We took another favorite snack and mixed it into a cocktail! This time, it’s the garlicky treat Boy Bawang. Yup, you read that right, garlic and corn kernels in a cocktail? Don’t judge before tasting it, trust us, we were in love. Instead of infusing the corn kernels and garlic in the spirit, we mix it in with the syrup, taking a supporting role in this fragrant peachy sour drink.
Ingredients: 60 ml Emperador brandy 10 ml Peach puree 30 ml Roasted Boy Bawang-Rosemary honey syrup 30 ml Lemon Shrub egg whites dash of Angostura bitters
Glass: Old Fashioned Glass (Ocean Connexion Double Rock 12 oz.)
Ice: Tube Ice
How to make Roasted Boy Bawang-rosemary honey syrup: Toast the Boy Bawang with garlic chips and three sprigs of rosemary removed from stem until toasted. Simmer 1 cup honey syrup and add half of toasted Boy Bawang for five minutes. Put it in a jar, let it cool, and set aside for later use.How to make a lemon shrub Mix equal parts chopped lemons with sugar in a container. Cover the container and refrigerate for 24 to 48 hours to macerate. The mixture will turn into a syrup, sift the mixture in a cheesecloth to take out all the lemon particles. Once you get all the juice syrup add equal part apple cider vinegar. Set aside and refrigerate. The shrub can last for 2 to 3 weeks in the fridge.
Directions: Pour ingredients except for bitters into a tin shaker. Dry shake, add ice, shake again. Double strain into the glass with ice. Serve with Boy Bawang on the side.
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