Ring in the holidays with festive flavours that include tantalising tipples and tempting treats.
Words: Chitra Santhinathan
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The origins of the cocktail, an alcoholic drink consisting of a spirit or spirits and other ingredients, may be sketchy – both the Brits and Americans claim to have invented the concoction – but since its invention at the turn of the 19th century, the humble cocktail has become an icon in itself. In 1862, Connecticut bartender Jerry Thomas penned what is believed to be the first book of cocktail recipes, Bar-Tender’s Guide. The book published in the United States contained cocktails such as the Punch, Brandy Daisy and Sour. Thomas, who employed flashy techniques such as juggling bottles when mixing drinks, was known for his showmanship and is widely considered the father of American mixology. Across the pond, in 1869, Englishman William Terrington published Cooling Cups and Dainty Drinks, a tome that included a recipe for Gin Cocktail made with gin, ginger syrup, aromatic bitters and a splash of water.
By the 1920s, Americans had already developed a taste for cocktails but the banning of the sale, production and importation of alcoholic beverages in the US during the Prohibition era (1920-33) meant the tap dried up for Americans thirsty for cocktails. American tourists abroad began requesting their favourite cocktails at bars in Paris, London and Venice, and bartenders competed to create tantalising tipples with exotic ingredients. Cocktails soon became the IT drink, with everyone who was anyone sipping one. Since then, cocktails have found their way back into the US (after Prohibition ended) and popular culture through literature and the silver screen. Who can imagine James Bond without his martini or Carrie Bradshaw sans Cosmo? Here are some iconic cocktails that have captivated our imaginations and quenched our thirst.
The Old Fashioned
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Necessity is the mother of invention. Whisky apparently didn’t taste as good in the early 1900s as it does today, and to improve its taste, drinkers added sugar and bitters into their tipples to help it go down. This led to the creation of what we know today as the Old Fashioned, a concoction of bourbon, bitters, soda, sugar and ice. With all the fancy cocktails available, this drink almost disappeared from the radar until Mad Men’s Don Draper put it in our hands again.
Singapore Sling
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Singapore’s legendary Raffles Hotel claims that this exotic cocktail was first whipped up at its Long Bar by bartender Ngiam Tong Boon in 1915. A century later, the drink’s reputation is still going strong, with hundreds of slings served up daily in the bar where it was originally concocted. The drink was based on a gin sling – sling being the American term for a drink composed of gin and sweetened or flavoured water.
Martini
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When Sean Connery requested “a medium vodka dry martini – with a slice of lemon peel. Shaken and not stirred, please”, in the 1962 screen adaptation of Ian Fleming’s Dr No, vodka flew off the shelves. The lifting of Prohibition in the US three decades earlier had allowed the import of alcoholic beverages such as Russian vodka that led to a surge in vodka-based cocktails such as the now iconic Bond Martini, favoured by 007 wannabes.
Piña Colada
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“If you like Piña Coladas and getting caught in the rain…”, crooned Rupert Holmes in Escape, also known as the Piña Colada Song, piquing our curiosity (and palates) when it hit the radio waves in 1979. The tropical cocktail inspired by the Caribbean and consisting of rum, pineapple juice and coconut cream remains a summer thirst quencher that evokes images of swaying palms and sandy beaches.
Cosmopolitan
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When Sex and the City’s sexy protagonist Carrie Bradshaw, in her tumble of blonde curls and sky-high stilettos, ordered a Cosmo, she set off a craze for the cocktail that travelled beyond the streets of New York City, an example of the power of pop culture. Ladies everywhere began ordering the fruity drink, a combination of vodka, triple sec and cranberry juice, perhaps imagining themselves as free-spirited as Carrie. Well, who can blame them? Girls just want to have fun!
SOURCES: www.eresources.nlb.gov.sg; www.observer.com; www.raffles.com
PANETTONE (Serves 18)
Studded with liqueur-infused raisins, panettone is a scrumptious cake-like bread favoured by Italians at Christmas. The holiday classic is baked in special panettone moulds that give the bread its tall, cylindrical appearance and puffed dome.
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INGREDIENTS
A cup of raisins
2 tbsps light rum (can be substituted with orange juice)
2 tbsps hot water
3 cups all-purpose flour
²/³ cup granulated sugar
½ tsp active dry yeast
½ tsp salt
¼ tsp grated lemon zest
½ vanilla bean, split in half lengthwise (or ¾ tsp vanilla essence)
3 eggs, at room temperature
²/³ cup lukewarm water (about 40 degrees Celsius)
1 tbsp honey
10½ tbsps unsalted butter, softened
1 tbsp unsalted butter, melted
1 tbsp unsalted butter, chilled
²/³ cup candied orange or lemon peel
Panettone moulds (can be substituted with muffin tins)
METHOD
- In a small bowl, combine raisins and rum/orange juice and 2 tbsps of hot water. Soak at room temperature, for at least eight hours or overnight, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed.
