Gabriel Li, head bar­tender of Chuān @ The Six­ti­eth, har­nesses Asian in­gre­di­ents in this cel­e­bra­tory cock­tail for epi­cure’s eighth an­niver­sary.

Epicure (Indonesia) - - CONTENTS -

Madam Rouge

Madam Rouge

30ml Cognac-in­fused sour plum (10g sour plum steeped in 100ml Cognac for 1 day) 20ml nu er hong

45ml man­darin orange juice

10ml lemon juice

5ml home­made grena­dine syrup lemon curl, for gar­nish

• Place all in­gre­di­ents ex­cept gar­nish into shaker, along with ice, and shake hard un­til chilled through.

• Place an ice ball in a chilled rocks glass, and dou­ble strain the shaker’s con­tents into the glass. Gar­nish with lemon curl.

grena­dine syrup

200ml pome­gran­ate juice 200ml sugar zest of ½ lemon zest of ½ orange

• Ex­tract fresh pome­gran­ate juice us­ing a fine cloth strainer.

• In a pan over sim­mer­ing heat, add pome­gran­ate juice and sugar and warm un­til sugar dis­solves, with­out bring­ing to a boil.

• Steep lemon and orange zest in the mix­ture for 5 min­utes. Turn off the heat and strain and let cool be­fore use.

The Asian spirit

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.