Cocktail Worshops @ The National Museum of Singapore

COCKTAILS WITH LOCAL HERBS & SPICES

This was the first of a series of lifestyle projects with the National Museum of Singapore. It was presented on 11 October 2007. Of the 14 featured herbs & spices in an ongoing exhibition at the Museum, 4 were used for this workshop. The workshop was designed towards a sensory experience, with component ingredients presented after tasting the final product. Four recipes were presented in this workshop, some of which were totally new designs. Out of this, three were in small tasting portions.

Tasting Portion Cocktails:
1) Pandan Cosmo – Pandan leaf vodka, white cranberry juice (Ocean Spray mix), planifolia vanilla- infused cane sugar, avocado, coconut-flavoured white chocolate. (Shake & strain; small martini glassware)

2) Secret Garden – Lemongrass rhum agricole, honeydew flower honey (New Zealand’s South Island), sweet basil, purple passionfruit juice, Fiji artisan water. (Shake & strain; large martini glassware)

3) Pan-Asian Cosmo – Advocaat, (Hokkaido) konbu-infused Malibu, torch ginger bud infused vodka, (plain) yogurt, planifolia vanilla pods, fleur de sel, ruby grapefruit zest, sparkling apple juice. (Nitro-foam, build-in; enamel mug ‘glassware’)

Full Serving Cocktail:
a) Yuzulicious – Sochu-based Yuzu liqueur, laksa leaves, bitterlemon tonic, lemon zest. (Muddle, shake & strain; champagne flute)

A fresh pot of sweet basil was used for a more natural feel. Expectedly, most of the participants got quite excited when it came to the hands-on session where they learnt to prepare their very own Yuzulicious cocktails. The laksa leave element in this cocktail prompted participants to look beyond the typical bar/beverage ingredients.

The Yuzulicious, together with the Pandan Cosmo (pandan leaf) and Pan-Asian Cosmo (torch ginger bud), featured herbs & spices most likely used in cocktails for the very first time.

The workshop was designed to open up the participants' minds to how various tastes and scents might come together in a recipe. Tasting each ingredient separately helped to sharpen their palate towards this. It also highlighted the difference when quality fresh ingredients are used.

Together with the basic techniques for preparing a well-made cocktail, we hoped to start them off on a new journey of explorations and experiments on their very own cocktails. Furthermore, the cocktails featured were really local, which unfortunately is not a direction being developed much here.

AUTHENTIC CLASSIC COCKTAILS
The next workshop on 15 November 2007 offered recipes up to two centuries old, whereby some of the more contemporary versions of the same recipe were tasted side by side. Emphasis was on reviving vintage recipes as authentic as available ingredients allowed. There were some adjustments to some of the recipes though, to better suit the modern palate.

To recreate the vintage recipes, two original brands of bitters, each from only a single producer in the world (in America), vintage rums up to 30 years old, and a range of ultra-premium gins were sourced. The falernum, an essential spiced concoction used in original Caribbean cocktails, was also specially prepared. Juices, such as the ones from Tahitian Lime, were freshly juiced during the workshop, to reflect the practices of the vintage bar.

The presentation angle was towards the evolution of the cocktail and American history, from 15th century to the 20th century. Colorful characters weaved into the presentation included the privateer "Blackbeard," George Washington, Jennie Churchill, Ernest Hemingway, and James Beard. As part of the research, some of the following books were used as reference:

o and a Bottle of Rum, by Wayne Curtis
o The Martini Companion, by Gary Regan & Mardee Haidin Regan
o The Craft of the Cocktail, by Dale DeGroff
o The World’s Best Bartenders’ Guide, by Joseph Scott & Donald Bain

The tasting portions included the following cocktails:

- Classic (gin) Martini
- Mai Tai
- Sazerac

The Martini was a quintessential recipe to feature due to its cultural impact and repute. The Mai Tai showed how vintage spirits were once used to create endearing cocktails, while the Sazerac offered a wonderful myth as the first cocktail. The latter also highlighted the classic definition of cocktails, which actually included the addition of bitters. This contrasted with most of the contemporary recipes which usually exclude any bitters, especially in Asia.

The participants started the workshop with a preparation of their very own Mojito cocktails, albeit with an Asian touch. Japanese spring onion, together with sugar cane juice, were incorporated into this Asian Mojito.

All in, both workshops were fully booked, and participant feedback quite positive. In fact, several of them signed up for the second workshop after they took part in the first one. It was a wonderful experience, especially for us. We are definitely looking forward to our next lifestyle projects.

