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The cocktail hour

Samantha Chiew
Samantha Chiew • 3 min read
The cocktail hour
Four mixologists spill their secrets for making the best cocktail at home
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Four mixologists spill their secrets for making the best cocktail at home

SINGAPORE (Apr 17): On March 26, the government closed all entertainment outlets islandwide in its bid to fight against Covid-19. They are not expected to open till May 5 but that does not mean you should be without your favourite cocktail as you lounge at home in the meantime.

Options asks four bartenders in Singapore to share some of their favourite cocktail recipes, so you can whip them up at home. Who knows, when these restrictions are lifted you could even show off your newly acquired skills and be the envy of all your friends.

Shaken or stirred, it’s all up to you. Just shop for the ingredients online or at the supermarket near you and get started.

Richard Li
BeGin

Scottish Forager
Ingredients

200ml Botanist gin
1 chilli padi
3 pieces of garlic
5g of ginger
15ml lime juice
400g raw sugar
200ml water
2 drops fish sauce
A handful of coriander

Method

  1. Prepare the sugar syrup by heating the raw sugar and water. Simmer until sugar dissolves.
  2. Prepare the infused gin by mixing the Botanist gin, muddled chilli padi, garlic and ginger.
  3. Seal the ingredients in a container and let sit for an hour.
  4. Strain the infused gin when ready and mix with the rest of the ingredients.
  5. Let it sit for a while more, strain, add ice and serve.

Josiah Chee
Lumo Bar and Restaurant

Lumo Dalgona
Ingredients

30ml gin
45ml oat milk
100g Genmaicha syrup
100g Greek yoghurt
90ml tonic or soda water
30g brown sugar
30g hot water
1 egg white

Method

  1. Prepare the Genmaicha Yoghurt by brewing genmaicha tea and equal parts of white sugar in weight. Then blend or stir in with the Greek yoghurt.
  2. Prepare the brown sugar whipped Dalgona by whipping the brown sugar, hot water and egg white in a bowl for five minutes or until frothy.
  3. Prepare the base by shaking the gin, tonic or soda water, oat milk and Genmaicha Yoghurt together.
  4. Pour over ice and top it with the brown sugar Whipped Dalgona.

Edriane Lim
The Bar at 15 Stamford Kempinski

Airmail Cocktail
Ingredients

45ml dark rum
15ml fresh lime juice
10ml honey
A dash of sparkling wine
1 lime wheel (to garnish)

Method

  1. Pour the dark rum, lime juice and honey in a shaker (or bottle) and shake.
  2. Pour over a tall glass with ice.
  3. Top it with a dash of sparkling wine.
  4. Garnish with a lime wheel.

Lech Dimaano
Rumours Beach Club

Tropic Cooler
Ingredients

30ml gin
15ml St Germain elderflower liqueur
60ml pineapple juice (either freshly juiced or concentrate)
15ml sugar syrup
1 stem of Lemongrass

Method

  1. Smash the lemongrass to release its aroma and flavours, then place it standing in a tall glass.
  2. Fill the glass with ice and pour all the ingredients in.
  3. Mix everything by stirring it with the lemongrass stem for a good 20 seconds.

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