This recipe was first featured in our story on durian cocktails.

40ml Dark rum
20ml Campari
20ml Sweet vermouth
2ds Angostura bitters
2ds Saline solution (10:1 ratio)
Durian foam*

Stir all ingredients to increase volume by 1/3. Serve in a coupe with durian foam.

*Durian foam: blend 30ml egg white, 10ml lime, 10ml of durian puree** with an immersion blender until thoroughly mixed and aerated. 

**Durian puree: Cook 500g musang king durian flesh, 500g brown sugar, 250ml lime, 50ml water and 10g salt over low heat until the sugar dissolves. Blend with an immersion blender, then strain over a fine sieve to create a puree.