See the previously featured 'vodcast' (video podcast) interview on this workshops by omy.sg

Provocachic (SM) featured in Reuters

Reuters UK published an article this week about custom cocktails featuring Provocachic (SM):


What's Your Flavor? Cocktails Get Personal

SINGAPORE (Reuters Life!) - The cocktail just got personal: for a few thousand dollars, a Singaporean firm will create a drink as individual as you are.

Provocachic, owned by Sinaporean marketing expert Damian Sim, specializes in creating bespoke cocktails for corporations and people seeking a unique tipple to serve at special occasions.

"Taste is such a personal experience," said Sim, who prefers being called a "flavor Impressionist". "We create recipes that reflect the personality of the client and which aim to answer the question: what would your story taste like?"

Sim started Provocachic in 2002 after years of mixing cocktails to appeal to his friends.
"I like cocktails but so many people I know are put off by the bad ones they taste at bars. In Singapore and Asia, the industry is very cost-based so they often use cheap ingredients. I wanted to change that," he added.

Sim is the cocktail specialist at U.S.-based gourmet Web site The Gilded Fork (www.gildedfork.com) and Provocachic's clients have included American Express and luxury lingerie brand La Perla, which requested custom-made cocktails to serve to clients at product launch events.

Read the rest of the article here.

Inspiration for Love & Honor

Chestnut enjoys an old tradition of being ground into flour in Europe, and is thought to represent chastity in Christianity, while in Japan it symbolizes success -- and particularly during the New Year, mastery and strength. The flavor exhibits a sublime sweetness, like a bulging dewdrop, gentle with a sense of anticipation.

Hendricks gin was selected for its particular ocean-fresh floral journey on the palate, offering a burst of colors around the chestnut portrait. One may enjoy this cocktail with bamboo clams, or even pralines after dinner.

The traditional almond element in the latter inspired the use of falernum syrup in the recipe design, itself flaunting a touch of bitter almonds, relaxing among its tropical companions of over-proof rum, lime zest, cane sugar and spices such as cloves. With a great reputation for sustenance, almonds were said to be one of the first foods eaten by man. Among the Chinese it enjoys a somewhat poetic, somber image of feminine beauty and sadness.

This transient flavor memory should best be savored well chilled through the respectful ritual of the classic dry martini -- stirred and strained. Along this path we place the wonderfully tart red currants, a bright vermilion garnish that just stops us in our tracks. Like the makeup on the lips of the Japanese geisha, or the white fabric being used to clean the blood off the samurai warrior’s sword, it exudes powerful emotions under a veil of understated composure. Sip the secrets of countless stories, hinted by this potion of "Love & Honor."

Inspiration for Magic Carousel

Cranberries, the quintessential red hue in the American Thanksgiving celebration, have a reputation of being a favorite of cranes, bears and even cows. They have been enjoyed by the Artic people for over a millennia, and currently enjoy a healthy image with their powerful antioxidant properties.

Pistachio was selected as the base of this recipe design to pair with the cranberries. Known since antiquity (6760BC), the pistachio is reputed to have been in the legendary hanging gardens of Babylon (700BC), and one of only two nuts mentioned in the Old Testament. It was considered a delicacy and a favorite of royalties and the elite.

Pistachio was interpreted in the form of delicious pistachio ice cream, and crowning this decadence was delicate pistachio flavored Persian fairy floss (pashmak). These flavors are evocative of fun memories at the amusement parks, while the pashmak added a touch of sophistication with its silken texture.

Ran Watte ("Golden Garden" in Sinhala, the main language in Sri Lanka) single-region Ceylon tea is grown on the highest elevation of the island at 6000 feet above sea level. This elegant tea has a citrus undertone and a wonderful, long finish. Considered to be the top boutique Ceylon tea, the most precious spice in the world, saffron, was infused with it. Ginger, another known stomach settler, added a bite to the light complex flavors while pairing beautifully with the pistachio.

A vintage style of gin, jonge (young) Genever gin, was chosen for its softness (compared to the typical London Dry style), while having a full-bodied malty flavor. This was the original style savored when gin was first created. The vanilla cane syrup rounded off the tannic and bitter elements from the tea, saffron and gin. The bouquet of pistachio, mingled effortlessly with the saffron, is the first scent impressions. These are followed by lingering subtle nuances from all the elements, with surprising depth as one enjoys the libation further.

The light mist green of the pashmak against the cream hue of the cocktail sets a tranquil image; like the backdrop of childhood myths, of rich imaginations and magic. Never grow old, and remember the child in us all with the "Magic Carousel."

