The Provocachic (TM) Blog

Provocachic Featured on We Are World Class

2009-04-29T16:30:00.003-04:00

Provocachic has just been published as one of the front-page news in We Are World Class, a global cocktail program helmed by leading figures Dale DeGroff and Chef Marco Pierre White.

Articles have been cited and debated by global opinion formers, among them cocktail historian David Wondrich on the Chanticleer Society. Hardcopy versions shall be published in mid-May in Greece, and probably also Japan, Taiwan, Thailand and Dubai.

*The images for "The Show Must Go On" and "The Green Fairy" are works by 5PF Studio.

Christian Lacroix Inspired Cocktail Workshop

2009-04-20T12:49:00.009-04:00

Provocachic presents the latest recipe designs, inspired by an exhibition of Christian Lacroix (French haute couture fashion), his life, his creative process and designs in the world of theatre costumes.

Hands-on, 2-hours, two recipes, Veuve Clicquot champagne, quality ingredients, finger-food, fun, creativity and a touch of history. At $35, and limited to 40 discerning palates, we would recommend that you book now!

* (3-5) p.m.
* 16 May, Saturday
* Ground floor, The Salon
* National Museum of Singapore

THE SHOW MUST GO ON

Inspired by the passion of performers and stories of the human condition, a hot-blooded hue was crafted, not unlike the Carmen gypsy costume designed by Christian Lacroix. The vermilion hue also reflects the soul of the bullfights (corridas) that he grew up with. Arles (France) was also infused with the magic of nature and romance of traditions & history, and tomatoes on the vine intuitively came to mind.

Baby Roma fully ripened on the vine was selected for its rich flavour, of which only the juice from the pulp (the umami at the core is up to 8 times that of the fleshy walls - read more here) was used, an innovation giving a second life to the parts usually discarded by chefs. The vines were also soaked in the juice to capture the memory of the tomato garden. These were also selected, with the pulp intact, to flavour the spirit base. The choice of vodka marked the rise of this spirit during Lacroix’s youth (1960s), one of his favourite periods.

The strawberry was cast as the female lead opposite the tomato, a pleasant pairing of flavours we were comfortable with individually, yet could be curiously delighted by their unexpected combination. A juicer was used to extract the sweet elixir of the best types of strawberries available (in Singapore, the Japanese Amao, or other cultivars; Korean). Christian Lacroix would probably use his native hand-picked wild bush (a.k.a. Alpine) strawberries.

Key supporting leads included Belvedere Pomaranza (orange blossom, orange, mandarin), and sensuous vanilla pods added to this vodka and the sugar. The citrusy elements further elevate the musky (strawberry) and green (tomato) parts, and the vanilla rounds off the flavours while being evocative of nostalgic comforts.

As Lacroix would put it, “to have a sense of period,” this recipe is designed with cocktail bitters, essentials in the original classics. Celery bitters, used in the 19th century (and obscure even then), added an intriguing high soprano note and yet transient moment to the scene. The fashionable & luxurious Veuve Clicquot bubbly gives form and life to the various characters, while celebrating the desire to live better (something Lacroix is passionate about, the reason why he loves the presence of death, why his favourite gift {from his wife} is a wood-carved skull - read more here).

The finale outlines the surreal tutu of the ballerina, whimsically exaggerated further, reminiscent of the voluminous skirts of the Second Empire (France, 1852-1870). Sliced from a muskmelon, the garnish offers a deep warm sweetness to end the show… till the next. Alas, The Show Must Go On.

THE GREEN FAIRY

The Green Fairy was absinthe’s nickname, the infamous libation wildly popular among the bohemian circles and ‘underground’ intelligentsia (eg, Oscar Wilde, whose books found a fan in Christian Lacroix), notably in Paris. Arles, where Lacroix spent his childhood, was also where Vincent Van Gogh’s artwork peaked. This absinthe fan doubtless left an impression on Lacroix. Though banned in Paris when Lacroix moved there (1973), it was likely that the fashionable crowd had access to it given its continued production nearby in Britain and Spain. Flamenco was also very much a part of Arles, which undoubtedly helped Lacroix in his costume design for the Arsa Y Toma show about flamenco.

Absinthe Suisse, the top grade, has the highest (65-75%) alcoholic content (68% for Pernod absinthe). This recipe was designed with a modest dosage of absinthe to reflect the much lighter (alcoholic) palates today. Ernest Hemingway (1930s) would have consumed a much stronger absinthe cocktail (ratio of 1:4, absinthe:champagne for “Death in the Afternoon”).

