The Chendol
Our favourite local dessert makes for a unique Whimsky® cocktail using 3 essential Whimskies® : the PandanUs provides an instant Peranakan hit, the G.M., our gula melaka Whimsky® , gives a sweet, malty richness to the palate, and the Santana, our santan (coconut milk) Whimsky® lends its nutty creaminess, mouth feel, and long finish.
INGREDIENTS
- 20 mls PandanUs
- 20 mls Santana
- 20 mls The G.M.
Stir over cracked ice for 60 secs in a mixer glass to dilute to taste.
Strain into a martini or coupe glass, garnish with attap chee seeds, and a Pandan leaf tip.
The Cheng Tng
An allegiance to the traditional Teochew dessert, we combine our Mata Kuching (longan) Whimsky® with PandanUs Whimsky®. Garnished with dried longans, gingko a nut and snow fungues, we recreate a rather boozy version of this local dessert.
INGREDIENTS
- 40 mls Mata Kuching
- 20 mls PandanUs
Garnishes: snow fungus, reconstituted dried longan, and gingko nut
Stir over cracked ice for 60 secs in a mixer glass to dilute to taste.
Strain into a martini or coupe glass, and add garnishes on a cocktail stick.
The Kopitini
Our take on an Expresso Martini, the Kopitini combines our Kopi-Ohh! And G.M. Whimskies® to create a smooth coffee cocktail – perfect for Sunday morning brunch!
INGREDIENTS
- 30 mls Kopi-Ohh!
- 30 mls The G.M.
Stir over cracked ice for 60 secs in a mixer glass to dilute to taste.
Strain into a martini or coupe glass, and garnish with a Glico Pocky chocolate stick
The Peanut Butt Old-Fashioned
This unique riff on the classic Old-Fashioned cocktail, uses our peanut butter-infused Peanut Butt Whimsky® to impart a nutty creaminess, along with a splash of G.M. Whimsky®, Angostura bitters and a fresh orange peel garnish.
INGREDIENTS
- 40 mls Peanut Butt
- 20 mls The G.M.
- Splash of Angostura bitters
Stir over cracked ice for 60 secs in a mixer glass to dilute to taste.
Strain into a rocks glass over a large ice cube, and garnish with a fresh orange peel.
The Ginger Tree
A zesty and invigorating Whimsky® highball with lots of spice and fragrance, this long, cold drink uses our Halia (ginger) Whimsky® to impart a fresh Asian flavour profile, coupled with lemon (or calamansi) juice and our favourite Fever Tree tonic. Garnished with a Limau Purut leaf for an added spicy, citrusy fragrance.
INGREDIENTS
- 60 mls Halia
- 10 mls fresh Lemon (or Calamansi) Juice
- 150 mls Fever Tree Tonic
Stir into a long highball glass with lots of ice, and add a limau purut leaf for a fragrant garnish.
The Cucumber Tree
Continuing in our Whimsky® Tree series, this cool and refreshing highball features our Santana and G.M. Whimskies® coupled with fresh cucumber juice and lime juice. This long and tall cooler replaces heat-depleted electrolytes with isotonic 100 Plus.
INGREDIENTS
- 30 mls Santana
- 20 mls The G.M.
- 15 mls cucumber juice (blend a cucumber and strain out the pulp)
- 5 mls lime/lemon juice
- 120 mls 100 Plus
Stir into a long highball glass with lots of ice, and add a thin cucumber slice for garnish.
The Calamansi Tree
Continuing in our Whimsky® Tree series, this cool and refreshing highball features our Santana and G.M. Whimskies® coupled with fresh cucumber juice and lime juice. This long and tall cooler replaces heat-depleted electrolytes with isotonic 100 Plus.
INGREDIENTS
- 30 mls Santana
- 20 mls The G.M.
- 15 mls cucumber juice (blend a cucumber and strain out the pulp)
- 5 mls lime/lemon juice
- 120 mls 100 Plus
Stir into a long highball glass with lots of ice, and add a thin cucumber slice for garnish.
The Pink Floyd
A refreshing and fruity watermelon-based highball featuring our PandanUs Whimsky®, along with fresh calamansi juice. A dangerously addictive thirst quencher.
INGREDIENTS
- 150 mls fresh watermelon juice
- 60 mls PandanUs
- 5 mls freshly squeezed Calamansi juice
Stir into a long highball glass with lots of ice, and garnish with a large mint sprig.
The Wah-Latte!
A rich and creamy dessert cocktail, the Wah-Latte is our local version of Baileys, which combines our local kopi-infused Kopi-Ohh! Whimsky®, and G.M. Whimsky® - an excellent nightcap… and a happy ending!
INGREDIENTS
- 20 mls Kopi-Ohh! (from the freezer)
- 20 mls The G.M. (from the freezer)
- 20 mls Evaporated milk (refridgerated)
Serve very cold in frozen shot glasses or in a rocks glass over ice.
The Kopi Lemak
An alternative to a frozen creamy dessert cocktail, this is a Warmsky instead, i.e. a hot Whimsky® drink. Inspired by Penang local kopi laced with coconut milk, this cocktail combines Kopi-Ohh! and PandanUs Whimskies®, with condensed milk, and coconut milk, and is served hot with enticing alcoholic fumes!
INGREDIENTS
- 20 mls Kopi-Ohh!
- 10 mls PandanUs
- 20 mls Coconut Milk
- 20 mls Condensed Milk
Microwave in a heat-proof glass in 20 sec intervals until v hot (approximately 3-4 times). (Do not microwave for long intervals, or the alcohol will boil over) Serve in a sake-style cup.
The Peranakan
This is our take on the traditional Peranakan Bubur Cha Cha.. a luscious dessert Whimsky® using coconut cream added to our PandanUs and G.M. Whimskies®.
INGREDIENTS
- 15 mls PandanUs
- 45 mls The G.M.
- 30 mls Coconut Milk
Shake with cracked ice for 10-15 secs in a Boston shaker, then double strain into a coupe glass. Garnish with boba pearls and a Pandan leaf tip.
The Chocotini
The Chocotini is our chocolate-orange cocktail special, comprising our roasted cacao bean Cacao-Tim Whimsky®, our orange-infused Oren-Cina Whimsky®, and with the G.M. Whimsky® for sweetness.
INGREDIENTS
- 30 mls Cacao-Tim
- 30 mls The G.M.
- 15 mls Oren-Cina
Stir over cracked ice for 60 secs in a mixer glass to dilute to taste.
Strain into martini or coupe glass, garnish with dried orange slice, or fresh orange peel.
