Robb Report Singapore

Timeless Beauty

- By Jan Martin Villareal, Republic Bar

37.5ml whole milk

60ml Monkey Shoulder Blended Malt Scotch Whisky 30ml tropical cordial1

30ml pineapple juice

20ml Earl Grey tea

10ml citric acid solution2 Mango passion fruit jelly3

Pour the milk in a clean jug and mix the rest in another. Slowly add the latter to the jug with milk. Gently stir until the milk curdles, then set it aside for 15 minutes in the fridge. Slowly strain the liquid, using a cheeseclot­h or coffee filter. The first few drops will still have some milk curdle in it, so filter it again. Leave it to fully strain in the fridge. Serve it over block ice in a rock glass and garnish with the mango passion fruit jelly 3.

1Tropical Cordial

15ml mango syrup

15ml passion fruit syrup

Mix the two syrups together.

2Citric Acid Solution 5g citric acid powder 100ml filtered water

Mix the two until dissolved.

3Mango Passion Fruit Jelly 150ml mango juice

100ml passion fruit syrup 2.5g Konnyaku jelly powder

Pour mango juice, passion fruit syrup and Konnyaku jelly powder into a small saucepan. Put it on medium heat to dissolve and activate the jelly powder. Remove the pan from the stove and stir continuous­ly. Pour the liquid into a container and let it set for one hour. Cut into 2cm x 2cm cubes.

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