Cocktails and Asian snacks: the ones that got away

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Time Out Singapore web exclusive

We know tapas team well with sangria, and foie gras partners Picolit wine…but what to sup with a prawn roll? Edwin Tam has the tough job of tasting brand-new tipples designed specifically for local snacks

Cocktails and Asian snacks: the ones that got away

published on Aug 06 2009 - 16:09

At Time Out Singapore, we love food that complements our cocktails. But after our umpteenth Waygu beef dumpling with dry vodka martinis (always shaken, never stirred), we wondered which drinks go best with Singaporean snacks. So we asked award-winning mixologists Alex Tan, Kelvin Tan and Dominic Lee from the dbl 0 complex to create original concoctions to match our favourite Asian bites. These drinks are so new they don’t even have an identity yet.

Leave your names for the cocktails in the comments below!

Putu Mayam & Cocktail A

Recipe:

20ml Absolut Vanilla
20ml Bailey's Irish Cream
20ml rose syrup
45ml milk
Shake and serve in a Champagne Tulip
Garnish with Hibiscus tea flakes

Inspired by: ‘Bandung. It goes with these kinds of breakfast meals.’

ET tastes: ‘Creamy coffee laced with alcohol. Perfect for people who like Brandy Alexanders.’

Get Putu Mayam ($2) from ABM Restaurant, 136 Syed Alwi Road (Tel: 6229 2723)

Bak Kwa & Cocktail B

Recipe:

15 ml Absolut Pear
15ml sour apple syrup
45 ml Sauvignon Blanc
Top up with Soda Stir and serve in a Champagne Flute

Inspired by: ‘Oiliness of Bak Kwa. This one has a dry aftertaste that removes the oily feeling.’

ET tastes: ‘Nothing. It’s bland and what dry aftertaste?’

Get Bak Kwa (100g, $4.50) from Bee Cheng Hiang

Soft-boiled Peanuts & Cocktail C

Recipe:

30ml Whisky
15ml elderflower syrup
Top up with hot Chinese tea
Serve hot in a Chinese tea pot

Inspired by: ‘Chinese restaurants. Because they always serve tea with peanuts.’

ET tastes: ‘Thick sweet tea with a whiskey kick. Advice: ask for less syrup.’

Get soft-boiled peanuts ($2) from Soup Restaurant

Read about Cocktails and Asian snacks: the print edition

By Edwin Tam

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