An Asian herb was juxtaposed with a European one, alluring & acquired tastes in their own right. Kaffir lime leaves (eg, used in Peranakan cuisines in Singapore) were unlike any other herbs, with a floral complexity to its citrus profile, while wild rocket leaves had a peppery pungency and a forbidden aphrodisiac reputation since Roman times (from 10th century BC).

A London dry style of gin, synonymous with English culture (of which Lacroix was quite taken with), completes the ‘absinthe-like’ elements at the recipe’s core. Granny Smith green apple and lemon juice brightened the elixir with some acidity, while the flower of salt tempered any rough edges. The same two ingredients – vanilla sugar and Veuve Clicquot champagne, were used again, expressing similar (flavour) emotions, as if they shared a scene with the other cocktail… perhaps a reminder that they were but players in a much larger tale, much like the roles that Christian Lacroix’s costumes’ played in others’ imaginary world.

Look out for more info & pictures on the workshop after 16 May. Bon appétit!

Images copyright © 2009 Singapore, by Provocachic Ptd Ltd & 5PF Studio. All rights reserved.

Cocktail Worshops @ The National Museum of Singapore

2007-12-20T13:08:00.004-05:00

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

2007-11-21T11:19:00.001-05:00

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

2007-11-21T11:13:00.001-05:00

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

2007-11-02T08:29:00.000-04:00

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

2007-10-20T08:58:00.002-04:00

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

2007-10-17T23:53:00.002-04:00

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

2007-10-05T20:00:00.019-04:00

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

2007-09-24T16:35:00.000-04:00

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."

Provocachic(sm) Featured on SHOWstudio.com

2007-08-22T17:51:00.003-04:00

Provocachic(sm) has just being featured by Penny Martin, the Editor-in-Chief of SHOWstudio, an award-winning, cutting-edge online fashion and art company that focuses on the creative process.

Helmed by Nick Knight, one of the world’s most influential photographers, it showcases collaborations between global creative leaders, including fashion and cultural icons (eg, Alexander McQueen, Brad Pitt, Bjork, etc.).

I hope to extend my sincerest appreciation for Penny’s introduction of Provocachic(sm) to the global creative icons, which even included a link to my write-up on The Gilded Fork. The special creation mentioned was for the “Pan-Asian Cosmo,” a cocktail recipe designed for the Rojak project.

Inspiration for Ever After

2007-08-21T13:34:00.001-04:00

With the focus on a single ingredient this month, we present the herb rosemary, or “Rosmarinus.” Derived from the Latin name for “dew of the sea” And named by the ancient Roman Pliny ‘the Elder’ (23-79AD), rosemary originally thrived along the coastal regions of France and Spain, where the salty winds and the sea slapped the rock face. This southern European herb symbolized love, loyalty and friendship in ancient Greece and Egypt, and was even believed to drive away evil spirits. Another tale reveals its allure to the mythical elves.

Since antiquity, rosemary was used in aid of memory, beginning with the ancient Greeks when they were studying for their exams. From the late 16th century, it began to be used as a form of remembrance in Europe (e.g. in funerals). Even the Bard mentions this traditional belief; in Shakespeare’s play Hamlet, Ophelia says to Laertes: “There’s rosemary, that’s for remembrance.” (Act IV, Scene 5)

The enigmatic herb possess a pungent aroma somewhat akin to pine, and somehow evocative of both the forest and the sea. This ‘turquoise feel’ inspired a companion in the premium Japanese green tea powder, matcha. Revered since the 12th century among the Japanese elite, including the Samurai warriors, matcha exudes restraint, power and elegance.

This understated quality requires the sweet elements in the recipe to be softer so as not to be lost. Orange blossom honey, with its gentle citrus sheen, was chosen with this in mind. Held as an elixir since days of old, this nature’s treasure was actually made with only the nectar of the orange blossom, which reveals itself in a subtle glimpse on the palate. Just like the orange blossom, peach has a personality somehow sensuous and pure at the same time. This powerful touch, in the form of peach bitters, completes the heart of this cocktail, fortified with the smoothest vodka.

The use of bitters actually forms the original definition of what constitutes a cocktail, though rarely seen since the Prohibition period of the 1920s-30s in the United States. This recipe design hopes to stir further passion in the renaissance of the classics, while also remembering the delicate treasures of Mother Nature.

