THESE EASY-TO-FOLLOW RECIPES BY SOME OF SINGAPORE’S LEADING BARTENDERS MEAN YOU NOW HAVE ANOTHER WAY TO ENJOY YOUR FAVOURITE BREW.
"THESE EASY-TO-FOLLOW RECIPES BY SOME OF SINGAPORE’S LEADING BARTENDERS MEAN YOU NOW HAVE ANOTHER WAY TO ENJOY YOUR FAVOURITE BREW."
RUM KOPI PENG
By Ashish Sharma, assistant bar manager at Manhattan Bar
INGREDIENTS
200g fresh medium-roast coffee powder
5ml Cointreau
70ml whipped cream
20ml sugar syrup
45ml dark rum Chocolate powder
METHOD
1. Add 1 litre of room-temperature water to 200g fresh medium-roast coffee powder. Stir quickly to ensure that the grounds are properly distributed. Leave the mixture overnight (eight to 10 hours) in a closed container.
2. Strain off the coffee powder, transfer the liquid to a jar, and store in the fridge until ready for use.
3.Add the Cointreau (or dry curacao) to the whipped cream, and whisk until the cream forms stiff peaks.
4. Add 70ml of the cold-pressed coffee, 20ml sugar syrup and 45ml dark rum into a wine glass and stir gently.
5. Top with the whipped cream and garnish with chocolate powder.
COFFEE NEGRONI
By Aki Eguchi, programme director at Humpback Bar
INGREDIENTS
1 large coffee ice cube
30ml Beefeater gin
20ml Campari
20ml Riserva Carlo Alberto Vermouth Rosso Orange peel
METHOD
1. Make one large coffee ice cube using any ground coffee powder.
2. Chill the glassware in the freezer. Add the coffee ice cube to the chilled glass.
3. Pour the Beefeater gin, Campari and vermouth into the glass and stir until the mixture is chilled. Garnish with orange peel.
COOKIES AND COFFEE COCKTAIL
By Khojie Carasig, resident bartender at Tiger’s Milk
INGREDIENTS
Your choice of cookies
30ml pisco
30ml Baileys Irish Cream
30ml plain milk
30ml sugar syrup 1 shot espresso
1 spoonful peanut butter
METHOD
1.Crush one of the cookies, and add it to a shaker with all the other ingredients. Shake vigorously for about 2min to mix the peanut butter and crushed cookie evenly.
2. Pour the mixture into a pre-chilled cocktail or martini glass. Crush some of the other cookies to use as garnishing for the cocktail.
1500 COCKTAIL
By Steve Leong, head bartender at Tess Bar & Kitchen
INGREDIENTS
1 packet 3-in-1 coffee
60ml hot water
45ml Ron Zacapa rum
10ml butterscotch sauce
Chocolate syrup
A handful of cornflakes
A handful of marshmallows
METHOD
1. Dissolve the coffee in the hot water and let it cool for about 15min.
2. Add the coffee, together with the rum and butterscotch sauce, into a shaker and shake thoroughly. Pour into preferred glassware.
3. Line the rim of the glass with chocolate syrup and stick on the cornflakes as decoration. Garnish with the marshmallows.
CAFE ROYALE
By Gerardo Callipo, bar manager at The Black Swan
INGREDIENTS
30ml vodka
15ml salted caramel sauce
3 vanilla beans
250g heavy cream
1 espresso cup of chilled brewed espressoCinnamon powder
METHOD
1. Mix the vodka and salted caramel sauce and keep the mixture refrigerated.
2. Make vanilla cream by cutting the vanilla beans in half and putting them in a jar with the heavy cream. Let the mixture rest overnight, then remove the beans from the mixture, leaving behind just the black pods.
3. Pour the chilled brewed espresso and the salted caramel vodka into a chilled tulip glass. Gently pour some of the vanilla cream on top of the mixture.
4. Sprinkle on some cinnamon powder as garnishing.