"Midnight Pearl" - a story of dark seduction

Like a seduction, beautiful and dangerous, "Midnight Pearl" presents an exciting flavor experience combining lavender, dark chocolate and veccio (aged 18 months) parmigiano-reggiano. Specially designed as a flavor branding element for the launch of the client's flagship store in Singapore, communicating their philosophy "never compromise on quality & innovation."

A legendary Italian fashion icon founded in 1954 (Bologna) by Ada Masotti, it developed from a corsetry artisan brand together with Ubaldo Borgomanero into a market leader in underwear and swimwear. Renowned for their exquisite use of the best leavers lace from Calais (France), this delicacy was represented by the amedei '9' dark chocolate blend, which also exuded powerful sensuality.

This was naturally paired with lavender flowers, one of the most arousing scents to men (according to a study conducted by the University of Cambridge, its essential oil mimics oestrogen), with an ancient reputation of love and seduction. In fact, legend tells of how Cleopatra used it to seduce Julius Cesaer.

The savory parmigiano-reggiano cheese also reflected the pride of Italian artisan traditions, being produced with the same techniques, unchanged for at least eight centuries. The soft complexity of the veccio style complements the sophisticated brand. Furthermore, it has one of the highest natural umami flavors, while softening the rhum agricole base.

The Japanese Kyoho, known as the “king of grapes,” was selected as a sweet refreshing garnish. The refined pairing of parmigiano with grapes had been found since the 16th century, once mentioned by Sir Cristoforo di Messisbugo for one of he’s private dinners.

Finished with a luxurious gold pearl sheen, the "Midnight Pearl" was reminiscent of the founder's lucky charm, who also respected the natural design of pearls. In this recipe design, the Kyoho grape dares you to suck it out of its skin.

The combination of the voluptuous deep purple (garnish) and elegant rose-grey (cocktail) hues evoke a sleek emotional resonance (Nippon Colour & Design Research Institute), not unlike the sensory aura of the brand's creations.

"Midnight Pearl," discover the dark seduction of the female body and beauty.

Videos of Cocktails with Asian Herbs & Spices

As part of the Life & Living series of workshops celebrating the 120th anniversary of the National Museum of Singapore, the online version of the national papers TODAY, and its mandarin counterpart MY PAPER, have featured a video on the various cocktails created with infusions of local herbs and spices. This was inspired by the Museum's exhibition Empire of Nature - The William Furquhar Collection of Natural History Drawings, donated by Mr. GK Goh.

The video was filmed in a mix of mainly mandarin and some English (partial subtitles also included), targeted at the cosmopolitan Asian countries/cities. See the vodcast (click on the video symbols) on Pandan Cosmo and Pan-Asian Cosmo.

Other cocktails included:
> Yuzulicious (Yuzu liqueur, laksa leaf, bitterlemon tonic)
> Secret Garden (Sweet basil, passionfruit, lemongrass, rhum agricole)
*discover more on Pan-Asian Cosmo here

This workshop took place recently on 11 Oct, and was well received at full capacity. For those interested in the next workshop on "Classic Cocktails," book here (Under the menu: "What's On" -> "Workshops" -> "Life & Living").

15 November '07 Workshop: Classic Cocktails
Have you tasted cocktails from the late 19th Century to early 20th Century? A series of these cocktails, interpreted to suit the modern palates, shall be available for a rare sensory experience.

Date : 15 Nov 2007, Thursday
Time : 6.30pm (90 minutes)
Venue : National Museum of Singapore

Interview of Provocachic on 938LIVE!
As part of the promotion for the workshops, a live interview on the Breakfast Club took place on 17 September '07, with presenters Keith deSouza and Bharati Jagdish. 938LIVE! is Singapore's only English news and talk station.

Flavor Branding for a Leading American Credit Card

Provocachic(sm) presents one of its recent corporate project – the “Pure Platinum” Cocktail, designed as a form of flavor & emotional branding for the Platinum Card of a leading American credit card brand.

“Pure Platinum” was launched through a series of events that started on 8th September 2007, and shall be available exclusively to the client's Platinum Card-members at select restaurants, bars and clubs.

Details on the profile of the target market are withheld to maintain the confidentiality of sensitive branding and marketing information.

THE DESIGN PROCESS

Key Elements and Goals:
Brand identity ('personality') and strategies were studied together with the profile of the target market. Key elements are then selected as a foundation for the design process.

