SINGAPORE (May 15): You asked for more cocktail recipes and we heard you — here are more local bartenders to help you with your tipple cravings during the extended circuit breaker. Save these recipes and show off your cocktail making skills to your friends once the circuit breaker is lifted. Or, if you can’t wait to share, make a batch and have them delivered to your family and friends!
Jerrold Khoo – Jigger & Pony
Yuzu Whiskey Sour
20ml egg white
20ml lemon juice
2 teaspoon yuzu marmalade
5ml elderflower liqueur
- Combine all the ingredients into a bottle or shaker and shake for a good 20 seconds.
- Fill up a glass with ice and pour the shaken contents into the glass through a strainer.
- Garnish with a sprig of thyme.
Jorge A Conde – Smoke & Mirrors
45ml Codigo 1530 Blanco
18ml White Crème de Cacao (if it’s not sweet enough, add 3-5ml of Agave nectar)
30g Citric acid powder
70g Filtered water
4 drops of Scrappy´s Habanero Firewater Bitters*
A pinch of salt*
- Create the citric acid solution by mixing the citric acid powder and filtered water.
- Stir the citric acid solution with the rest of the ingredients.
- Pour it into a glass of ice.
- Optional: Aromatise with the oils from a grapefruit peel and garnish with some chocolate powder or shavings.
Adrian Besa – MO Bar
500g caster sugar
4 calamansi skin
3 lime peels
4 pieces of kaffir lime leaves
700ml Widges gin
1 whole kaffir lime leaves peels
2 dashes of lime bitters
- Prepare the lime cordial by combining water and caster sugar. Bring the mixture to a simmer until sugar dissolves.
- Add calamansi skin, lime peels and kaffir lime leaves to the lime cordial mixture. Set aside.
- Prepare the infused gin by mixing Widges gin with one whole kaffir lime peel. Let it sit and taste as desired (we recommend 4 to 6 weeks to get a nice “deep” extraction or use a sonic wave machine and be ready in five minutes).
- Strain 45ml infused gin when ready and mix with 25ml lime cordial and lime bitters.
- Stir with ice, strain, and serve on a cocktail glass with ice.
- Garnish with a kaffir lime leaf.
Keeven Lie – Lobby Bar @ The Fullerton Hotel Sydney
45ml blood orange juice (or grapefruit juice)
15ml hibiscus liqueur (or elderflower liqueur)
10ml ginger liqueur or 20ml of ginger juice
25ml fresh lime juice
10ml fresh ginger juice
20ml sugar syrup
Dehydrated ginger slice (or any fruit of your choice, to garnish)
- Make the sugar syrup by combining equal parts of sugar and hot water. Stir until dissolve.
- Combine all the ingredients into bottle or shaker and give it a good shake.
- Pour over a strainer into a glass of ice.
- Garnish with dehydrated ginger slice.
Yinying Leow - Live Twice
30ml Nikka Coffey Grain Whisky
20ml Nikka Coffey Malt Whisky
50ml soft water
*You can create a larger batch, but remember to keep to a similar ratio.
- Combine the ingredients in a ceramic vessel or a glass bottle.
- Let the mixture sit for at least three days (this technique is called Maewari).
- After letting the mixture sit, pour it out into a glass with ice.
Sunny Sun - UNION Bar @ The Opposite House Beijing
30ml Citadelle gin
30ml Mancino Vermouth
1 slice of dry ginseng
- Combine the ingredients together and stir in glass of ice.
- Garnish with a slice of ginseng.
Mohamed Azri Bin Alip – The Bar @ Oakwood Premier AMTD Singapore
Madame S Cocktail
15ml Grenadine Syrup
90ml Ginger Ale
8 mint leaves
3 cherries to be strung in a cocktail skewer
Edible gold dust powder
- Muddle the mint leaves in the vodka. Pour ginger ale and stir.
- Double strain the drink into a brandy glass (or any other glassware).
- Mix the edible gold dust powder into the cocktail.
- Add in the grenadine syrup.
- Top the cocktail with a cocktail skewer with the cherries.