Recipe by Ian James Osillo
Bar Manager at Cicchetti, Mandalay Whisky and Cigars, and The Belle and Dragon
This recipe is inspired by the popular children Christmas song Mano Po Ninong, Mano Po Ninang. It has a delicious aroma of burnt marshmallow, it has a creamy smooth texture, and a spice and whisky note finish.
“The song Mano Po Ninong, Mano Po Ninang reminds me of my godparents. I called this drink Sales, pronounced as Sah-les, after the people who took care of me while I was growing up. I fondly called them ninong and ninang even though they are not really my godparents but were still there for me.
I remember they love to drink coffee, the scent of coffee reminds me of the holidays because of them, so, I thought of creating a cocktail that has coffee notes.” — Ian
Ingredients
30 ml Chivas Regal 12 Years 22.5 ml All purpose cream 15 ml Kahlua Coffee liqueur 15 ml Crème de Cacao 15 ml Sugar syrup (1:1 ratio) Pinch of dried bird’s eye chili toasted chocolate marshmallow for garnish
How to make the cocktail:
Add all the ingredients in a cocktail shaker. Shake vigorously with ice until cold. Fine strain and serve in a chilled martini glass. Place the chocolate marshmallow on top and torch to release the aroma.
If you want to taste this cocktail, request for Ian to create it at Cicchetti, Mandalay Whisky and Cigars, and The Belle and Dragon.
