Page 25 - Thirst Magazine Issue 1 (Feb 2017)

VARIOUS VERSIONS OF COCKTAIL
RECIPES WITH A TWIST BY LOCAL BARS.

THE AVIARY
BY ZACHARY LUTHER

RIL’S BANGSAR (Adding a
twist using tequila)
30ml pink peppercorn
infused Cimarrón Tequila
15ml Plantation Original
Dark
45ml pineapple juice
15ml Rinomato
15ml Agave syrup
10ml fresh lime juice
4 drops saline solution
METHOD
- Shake all ingredients and
strain into a Tiki glass over
crushed ice. TWISTED ASIAN BIRD
- Garnish with a lime and BY KELVIN LEE
pandan leaf (screw pine).
CRIME (Asian touch)

45ml Loh Hon Gor infused rum
15ml Campari
30ml Gekkeikan Traditional Sake
20ml fresh lime juice
2 slices smoked pineapple
15ml homemade winter melon syrup
JUNGLE PEACOCK 1) PREPARATION OF INFUSED RUM
BY SHAWN CHONG Infuse for 24 hours

SPARROW (Adding more alcohol) - 2 nos Lor Hon Gor
- 700ml rum
45ml white rum 2) PREPARATION OF WINTER MELON
15ml red wine SYRUP
10ml Midori
10ml Malibu - 1kg winter melon sugar sticks
10ml Campari - 500ml Water
45ml pineapple juice METHOD:
15ml lime juice - Torch the pineapple slices
10ml sugar until smokey.
METHOD - Put the smoked pineapple in
- Pour Midori and Malibu a shaker tin, add lime and winter
into glass. melon syrup and muddle.
- Shake the rest of ingredients - Put in the rest of the ingredients
except wine. and shake vigorously.
- Carefully pour into highball over - Double strain into glass
ice to form first layer. with crushed ice.
- Float red wine to form top layer. - Garnish with mint leaves and
- Garnish with lime wheel. a slice of dehydrated pineapple.

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