Tan Line

*Cocoa Butter Washed Tequila: 200g Cocoa butter, melted & 700ml El Jimador Blanco Tequila

Slowly pour the tequila into the butter. Stir until combined and let sit at room temperature until cocoa butter is solidified (It will look like a bar of soap). Strain washed tequila through a coffee filter, store in fridge. Yield: 750ml

*Kiwi Oleo: 4 Kiwis, skinned & White sugar & 250ml Margaret River Valley Verjuice 

Coarsely chop kiwis, combine with equal weight of sugar (roughly 540g) in plastic bag. Seal bag and sous vide at 60 degrees Celsius for 2 hours, massaging sugar into kiwis every half hour. Strain through a mesh sieve, store in fridge until cooled, (Should yield roughly 500ml oleo) Cut oleo with 250ml verjuice to taste. Store in fridge. Yield: 750ml 

*Aloe Vera Ice: 500ml Yoosh Aloe Water & 200g White sugar & 1L cold water 

Strain Yoosh through mesh sieve, discard aloe pulp. Combine aloe water, sugar and water in cylinder tub. Ensure brix level is <10 degrees Celsius. Freeze at -25 degrees Celcius, for 12 hours, or until ice puck is completely frozen solid. Churn ice puck through manual ice shaver to achieve fluffy shaved texture, store in freezer. Yield: 800g. 

*Hot Sand Spice Rim: 100g Himalayan Pink Salt & 100g White Sugar & 30g Birds Eye Chili, dried & 10g citric acid

Combine salt, sugar and citric acid into a lidded container. Blend dried chilli in a mixer until fine powder forms. Sieve chilli into container through a fine mesh sieve. Shake lidded container to combine spice. Yield: 230g