Singapore’s award-winning Tanglin Distillery has teamed up with and Australian pastry chef Anna Polyviou to create a deliciously decadent coffee honey bean gin liqueur.
The international collaboration, brought about with the help of the Singapore Tourism Board, will sadly be a limited edition of just 100 bottles.
The gin liqueur uses coffee beans from both countries, Singaporean honey for sweetness and roasted Australian macadamia nuts for a creamy texture.
It’s best served shaken with ice as an espresso martini. Polyviou calls it an “Easy Beezy Espresso Martini”.
And once you’ve tasted it, there’s no going back to the plain old vodka version.
“It took quite a while to come up with the perfect product,” Bradley Young, Director of Operations at Tanglin said.
“But when we did, we really hit the nail on the head.”
“Anna brings the pasty chef expertise we don’t have like the idea of bringing macadamia buts to have a nice smooth creamy texture to the product.”
Polyviou also uses the coffee honey bean gin liqueur in her delicious desserts combining it with cream, vanilla, sponge, mascarpone, chocolate shavings and caramel ice cream for a boozy gin-misu. You can get the recipe below…
Singapore will be one of the first nations Australia can travel to when the international borders open in December. The South-East Asian nation is known for being one of the best cocktail regions in the world. It’s home to the Singapore Sling, but Young says good cocktails are everywhere in the tropical city.
“In Singapore, you can get incredible cocktails in big hotels and cocktail bars, but you can also walk along a laneway and come across a little bar with some of the best cocktails in the world,” he said.
Stephanie Yong from the Singapore Tourism Board said she hoped the limited edition Tanglin coffee honey bean gin liqueur would “bring a slice of Singapore to Australians so that we continue to inspire them about Singapore until they can visit again.”
“This gin is the product of a year’s worth of hard work by Anna and Tanglin and we’re delighted with the result – a specially crafted gin that celebrates the close bond between both countries and their unique flavours.”
Make it at home
GIN-MISU INGREDIENTS
150ml of Tanglin Honey Bean Coffee Gin Liqueur
150g of mascarpone cream
150ml of thickened cream
25g icing sugar, sifted
1tsp of vanilla paste or 1 vanilla bean pod
3 Savoiardi (Lady Finger biscuits), diced into 2cm cubes
250ml of store-bought caramel macadamia or caramel ice cream
100g of good quality milk chocolate, to finely grate
METHOD
- Whisk together the mascarpone, thickened cream, icing sugar and vanilla until the mixture is combined and lightly aerated.
- Divide chopped Savoiardi among 6 serving glasses and pour 1tbs of the Tanglin Honey Bean Coffee Gin Liqueur over the biscuits in each glass. Top each glass with a generous spoon of mascarpone.
- Sprinkle grated chocolate over the mascarpone mixture, top with a spoon of ice cream, and finish with the rest of the mascarpone, dividing evenly among the glasses. Grate over chocolate to serve.
