Colin Neil Stevens is the beverage director at Kebaya in New York, a new Peranakan restaurant from Fungi Hospitality group.
This cocktail is a milk punch that is lively and versatile, elegant and effortlessly perfect in every context. Just like the girl from Ipoh herself. Girl From Ipoh is made using pandan, vegetal tannins, Batavia arrack, pineapple and lime, which are mixed together and clarified using the milk wash technique. This technique reduces the harsher elements of alcohol while leaving the softer flavors intact and creating a light and delicate texture. The finished product is a punch that is lively, versatile and elegant.
Girl From Ipoh
Ingredients
- (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
Instructions
- Slowly stir in the white rums with the pandan coconut cream and evaporated milk; let this mixture sit for a bit.
- Then slowly stir in vermouth, pineapple and lime juice.
- Cover and store in the fridge overnight.
- Serve the cocktail as a 3-oz. pour in a rocks glass with a large cube.
- Garnish with a knotted pandan leaf.
Notes
*For Pandan coconut cream
Combine 115 g. chopped pandan leaves, 1,800 g. coconut milk and 1,475 g. sugar. Simmer ingredients together for 15 minutes. Then blend thoroughly until there are no large pieces of pandan and the leaves have disintegrated enough to turn the mixture a pale green. Cool the mixture to at least room temperature in an ice bath.
Combine 115 g. chopped pandan leaves, 1,800 g. coconut milk and 1,475 g. sugar. Simmer ingredients together for 15 minutes. Then blend thoroughly until there are no large pieces of pandan and the leaves have disintegrated enough to turn the mixture a pale green. Cool the mixture to at least room temperature in an ice bath.
