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Cocktails and Asian snacks: The print edition
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Appeared as ‘Liquid assets’ (Time Out Singapore May 2009)
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
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!
Achar & Cocktail A
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Recipe: 45ml tequila15ml Bols Blue 15ml peach syrup 30ml lime juice 15ml Peachtree schnapps ½ peach slice Blend and serve in a Poco Grande glass Inspired by: ‘The spiced fruity taste of achar. The drink should cleanse your palate.’ ET tastes: ‘Sour apple slush. My tongue is scrubbed clean. I like.’ Get achar ($2.20) from Mustafa Centre |
Hei Bee Hiam & Cocktail B
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Recipe: 30ml 42Below Passionfruit Vodka15ml Peachtree schnapps 15ml lime cordial Top up with Kronenbourg draft. Shake and build in a tall beer glass Inspired by: ‘Us. We eat hei bee hiam (prawn rolls) with beer. So we thought: let’s make a beer cocktail!’ ET tastes: ‘A pomelo-perfumed Jolly Shandy. It feels like I’m drinking with my coffeshop buddies.’ Get hei bee hiam ($12.80) from Bee Cheng Hiang |
Muruku & Cocktail C
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Recipe: 45ml Absolut Mango4 lime wedges 10ml spicy mango syrup 8-10 mint leaves Top up with Appletiser Muddle and serve with crushed ice in a Collin Glass Inspired by: ‘The spicy taste of Muruku. We wanted to refresh and reduce its spiciness.’ ET tastes: ‘A Mojito without the sugar. It does flush out the spiciness.’ Get muruku ($3.30) from Mustafa Centre |
Pork Floss & Cocktail D
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Recipe: 30ml Absolut Peach Vodka15ml apple juice 30ml cranberry juice 10ml spicy mango syrup 5ml lime cordial Shake and serve in a Trumpet Flute Inspired by: ‘Pork floss types – normal and spicy. You gave us the normal type of pork floss. So we made a spicy drink to compliment it.’ ET tastes: ‘Sweetness with a chilli burn at the back of the throat. Addictive.’ Get pork floss ($12) from Bee Cheng Hiang |
Read about Cocktails and Asian snacks: the ones that got away
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How delicious... I can't wait to make these cocktails for my friends. Thank you for the fabulous receipe.
Posted on Fri 14 Aug 2009 15:54:29