MENU

Question 1

REVIVAL OF CLASSICS
Pony Martini

Answer 1

93 pre-mix
60 Roku
10 Dolin Dry
5 Lillet Blanc
5d sakura vinegar (fruity w/ Sakura essence)

18 water
1pc lemon peel
Martini
Build

NOTES
- dry-ish gin martini with Sakura notes
- slightly wet so more approachable for guests, especially if they don’t usually drink Martini

Question 2

10 YEARS & COUNTING
Bitter Gimlet

Answer 2

70 pre-mix (bitter, citrus notes)
55 Hendrick’s Orbium (additional quinine and wormwood ingredients)
15 Bergamot (Italian hybrid of lemon, bitter orange) & Chinotto (bitter orange, essential agent of amaro & Campari) cordial (citric, tartaric acid, caster sugar)

1pc lime coin
NUDE Coupetini
Stir

NOTES
- blend of Gimlet and G&T

Question 3

IMPROVED & TRUE
Dirty Martini

Answer 3

70 pre-mix
50 Bombay Sapphire
15 recomposed brine
5 dry vermouth

2.5 olive oil emulsion
3pc miso olives
Dirty Martini
Stir

NOTES
- savoury
- distilled olive brine to produce aromatic distillate then balanced with sea salt to specific salt intensity; avoids inconsistency from oxidation, leftover use etc.
- olive oil with syrup; gum Arabic and xanthan gum to emulsify; for oily texture
- miso, cream cheese, black olive (Kalamata) stuffed

Question 4

IMPROVED & TRUE
Godfather

Answer 4

75 pre-mix
35 Monkey Shoulder
20 progressive amaretto (akai umeshu using Japanese plums and Empirical Spirits plum kernel spirit; more pronounced plum notes)
10 vodka
5 Aperol
5 water (stir from 70)

1pc smoked praline (almond coated with sugar, red colouring, smoke powder - French nut confection)
1pc 5.5x5.5x5.5
NUDE Lowball
Build

NOTES
- more prominent apricot/ plum kernel flavour; sweeter
- consume praline then sip

Question 5

HOSPITALITY AS A COCKTAIL
Pecan Royale

Answer 5

25 Pecan nuts liqueur (blending pecan nuts, butter, olive oil binder to make pecan nut butter then adding vodka and freezing it - fat wash; strain then add water and caster sugar)
5 olorosso sherry
110 Telmont
1pc cognac, apricot, Angostura sphere (refreshing, boozy; frozen reverse spherification - water cognac apricot liqueur and calcium lactate then freeze before sodium alginate bath, similar to roe)
Champagne flute
Build

NOTES
- champagne cocktail with complexity from Oloroso
- closer to old champagne: fewer additives

Question 6

A TWIST ON THE OLD FAMILIAR
White Toreador

Answer 6

50 pre-mix
15 Codigo Blanco
25 yoghurt tequila (combining Codigo Blanco with Greek yoghurt and freezing to fat wash giving milder flavour)
10 Merlet Apricot

15 yoghurt syrup
15 lime
20 egg white
Coupetini
Shake 2pc

NOTES
- Toreador originally predates the Margarita: tequila, apricot brandy liqueur, lime juice
- style in between Margarita & Whiskey Sour
- only sweet, creamy cocktail

Question 7

BEYOND BORDERS
Funky Panky

Answer 7

70 pre-mix
30 Stranger & Sons
15 J&P amaro (hot infusion with Tan Ngan Lo medicated tea and vodka then added baijiu and caster sugar)
15 Tuak (coffee filter clarified; fermented rice)
15 Cocchi Americano
5 Dolin Dry
1d Agarwood Tincture
Water
1pc yellow chrysanthemum
1pc 5.5x5.5x5.5
Nude Lowball
Build

NOTES
- stronger, similar to a strong tea

Question 8

SUSTAINABILITY IS UGLY
Ugly Tomatoes

Answer 8

50 pre-mix
35 Hapusa
5 homemade kümmel
10 St Germain
5 Seedlip Spice

40 Ugly Tomato Purée (Earl Grey tea, tomato juice and pulp from blended tomatoes, caster sugar and Agar Agar cooked to 70C and blended again)
10 acid blend
1d saline
1d foamee
1pc 5.5x5.5x5.5
Kimura Crumple
Shake 2pc

NOTES
- Hapusa distilled in India using Himalayan juniper; herbaceous
- tomatoes from Genting Highland gardens
- sustainability by using foamee>egg white, acid blend>lemon to lessen waste
- savoury, tomato, earthy; Bloody Mary style

Question 9

COMMUNITY COCKTAIL
Super Lemon Highball

Answer 9

120 pre-mix

1pc concentrated lemon jelly (honey inside)
1pc 4x4x10
NUDE RS Highball
Shake 2pc

