To make Aluà, mix the pineapple, brown sugar and ginger beer, then filter it to obtain 350 ml of liquid. For the tamarind foam, mix the water and tamarind syrup in a syphon with a nitrogen bullet. Fill up a shaker with ice, and pour the cold brew and 50g of the Aluà. Shaked it and filter it on ice, then garnish it with the tamarind foam and a slice of dry orange.
Rhea Gourmet Recipes