Epicure - - CONTENTS -

Old Flame

For chilli in­fused Pe­dro Ximénez Sherry: 1 bot­tle (500ml) Pe­dro Ximénez

1g chilli flakes

• Choose a sherry that has notes of raisins and figs to bal­ance out the prickle of chilli. • Com­bine in­gre­di­ents and let sit for 24 hours. Fine strain and store bot­tle in fridge for use. No lim­its

Ray Le­toya won the An­gos­tura global cock­tail chal­lenge in 2018 by bran­dish­ing a chop­stick as a stir­rer. He en­cour­ages bar­tenders to ex­plore bit­ters beyond think­ing of it as bit­ter. You can use up to a shot (15ml) of An­gos­tura in a tall cock­tail, and it'll work well with brown spir­its like rum, rye whisky or bour­bon. Old Flame

2 dashes An­gos­tura or­ange bit­ters

2 dashes An­gos­tura aro­matic bit­ters Ximénez Sherry 45ml An­gos­tura 1824 rum 15ml chilli in­fused Pe­dro piece of dark choco­late, gar­nish

• Place one large piece of in a rocks glass. Ap­ply dashes of both bit­ters fol­lowed by sherry then the An­gos­tura 1824 rum. This rum is cho­sen for its raisin, smoke and bit­ters pro­file.

• Stir cock­tail with a chop­stick and gar­nish.

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