Recipes From Diageo Reserve South East Asian World Class Final 2014

Updated: 09 Jun 2014 | By:

YINYING LEOW
Daybreak
Ingredients:
60ml Johnnie Walker Blue Label
1 Momotaro Tomato
4 Stalks Thyme
15ml Grapefruit Marmalade
1 barspoon of Castor Sugar
1 dash Pimento Bitters
5ml Lemon Juice
Serve in a coupe glass
By combining fresh ingredients and premium whisky, Daybreak is named after the colour of the drink, which is a hue of red just like the skies at dawn. Marrying the flavours of sweet momotaro tomatoes from the East and fresh thymes from the west brings out the unique flavours inside the blue label.
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Asian Mule
Ingredients:
45ml Ketel One Vodka
15ml Grand Marnier
15ml Vedrenne Apple Liqueur
1 dash Angostura Bitters
15ml Lime Juice
6 chunks mango
1 slice of ginger
Top up with ginger beer
Serve in a crystal chalice
Twist of the Moscow Mule, with chunks of fresh mangoes to enhance the texture, along with spiciness from the ginger to boost the spicy ending of the Ketel One vodka
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Siddha23
Ingredients:
45ml Ron Zacapa 23
15ml Turmeric Syrup
10ml Lime Juice
30ml Grapefruit Juice
1 slice turmeric
5 cardamom seeds
2 slice lemongrass
Serve in glass bottles with a straw
Combining ingredients used in Indian cuisine, the cocktail is named after the Indian God, Siddha and the Rum used, Ron Zacapa 23years. Using turmeric, lemon grass and cardamom seeds to enhance the spicy notes of the rum, and fresh grapefruit and lime to bring out the flavours of sweetness at the first sip.


SHIRMY CHAN
Kapitan Nolet
Ingredients:
4 Kariff lime leaves
1/2 barspoon Cumin
1 barspoon sour plum sauce
20ml lime juice
20 grapefruit juice
10ml simple syrup
40ml Ketel One
Shaken
Serve in a Martini glass
Kapitan means captain in Malay, Nolet as in Holland. The drink basically to describe the Dutch colonial period in Malacca. A similar recipe was done by using cumin at the previous World Class Master Class, and the comment was that it tasted like chicken curry, tom yum…local spicy food. I decided to improve the recipe with some other ingredients such as sour plum sauce, commonly used in Nyonya cuisine.
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Blue Urban
Ingredients:
1 barspoon Saffron Oil
2 barspoon Dry Lavender
2 barspoon/5 ml Tamarind Syrup
2 barspoon/5 ml Cinzano Bianco
1 barspoon Benedictine DOM
1 Orange Wedge
45ml Johnnie Walker Blue Label
Orange peel for garnish

Method:
Mix together, then stir.
The Kings of Flavour challenge required you to use at least one item from each category: spices and herbs, fruit, condiment. I created this drink by using South Asia fruit, Tamarind, to made syrup as condiment for the drink; Lavender and Saffron oil as spice and herb for the drink to meet the fragrant character and spiced aroma of the Blue Label. I used very little amount of orange juice to smoothen the whisky aftertaste.
The cocktail name comes from the colour of the Blue Label, and also describes my emotion of living away from my home. Urban can describe a people with modern living style. It is complicated feeling, like my drink.
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A Moment in Time
Ingredients:
15ml Lemon Juice
15ml Giffard Citron
15ml Amaro Montenegro
20ml Tomato Juice
40ml Ginseng infused Ketel One
1 dash Peychaud’s Bitters
1 Mint Leaf to garnish
Serve in Chinese Tea Cup
As you drink the cocktail, you will spend some time just to trying to find out what is inside it. You’ll realise you had a good time with this drink. The Amaro Montenegro goes very well with ginseng and tomato juice, and some lemon juice and citron syrup to give some sharp citrus taste and body.


