PUR­PLE ROYALE

Food and Travel (Singapore) - - Drink -

Prep 10 Mins • Cook 5 Mins • Serves 1

45ml 1800 tequila 10ml Phraya Thai rum (float) 5ml Luxardo Maraschino liqueur 30ml but­ter­fly pea syrup 60ml grape­fruit juice 15ml lemon juice top: tonic but­ter­fly pea flow­ers, to gar­nish

but­ter­fly pea syrup 20g dried but­ter­fly pea flow­ers 200g sugar 200ml wa­ter

1 Pre­pare the but­ter­fly pea flow­ers syrup. Com­bine in­gre­di­ents in a pot on a stove over low heat un­til sugar dis­solves com­pletely. Bring to a boil for 5 mins. Re­move from heat and strain out flow­ers. Add all the in­gre­di­ents into a chilled Bordeaux or large wine glass, and stir un­til com­bined. Add fresh but­ter­fly pea flow­ers for gar­nish and stir into cock­tail. Lastly, float Phraya Thai rum.

AS THE WIND BLOWS

Prep 10 Mins • Cook 5 Mins • Serves 1

45ml Smirnoff vodka 15ml Mar­tini Bianco Ver­mouth 30ml kiwi puree 30ml lime juice 2 Makrut lime leaves top: soda makrut lime leaves, to gar­nish

kiwi puree 200g fresh kiwi 200g sugar 200ml wa­ter

1 Pre­pare the kiwi puree. Com­bine sugar and wa­ter in a pot on a stove over low heat un­til sugar dis­solves. Blend sug­ar­wa­ter and fresh kiwi un­til smooth. 2 Com­bine the first 5 in­gre­di­ents into a shak­ing tin. Add ice into the shak­ing tin and shake un­til chilled. Strain cock­tail over ice into a chilled high­ball glass and top with soda. Stir un­til com­bined and gar­nish with lime leaves.

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