Bar manager of Origin Bar, Adam Bursik, delved into Scotts Road's history for this smooth modern Singaporean cocktail.

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.

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.

Modern Singaporean

This cocktail doesn't refer to the Hurricane (which is rum, fruit juice and grenadine served in a tall hurricane glass), but to captain William Scott, whose nickname was Hurricane Billy. He owned a plantation with arrowroot, cocoa and mangosteens along Scotts Road (named after him).