about this is the addition of not lime, a concoctions of acids that mimic the acidity of limes without that citrus flavor. Savory and delicious. Recipe adapted from Starchefs 1.25 oz tequila blanco .5 oz basil eau de vie 1 oz. Tomato water .5 oz not lime .5 oz pink peppercorn syrup Dash buzz button tincture Drop shio koji Add all ingredients into a mixing glass with ice and stir until cold. Pour contents into rocks glass with a large ice cube, garnish with a bay left. Tomato water Score the bottom of a few tomatoes, add them to boiling water for 15 seconds, then chill. Add 2% by weight in pectinex, blend until warm, and let sit for 30-45 minutes. Filter through a coffee filter. Not lime 500 ml water 18 grams citric acid 12 grams malic acid 2 grams ascorbic acid 400 milligrams tartaric acid 100 grams phosphoric acid solution (1.25% phosphoric acid:100 grams water) 2 grams salt 20 grams sugar Add all ingredients together and stir until all ingredients are incorporated. Reserve. Pink peppercorn syrup 10g pink pepper corns to ml simple syrup at 131 F for 1 hour. Reserve Buzz button tincture 2 buzz button 100 ml neutral grain spirit Combine, and sousvide for 52 at 2 hours #fyp #cocktails #tequila #tomato
Tomato Beef Tequila blanco, basil eau de vie, pink peppercorn, tomato water, not lime, shio koji Funnily enough this cocktail doesn’t actually contain beef in it, but it’s such a great, sippable cocktail. The coolest thing about this is the addition of not lime, a concoctions of acids that mimic the acidity of limes without that citrus flavor. Savory and delicious. Recipe adapted from Starchefs 1.25 oz tequila blanco .5 oz basil eau de vie 1 oz. Tomato water .5 oz not lime .5 oz pink peppercorn syrup Dash buzz button tincture Drop shio koji Add all ingredients into a mixing glass with ice and stir until cold. Pour contents into rocks glass with a large ice cube, garnish with a bay left. Tomato water Score the bottom of a few tomatoes, add them to boiling water for 15 seconds, then chill. Add 2% by weight in pectinex, blend until warm, and let sit for 30-45 minutes. Filter through a coffee filter. Not lime 500 ml water 18 grams citric acid 12 grams malic acid 2 grams ascorbic acid 400 milligrams tartaric acid 100 grams phosphoric acid solution (1.25% phosphoric acid:100 grams water) 2 grams salt 20 grams sugar Add all ingredients together and stir until all ingredients are incorporated. Reserve. Pink peppercorn syrup 10g pink pepper corns to ml simple syrup at 131 F for 1 hour. Reserve Buzz button tincture 2 buzz button 100 ml neutral grain spirit Combine, and sousvide for 52 at 2 hours #fyp #cocktails #tequila #tomato

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