The overall sensation of subtlety, natural and restrained yet powerful like a deep memory, offers a flavor design you could slowly fall in love with. We present a lingering tale of the woods in “Ever After.”

Inspiration for Summer in the Woods

2007-07-25T08:09:00.001-04:00

July's theme of fish and summer squash did not present any obvious inspirations at first. Furthermore, summer squash, or even squash as a whole, was not something too familiar to the Asian palate. Rather than shy away from it, however, I found summer squash to actually be quite a compelling challenge.

In Native American lore, squash is one of the "Three Sisters" planted by their forefathers, the other two being corn and beans. Summer squash (also known as vegetable marrows) are harvested immature during their growing seasons, and include courgettes and zucchini, to name a few. Known as askoot asquash in Algonquin tongue, it literally translates to 'eaten green'. Some of these could be described as having a mild nutty taste akin to fresh corn.

This brought to mind the wonderful marriage of freshly steamed corn with lightly salted butter...delicious. It somewhat reminded me of the grilled pineapple I recently had in a Brazilian Churrascaria restaurant, which had a subtle buttery caramel sensation to the flavor. Why not just buttered pineapples? Hmm...not a bad idea!

For the convenience of those who may have trouble grilling at home, another preparation was to pan-sear the pineapple in butter. The sweetest portions of a pineapple are selected, though not an over-ripe fruit as the light acidity offers a nice balance. We then extract the voluptuous juice through muddling once it has cooled down.

With its major influence in the history of spirits and cocktails in America, rum was selected as the base of this recipe design. The Brazilian cachaça style was chosen in recognition of one of the main inspirations behind this cocktail. Star Ruby grapefruits added further zest to cut through the buttered pineapple, with the 'bright' cherry of maraschino liqueur contributing to a certain lift and complexity in the high notes. This combination was inspired by Ernest Hemingway's preference for his daiquiri cocktail. A literary legend, he once won a bet in which he wrote a complete story in six words. ("For sale. Baby shoes. Never worn.")

The nostalgia continued with the use of bitters, an essential ingredient in the 19th Century definition of cocktails, and the use of the sensuous champagne coupe/saucer to present the libation. Chilled swiftly and with vigor, the floating ice chips contrast sharply with a wedge of warm buttered pineapple garnish.

See Summer in the Woods

Inspiration for Lemongrass Champagne Mojito

2007-06-18T13:14:00.000-04:00

Lemon and Shrimp just seems to be the most natural pairing for June’s theme. Lemon is so popular with seafood because it neutralizes the ‘fishiness’ of seafood dishes; I was inspired to go along these refreshing lines, but decided to use lemongrass instead.

Lemongrass derives its aroma mainly from citral, the same essential oil found in lemon peel. I’ve always found cocktail recipes using muddled lemongrass to be lacking aromatically, so I decided to go with an infusion flavoring method. With pairing shrimp in mind, I looked at clean and sparkling cocktails, of which one of my personal favorites is the Mojito.

This libation combines the simple elements of fresh lime, mint, sugar, rum, soda and crushed ice – a real thirst-quencher. The mojito is such a wonderful cocktail that I sought to create a variation with subtle touches for which the lemongrass is perfect. The more robust spearmint is used in place of ordinary mint, and one of the best Tahitian limes is also suggested. Typically crafted with a mix of agricultural and industrial rum, I veered towards the ‘greener’ agricultural rum instead.

I can sometimes be quite a sweet-tooth, which is why I often find Mojitos made with powdered sugar not sweet enough, as the sugar tends not to mix well. Thus a liquid cane sugar is used for this recipe, through which we add elements of bourbon vanilla and lemongrass as a twist. The liquid form also allows a more aromatic flavoring through infusion.

For the sparkling lift, I have selected the best quality bubbles offered by Champagne. Compared to the artificial carbonation of soda water, Champagne delivers much finer bubbles that dance on the palate, and last much longer.

For the ice, I have showcased a belief I have been championing at Provocachic: the use of quality water to produce the cubes. The quality of water is often touted in the production of good spirits, yet right before it reaches the end consumer, tap water ice is diluted into the drinks served. For this recipe, spring water has been used to make the crushed ice and sugar syrup, a suggestion I first came across in an article by author and food critic (US Vogue) Jeffrey Steingarten.

Thus we have spearmint, lemongrass, Tahitian lime, agricultural rum, bourbon vanilla, cane sugar, Champagne and crushed ice made from spring water. Staying true to the recipe which inspires it, this cocktail is aptly entitled the Lemongrass Champagne Mojito.

