Sugarloaf by Andy Griffiths
This drink was featured in our new venue piece on Idlewild in Singapore.
“This drink is based on the sugarloaf pineapple and is designed to showcase some of the flavours and techniques found in Mexican cuisine. The tepache and tamarind work perfectly with the fruit notes of the rum and cognac for a fresh and vibrant concoction. Tepache is a fermented pineapple drink found across Mexico that is generally spiced and fermented for a week or so. We utilise the spent pineapple skin from the kitchen and mix it with a range of spices and some gula melaka. The spent fruit taco is a really fun garnish that showcases a sustainable approach to drinking.”
30ml Pineapple rum
15ml VS Cognac
50ml House spiced pineapple tepache
10ml Fresh lime juice
10ml Tamarind water
5ml Sugar syrup
Combine all ingredients and shake. Serve tall.