#SaturdaySessions: Kiasu Kaya Cocktail
While the French have their croissants, we have our kaya toast – thin, crisp bread charred ever so slightly and slathered with aromatic kaya topped with a cool slab of butter. It's the perfect accompaniment to a rich, bracing cup of black coffee, but also curiously palatable when turned into a cocktail. From now till 30 June, you can grab a complimentary glass of this kaya-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
45ml Ron Zacapa rum
15ml Fresh pineapple juice
15ml Fresh orange juice
15ml Coconut pandan syrup (kaya)
15ml Benedictine D.O.M.
Slice of fresh orange, for garnish
Coconut shavings, for garnish
For the coconut pandan syrup (kaya)
1L coconut cream
500g Gula Melaka
4 pandan leaves
How to make it
1. To make the coconut pandan syrup, heat coconut cream in a pot. Add Gula Melaka, muddle, and stir till it dissolves. Tie up pandan leaves and add them to the pot. Add sugar and stir till the sugar dissolves. Finely strain the mixture and let it chill before using.
2. To prepare the cocktail, add all ingredients into a shaker, shake with crushed ice, and strain over fresh ice in a chilled metal cup. Garnish with fresh orange and coconut shavings.
To view more recipes from our #SaturdaySessions series, click here.