Provocachic(sm) at the Amex Centurion Gala 2007

2007-06-14T13:52:00.003-04:00

Provocachic was recently invited to be part of the Amex Centurion Gala project on the 13 June at the Red Dot Museum. This was the second year of the exclusive celebration for Centurion members in Singapore. The celebrity bar element last year was mixologist Colin Field from Hemmingway Bar of the Paris Ritz hotel. (This event is featured in the August issue of the Singapore Tatler, from page 46.)

Three basic cocktails were offered, namely the “Rose Cosmopolitan”, “After the Rain” and “Lemongrass Champagne Mojito” (2007 June’s cocktail for The Gilded Fork).

Easily one of the most popular cocktails of that evening, the “Lemongrass Champagne Mojito” is a beautiful collage of La Mauny white rum, Dom Perignon champagne, lemongrass vanilla cane sugar syrup, spearmint and Tahitian lime.

For the “Rose Cosmopolitan,” a touch of rose on the ever-popular Cosmopolitan cocktail (supposedly popularized after Madonna was seen having one at the Rainbow Room bar in New York), crafted with a much fuller & drier mouth feel through the choice of pure organic cranberry juice. Belvedere Cytrus was used as the base, a wonderful lemon-lime flavored vodka through quality maceration, in an industry of vodkas mainly flavored artificially or through addition of essential oils.

Amedei Jamaica Cru was designed to be the garnish for the "Rose Cosmopolitan", selected for its aggressive dark cocoa, pronounced acidity and gentle fruitiness, with a tinge of grassy note.

One of the best Polish vodka (Belvedere Pomarancza: orange-mandarin-orange blossom) marries the lovely notes of fresh lychee, Japanese yuzu, organic Bourbon vanilla, thyme and calamansi. These gorgeous fruits, strongly balanced with the best spirits, are fashioned into what could become one of your favourite fun cocktails – “After the Rain.”

A highly limited sampling of the following three cocktails was also offered in a special tasting. These are more true to the potential of Provocachic’s core specialty.

“Pan-Asian Cosmo”
Torch ginger bud, Tahitian & Bourbon vanilla, Advocaat, Malibu, Japanese kelp (konbu), fleur de sel (flower of salt), yogurt, ruby grapefruit zest, sparkling apple juice, Volvic spring water ice.

“Theobroma”
Belvedere Pomarancza, Amedei Chuao (Gold Winner of “Best Dark Chocolate” and “Best Bean to Bar” in 2005 & 2006 at the World Chocolate Awards), Tanqueray gin, beetroot, pure maple syrup, Hungarian “Noble Sweet” smoked paprika.

“Candle In The Wind”
Belvedere Pomarancza, Dom Perignon champagne, frizzante Moscato d’Asti, ruby grapefruit, parmesan.

Being the official "Liquid Chef/Flavor Artist", it was a wonderful experience being able to share Provocachic's unique offerings, which at its core bespoke level, answers the evocative question:"what would your story taste like?"

"Stirring Your Soul" Cocktail Design

2007-06-14T13:18:00.002-04:00

Belvedere, the super-premium Polish rye vodka, offers a flavour canvas for two of the most exclusive spices in the world – saffron and vanilla.

Three Madagascan Bourbon vanilla pods macerate in a bottle of Belvedere to create a voluptuous base for this provocative painting. Vanilla is the only edible fruit of the largest family of flowering plants in the world (Orchid), while its flowers only bloom for a day. As it increases adrenaline, it is mildly addictive. It is one of the few “comfort” flavours popular across a diverse majority of cultures, and sometimes affects a nostalgic feel. Vanilla is hardly “plain”, which is an alternative adjective of the word. In fact, probably the only spice that is more exclusive than vanilla is saffron.

Perhaps the ‘Queen of spices’, saffron have been cultivated up to five millennia ago. According to legend, Cleopatra of Egypt had used it in her baths in the belief that it would increase sexual pleasures. The stigma (the female sexual organ) of the flower is painstakingly hand-harvested, whereby it takes up to 150 flowers to yield 1 gram of stigmas. And the flowers only bloom during Autumn merely for up to two weeks. It has a most unique hay-like and mildly bitter flavour, and stains a golden-yellow hue. Spanish saffron is reputed to be one of the best, and one of the leading brands (Carmencita, since 1920) has been selected to add complexity to this opulent recipe design.

