A shot of Sin­gle­ton

> The sin­gle malt Scotch whisky brand served up unique cup­pas with a twist in its col­lab­o­ra­tion with Cof­fex Cof­fee

The Sun (Malaysia) - - WHERE2EAT -

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.

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