Robb Report Singapore
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.
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.