"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
200g fresh medium-roast coﬀee powder
70ml whipped cream
20ml sugar syrup
45ml dark rum Chocolate powder
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.
By Aki Eguchi, programme director at Humpback Bar
1 large coﬀee ice cube
30ml Beefeater gin
20ml Riserva Carlo Alberto Vermouth Rosso Orange peel
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
Your choice of cookies
30ml Baileys Irish Cream
30ml plain milk
30ml sugar syrup 1 shot espresso
1 spoonful peanut butter
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.
By Steve Leong, head bartender at Tess Bar & Kitchen
1 packet 3-in-1 coﬀee
60ml hot water
45ml Ron Zacapa rum
10ml butterscotch sauce
A handful of cornflakes
A handful of marshmallows
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.
By Gerardo Callipo, bar manager at The Black Swan
15ml salted caramel sauce
3 vanilla beans
250g heavy cream
1 espresso cup of chilled brewed espressoCinnamon powder
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.