TIPPLE TIPS

Hurricane Billy

For fermented purple mangosteen and cocoa

1 litre of dechlorinated water 4kg mangosteen

500g sugar

250g cocoa nibs gula melaka (optional)

• To dechlorinate tap water, leave uncovered at room temperature overnight to let chlorine dissipate.

• Peel mangosteen, keeping both fruit and skin. Remove the bitter hard shell from the soft pulp skin.

• Add all ingredients into water and leave in a glass jar to ferment at room temperature for a few days. Monitor and strain mixture when it's reached a juice-like fermented state.

• To make sweeter if preferred, warm together with gula melaka in a pot until the mixture is smooth and silky.

Hurricane Billy

45ml Scotch whisky 25ml fermented purple mangosteen and cocoa 10ml dry sherry mace perfume

• Place all ingredients except mace perfume into a mixing glass and stir with ice till well chilled.

• Strain into a chilled rocks glass with big ice block and serve with fresh mangosteen and chocolate.

• Spray the mace perfume directly onto surface of cocktail.

For mace perfume

6 pieces mace flower 300ml neutral spirit

• Place ingredients into a vacuum pack and sous vide for one hour at 55°C. Place into a spray bottle for use.