Saturday 18 May 2013

Quay- Chocolate Cake

I have started becoming a big fan of peter Gilmore recently after snow egg i came across this sublime chocolate cake. The cake is unique with 8 different chocolate textures and more amazing is the service of the cake.The cake comes with a hot Chocolate sauce which is poured on the cake and cake melts from the center giving a volcanic kind of effect, its a fairly simple recipe with amazing eye appeal.


Now lets get down to the recipe

Ingredients

Layer 2 - Chocolate Mousse
  • 325g dark chocolate, finely chopped
  • 500ml pure cream
  • egg yolks
  • 75g caster sugar
  • ½ vanilla bean, split and scraped, save bean for another use
  • egg whites
Layer 4 - Caramel, Vanilla and Chocolate Ganache
  • 60g dark chocolate
  • 40g milk chocolate
  • 40g caster sugar
  • 40ml water
  • 90ml pure cream
  • 1⁄2 vanilla bean, split and scraped, save bean for another use
  • Pinch of fine sea salt
  • 120g unsalted butter, cubed and kept at room temperature
Layer 5 - Chocolate and Hazelnut Dacquoise
  • 35g ground almonds
  • 90g hazelnuts, roasted, skinned and finely chopped
  • 8g dark cocoa powder, sifted
  • egg whites
  • 110g caster sugar
Layer 1 - Cake base
  • 240g dark chocolate, finely chopped
  • 250g unsalted butter
  • 200gcaster sugar
  • whole eggs
  • 65g plain flour
Layer 3 - Milk Chocolate Praline Discs
  • 200g milk chocolate, finely chopped
  • 20g hazelnut and almond praline
Layer 6 - Chocolate Caramel Cream
  • 60g c60g milk chocolate
  • 60g caster sugar
  • 60ml water
  • 250ml pure cream
  • 250ml double cream, reserve for plating step 6
Layer 7 - Dark Chocolate Top Disc
  • 200g dark chocolate, very finely chopped
Layer 8 - Hot Chocolate Sauce
  • 75-90mlmilk
  • 125g dark chocolate, very finely chopped
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Method

Layer 2 - Chocolate Mousse

1. For chocolate mousse, place chocolate in a metal bowl, melt it over a double boiler and keep warm.

2. Using an electric mixer whip cream until soft peaks form.

3. Make a sabayon by combining the egg yolks, 50g of sugar and vanilla seeds. Cook over a double boiler, whisking continuously until the egg yolks become glossy. Remove from heat. Have whipped cream nearby.

4. Pour melted chocolate into warm sabayon and with a large hand whisk, whisk as fast as you can to incorporate all the chocolate in sabayon. Chocolate will begin to seize, at that point you will need to add 1 large kitchen spoonful of whipped cream. Continue to whisk, cream will begin to soften the mixture.

5. Add another large spoonful of cream and whisk vigorously for 1 minute. The mixture will now be more workable and relatively stable. You should have half the whipped cream left.

6. Immediately whisk egg whites until soft peaks form. Whisk in remaining 25g sugar until dissolved. Place egg whites and remaining cream on top of the chocolate mixture and gently fold through until well incorporated.

7. Freeze for 5-10 minutes to remove as much heat as possible and refrigerate until required.

Layer 4 - Caramel, Vanilla and Chocolate Ganache

1. Finely chop the two chocolates and place in a medium stainless-steel or pyrex bowl.

2. Place sugar and water in a small heavy-based saucepan over high heat and turn into caramel. When caramel turns a medium golden brown, slowly and carefully add cream. This will cause a strong reaction and you will see caramel and cream bubble dramatically.

3. Using a wooden spoon, stir until the reaction settles down and caramel has dissolved into cream. Add vanilla seeds. While hot, pour mixture onto chocolate in the bowl and slowly stir. When chocolate and cream mixture are fully incorporated, add sea salt and softened butter.

4. Mix well with a wooden spoon until fully incorporated. It is crucial that the butter is soft before adding it. Allow ganache to cool completely, spoon into a piping bag and set to one side.

Layer 5 - Chocolate and Hazelnut Dacquoise

1. Preheat the oven to 160°C. Spray a baking tray with canola spray, line with a silicone baking sheet or baking paper and spray again.

2. Combine ground almonds, hazelnuts and sifted cocoa powder.

3. In a separate bowl, whisk egg whites until soft peaks form, slowly add sugar and whisk until egg whites form stiff peaks.

