epicure Indonesia – July 2019

PHOTOGRAPHY

EDDIE TEO

STYLING

DARRYL PESTANA

ON LOCATION

ALCHEMIST

Wakana Murata, bar manager at Alchemist,

creates serious cocktails alongside the

bar’s craft beer infusions.

BLACK MAN RAY

• 45ml cacao infused vodka


• 45ml Scotch whisky


• 15ml nitro milk stout vanilla syrup


• 3 strips orange zest


• 7 dashes orange bitters

» Pour the vodka, whisky and

syrup in a mixing glass. Place 2

strips of orange zest, without

the bitter pith, into the glass and

muddle to get its flavours.

» Remove zest, add plenty of ice

and stir contents until well chilled.

» Strain into a fluted glass, adding

7 dashes of orange bitters then

garnish with fresh orange zest.

milk stout vanilla syrup

• 200ml Little Island nitro milk stout
  (or any bottled milk stout)


• 200g sugar


• 15ml vanilla extract or 1 vanilla pod

» Bring ingredients together in a

pan to boil, then slow simmer for

15-20 minutes till combined. Strain

into a bottle and keep in the fridge

for up to a month.

cacao infused vodka

• 60g cacao nibs


• 600ml vodka

» Combine ingredients in a sealed

glass bottle for two weeks.

» Strain out cacao nibs. The

infusion can keep for a few months.

Grown up night cap

After a heavy meal,

Murata suggests a

refreshing digestif

that also satisfies

the palate. She

uses her preferred

in-house nitro milk

stout for its richer,

malty and chocolate

flavours, which are

given a lift with

vanilla and orange.

TIPPLE TIPS

epicureasia.com 56

nitro milk

stout vanilla

syrup