Greetings, we hope everyone had a wonderful New Year celebration! The last quarter of the year has been very busy for us with most of our engagements catered to year end Christmas parties for our clients.
In October, Lavish Dine Catering whom we have worked with for a long time came to us and asked for themed cocktails for their client’s event. In the previous event that we did for them, we decided to propose the Design Your Own Cocktails for their brand relaunch, Lavish 2.0. It proved quite a hit with their guests so for the upcoming event we decided to up the game.
The theme for their next event involved local Singapore flavors. Some of the dishes served included Chicken Rice, Beef Rendang and Nasi Briyani. To complement their theme, we came up with cocktails that were inspired by local cuisines. First up we had Ondeh Boleh which was a homage to the traditional dish, the Ondeh Ondeh. We incorporated its original ingredients by using Batida Coconut Liqueur and Gula Melaka in addition to Light Rum and Honeydew Puree to balance out the drink. It is then garnished with Banana Leaves and Lychee Spheres.
For the second drink we had the Nonya Crack. One of the key ingredient that is present in Nonya dishes are pandan leaves. With that in mind, we made pandan syrup and shaked it up with Vodka, Blue Curacao and Lemon Juice. The end result of the drink created a baby blue color which was reminiscent of the lighter colors used on traditional Peranakan outfits. To complete the drins, we clipped a bamboo cone which held a piece of dry ice. Lemon Rose Water was drizzled over it to create the visual and smell aspect, which created an extra dimension to the drink.
Ah Yip Flower Teh was the name of the third drink. Traditional local tea usually involves Chrysanthemum flowers but we challenged ourselves to give it a twist. We settle on Hibiscus-infused Syrup. The other ingredients in the cocktail were Gin and Grapefruit Juice. The grapefruit juice cuts the sweetness of the Hibiscus Syrup to create a balanced drink that gave off a reddish-pink hue. The demand for this tipple was overwhelming, leading to long queues throughout the event.
The fourth and final drink was the Malar Pop. The meaning of malar in the Tamil context referred to a blooming flower. The ingredients in this cocktail were Gin, Creme De Violette, Homemade Hibiscus Syrup, Lemon Juice and Club Soda. It was garnished with a sprig of Baby’s Breathe and Hibiscus which complemented the dark violet color of the drink.
This Apex Social Night was an interesting event due to the many nationalities of the attending guests. For some of them, it was their first time tasting the local ingredients that we used and we also recommended them to try the traditional dishes in Singapore like the Ondeh Ondeh. It has been a pleasure serving them and to work with Lavish Dining once more. We look forward to our next partnership.
As it is also the turn of the year we wish everyone good health and success in their endeavors. The past 3 years has been an amazing time working with all of our clients, thank you for accompanying us and Hopscotch Bar on this journey! We look forward to shaking more cocktails for your future events. Salut!