4. Fold dry ingredients through egg whites.

5. Place spoonfuls of mixture on prepared baking tray. Using a palette knife, spread mixture to a thickness of 2-3mm.

6. Bake for 5 minutes, remove from oven while only semi firm. Use a 6cm round cutter to cut four discs from the dacquoise sheet.  Cut all the way through but leave the discs within the sheet. Return the sheet to oven for 2-3 minutes or until crisp.

7. Remove from oven. Allow sheet to cool completely and use the cutter to completely cut and remove the six discs from the sheet and set aside until required.

Layer 1 - Cake base

1. Increase oven to 180°C. Line a shallow oven tray with a silicone baking sheet or baking paper and spray again.

2. Melt chocolate over a double boiler, remove from heat and allow to cool.

3. Meanwhile, cream butter and sugar in an electric mixer until pale. Add eggs, one at a time, mixing until completely incorporated.

4. When chocolate is cool but not set, pour into butter mixture and beat well.

5. Sift over flour and fold through mixture.

6. Spread chocolate mixture out to a thickness of 3mm.

7. Bake for 7-10 minutes, or until set. Remove and cool completely in trays. When cool, use an 8.5cm round cutter to cut out four circles from cake.

Layer 3 - Milk Chocolate Praline Discs
1. Finely chop the chocolate and melt it over a double boiler, add praline and stir to combine.

2. Spread the chocolate and praline mixture onto a silicone mat or baking paper to 2mm thick and place in the fridge for 2-3 minutes or until just setting. Before chocolate sets completely, use a 6cm cutter to cut out four discs and a 3cm cutter to cut a second hole from each disc creating a doughnut shape.

3. Leave on tray and refrigerate until required.

Layer 6 - Chocolate Caramel Cream

1. Finely chop chocolate and place in a stainless-steel bowl.

2. Place sugar and water in a small heavy-based saucepan over high heat and turn into caramel. When caramel turns a medium golden brown, slowly and carefully add cream. This will cause a strong reaction and you will see caramel and cream bubble dramatically.

3. Using a wooden spoon, stir until the reaction settles down and caramel has dissolved in cream. Remove from heat and allow to cool slightly.

4. Pour warm caramel cream mixture onto chocolate and stir until chocolate has dissolved.

5. Refrigerate mixture to chill completely.

Layer 7 - Dark Chocolate Top Disc
1. Spray the back of a flat baking tray with canola spray and line with sheet of acetate.

2. To temper chocolate, place 2/3 of chocolate in a double boiler and gently heat until it reaches 48°C.

3. Remove from heat, add remaining chocolate and stir until cooled to 29°C.

4. Return to heat and gently bring back up to 32°C.

5. Spread tempered chocolate onto prepared tray using a palette knife. Create a smooth thin layer about 1–2mm thick.

6. Refrigerate until almost set, remove and use a 8.5cm round pastry cutter to cut four discs. Wipe cutter between cuts. Allow to stand at room for a few more minutes. Cover top of chocolate sheet with another acetate sheet and carefully place another baking tray on top sandwiching the chocolate layer between the two trays. Return to refrigerator until fully set.

7. When chocolate has completely set, carefully remove discs from tray and refrigerate until required.

Layer 8 - Hot Chocolate Sauce

1. Place milk in a saucepan and heat to a strong simmer. Remove from heat.

2. Place chocolate in a pyrex bowl, pour over milk and whisk until chocolate is melted and incorporated. Transfer to a small copper pot for serving.

To Finish and Plate

1. To assemble, place four cake bases on a metal tray, leaving a good space between each base. Place an 8.5cm metal ring on top of each cake base, fitting the base into the ring.

2. Add 1 large tablespoon of chocolate mousse onto each base.

3. Using a teaspoon, spread mousse out over the cake layer, also up the sides of the metal ring and to the top edge to an even thickness of about 1cm.

4. Place chocolate and hazelnut dacquoise disc on the mousse and press down gently

5. Pipe a thin layer of ganache around the outer edge of the praline disc 4-5mm thick.

6. Place milk chocolate praline discs on top of ganache and press down gently.

7. Add reserved double cream to chocolate caramel cream and whisk until stiff peaks form.

8. Place 1 large tablespoon of the chocolate caramel cream on top of the praline disc and use a palette knife to spread the cream out to form a flush layer against the top of the ring.