To balance the bitterness of the saffron, among other undesirables, a touch of salt is used to clean the taste. Had chosen Indian Black Salt, which also offered an intriguing depth to the recipe design. Actually a pinkish volcanic rock salt, it is truly unique among salts for its distinctive sulphuric flavour. With a smell described variously as hard-boiled eggs, garlic or onions, Indian Black Salt is commonly used in Indian cuisines such as chutneys. Its use in cocktails had been suggested by Luca Turin, author of “The Secret of Scent.” Extremely potent like saffron, only the smallest pinch shall be used.

Decided to use one of the most common beverages in the world as another element – (earl grey) tea. Though very recognizable, it is rarely used for cocktails – a most attractive challenge. Named after the British PM (1830s) Charles Grey, it is basically a black tea flavoured with the essential oils of the bergamot orange. Have selected Dilmah single-origin Ceylon earl grey tea for its wonderful ‘furioso’ of flavours that seem to tango through our senses.

Pure fructose, the sweetest naturally occurring sugar, is used. Described as the most delicious sugar by Hervé This (one of the pioneers of molecular gastronomy), fructose has a fruity aroma and tastes somewhat like cane sugar. It is found in items such as fruits and honey, and I must agree that it is truly delectable.

Atop this symphony of flavours, the water chestnut presents a clarity and crunchiness as the garnish. Carved into a tear shape, it is stained magenta with a mix of organic beetroot juice and Monin caramel syrup.

A soda siphon is used to carbonate the libation, designed to enhance the experience of the cocktail’s complex flavours. A highly aromatic frizzante (lightly sparkling), perfectly paired with the elegant LSA (crafted in the same motherland as Belvedere – Poland) “Gabriella” champagne flute, shall be presented in a golden-orange hue. With this delicious colour, the flamboyant magenta of the garnish combines to evoke a dazzling energy (Information from ‘Color Image Scale,’ authored by colour psychologist Shigenobu Kobayashi of the Nippon Colour & Design Research Institue). Stirring your soul…

Inspiration for Theobroma

2007-05-21T10:22:00.001-04:00

This month’s theme seemed relatively broad (peppers & spinach) compared with previous months. Like Christopher Columbus, I was confused about the two different kinds (genus) of peppers: the capsicum ones and the peppercorn types. He had named the capsicum he encountered in the Caribbean ‘peppers’ because their taste was similar to the Old World peppers.

As I am personally not a great lover of spinach, however, peppers seemed to be the natural direction to take. Nothing was of particular interest until I learned about the traditional Hungarian smoked paprika. Imagine a ‘burn’ from the chile pepper rounded by the distinct smoky flavor from slow oak smoking, which can range from hot to sweet. I found the subtle sweet style (Hungarian “noble sweet”) most suitable for my inspired recipe design – dark chocolate with smoked paprika and beetroot.

Theobroma was the ancient name given to cacao, meaning food of the gods, which I adopted as the title of this cocktail design. The ancient Mayan cocoa elixirs were spiced, so my concept could also be interpreted as a modern interpretation of this ancient beverage. The Mayans’ ancestors, the Olmec, were the first to eat cacao around 600BC.

The Criollo (translated as ‘native birth’) cacao beans were the very same ones cultivated by the Mayans from these lands (Venezuela) more than a millennia ago, and my choice was to use the very finest available – either the Chuao or Porcelana. These varieties offer intense complexity, yet delicate elegance at the same time.

Cachaca (an ‘agricultural’ style of rum), also born of these lands (Brazil), was a natural earthy complement to the other ingredients. The beetroot juice – yes, another aphrodisiac! – has a unique scent of the earth, reminiscent of the ‘smell of rain’. It is evocative of nature and of ancient cultures with deep reverence for the earth, much like the Mayans. The latter were well known for their blood sacrifices; and incidentally, beetroot juice with its dark crimson hue has been associated with human blood since ancient times.

Caramel syrup was the chosen sweetener to add a richer feel to the cocktail, while citrus-flavored vodka gave it added potency and a contemporary understated lift to the other predominantly heavier elements.

Cooled in the fridge to prevent the dilution due to the common cocktail chilling methods, this elixir introduces a warm spirit burn followed by a balanced richness that is much lighter than it looks. A complex flavor with an unexpected, gentle ‘burn’ in the throat follows, and the refreshing earthy aroma adds a complementary touch with a long finish on the palate.