Recipe design should reflect the client's reputation such as integrity, trust and quality which it had earned, especially in times of crisis and/or unreliability. Founded in 1850 (New York) as one of the most reliable express mail company, it was ranked in 2007 as the 15th most valuable brand in the world (estimated US$20.87 billion) by Business Week and Interbrand.

The branding strategy for their Platinum Card, experience the vibrant new Platinum life is expressed through "L.I.V.E. Platinum" – namely luxury, inspire, vibrant and entertainment.

The bespoke recipe was created to communicate the brand's key elements and tag line in a manner most appealing to the target market (after an in-depth study on their profile).

Main Ingredients:
Based on requirements for the recipe to be easily reproduced by the client’s partner merchants, the design uses only a few ingredients and a simple shake & strain method.

Using two well-liked flavors, lychee (litchi) and chocolate liqueurs, and a refreshing sparkling spring water, “Pure Platinum” is mainly composed of familiar flavors yet in an uncommon combination.

A unique element in the design is kewra essence, distilled from the male flower known as known as pandanus odoratissimus. The cocktail is completed by a touch of the luxurious Amedei Chuao dark chocolate.

Flavor Profile:
The liqueurs offer sweetness with a touch of alcoholic bitter. The cacao offers richness, while the lychee exudes muskiness.

The good quality dark chocolate is a smooth bittersweet, with a complex fruity acidity. To engage discerning palates, a flavor outside the bar environment was necessary. The kewra essence presented just such an opportunity as it expands on the multifaceted flavors with a hypnotic floral dance. Even better, being very affordably priced makes kewra easily accessible.

Found across regions ranging from Hawaii, Australia and India, one may unknowingly encounter kewra in items such as mango lassi (fruit yogurt drink), northern Indian sweets, or in a particular type of Indian spiced rice known as pakki biryani. It is actually related to the pandan leave familiar to the cuisine of South-east Asia.

The sparkling spring water displays mineral salt and a bubbly-ness that helps to release a wider range of aromas. The heavier cacao components add weight to the other lighter facets, resulting in an intriguing balance – “Pure Platinum.” The unique aroma has even being known to be experienced in fleeting shadows across the palate hours or days after.

Branding Psychology:
Reflecting the “L” and “V” in the “L.I.V.E. Platinum” tagline, sensory interpretations in the form of sparkling (vibrant) spring water (luxury) also connects with its functional health aspect.

One of the most popular fruits, lychee offers a familiar anchor to the kewra essence. Legendary fans of this fruity pearl of the Orient include Lady Yang Kuei Fei. Everyday the Emperor ordered guards to travel 600 miles south of the palace to bring back fresh lychees to woo her. This famous patronage (luxury) helped build its reputation as a symbol for royalty and love.

The crème de cacao also anchors the other floral and fruity elements. Together with the lychee liqueur, it presents two popular flavor that are seldom paired together, an interesting new experience.

The choice of dark chocolate for the garnish reflects a seductive quality especially appreciated by men. Created by one of the best chocolate artisans (multiple Gold winners at the World Chocolate Awards in 2005 & 2006 for best dark chocolate and bean to bar), Amedei Chuao was the natural choice. This is the first time that the legendary single-origin and single-varietal Chuao criollo cacao was tamed and used purely to create a full bodied (70% cacao) dark chocolate.

Chuao, the name of the plantation and Venezuelan peninsula where it is cultivated, was the renowned cacao cultivar of the ancient Mayans. It was selected for its elegant fruitiness to pair with the kewra, yet strong enough to hold its own. This (luxurious) indulgence has also gained a healthy reputation for its anti-oxidant benefits.

Distilled from the white layer covering the male kewra flower, an ounce of this precious essence demands at least a thousand flowers. Apart from its ability to awaken the mind (inspire), Ayurvedic experts also use it to relieve insomnia and headaches – quite an exotic and stress-relieving appeal.

The ‘carefree’ kewra at one end, and the heady cacao at the other, are pulled together by the feminine and powerful lychee (not unlike the modern woman). While the female palate usually prefers milk chocolate, a very good quality dark chocolate would probably be quite attractive as it may not be that dry and bitter. If fact, it could be quite creamy with only a tinge of bitterness, like the Amedei Chuao. At the same time, dark chocolate has a strong flavor profile often appreciated by the male palate, exuding a masculine quality.

Seldom does chocolate brands source their own cacao and produce their own chocolate, and Amedei is one such rarity. The brand’s exclusivity with the Chuao cacao growers was earned through a relationship of respect and fair trade, building a reputation of integrity. The trust build also allowed the chocolate makers (Amadei) access to almost the whole chocolate creation process, managing the quality from cacao bean to chocolate bar. Trust and quality are also recognized reputation build by the this leading American credit card brand.

