Jackfruit Rum, Laksa Leaves, Goat's Milk, Candlenut, Gula Melaka
The Peranakan which is inspired by the local Peranakan culture. A very diverse mix of people, flavours and cuisine. Being indigenous to this part of the world, we really wanted to showcase not only the unique ingredients but also give a sense of familiarity to the culture.
We do a jackfruit rum infusion along with laksa leaves, candlenut, palm sugar, and pandan before we add it into a really high quality local goats milk. The enzymes in the jackfruit causes the milk to split, in return creating a clear cocktail. We use the remaining curds to create a jelly with coconut pandan and blue pea flowers.
The blue pea flowers have been used traditionally in Peranakan cuisine as a food and cloth dye. The remaining jackfruit seeds are poached in water and salt as they have a nutty aroma and flavour profile.
This is familiar to us, as growing up, many families would either poach, grill or make curries from jackfruit seeds.
Flavour Notes: Coconut Toffee, Herbaceous, Nutty, Lush
500ml, 6~8 servings