THE PANDAN SOUR

NHÂ. U BAR’S MAXIME DARAIZE BREAKS DOWN THIS TOP-SHELF DRINK.

PANDAN SYRUP

“WE WANTED A SOUR COCKTAIL WITH A SOUTH ASIAN TWIST,” DARAIZE SAYS. SO THEY MADE A SYRUP FROM PANDAN, A FRAGRANT AND VIVIDLY GREEN LEAF. “THE FLAVOUR IS SWEET, VEGETAL AND FLORAL, WITH A TOUCH OF VANILLA.”

RUM

“THERE’S A PERCEPTION THAT ALL RUMS ARE SWEET, AND WE WANTED TO CHALLENGE THAT,” DARAIZE SAYS. “EXTRA-DRY RUM GIVES IT A CLEAN, CRISP PROFILE AND LETS THE GREEN NOTES OF THE PANDAN COME THROUGH.”

CRANBERRY POWDER

SPRINKLED ON TOP, THE CRANBERRY POWDER PROVIDES A TART AROMA AS YOU TAKE YOUR FIRST SIP; IT ALSO LENDS SOME VISUAL CONTRAST TO THE GREEN AND WHITE.

KOMBU

KOMBU (A.K.A. DASIMA OR HAIDAI) IS AN UMAMI-PACKED JAPANESE SEA VEGETABLE THAT COULD EASILY OVERWHELM A LESS FLAVOURFUL DRINK. “THE KOMBU GARNISH DELIVERS A NICE SALTINESS,” DARAIZE SAYS, “AND IT RECALLS ELEMENTS FROM OUR FOOD MENU.”

EGG WHITE

FROTHY EGG WHITE SOFTENS THE ACIDITY AND AMPLIFIES THE OTHER FLAVOURS.

GLASSWARE

A SOUR GLASS IS USUALLY STEMMED, TO KEEP THE COLD DRINK AWAY FROM YOUR WARM HAND. THIS GLASS, CALLED A DELMONICO OR A MARIE-ANTOINETTE COUPE, IS THE VESSEL OF CHOICE FOR ANY SOUR WORTH ITS SALT.