[ruby_title]D25th by Peter Chua, Crackerjack, Singapore[/ruby_title]
Challenged to make eggnog local for a Christmas promo with food delivery service, Deliveroo, Peter Chua knew the combination would work in a cinch. “It made sense because of durian’s custardy-ness, which I thought would go well with eggnog’s cream and nuttiness, so yeah, I managed to make something I liked on my first try,” says Chua.
For his D25th, the head bartender takes fresh flesh from D24 durians – described as creamy and bitter – and blends it down with coconut cream and pandan for a taste of home, and dark rum and spiced pear liqueur for sweetness and kick. Even though the ingredients that make his cocktail are more perishable than the others in this story, the drink is surprisingly hardy, surviving the half an hour trek out to customers who order it on the platform, and keeps in their pre-batched bottles in the fridge for over a week. It’s something he puts down probably to the fresher fruit he gets in season here in Singapore.
Recipe (click to view)
D25th by Peter Chua