Theobroma: a nourishing blood-maroon potion to evoke harmony with nature, and a toast to slowing down the modern pace of life.

Inspiration for Blood Brothers

2007-04-15T11:46:00.000-04:00

April’s theme of artichokes and tarragon threw my palate off balance due to their unfamiliarity, especially the former. To my knowledge, there were no restaurants in town that served artichokes as a main, nor did it feature prominently even when it was used (which by itself is a rare case here in Singapore). Artichokes are also quite a curious item, where one is not exactly sure what it is (a flower bud, actually).

As with many of the themes featured so far at The Gilded Fork, artichokes have an aphrodisiac reputation, and their alter ego at the bar comes in the form of the liqueur Cynar. An intriguing effect of eating artichokes, however, is that they leave a sweet taste in the mouth that affects subsequent flavors on the palate, so I passed on them for April’s cocktail.

As for tarragon the “dragon herb”, I had not tried any dishes in which it featured prominently, but am a bit more familiar with its anise flavor. In fact, this particular flavor is seldom seen in the cuisines in Singapore, and likely experienced by most Asians through the anise-flavored Sambuca liqueur. Interestingly, the plant’s roots, if not divided regularly, would actually start to strangle themselves (definitely a freedom loving herb!). Used by the ancient Greeks as a painkiller (due to a compound called eugenol) for toothaches, it was also known as the “soldiers’ herb” for its anesthetic and perceived anti-venom qualities.

The thought of soldiers brought to mind inspirational battles fought against great odds, such as Cinco de Mayo, the legend of the 300 Spartans, and the archetypal David versus Goliath story. Along these lines, coriander seeds (actually fruits) came to mind, as they were once used by soldiers to prevent wound infections. Coriander seed’s wonderfully uplifting floral/citrus notes gave the anise-flavored tarragon a more appealing dimension.

With wars come crimson images, a hue that had inspired the namesake of the Sicilian blood orange. The Moro variety was selected for its “full-blooded” color. From the Mexican battle mentioned, Agavero (the tequila liqueur) came to mind. Its main flavor component, the Damiana flower (yes, an aphrodisiac too, albeit an ancient Mayan one), was also known to stir up emotions - a fine complement to the blood oranges used. Sweet with a hint of raspberry, blood oranges are also known as one of the most nutritious types of oranges.

The last element in the recipe comes from the “blood” of the maple tree – maple syrup. An American Indian heritage, it completed the recipe inspired by the courage and sacrifices of warriors throughout history. This stirring theme of brothers-in-arms fighting against all odds led to the evocative “Blood Brothers” cocktail, served in a pair of shots.

Inspiration for Surreal

2007-03-19T12:56:00.000-04:00

Based on March’s theme of oranges and avocados, the fragrant orange blossom (the state flower of Florida) proved an attractive anchor to the recipe design. It also symbolized good fortune, a good start for the spring.

Refreshing cucumber was added to the orange blossom water to add a distinctive green note to the flavor of the cocktail. This was further enhanced by the choice of Zubrowka, the unique bison grass Polish vodka. This legendary spirit was thought to have aphrodisiac and virility strengthening properties; in fact, it was banned in America till the late 1970s.

Though resplendent with fragrance, the mouth-feel of the drink was still rather thin, thus bananas that were just beginning to ripen were selected, providing a good amount of texture to the recipe.

Having used some uncommon cocktail ingredients so far, I decided to complete the recipe design with something familiar, and what can be more familiar than coffee? Kahlua, arguably one of the world’s most popular liqueurs, provided the coffee dimension to the cocktail; the sugar content of this Mexican coffee liqueur also added more body to the drink.

This helped to create an intriguing combination that is the essence of this cocktail, with sensations that are familiar yet surprising. Surreal...

Provocachic and ROJAK

2007-03-02T16:03:00.000-05:00

Inspiration for Embrace

2007-02-13T12:52:00.000-05:00

Advocaat, the Dutch egg yolk liqueur, reflects this month’s theme of eggs, which were traditionally given as a token of love during the Easter celebrations in 9th Century European courts. A classic crystal glass has been chosen as the ideal vessel for the sensuous creation of “Embrace.”

The sweet muskiness of guavas evokes deep longing, and together with the hot passion of the red pepper, inspire bold action to embrace these intense emotions. The pepper adds a green freshness while it features subtlely in the finish with a mild burning sensation.

In the end, “Embrace” occasionally surprises with fleeting moments of deeper notes again. Perhaps we may experience a slow silence in these transient experiences...

