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Feast: Local cocktails with 23Aubergine
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At the heart of it all, food is what brings people together. David and Jessica Nathan of Larder by 23Aubergine share their recipes for shrubs – syrups including vinegar – syrups, and mocktails - perfect for those who love their drinks with some local tang!

Roselle shrub
• 1 kg roselle florets + 500 ml filtered water + 500 g caster sugar + 150 ml white vinegar
• Bring to boil together and steep for an hour. Strain into container.
• Keeps refrigerated for up to three months.

Bentong ginger syrup
• 200 g Bentong ginger root + 200 g caster sugar + 200 ml water + 50 ml white vinegar
• Bring to boil together and steep for an hour. Strain into container.
• Keeps refrigerated for up to two months.
• Tip: Use slightly older ginger as it produces more spicy notes.

Salted lime cordial
• 10 local limes, zest only + 1 tsp pink Himalayan salt + 250 g caster sugar + 250ml filtered water
• Bring to boil together and steep for an hour. Strain into container.
• Keeps refrigerated for up to a month.
• Tip: Make sure you get the zest only, as the pith of the limes are bitter.

Kantan shrub
• 3 torch ginger flowers + 250 g caster sugar + 250 ml filtered water + 50 ml white vinegar
• Bring to boil together and steep for an hour. Strain into container.
• Keeps refrigerated for up to a month.

Kesum shrub
• 200 g daum kesum + 200 g caster sugar + 50 ml white vinegar + 200 ml filtered water
• Bring to boil together and steep for an hour. Strain into container.
• Keeps refrigerated for up to a month.

TOPICS: Home Tips