Crunching my thirst at mixologist Eric Chong’s cocktail bar located at The Shepherdoo, Klang was truly an eye opener for myself. That morning Eric was organizing a South American Latin theme and I got to taste and visualized all the cocktail mixes. It was a Latin theme most of the ingredients used were pineapple coconuts, lime, lemon, mints and surprisingly cucumber. As cocoa and chocolate both ingredients were not left out either. The best part was I got to learn on how to mix some of those delicious cocktails.
The De Pepino which was very refreshingly light and definitely a thirst killer. I liked the present of the taste and smell of the cucumber and having to garnish with stripes of cucumber complimented the drink very well, definitely a drink suit for both men and ladies. Loved the present of the brandy!
Sugar Syrup Recipe
Stir 1cup granulated sugar with 1cup water in a small saucepan over low heat until sugar dissolves. Bring to boil then simmer for 5minutes. Cool. Refrigerate in an airtight container for up to 1 month.
De Pepino Recipe
Pour 20ml cucumber syrup onto the bottom of the ocean glass. Add crushed ice then follow by cucumber slice. Add a layer of crushed ice and pour in 25ml brandy. Add in another layer of cucumber slice and filled up the glass with crushed ice and 100ml lemonade. This will ensure De Pepino presented as layers. Garnish with matchsticks cucumber.
Yet the Afrutado was another interesting drink as whisky was infused into apple juice while complimented with lime, lemon, orange and refreshing passion fruit puree. I just loved the idea of having the present of mint leaves as it added a great flavor to this explosive drink. I was also amazed with this next creation
Cut a quarter lime wedge, a quarter lemon wedge, a pineapple chunk, a slice of orange and mint leaves into a shaker. Use a muddler to crush the wedges and chunk. Add 30ml whisky, 10ml passion fruit puree, 100ml apple juice and a few ice cubes, shake vigorously. Strain into the glass with crushed ice and decorate it with sliced lime and mint leaves.
With a milk based coconut flavoured drink called Leche De Malibu. it was just like the begining. It was delicious and amazingly good. Eric had this strong drink with two mixture of gin and malibu, surprisingly it had a great after taste lurking in my mouth, I liked it.
Leche De Malibu Recipe
Use chilled rock glass. Pump in the chocolate sauce in 4 corners to make the decoration. Fill up the glass with crushed ice and slowly pour in 15ml gin, 15ml malibu, 10ml coconut syrup and 70ml milk. As for presentation, sprinkle chocolate powder on top.
It was a fun afternoon sitting out at the bar and experiencing cocktail mixing which can be very knowledgeable. Here are some of Eric Chong’s cocktail recipes to share and hope you will try them out soon . . . . . .Sidney Kan
G Floor, Centro Mall
No 8, Jalan Batu Tiga Lama
Contact No. 03-33415828 / 03-33445829