#SaturdaySessions: A cocktail inspired by chicken rice
Never make the mistake of asking a Singaporean where the best chicken rice can be found. The debate will rage on for hours, with everyone weighing in on the stalls that serve up the most fragrant rice, silky chicken, and punchy chili and ginger paste. If you fancy yourself to be a bit of a chicken rice connoisseur, grab a complimentary glass of this chicken rice-inspired cocktail at the Upper Level of the DFS Wines and Spirits Duplex at Terminal 3, Changi Airport. Consider it your pre-flight tipple, and also take the time to toast to the first anniversary of this booze-filled duplex.
Here's what you'll need
20ml fresh lemon juice
20ml home-made ginger syrup
50ml soda water
4 slices fresh cucumber
1 sprig fresh parsley
How to make it
1. To prepare the home-made ginger syrup, remove skin from ginger before chopping and blending ginger flesh to a pulp. Add equal amount of water to the ginger and slow-cook it for 15 to 20mins. Fine strain the ginger juice and add equal amounts of sugar. Stir till mixture dissolves and chill before using.
2. Add all ingredients into a cocktail shaker, shake with ice and fine strain into a Collins glass filled with fresh ice. Top up with soda water.
3. Garnish with fresh cucumber and parsley sprig.
To view more recipes from our #SaturdaySessions series, click here.