Kaya Toast Cocktail

Bored at home? Let us bring Happy Hour to you virtually!!

During this period, it is important that everyone stays home as much as possible. While travelling seems beyond reach, the Singapore Tourism Board wants you to experience @VisitSingapore by sharing locally inspired cocktail recipes that you can recreate at home.

Todays recipe in our stay home series is a Kaya Toast Cocktail inspired by a drink from Bitters and Love. In our own rendition of the cocktail, we have used kaya, which is a traditional jam made from pandan, coconut and eggs. This olive-green jam most known as a spread on toast for a truly authentic Singaporean breakfast (the link to our kaya toast recipe below). Also in the mix are the Gula Melaka or known as palm sugar, and coconut cream. For this recipe, we will also be using the Dark Rum from Compendium, a homegrown distillery that produced the first and only rum made in Singapore.

Serve this cocktail with a slice of Kaya Toast on the side perfect for an afternoon tea. Cheers and we hope to see you when its safe to travel again!

Here is the link to our Kaya Toast recipe for your reference:
https://www.facebook.com/meatmen.sg/videos/1003830069658202/?v=1003830069658202

#bitters #cocktails #simple #PassionMadePossible #VisitSingapore

Serving:

Ingredients:
45ml Dark Rum
2 bar spoon Kaya
20ml Gula Melaka Syrup
20ml Coconut Cream
Pandan Leaf

Steps:
Add Dark Rum, Kaya, Gula Melaka syrup and coconut cream into a shaker. Froth/stir and taste.
Add ice into a rocks glass. Add ice into the shaker, shake for 8-10 seconds. Strain into rocks glass with ice.
Garnish with pandan leaf and kaya toast on the side.