9. Using a teaspoon, carefully scoop out a 3cm diameter circle of caramel cream from the center of each cake. You need to ensure that you have removed at least 1cm of depth from the surface of the cake. (Essentially this is a small hole in the top of the cake for the hot chocolate sauce to melt through the thin chocolate disc, giving the effect of hot chocolate sauce melting through the cake.)

10. Carefully move each cake from the tray to the center of a serving plate, using a wide, bent palette knife.

11. Use a kitchen blowtorch to briefly heat the outside metal edge of the cake rings. Do this one at a time. Wait a couple of seconds and slide the metal ring up from the cake. Now top each cake with a dark chocolate top disc, discs should sit flush with the edge of the cake. Flash the top of the chocolate with blowtorch to ensure an even sheen.  

12. Place the hot chocolate sauce into a small copper saucepan, ensuring the sauce is at a reasonably hot temperature, between 50-60°C.

13. If saucer thickens too much before serving add more warm milk to reach the desired consistency. Serve the cake and serve a small spoonful of the hot chocolate sauce directly to the middle of each cake.  

Wednesday 15 May 2013

Quay- Australia


"I’m looking to nature for my inspiration.
Letting the natural produce speak.
There’s so much out there, so much elegance and beauty.
To me, it’s about the organic nature of food and letting flavours and textures speak for themselves."
These were the words that you see first in the quay's website by Peter Gilmore. Situated in the dress circle of the harbour, Quay has some of Sydney’s most spectacular views, sweeping from the Opera House to the Harbour Bridge. 
The food created by chef Peter Gilmore is equally awe-inspiring.
Peter’s use of texture and his exploration of nature’s diversity are key elements to his continually evolving original style.
In 2013 Quay was voted Number 48 on the coveted S.Pellegrino World’s 50 Best Restaurant’s list maintaing it's position on the list for the fifth year in a row.
Quay has long been one of Australia’s most awarded restaurants, and in 2013 was crowned Restaurant of the Year in The Austalian Gourmet Traveller
and the Sydney Morning Herald's Good Food Guide for the fifth time.
Quay held the coveted 3 Hat & 3 Star rating in The Sydney Morning Herald Good Food Guide & Australian Gourmet Traveller Restaurant Guide for 11 consecutive years.
In 2012 Peter Gilmore was awarded Chef of the Year in The Sydney Morning Herald Good Food Guide.

Quay is famous for its innovative dishes and amazing desserts and today we would be taking about one of  Peter Gilmore's favourate dessert and the famous "SNOW EGG"

Ingredients

Jackfruit granita
  • 200g caster sugar
  • 1.5L water
  • 3.3kg wedge ripe jackfruit
  • Vegetable oil (for handling jackfruit)
Jackfruit puree
  • 2kg wedge ripe jackfruit
  • 260g caster sugar
  • 660ml water
  • vanilla bean, split and seeds scraped
Jackfruit ice cream
  • 400ml milk
  • 100ml water
  • 75g trimoline (invert sugar)
  • 120g egg yolks
  • 150g caster sugar
  • 200g Jackfruit puree, cooled
Snow egg
  • 360g egg whites
  • 360g caster sugar
  • Oil spray
Caramelised maltose
  • 350g container maltose
Almond praline
  • 330g caster sugar
  • 45g flaked almonds
Tuiles
  • 100g caramelised maltose
  • 100galmond praline
Brulee mix
  • whole egg
  • 60g egg yolks
  • 75g caster sugar
  • 360ml pure cream
  • 2 ½vanilla beans, seeds only
Brulee fool
  • 210g double thick cream
  • 210g brulee mix
  • 280gjackfruit puree

Method

Makes: directions are for 6 snow eggs but there is enough mix for 14.
Preparation and cooking: 3 hours, plus chilling time.

1. Preheat oven to 155°C and turn on ice cream machine to chill.

2. For jackfruit granita, place sugar and water in a medium saucepan and bring to the boil, remove from heat.

3.Lightly grease knife and hands with oil before handling jackfruit to make cleaning up easier; or wear disposable gloves. Trim away skin and core from jackfruit and discard. You will need 1.2kg jackfruit flesh, husks and seeds. Roughly chop into segments, add to sugar syrup and simmer until tender, about 20 minutes.

4.Pour mixture into a large deep silver tray and blast chill until cool (about 10-15 minutes). Pour through a fine sieve into a large jug, discard solids, then pass through a filter paper-lined conical sieve into a large jug. Pour into a shallow baking tray small enough to fit in the freezer.