- In a stand mixer fitted with a paddle attachment, mix the flour, sugar, yeast, salt, lemon zest and vanilla bean/essence on low speed until well combined. In another bowl, whisk together the eggs, lukewarm water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture and increase the speed to medium-low until all of the ingredients are combined.
- Add the softened butter, one tbsp at a time, mixing until each spoonful is incorporated. Increase the speed to medium high and beat for about eight minutes until the dough is smooth and elastic.
- Drain the raisins and combine with the candied peel and one tbsp of melted butter. Stir this mixture into the dough with a wooden spoon.
- Place the dough in a large bowl, cover with plastic wrap, and let it rise until it has nearly tripled in volume.
- Discard the vanilla bean (if using), sprinkle the dough lightly with flour and turn it out onto a lightly floured surface. Sprinkle a little more flour on the dough, then fold the edges of the dough in towards the centre, forming a loose ball, and place, seam-side down, into a panettone mould (or muffin tin). Cover with a damp kitchen towel and let the dough rest at room temperature for about three to five hours until it rises to the top of the mould.
- Preheat oven to 190 degrees Celsius.
- Use a sharp serrated knife to score an ‘X’ across the surface of the dough. Place a tablespoon of chilled butter in the centre of the X and bake for about 60 to 70 minutes until a wooden skewer inserted into the centre comes out slightly moist. Remove from oven and allow to cool.
- To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to a week.
RECIPE COURTESY OF LE MERIDIEN KOTA KINABALU
WINTER WARMERS
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This year, Chinese communities around the world celebrate Dong Zhi, or the winter solstice on December 21 or 22, the shortest day of the year. Dong Zhi literally means the arrival of winter and is a day that is marked with feasting and family reunions. Celebrations are incomplete without tangyuan, chewy orbs made with glutinous rice flour that are boiled and served in a sweet ginger-infused broth. The round shape of the tangyuan is thought to symbolise family unity and harmony, hence its importance during festive occasions. These days, the glutinous rice treats come in a variety of colours and with fillings that include chocolate and even fruit preserves.
MERRY MEALS
Roast Chicken with Cream Sauce
Shepherd’s Pie
Celebrate the holidays with festive flavours onboard Malaysia AirAsia and AirAsia X. On Malaysia AirAsia, guests can sample Shepherd’s Pie (MYR12 pre-booked), a sumptuous baked delight consisting of minced chicken and vegetables, crowned with a layer of creamy, mashed potatoes and topped with a grating of mozzarella and cheddar cheese. The festive spirit continues onboard AirAsia X with an inflight menu that showcases Roast Chicken with Cream Sauce (MYR18 pre-booked), a meal inspired by the traditional Christmas roast. This delectable dish features a succulent chicken thigh seasoned with a blend of herbs and spices, oven-roasted to juicy perfection and drizzled with a rich, cream sauce. The roast chicken is accompanied with roast potatoes and vegetables. Pre-book your meals online for greater savings. www.airasia.com
KUALA LUMPUR
Episode in Solaris Dutamas dishes up both Chinese and Western favourites in an intimate, Oriental chic setting. Highlights from the extensive Chinese menu include crab cooked several ways: flash-fried, stir-fried or steamed and delicately drenched in a variety of finger-licking sauces while Western selections spotlight staples such as beef ragu tagliatelle, pasture-fed Angus steaks and wiener schnitzel. The pork-free establishment also serves up an impressive beverage list, which lists single malts, European and New World wines alongside virgin mocktails. www.facebook.com/episoderestaurant
SINGAPORE
Din Tai Fung, the Taiwanese franchise renowned for its xiao long bao (steamed pork dumplings) celebrates its 12th anniversary in the city-state by unveiling 12 new dishes at its flagship Paragon Orchard outlet. From appetisers to desserts, the new menu features delectable offerings such as Chinese yam steeped in a umeshu (Japanese liqueur) and cherry tomato dressing; exquisite dumplings with preserved vegetables and char siew (barbecued pork) filling; and a sweet broth of double-boiled pear, coral seaweed and red dates. Vegetarian options are also available. www.dintaifung.com.sg
