Food and Travel (Singapore) - - Drink -

Banyan Tree Bangkok's mixol­o­gist Mitchell “Kai” Lum shares three de­li­cious cock­tails with a cre­ative twist


Prep 10 Mins • Cook 5 Mins • Serves 1

45ml Tan­queray gin 15ml Coin­treau 30ml yuzu syrup 30ml egg white (op­tional) lemon peel, to gar­nish

yuzu syrup 100g fresh yuzu pulp 200g sugar 200ml wa­ter

1 Pre­pare the yuzu syrup. Com­bine in­gre­di­ents in a pot and place it on a stove over low heat un­til sugar dis­solves com­pletely. Re­move from stove and strain pulp un­til translu­cent. Com­bine all the in­gre­di­ents into a shak­ing tin. If us­ing egg whites in your recipe, shake first with­out ice for 30 secs to com­bine and froth the egg whites in the cock­tail. If not, skip the pre­vi­ous step and add ice into the shak­ing tin to shake un­til chilled. Strain cock­tail into a chilled coupe glass and gar­nish with lemon peel. 2

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