A shot of Singleton
> The single malt Scotch whisky brand served up unique cuppas with a twist in its collaboration with Coffex Coffee
THE SINGLETON decided to mix things up with Singleton Selects, a series of collaborations with the creative minds behind Malaysia’s most vibrant food trends.
In the first edition of Singleton Selects, Coffex Coffee was brought onboard to conceptualise four exclusive cocktails, fusing its premium fresh coffee beans with the distinct expressions of The Singleton Glen Ord whiskies, giving true meaning to redefining taste.
The first was The Singleton Ethiopia Style, a mixture of The Singleton of Glen Ord 12 Year Old, espresso syrup made with Coffex Ethiopia Limu Agaro Yukro, honey dew, chocolate syrup, lemon juice and egg white.
Easy on the palate with a refreshing twist from the honey dew mash, the cocktail was light and frothy with a wellrounded sweetness.
Meanwhile, The Singleton Presso-Tini was designed for a sophisticated palate, consisting of a concoction made of The Singleton of Glen Ord 15 Year Old, Coffex Ethiopia Limu Agaro Yukro expresso, Earl Grey syrup and lemon juice.
Served with a whiskysoaked, torched marshmallow for a caramelised sweet ending, the distinct tart taste from the lemon juice, followed by slight traces of Earl Grey, built to a gloriously warming conclusion.
For those with a sweet tooth, The Singleton Naughty Butter was made of The Singleton of Glen Ord 18 Year Old, Coffex Ethiopia Limu Hunda Oli espresso, peanut butter, milk and macadamia nut syrup, topped with peanut crunch and meringue as garnish.
The cocktail had a rich, creamy milk coffee taste on the first sip, and then ended with a slight saltiness from the peanut butter, with a lingering warm aftertaste of the whisky.
As for those who were looking for a little more classical taste, The Singleton Kopi Ais injected some local flavour, by mixing up Coffex Ethiopia Limu Hunda Oil ice cubes with agave syrup and The Singleton of Glen Ord Signature, and then topping things off with the ‘teh-tarik’ pulling technique before being served.
These four cocktails were made available as part of a special two-month menu at the Underground Societe cafe in Bandar Sunway.
(Right) The Singleton Glen Ord single malt whiskies were used to create (above, from top) The Singleton Presso-Tini; Ethiopia Style; Kopi Ais; and Naughty Butter.