5.Place in freezer until just frozen. If rock solid, leave out until you can scrape the surface. Fork up into flakes and place immediately in the freezer until ready to serve.

6.For jackfruit puree, prepare the jackfruit flesh- remove skin, seeds and any husks inside the segments of the jackfruit. Also remove paler outer flesh membrane. You will need 660g cleaned jackfruit flesh.

7. Bring sugar, water and vanilla to the boil in a medium saucepan and add jackfruit flesh. Simmer for 8-10 minutes or until tender and liquid has reduced slightly. Discard vanilla bean. Puree flesh and liquid until smooth then pass puree through a fine sieve. Place in refrigerator until needed.

8. For jackfruit ice cream, pour milk, water and trimoline into a small saucepan and bring to the boil. Place egg yolks and sugar in a large bowl and whisk until combined. Gradually pour hot milk mixture over yolks and sugar, whisking continuously. Pour into a large pyrex or metal bowl over a double boiler and cook until it reaches 82°C. Cool custard over a large bowl of iced water or in the fridge.
 
9.Add puree to chilled custard and stir to combine. Pass mixture through a fine sieve placed over a bowl and churn 500ml jackfruit custard in an ice cream machine until firm. About 20-25 minutes until churned. Transfer to a plastic container with a lid and place in freezer until set firm.

10. For snow egg, place egg whites in the bowl of an electric mixer with whisk attachment and whisk until lightly foamy. Pour in sugar and whisk on medium speed until stiff peaks form and mixture is glossy, transfer to a large piping bag.

11. Place a 12-hole 60mm hemisphere silicone mould in a deep roasting tray and spray lightly with oil spray. Using scissors snip the end off piping bag and pipe meringue into them, over-fill slightly. Half fill tray with boiling water and bake for 12-13 minutes until lightly coloured.  Allow to cool for 2 minutes then trim until level to make perfect hemispheres.

12. Gently unmould meringues onto a baking paper-lined tray and place flat-side down. Once cool, cut off the base of half the hemispheres. Turn over all the hemispheres and scoop a small teaspoonful scoop of meringue out of the centre of each hemisphere. Keep in fridge until assembly.

13. For caramelised maltose, remove lid and heat container of maltose in a microwave for 20 seconds to soften. Scoop maltose into the centre of a silpat-lined baking tray (mixture will spread in oven) and bake at 160°C fan forced until golden, about 20 minutes. Leave to cool. Once set, snap into shards.

14. For almond praline, sprinkle sugar over base of a large frying pan, set over medium-high heat and allow to melt into a caramel, agitating the pan or flicking the melting sides in with a spatula as you go. Once sugar has melted and turned into a caramel, add almonds, give it one quick stir and pour quickly onto a sheet of baking paper, then cover with another sheet of baking paper and roll out until thin. Allow to cool. Once set, snap into shards.

15. For tuiles, place caramelised maltose and almond praline in a thermomix or blender and blitz to a super fine powder.

16. Lay an acetate stencil of 10.5cm circles over a silpat-lined baking tray and sieve enough of the tuile powder to a fine even coating, remove stencil carefully.

17. Bake at 160°C fan forced until melted, about 2-4 minutes. Allow to cool, carefully remove without snapping. Repeat until you have 10 good tuiles. Store in an airtight container between sheets of baking paper.

18. For brulee mixture, whisk egg, yolks and sugar until combined. Bring cream and vanilla to the boil in a medium saucepan and gradually pour over egg mixture, whisking continuously. Pass through a fine sieve into a bowl.

19. Pour warm mixture into a vacuum seal bag and vacuum seal. Place bag in a steamer half-full of simmering water, turn down heat to low and cook for 10-12 minutes until slightly thick, turning halfway. Place in an ice bath to stop the cooking process and allow to cool to 4°C, mixture will thicken more on cooling.  Refrigerate until ready to use.

20. For brulee fool, lightly whip cream with brulee mixture to soft peaks. Carefully fold through jackfruit puree to create a swirled marble effect. Refrigerate until assembly.

21. For assembly, place fool in the bottom of each wide-mouthed stemless serving glass (Riedel chardonnay O-series).

22. Using a half-teaspoon scoop measure, place a small scoop of ice cream in the centre of the meringues with the trimmed bases. Cover with the remaining hemispheres to make full spheres. Seal with your finger dipped in a little water if necessary.