Inspiration for Epiphany

2007-01-15T13:50:00.000-05:00

Taking the cue from January’s salmon theme, the first thing that came to mind was salmon sashimi (quality Japanese sliced raw salmon), which sometimes comes with lemon between the salmon slices that leaves a most delectable crisp tinge in the palate.

Inspired to recreate this experience through a cocktail, lemon served as the culinary canvas for this new recipe. As for the melt-in-your-mouth (when the quality is really good) salmon sashimi, it took the role of the garnish beautifully with its marbling against a rich flamingo-orange hue.

Maintaining the light flavors, lychee and banana were used to balance the lemon, with the latter also adding a little more body to the recipe. Almost like a lemon & herb seasoning used for fish, the lemony thyme was added to give a certain depth to the recipe. Plymouth gin, with its sweet herbal aromatics and smoothness was the natural choice as the spirit base.

A classic Champagne saucer presents the cocktail interpretation of the salmon and lemon experience in a moment of clarity - a harmony of simple elements. Perhaps the recipe might even be used as an actual seasoning for fish?! Epiphany...

Inspiration for Love Potion: Family Edition

2006-12-20T13:06:00.000-05:00

Legend has it that the great lover Casanova had a dozen fresh oysters everyday, a creature of great sexual agility and prowess. Worth its weight in gold during Roman times, it was also the vessel upon which Aphrodite, the Goddess of Love, was born. This has inspired one of the elements – Amaretto di Saronno, the romantic Italian almond liqueur with a love story behind its creation.

Since January’s theme will include Port, the famous fortified wine from Portugal, we’ve included a forecast of it here. Amidst a harsh and arid landscape, out of which only a small part has seen successful cultivation, this is truly a wine born out of adversity. Through good times and bad, the festive seasons are also times to celebrate another kind of love – family.

Love Potion: Family Edition, characterized by raspberries in a stiff mix, is presented in a delicate port sipper glassware. The idea for the use of the luxurious berries as one of the leading flavors arose from it been one of the items that pairs well with port. The comfort and warmth of the vanilla and whiskey completes the dreamy little concoction, with the sweet embrace of a golden hue, like snuggling by the fireplace.

A "Rojak" Cocktail Experience

2006-12-16T15:36:00.011-05:00

Almost a Rojak cocktail literally, Pan-Asian Cosmo uses an important Rojak (a chinese salad dish in Singapore) ingredient, the Torch Ginger flower bud. Not only are most unaware of it’s use, but it actually dominates the taste of the Rojak dish.

Used in various styles of cuisines, it also reflects the cultural blend of Singapore.

Most likely the first time this ingredient is being used in creating a cocktail, it is also unique being one of few beverages that reflect the philosophical system of the Taoist Five Elements; and takes into consideration the enigmatic taste of Umami.

On top of this, it also reflects the wisdoms of food, scent & colour psychologies. The unusual foam, semi-sparkling and creamy combination texture challenges the palate, and our perceptions.

The intriguing cocktail is served in a nostalgic enamel mug, representing the contrasts & mix of traditions & innovations, local & global. The Pan-Asian Cosmo, reflecting the Past, Present & Future of Singapore, potentially a city with the world as its oyster.

The Pan-Asian Cosmo, the first of a series of cocktails designed as part of the Rojak show experience, a multi-sensory & multi-discipline open source brand.

THE STORY BEHIND THE "PAN-ASIAN COSMO"
The main concepts began with Rojak, the project title; it’s representation of the cultural blend of Singapore; and the Taoist Five Elements system.

A local salad, the project title reflected the local cultural mix, and the significant gastronomic interests of its people. The first experiment was a literal investigation of the dish itself, which yielded a most intriguing discovery. Apparently, a low profile ingredient significantly influences the flavour of the dish ~ the Torch Ginger flower bud (a.k.a. bunga kantan). It is also used in Chinese, Malay & Peranakan cuisines.

With this as the anchor ingredient, Provocachic(sm) then proceeded to explore the Taoist Five Elements. The latter is a metaphysical system of various energies, represented by the five elements: Wood, Fire, Earth, Metal & Water. The various combinations of these elements ideally aim towards a balance. Each element has one other that promotes it, and another that counters it.

Various foods are represented predominantly under each of the elements. The main tastes are also represented as follows: Sour (Wood), Bitter (Fire), Sweet (Earth), Pungent (Metal) & Salty (Water). Apart from “Pungent”, the rest are the commonly known ones. Some examples of “Pungent” foods are spices like garlic, anise, mint, etc.

