Four Schemes

Epicure - - CONTENTS -

gen­mai cha vodka 14g gen­mai tea 1 bot­tle Grey Goose

• In­fuse in­gre­di­ents at room tem­per­a­ture for 24 hours.

• Strain the tea leaves and store vodka in fridge.

miso powder

• Spread miso paste in a thin layer and de­hy­drate at 50-60°C for 10-12 hours.

dashi salt

• Us­ing leftover dashi, add a jelly sub­stance and make into a thin paste. • Spread it thinly and de­hy­drate at 50-60°C for 10-12 hours. Mix with salt in equal amounts. FOUR SCHEMES 45ml gen­mai cha vodka 20ml lemon juice

1 egg white 10ml sim­ple syrup 15ml pas­sion­fruit purée

gar­nish miso powder dashi salt yukari, store bought green tea powder gold flake, op­tional • Fill a Birdy shaker with all in­gre­di­ents, ex­cept gar­nish, and shake with ice.

• Strain out into a masu, a square wooden sake cup. Dot three of the cor­ners with each of the gar­nishes, and place gold flake onto green tea for a lux­u­ri­ous touch.

• Sip the cock­tail via the empty cor­ner first, then move on to try the cock­tail with a dif­fer­ent flavour each time, thereby giv­ing the drinker the sen­sa­tion of tast­ing four cock­tails through one drink.

Art of shak­ing At Mixol­ogy Sa­lon, Nagumo bal­ances the del­i­cate craft of tea mak­ing with the el­e­gant craft of cock­tail, a feat that landed the cock­tail bar at No. 40 on Asia 50 Best Bars 2018. Not­ing that our lo­cal egg whites don’t foam as well as...

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