JEFFRI
Ketel Kaffir Sour
Ingredients:
60 ml Ketel One infused with Kaffir Lime Leaf
20 ml Chinese Rock Sugar Syrup infused with Lemongrass
20 ml Egg White
3 or 4 Calamansi Fruit (depending on size)
2 spritz Angostura Bitters infused with Lemongrass and Kaffir Lime Leaf as garnish

Method:
Muddle calamansi lightly to release juice.
Add in infused vodka, rock candy syrup infused with lemongrass syrup and egg white.
Dry shake to emulsify drink.
Add ice and shake again.
Fine strain into rock glass.
Spritz with bitter mix.
Garnish.
Generally, lemongrass and kaffir lime leaf are used together a lot in Asian cooking, so flavour-wise they go well together. And so that it doesn’t taste too close to tom yum I used Chinese rock sugar to give it a little difference in sweetness. The switch from using lemon to calamansi marries the flavours together and gives it an even more oriental feel to it.
And I choose to infuse only kaffir lime leaf in to the Ketel one because lemongrass needs more heat and more time to extract its flavour, kaffir lime leaf takes a shorter time and less heat. This means I could get more flavour extracted in a shorter amount of time and at lower temperature lowering the chance of me damaging the vodka with high heat. Since melting sugar needs more heat (the Chinese rock sugar) it made more sense to add in the lemongrass to extract and infused its flavour resulting in a very fragrant syrup.
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Angel’s Share
Ingredients:
45ml Johnnie Walker Blue Label
1tsp Golden Peach Fruit Spread
1 Lychee
20ml Lemon Mandarin Tea
30ml Pear Juice
3 Thyme Sprigs
1/2 dash/4 drops Xocolatl Mole Bitters
1 Thyme Sprig for garnish
1 spritz of Blue Label Peach and Lychee to coat the rock glass
Method:
Muddle lychee fruit with fruit spread and thyme in shaker tin.
Add in tea and pear juice.
Fill shaker with ice and shake the drink.
In a separate mixing beaker add in Blue Label and Xocolatl mole bitters (chocolate bitters).
Fine strain the shaken mix into the mixing beaker.
Add ice and stir.
Spritz glass with blue label lychee and peach spritz.
Pour stired cocktail in to glass.
Garnish.
The inspiration came when I was asked a question: ‘how do you sell a cocktail that its base is Johnnie Walker Blue Label?’ It’s an expensive, delicate and complex whisky, so I came up with an idea to sell this drink as a gueridon service/tableside service – imagine sitting in a fine dining restaurant and a bartender makes the drink by your table to complement your desert, and while making your drink he/she explains the concoction and reasons behind the method used. An experience isn’t it? I’ll let you decide. The drink is one part shaken and then stirred to control the dilution and also so the delicate whisky won’t be bruised.

DANNY AZARYA
Tropical Lys Ketel
Ingredients:
45ml of Ketel One Vodka
15ml of Grand Marnier
10ml of Vedrenne Super De Casis
10ml of Simple Syrup
10ml of Lemon Juice
2 peel of Orange Skin
2 teaspoon of Passion Fruit with Angostura Bitters
2 stalks of Thyme Leave
Spritz of Cointreau
Garnish with Chrysanthemum Flower
Serve in oriental chinaware glass

Method:
Muddle together and shake.

A combination of passion fruit with thyme leave cocktail to create a new drinking experience with hints of herbs and fruit. Tropical flavours come from each of the ingredients to enhance the flavour of the Ketel One Vodka itself. Very pleasant taste, that is smooth and easy to drink.
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Blue Lys JW
Ingredients:
45ml of Johnnie Walker Blue Label
10ml of Dom Benedictine
10ml of Grand Marnier
15ml of Simple Syrup
2 peel of Orange skin
2 stalks of Rosemary Leaves
Dash of Angostura Bitters
Serve in Poco Grande glass

Method:
Muddle and shake.
Garnish with orange slice and rosemary leaves.

A cocktail base with the high range blended whisky from Johnnie Walker family. Sweet, easy to drink, and suitable for all types of occasions. The flavour is rich with a pleasant aroma from the rosemary leaves. The end of the palate is a bit bitter to neutralize all the ingredients.