Cacao, also known as theobroma, “food of the gods” in Latin, also enjoys demand across many countries, with a positive connotation of reward (since childhood) and gift giving in multiple cultures.

Amedei Chuao’s long, complex and elegant finish is also a sign of the highest quality. This is also contributed by the sparkling spring water and kewra. Believed to even seduce cobras, kewra also offers a certain edgy image.

An interpretation of the concept of “Pure Platinum,” the recipe was designed to be colourless, which also enhances the intense flavors when tasted, driving further at a distinct edginess and understated quality.

Though transparent, when the cocktail is freshly shaken, it displays a frosty silver (platinum) hue. Against this chic canvas, the finesse of the vibrant effervescence and aromas are best captured within the champagne flute glassware, which enjoys a luxurious image due to its association with champagne.

“Pure Platinum”
Imagine a bright floral muskiness distilled from the male kewra flower, “King of all Orissa fragrant flowers” (from South Asia). Possibly the first time it is used in a cocktail, you don’t see it coming, this falsetto. Reputed to invigorate the mind, kewra stimulates creativity & inspiration.

A slice of the finest Amedei Chuao dark chocolate hints at the crème de cacao in this elixir, exuding composure in its energetic personality. Strong without being domineering, the fresh cacao has decisive notes of red fruits with a touch of honey. The garnish raises the pitch towards the luscious lychee (fruit of an empress) used in this design.

Pure, colourless, a cool platinum hue when freshly chilled and presented, this veil only deepens the mystery. The vibrant bubbly spring water frees the whole spectrum of this unconventional fusion of kewra, lychee and cacao liqueurs.

Reward yourself with the luxury of “Pure Platinum,” the exclusive choice of the discerning chic.

Inspiration for Secret Garden

From the borders between Tien Shan, China and Kazakhstan originates malus sieversii -- the sole ancestor of the domesticated apple. From one of the earliest cultivated fruit trees, apples are popular across numerous cultures, with the Asian palate generally preferring a sweeter taste, with just a touch of acidity. It is interesting to note that fresh apples float, as a quarter of their volume is air.

In ancient Greek and Roman cultures apples were a symbol of beauty and love, and were originally tossed at the newly wedded couple (thankfully we no longer do that!). It is also a traditional gift for teachers in USA, Denmark and Sweden, originally given to supplement the poorly paid teachers during the 16-18th century. Nobles were known to maintain their own fruit orchards/gardens, where apples were definitely featured. Interestingly, pairidaeza, Persian for 'walled garden,' translates to paradisus in Latin, which is where the word for paradise originates; this word was also used to refer to the Garden of Eden. Apples are a symbol of seduction (forbidden fruit) as well, and their seeds are actually mildly poisonous (due to amygdalin). There is also the legend of "John Appleseed" (1774-1845), an eccentric American whose dream was to plant the land with so many apple trees, there would never be hunger again.

During Shakespeare's time (16th Century), roasted apple desserts were served with a saucer of caraway seeds. This pairing inspired me to use sweet basil, which has a somewhat aromatic bouquet too, though floral and more clove-like as compared to the sweet and spicy anise-like caraway. Basil is also known as basileus, 'king' in Greek. Though enjoying somewhat darker reputations in the past with its associations with afterlife and even hatred (ancient Greece) and the Devil (ancient Europe), basil is a symbol of love in modern Italy. These contrasting reputations extend to it being revered in Hinduism and Christianity (believed to have been found around Christ's tomb after his resurrection). [Note: See more on basil's storied history in our Basilicum Tormentum article.]

As part of the foundation for this cocktail designed to pair with apples, a sweet, earthy agricultural rum was chosen, specifically rhum agricole, which has an AOC regional appellation (like French wines) for quality. The rhum is infused with lemongrass for an added sensuous citrus profile, and purple passion fruit is added for a perfumed sharpness. Incidentally, the Spanish missionaries named this fruit (from the Amazon) for its anatomical symbolism of the Crucifixion (Passion of Christ).

To balance these elements, the sweet nectar of bees is used -- namely Beech 'Honeydew' honey from New Zealand's South Island. From the sweet beech forest, the honey produced here is uniquely earthy (malty). This is tempered by artisan water high in the essential 'beauty' mineral -- silica (important to the health of skin, bones and hair).

These seductive perfumed and spicy notes complemented by an earthy base paint a majestic Persian paradise to which lovers escape, its golden hue revealing a "Secret Garden."