To be able to collaborate with Sunquick for such event was rather fruitful. Who would’ve pictured pairing mocktails with a full on 4-Course menu at such an exquisite venue?
I’d also like to use this post to thank some kind souls who pulled together to make this happen.
First of all, Patricia and Sidney for the opportunity. Ash, Josh, Jimmy, Shin and the amazeballs Victor for the ideas, sleepless nights of mise en place and being my barbacks throughout the event. And of course, the production team for the photos and videos.
To anyone who wants to impress your loved ones or try making them at home, here are my mocktail recipes:
Started off with something refreshing to pair with the first course to open one’s appetite. The mint leaves and ginger puree yields plenty of flavor giving this drink an extra kick.
Berries First Crush
🔹10ml Sunquick Select’s Mixed Berries
🔹20ml Cranberry Juice
🔹15ml Lemon Juice
🔹1tps Ginger Puree
🔹1 Mint Sprig
Add all ingredients into a shaker with ice and shake until well-chilled. Pour into glass over crushed ice. Garnish with a mint sprig and dehydrated orange slice.
Tweaked the recipe a little for that night by cooking and infusing Szechuan Peppers into the syrup to give that tingly numbness and unique flavors into the drink.
Pink Rush
🔹15ml Sunquick Select’s Pink Guava & Strawberry
🔹60ml Orange Juice
🔹10ml Lemon Juice
🔹30ml Aquafaba
🔹1 Basil Sprig
Add all ingredients into a shaker and shake vigorously until cold. Strain out ice and dry shake until no ice remnants can be heard. Double strain into a glass.
Decided to go a little extra on the garnish for this drink because Chinese New Year was just around the corner so I decided to put a rat origami on my drink.🐀
The last drink had the guests bamboozled for its tannins and astringency as they weren’t sure if there’s alcohol in it. Heard it was majority’s favourite too.
XoX
🔹120ml Sunquick Select’s Blackcurrant
🔹473ml Grape Juice
🔹1 Cinnamon Stick
🔹1 Star Anise
🔹6 Cloves
🔹6 Slice of Oranges
Combine all ingredients into a saucepan and simmer for 10-15 minutes. Let it rest in saucepan to infuse for 30 minutes.
Expressing lemon peels into your drink lets fragrant oil loose giving this drink a whole different flavour. Try it!
Ended our night with a selfie looking like exhausted pigeons but it was totally worth the experience. We hope everyone who attended the event enjoyed both of our food and drinks Chef Tyson and I worked on.
To watch the recap of that night, click here.
XX,