TIPPLE TIPS

Roses & Lychee

ROSES & LYCHEE • 30ml Hendrick’s Orbium, or regular Hendrick’s Gin • 45ml homemade rose and lychee clarified milk • few drops orange bitters • pink rose petals, for garnish 1. Place Hendrick’s Gin and clarified milk into a mixing glass with ice. 2. Add orange bitters, stir till chilled through and strain into a rocks glass with a big block of ice. 3. Garnish with rose petals. A TIME TO SUPPORT Known for their play on local Southeast Asian flavours, Nutmeg & Clove’s take on the bandung brings a sophisticated look to the drink while preserving its recognisable elements. While the bar is closed till 1 June as part of Singapore’s circuit breaker measures, their popular cocktails including Roses & Lychee are available for delivery and takeaway. DM the bar at facebook.com/ e nutmegandclove. FOR HOMEMADE CLARIFIED MILK: • 1.5 parts Teisseire rose syrup • 2 parts evaporated milk + 2 more for last step • 4 parts Hendrick’s gin • 1 part lychee liqueur • 1 part fresh lemon juice 1. Warm up rose syrup and evaporated milk together to combine, then set aside to chill. 2. Once chilled, mix together with 4 parts Hendrick’s, 1 part lychee liquor and 1 part lemon juice. 3. Now warm up the remaining two parts evaporated milk and pour gently into your mixture. Leave to curd overnight, then use a cheesecloth to separate the curd from the liquid the next day. If the liquid is not clear yet, use a coffee filter to strain once more.