19 June 2016
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They say the way to a man's heart is through his stomach. This Father's Day, we get Singapore's most dude-friendly restaurants and bars to share their recipes for indulgent meat feasts, manly drinks and other creative mash-ups that you can recreate at home as a very special treat for Dad.
About the creator
Aki Eguchi leads the team at Gibson Bar Singapore, and is the composer of all great cocktails on the menu. A double winner of the Diageo Reserve World Class competition in Singapore in 2011 and 2012, and the Absolut Elyx Ambassador to Singapore, Mr Eguchi combines the most premium of spirits with the highest level of craftsmanship to create cocktails that excite the senses and surprise when least expected.
For our second recipe, Eguchi shares with us the recipe behind his Daddy Cool cocktail, a pensive and indulgent mix of brandy, port wine and amaretto.
What makes this perfect for Father's Day
"Whilst most Dads would be happy cracking open a beer in the evening to chill out (not that there’s anything wrong with that), there are also fathers out there who would like to enjoy something a bit more sophisticated and indulgent. This cocktail requires minimal and very simple preparation, and is a a straightforward concoction designed to be great for drinking alone in peace and quiet when needed, or to spruce up a lads’ poker night. An indulgent mix of cocoa nib-infused brandy, port wine reduction and amaretto, this cocktail is sure to give Dads some much needed pampering," says Mr Eguchi.
Ingredients:
- Cocoa nibs
- 45ml Cocoa nib-infused brandy
- 5ml Port wine reduction
- 5ml Amaretto
- White chocolate bars (to garnish)
- Ice blocks
Method:
- Put cocoa nibs and brandy into a glass jar. Let it sit for 2 days at room temperature.
- After 2 days, strain liquid through a coffee filter. Store liquid in glass bottles.
- Boil port wine down to a quarter of its volume. Let the port wine reduction cool and store in glass bottles.
- To make cocktail, build ingredients in rock glass with block ice.
- Stir drink.
- Lightly torch white chocolate to serve as garnish.
