Time Out Singapore - - Native Toil -

• 100ml Am­rut Sin­gle Malt Whisky • 15g Jag­gery • 40ml Wa­ter • Hi­malayan pink salt to taste • 1g Pan­dan leaf This one re­quires a bit more work, but trust us, the re­sult is worth it. Pour ev­ery­thing ex­cept for the salt in a bag and sous vide the mix­ture for two hours at 55 de­grees. Fin­ish with a sprin­kle of salt and gar­nish with a fresh pan­dan leaf. BUY IT HERE: whisky­mar­ket­place.sg While Na­tive’s cock­tails might be a lit­tle too com­pli­cated to recre­ate at home, that doesn’t mean that re­gional spir­its don’t have a space on the coun­ter­tops of your home bar. Here are three easy to fol­low recipes that you can shake up to im­press your guests.

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