Happy Hour: Singapore’s Famous Forager Cocktail Recipe

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Happy Hour: Singapore’s Famous Forager Cocktail Recipe

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Inspired by Singapore’s Garden City setting, this cocktail uses urban foraged wild torch ginger with gin from a local distillery Brass Lion that champions craftsmanship. It is then combined into a refreshing cocktail with pandan kombucha.

Ingredients

  • 30ml Brass Lion Gin (can be replaced with a regular house gin e.g. Tanqueray)
  • 15ml pandan kombucha
    4–5 sprigs of pandan leaves
  • 1 Lofwater
    200g of Trigonahoney
    10–12 calamansi
    25g of wild ginger flower
    a handful of blue pea flowers
  • 30ml tonic water
  • Edible flowers

Glassware

  • Whisky chunk ice
  • Rocks glass

Method

Kombucha infused with blue pea flowers:

  • Break fresh pandan leaves, approximately 4–5sprigs
  • Make a pandan tea and boil down with water and a touch of honey for approximately 15 minutes at low heat
  • Ferment with kombucha scoby for about 4–7 days in a warm environment
  • When ready, roughly cut calamansi and ginger flower Then reduce the kombucha for approximately 45 minutes with a handful of blue pea flowers, torched ginger flower and calamansi
gin

Forager Cocktail:

1. Pour 15ml of pandan kombucha into a mixer
2. Add 30ml of Brass Lion Gin (or equivalent) and shake
3. Pour mixture into a circular rocks glass over a whisky chunk ice
4. Add 30ml of tonic water and decorate with edible flowers before serving.

Recipe rights: Singapore Tourism Board Oceania

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