Extending on the taste elements, Provocachic(sm) also considered Umami, a taste contributed by glutamate from high protein foods (eg, parmesan, seafood, meat, etc.). It contributes towards a “meatier”, savory mouth-feel. The other taste in the design is Kokumi, a certain "fullness and roundness" derived from fat. And in Mixology, the three elements are a balance of Sweet, Sour and Strong (alcoholic-strength).

On top of this, the study of “comfort” foods has yielded some relatively universal ingredients, namely Sugar, Fat, Salt, Vanilla & Cinnamon. Evocative aromas, sometimes of childhood, include suntan lotion, Vick’s vapour rub, baby powder, crayons, etc.

As a result, the recipe created takes into consideration seven (7) taste sensations, several evocative ingredients & aromas, and the various elements of the theme. The final balance was achieved through the following ingredients:

1. Torch Ginger Bud: (METAL-Pungent/ROJAK-Ingredient & Theme)
2. Bourbon/Planiflora Vanilla: (METAL-Pungent/COMFORT)
3. Konbu/Japanese Kelp: (WATER-Salty/UMAMI)
4. Yogurt: (WOOD-Sour/COMFORT-fat)
5. Malibu Coconut Rum liqueur: (EARTH-Sweet/FIRE-Bitter/SUNTAN LOTION)
6. Advocaat Dutch Egg Yolk Brandy: (FIRE-Bitter/COMFORT-fat/UMAMI)
7. Fleur de Sel/Flower of Salt: (WATER-Salty/COMFORT-salt)
8. Sparkling Apple Juice: (EARTH-Sweet/COMFORT-sugar)
9. Zest of Grapefruit: (WOOD-Sour)

The cocktail shall be delivered in the form of a sort of foam, while topped up with a sparkling juice, with the aim of creating a more intriguing mouth-feel. It also extends the finish (flavour sensations after swallowing), which helps make a culinary experience more “delicious”.

An enamel-coated metal mug was chosen to deliver the cocktail, in part as a contrast to the trendy & luxurious image of cocktails as compared to its nostalgic & prudent feel. Also, it gives the feeling of being something local, when in fact it is used the world over, something akin to a global city concept such as Singapore.

Its somewhat intimate (“local”) appeal to people from around the world also adds to the comfort of the beverage (cocktail) experience. The blend of traditions & innovations, though seem an unlikely pair, reflects some of the modern experiences & contradictions that many might relate to.

The egg colour of the cocktail, or canary yellow hue, is associated with soft-tasting foods such as eggs or cream. With a particularly “youthful” note, green or blue have been shown to further accentuate this characteristic (Nippon Colour & Design Research Institute).

Based on this colour psychology finding, Provocachic(sm) thus designed the cocktail to be served with a blue & green vessel. The strong “youthfulness”, in synergy with the nostalgic choice of the mug, also adds to the comfort of the whole experience. Mineral water rock-shaped ice was specially prepared for this concoction, with the mouth-feel/brand of water that pairs well with the recipe. The shape and size of the ice also offers optimum chilling with minimum dilution.

The Pan-Asian look is in high demand, where the multiple mix had resulted in a face that could simultaneously be from diverse parts of the world. The term Cosmopolitan expresses both diverse cultural & national heritage, and tolerance.

The Cosmopolitan (a cranberry-based creation from the late 1980s) cocktail exudes chic; and like the tart Cape Codder, was a shift away from the common cloying sweet cocktails of those days, an innovation. Thus, we arrive at the Pan-Asian Cosmo, the latest innovation by Provocachic(sm).

A very brief video is also featured in The Gilded Fork. Further info on the Rojak project members can be found here.

Inspiration for Fields of Gold

2006-11-22T14:00:00.000-05:00

This month’s ingredients of turkey and sage both share centuries-old histories with Man, which presents a compelling historic perspective from which to take inspiration, rather than the expected gastronomic angles. Similar ingredients such as corn, avocado and cocoa were chosen, from which a hearty drink was created for the festive season.

Honeydew melon, with its sweet muskiness, together with light rum, holds the other flavors together, especially the corn. The avocado mainly contributes to the creaminess while adding a touch of nuttiness.

The thoughts of children having fun in the open green fields served as a canvas onto which this cocktail was created. With corn as the leading flavor, I imagined a vision of “Fields of Gold.”