A recipe by David Nathan of 23aubergine

- 2 pieces torch ginger/bunga kantan
- 4 – 5 pieces lemongrass
- 1 bunch laksa leaves/daun kesum
- 4 -5 red chilli padi
- 2 cups caster sugar
- 1 piece galangal/lengkuas
- Fresh lime juice
- Vodka
- Malibu rum

Collins glass

Laksa syrup:
- Clean and slice lemongrass, galangal & torch ginger
- Place sliced herbs in a saucepan and add 1 cup of water, 1 cup caster sugar and simmer until all the sugar has dissolved
- Let the mixture steep for 30 to 50 minutes

Chili padi syrup:
- Slice the chili padi lengthwise
- Add 1 cup of caster sugar and 1 cup water along with the sliced chili padi into a saucepan
- Heat until the sugar is completely dissolved
- Let the mixture steep for 30 minutes


1) Place a few laksa leaves into a mixing glass 
2) Place a few pieces of torch ginger in the mixing glass

3) Add 20ml of fresh lime juice

4) Muddle until all ingredients are incorporated

5) Add 40ml of vodka
6) Add 20ml of Malibu rum

7) Strain the mixture into a second mixing glass

8) Add 30ml of laksa syrup
9) Full the mixing glass with cracked ice
10) Stir the mix until its thoroughly chilled

11) Add a few laksa leaves in a glass
12) Add a few cubes of ice
13) Add a few pieces of torch ginger
14) Top up with ice
15) Add a chili padi

16) Strain the mix into the glass

17) Add a few drops of chili padi syrup last



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