Colin Neil Stevens is the beverage director at Kebaya in New York, a brand new Peranakan restaurant from Fungi Hospitality group.
This cocktail is a milk punch that’s full of life and versatile, elegant and effortlessly excellent in each context. Similar to the lady from Ipoh herself. Lady From Ipoh is made utilizing pandan, vegetal tannins, Batavia arrack, pineapple and lime, that are combined collectively and clarified utilizing the milk wash approach. This method reduces the harsher components of alcohol whereas leaving the softer flavors intact and creating a light-weight and delicate texture. The completed product is a punch that’s full of life, versatile and chic.
Lady From Ipoh
- (batch recipe)
- 16 oz. By The Dutch Batavia Arrack white rum
- 80 oz. Tanduay white rum
- 96 oz. Pandan coconut cream*
- 32 oz. Evaporated milk
- 32 oz. Dolin Dry vermouth
- 32 oz. Pineapple juice
- 16 oz. Lime juice
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Slowly stir within the white rums with the pandan coconut cream and evaporated milk; let this combination sit for a bit.
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Then slowly stir in vermouth, pineapple and lime juice.
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Cowl and retailer within the fridge in a single day.
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Serve the cocktail as a 3-oz. pour in a rocks glass with a big dice.
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Garnish with a knotted pandan leaf.
*For Pandan coconut cream
Mix 115 g. chopped pandan leaves, 1,800 g. coconut milk and 1,475 g. sugar. Simmer substances collectively for quarter-hour. Then mix totally till there aren’t any massive items of pandan and the leaves have disintegrated sufficient to show the combination a pale inexperienced. Cool the combination to no less than room temperature in an ice tub.