23. Place a tuile over a sphere and using a blow-torch and a circular motion, melt the tuile evenly over the snow egg so that it wraps it completely, patting down if necessary. Repeat. Dust spheres liberally with icing sugar.
24. Add a few spoonfuls of granita to each serving glass. Use two teaspoons to place a snow egg on top of granita and serve immediately.

Saturday 15 September 2012

The perfect breakfast - The Egg and Croissant Foam

The Egg and Croissant Foam is a fantastic molecular breakfast with poached egg, croissant foam, fried potato brunoise, crispy bacon and ristretto syrup. This recipe is from molecular gastronomy Chef Gonzalo Aramburu with step by step instructions adapted by us.

Ingredients (4 servings)

- 4 poached eggs
- 1 large potato
- 4 mini bagels


Egg and Croissant Foam

- 4 tbsp cream cheese
- 4 thin bacon slices
- 50 ml (1.7 oz) ristretto
- 50 g (1.76 oz) sugar
- salt
- micro greens for garnish

Croissant Foam

- 6 croissants- 150 ml (5.1 oz) cream- 150 ml (5.1 oz) milk- salt pinch and pepper

Preparation

Croissant Foam

1- Heat all ingredients in a small pot over low heat.
2- Blend thoroughly with an immersion blender.
3- Season with salt and pepper and blend one more time. Keep in mind that the mix will expand about 3 or 4 times as you expel it from the ISI Whip so you’ll have to add 3 or 4 times more seasoning than you would normally do.
4- Using the ISI funnel and sieve, pour the mixture into an ISI Whip or Culinary Whipper with straight nozzle, screw 1 cream charger (2 if using 1L ISI Whip) and shake 5 times.
5- Place the ISI Whip or Culinary Whipper in a double boiler with water at a temperature of 50 °C (120 °F). Keep it warm until serving time. If you made the preparation well in advance, you can store it in the fridge until you want to warm it in the double boiler.

Ristretto Syrup

1- Place the sugar and ristretto in a pan.
2- Turn the heat to high and bring the ristretto and sugar to the boil without stirring.
3- Remove from heat and let it cool at room temperature.
4- Pour the ristretto syrup into a squeeze bottle and reserve.

Fried Potato Brunoise

1- Peel the potato and cut it brunoise (small dices of about 3 mm (1/8 inch)).
2- Fry the potato brunoise in olive oil until golden brown.

Crispy Bacon

1- Heat oven to 180 °C (350 °F).
2- Cook bacon slices on baking sheet for 10 minutes or until crispy.

Mini Bagels

1- Cut mini bagels in half.
2- Lightly toast the bagels in the oven.
3- Spread the bagels with cream cheese and assemble.

Assemble and Serve

1- Poach the eggs.
2- In a deep plate, pump croissant foam with the ISI Whip on one half of the plate.
3- Place the poached egg on the other half. Season with salt.
4- Place the mini bagel with cream cheese, a spoon of fried potato brunoise and a slice of crispy bacon on the plate.
5- Garnish with a few micro greens.
6- Using the squeeze bottle, arrange a few drops of ristretto syrup on the plate border. Enjoy!

Saturday 11 August 2012

Densities table.. for layered cocktails!!


Layered cocktails

Layered cocktails do not create new textures or flavors but make a beautiful presentation, showcase all the ingredients and could add to the drinking or eating experience as different flavors or temperatures are experienced in turns. Layered drinks have been made for a long time but this technique is still being used today in creative ways by molecular mixologists and chefs to craft fabulous cocktails and dishes.
A layered drink, also called a pousse-café, is a cocktail in which various liqueurs are used to create an array of colored layers. They have been traditionally made by carefully pouring slowly one liqueur at a time over the back of a spoon but this process requires practice, patience and takes a long time

