PER­FECT SUM­MER COCK­TAILS

Food and Travel (Singapore) - - Drink -

Beat the heat with these Span­ish-style gin and tonic recipes from My Lit­tle Tapas Bar

BLUE­BERRY LY­CHEE

• Serves 1 One of the orig­i­nal creations and best sell­ers of My Lit­tle Tapas Bar, this gin tonic uses Lon­don No. 1 gin for its mel­low, cit­rusy taste, which helps en­hance the flavours of the ly­chee and blue­ber­ries.

50ml Lon­don No. 1 gin 30ml ly­chee juice (from canned ly­chee) 3-4 blue­ber­ries, for juice ex­trac­tion 100ml tonic wa­ter 1 ly­chee, to gar­nish a hand­ful of blue­ber­ries, to gar­nish

1 Fill a glass with ice to chill, about ¾ full. Use either acopa glass or a large glass goblet so the aroma of the botan­i­cals is able to en­ve­lope around the glass. Mix gin, ly­chee juice and 3-4 blue­ber­ries into a mix­ing tin or glass, and mud­dle the blue­ber­ries to ex­tract all the juice. Drain ex­cess wa­ter from the glass con­tain­ing the ice, then pour the gin and juice mix­ture in. Add 100ml tonic wa­ter, prefer­ably by the walls of the glass so the ice doesn’t melt as fast, and al­low the tonic wa­ter to roll around with the gin, so it doesn’t lose as much ef­fer­vesce. Gar­nish with a few blue­ber­ries and a ly­chee on a cock­tail pick, and serve im­me­di­ately.

ORANGE CIN­NA­MON

• Serves 1 An­other orig­i­nal cre­ation of My Lit­tle Tapas Bar, this gin tonic uses Mas­caró No. 9 gin for its fresh eu­ca­lyp­tus aroma and crisp pine ju­niper taste.

50ml Mas­caró No. 9 gin 2-3 slices of orange a pinch of cin­na­mon sugar 100ml tonic wa­ter 1 orange wheel, to gar­nish 1 cin­na­mon stick, to gar­nish

1 Fill a glass with ice to chill, about ¾ full. Use either acopa glass or a large glass goblet so the aroma of the botan­i­cals is able to en­ve­lope around the glass. 2 Mix gin, orange slices, and a pinch of cin­na­mon sugar into a mix­ing tin or glass, and mud­dle the or­anges, about 8-10 times to ex­tract all the juice. Do not over-mud­dle, or the bit­ter­ness of the orange rinds will seep out. 3 Drain ex­cess wa­ter from the glass con­tain­ing the ice, then pour

the gin and juice mix­ture in. 4 Add 100ml tonic wa­ter, prefer­ably by the walls of the glass so the ice doesn’t melt as fast, and al­low the tonic wa­ter to roll around with the gin, so it doesn’t lose as much ef­fer­vesce. 5 Gar­nish with an orange wheel and a stick of cin­na­mon, and serve

im­me­di­ately. Add a pinch of cin­na­mon sugar, if de­sired.

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