NOTES
- Panda&Sons technique of freezing lemon juice to get thicker, sweeter concentrate as first defrosted product & lemon water
- lemon jelly to boost lemon flavour

Question 10

NATURAL COCKTAILS
Pure Mango Tango

Answer 10

30 pre-mix
25 Bacardi 8
2.5 Clairin Communal
2.5 Empirical Spirits Ayuuk (smoke-dried Oaxaca chilli pepper liqueur)

70 clarified orange mango juice
5 lemon
1pc mango leaf

NOTES
- twist on classic Tango of gin, vermouth, orange juice
- on the boozy/ wine side, salty fermented, green mango
- seasonal variance, where there is no sugar added such that the sweetness or tartness is directly contributed by the mangoes in season

Question 11

NATURAL COCKTAILS
Cloudy Kangaroo

Answer 11

70 pre-mix

1pc 5.5x5.5x5.5
NUDE Water
Build

NOTES
- vodka Martini with fino Sherry replacing vermouth; sake
- fruity, peach, lychee

Question 12

THE PRODUCER NEXT DOOR
Greatest of All Time

Answer 12

50 pre-mix
45 Banana Nikka Coffey Malt (dehydrated banana infusion)
5 Muyu Chinotto

25 goat custard syrup (full fat cream, goat milk, goat kefir, egg yolk, caster sugar)
10 lemon
15 egg white
Top soda
1pc 4x4x10
NUDE RS Highball
Shake 2pc

NOTES
- twist on Golden Fizz
- goat kefir is a fermented milk drink by inoculating goat milk with kefir grains similar to thin yoghurt

Question 13

THE PRODUCER NEXT DOOR
Honey Magnum

Answer 13

120 pre-mix
Fortified strawberry wine (Migaki Ichigo with vodka and caster sugar)

1pc homemade honey cookie
NUDE Pure White Wine
Stir

NOTES
- table service where “aged in beeswax”
- rich fruity jam, savoury (soya sauce) wine
- sip & bite

Question 14

NON-ALCOHOLIC
Pear & Hops

Answer 14

25 pre-mix
22.5 Seedlip Spice
2.5 Seedlip Garden

35 P&H purée
5 lemon
Top Elderflower tonic
1pc compressed pear
1pc 4x4x10
NUDE RS Highball
Build

NOTES
- very refreshing, Bellini style

Question 15

NON-ALCOHOLIC
Fig & Ginger

Answer 15

70 pre-mix
65 Fig water
5 Melati

5 ginger honey syrup
10 sugar syrup
15 acid blend
3d foamee
1pc cranberry hibiscus
NUDE Pony
Shake 2pc

NOTES
- fruity, spice/ hint of ginger sourness

Question 16

NON-ALCOHOLIC
Coffee & Cacao

Answer 16

75 pre-mix
~no dilution~

1pc 5.5x5.5x5.5
NUDE Lowball
Build

NOTES
- caffeine effect of intoxication
- coffee lover, woody; non-alcoholic Americano coffee & closest to alcoholic

-

Question 17

BEYOND BORDERS
Korean Boilermaker

Answer 17

Tokki Soju
- Started in Brooklyn, New York to create a traditional quality Soju pairing for high-end Korean restaurants which were using wine due to only green-bottle Soju on the market

> Black Label

• Made with glutinous rice, nuruk (Korean fermentation starter for traditional alcoholic beverages e.g. soju) and water
• fermented product before filtering is ‘wonju’ meaning ‘original base liquor’ which is left to settle and separate; golden clear layer at the top called ‘cheongju’ / ‘yakju’ is distilled into Soju, whereas ‘makgeolli’ is derived by adding water to the sediment at the bottom
• Full body, rich mouthfeel giving tapioca pudding, vanilla bean with hint of molasses

Cold infusion with Tokki Black, Michter’s Rye, Poire Williams, citra hops and cinnamon powder

Question 18

Old Fashioned

Answer 18

Dark muscovado sugar and water in a 1:1 ratio
Partially unrefined compared to refined caster sugar = molasses flavour compared to pure sweetness of caster

NOT Okinawa sugar that has distinctly thick viscosity
NOT Demerara which is more refined than sugar

Question 19

Clover Club

Answer 19

raspberry leaf tea with gin in sous vide 55C for 1hr, basically steeping tea

Freeze dried raspberries sous vide 55C for 1hr, dehydrate the seeds after straining to get syrup then toast for garnish

Using basically whole of raspberry from leaf to fruit to seeds

Question 20

Espresso Martini

Answer 20

Okinawa sugar and coconut water sous vide

Using fresh coffee, oil from crema mixes with protein from coconut water and honey to create the stable foam head