Densities Table

Cocktailmaster Density PrincipleThe following table has the densities of popular beverages to help you create your own layered cocktail. The table is from Miss-Charming.com.
NAMECOLORFLAVORWEIGHT
CreamWhiteMilkyvery light
151 RumLight AmberFirelight
Maker’s Mark BourbonDark AmberBourbon0.941
Hiram Walker KirschwasserClearCherry0.941
Dekuyper KirschwasserClearCherry0.941
Sauza Silver TequilaClearTequila0.945
Jameson’s Irish WhiskeyAmberIrish Whiskey0.948
RainClearVodka0.9498
Sauza Gold TequilaGoldTequila0.95
Skyy Citrus VodkaClearLemon Vodka0.9555
PernodClearAnise/Licorice0.985
OuzoClearAnise/Licorice0.984
Southern ComfortDark AmberPeach Apricot0.99337
Hiram Walker Ginger BrandyLight AmberGinger Brandy0.995
TuacaAmberVanilla Orange Caramel Brandy1.0157
B&BAmberSweet Herbal Cognac1.0245
Dekuyper Sloe GinDark RedSloe Berries1.0261
Hiram Walker Peppermint SchnappsClearPeppermint1.027
Grand MarnierAmberOrange Cognac1.03
MalibuClearCoconut Rum1.03
Hiram Walker Root Beer SchnappsBrownRoot Beer1.037
CointreauClearOrange1.0385
Dekuyper Apricot BrandyDark OrangeApricot1.0437
Dekuyper Triple SecClearOrange1.05
ChambordMaroonBlack Raspberry1.05
Lady Godiva White Chocolate LiqueurWhiteWhite Chocolate1.05
Baileys Irish CreamTanCreamy Spiced Irish Whiskey1.05
Irish MistDark AmberHoney Herb Whiskey1.05
Dekuyper Blackberry BrandyDark PurpleBlackberry1.0552
CampariRedBitter1.06
BenedictineLight AmberHerbal1.07
Dekuyper Blue CuracaoBlueOrange1.0704
Dekuyper Root Beer SchnappsBrownRoot Beer1.0705
DrambuieLight AmberHeather Honey Scotch1.08
Amaretto Di SaronnoDark AmberAlmond1.08
SambucaClearAnise/Licorice1.08
FrangelicoClearHazelnut1.08
Tia MariaBrownCoffee1.09
Dekuyper AnisetteClearAnise1.0921
Dekuyper Melon LiqueurBright GreenHoneydew Melon1.0924
Dekuyper Wildberry SchnappsClearBerry1.0894
Dekuyper Green MentheDark GreenMint1.0885
Dekuyper BluesberryClearBlueberry1.0863
Dekuyper Grape PuckerPurpleGrape1.0864
Dekuyper BananaYellowBanana1.0822
Marie Brizard Blue CuracaoBlueOrange1.0999
Dekuyper Coffee LiqueurBrownCoffee1.189
Hiram Walker Crème de NoyauxRedAlmond1.148
Marie Brizard Coffee LiqueurBrownCoffee1.142
Hiram Walker Crème de BananaYellowBanana1.142
MidoriBright GreenHoneydew Melon1.15
KahluaBrownCoffee1.152
Marie Brizard White Crème de CacaoClearChocolate1.1602
Marie Brizard Dark Crème de CacaoBrownChocolate1.1602
Hiram Walker Crème de CassisDark RedBlack Currant1.179
DeKuyper RazzmatazzRedRaspberry1.139
Marie Brizard AnisetteClearAnise1.1371
Hiram Walker Dark Crème de CacaoBrownChocolate1.136
Dekuyper Buttershots SchnappsAmberButterscotch1.1225
Dekuyper White CocoaClearChocolate1.1204
Marie Brizard Green Crème de MentheDark GreenMint1.1204
Marie Brizard White Crème de MentheClearMint1.1204
Dekuyper CassisDark RedBlack Currant1.1211
Hiram Walker Butterscotch SchnappsAmberButterscotch1.126
GallianoYellowVanilla Licorice1.11
Dekuyper Thrilla VanillaClearFrench Vanilla1.1193
Dekuyper Hot DamnRedCinnamon1.1191
JägermeisterBlack/GreenHerbal Bitter
Marie Brizard Parfait AmourPurpleVanilla Orange Almond1.1163

GoldschlagerClear w/ Gold FlakesCinnamon1.1111
Dekuyper Strawberry LiqueurRedStrawberry1.1005
Dekuyper Watermelon PuckerRedWatermelon1.1051
Dekuyper PeachtreeClearPeach1.1037
Dekuyper Mad MelonRedWatermelon1.0971
Dekuyper Island BlueLight BlueFruity1.095
Dekuyper Apple PuckerLime GreenSour Apple1.0944
Dekuyper Cheri Beri PuckerRedCherry1.0937
Dekuyper Coconut AmarettoClearCoconut Almond1.0925
GrenadineRedCherry/PomegranateHeavy