Pink Pony Club Cocktail - Recipe by Evie Brien from Stick Bar

Ingredients

45mL Flor de Cana 4 year
25mL Tempus fugit creme de cacao
45mL raspberry jam syrup
45mL vanilla pandan coconut cream
1 dash orange bitters

Method

Raspberry jam syrup:

At a ratio of 1:1.5, mix raspberry jam and water on a low heat until the jam dissolves and incorporates with the water to a smooth syrupy consistency. Straining out the seeds while the syrup is still hot is important to make sure the same smooth consistency is kept while it cools.

Vanilla pandan coconut cream:

At Stick, we make our house coconut cream by mixing Kara UHT coconut cream with vanilla paste, pandan extract, sugar and a pinch of salt. After it simmers for 15 minutes to melt the sugar and meld all the flavours together, we’re left with a sweet (ever so slightly green) cream that adds an extra depth of flavour to our cocktails.

Add all ingredients to a blender with approximately 10 ice cubes and blend until smooth and creamy.

Served in a brandy balloon with a sprinkle of dried rose petals on top.

Recipe provided by Stick Bar