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Three punch bowl and eggnog recipes by Singapore's top bars

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Anjali Raguraman on 14 Dec 2019

The Straits Times

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SINGAPORE - Whether you are hosting a sit-down dinner or a house party with a buffet line, punch bowls and eggnog are great options for festive drinking. Other than making great centrepieces, self-serve punch bowls mean the host has one less thing to worry about.

 

Punch bowl sets that come with cups and ladles can be purchased at stores such as Spotlight, Crate and Barrel and Tangs, or online retailers like Lazada.

 

As for eggnog, you can make it in a big batch ahead of time and it can be served to kids since the alcohol is added to taste only upon serving.

 

From a creamy, chai-flavoured eggnog that can be spiked with rum, to a boozy tropics-inspired rum and gin punch, to whisky punch infused with Asian flavours, here are three recipes from some of Singapore's top bars you can easily whip up at home.

 

1. ORCHARD PUNCH BY ADAM BURSIK, BAR MANAGER AT ORIGIN BAR,SHANGRI-LA HOTEL SINGAPORE

 

INGREDIENTS FOR SPICED PINEAPPLE PUREE

 

  • 200g honey pineapple
  • 7 pieces of black peppercorn
  • 70ml honey
  • 180g white sugar

 

STEPS FOR SPICED PINEAPPLE PUREE

 

1. Cut pineapple into small cubes.

 

2. Place all ingredients into blender and blend till mashed.

 

3. Place puree into a pan and cook down for about 15 minutes till all the sugar is dissolved. Cool down the puree.

 

INGREDIENTS FOR ORCHARD PUNCH

 

  • 500ml strong peppermint tea
  • 180ml fresh lemon juice
  • 300ml The Lovers Rum (or an aged rum of your preference)
  • 200ml Christmas Gin (or make your own homemade infused gin with Christmas spices)
  • 350g spiced pineapple puree
  • Top up with about 250ml sparkling wine or Champagne
  • Cinnamon sticks, nutmeg and pineapple chunks to garnish

 

STEPS

 

1. Bring water to a boil and infuse the peppermint tea for 7 minutes. Strain and let chill.

 

2. Combine all ingredients in a punch bowl and add ice.

 

3. Stir and top up with sparkling wine or champagne.

 

4. Garnish with cinnamon sticks, ground nutmeg and pineapple chunks.

 

Preparation time approximately 40 minutes.

 

Serves around 12 portions.

 

Note: The Lovers Rum is available at $90 from www.dyspatchr.com/shop. For purchase of and inquiries on Origin Bar's Christmas Gin, priced at $140++, e-mail originbar.sls@shangri-la.com

 

2. ZESTY SPICE BY THE FIREPLACE BY CHEE WEI DE, HEAD BARTENDER AT THE SINGLE CASK, CHIJMES

 

INGREDIENTS

 

  • 1 bottle peated Scotch whisky
  • 175ml honey
  • 230ml water
  • 3 lapsang souchong teabags
  • 230ml lemon juice
  • 5ml Oriental Elixir's Kaffir lime tincture
  • Kaffir lime leaves, dried cranberries and orange slices to garnish

 

STEPS

 

1. Bring water to boil and infuse the lapsang souchong tea for 5 minutes. Strain and let chill.

 

2. Pour whisky, honey and lemon juice into bowl, add ice and mix.

 

3. Add a few drops of kaffir lime tincture.

 

4 . Sprinkle lime leaves, orange slices and cranberries to garnish. For a boozier option, soak cranberries in rum and torch slightly before sprinkling.

 

Preparation time approximately 10 minutes

 

Serves around 20 portions

 

Note: The kaffir lime tincture can be purchased at the bar Oriental Elixir at 10 Haji Lane for $10. Alternatively, add more kaffir lime leaves when garnishing the punch bowl.

 

3. CHAI EGGNOG BY MICHELE MARIOTTI, BAR MANAGER AT MO BAR, MANDARIN ORIENTAL SINGAPORE

 

INGREDIENTS

 

  • 6 egg yolks
  • 6 tablespoons of sugar (rich muscovado sugar, if available)
  • 1 litre of whole milk or oat milk, for a richer texture
  • 3 chai teabags
  • 100 ml of Oloroso sherry
  • Your favourite rum, to taste
  • Nutmeg or cinnamon, to garnish

 

STEPS

 

1. Heat the milk to 80 deg C and then add the chai teabags for 5 to 10 minutes to steep, depending on how much spice you want in your milk. Leave to cool before adding to eggs.

 

2. In a bowl, whisk the yolks with the sugar. Once amalgamated, add the sherry while whisking.

 

3. Once the milk is ready, strain the cooled tea and add it to the yolk mixture slowly.

 

4. Add 30ml or 1 ounce of rum per serve.

 

5. Garnish with a sprinkle of nutmeg.

 

Preparation time approximately 15 minutes

 

Serves around 8 portions

 

Note: This can be made in advance and stored in the fridge for up to two days. It can be drunk hot or cold.

 

Source: The Straits Times © Singapore Press Holdings Limited. Reproduced with permission.

 

 

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