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Intermediate

Kopitiam Club

A playful, boozy twist on a Singaporean kopi-o with coffee, coconut jam and a hint of spice.

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Ingredients

30 ML Pahit Pink Gin
30 ML Espresso
15 ML Coffee Liqueur
15 ML Gula Melaka Syrup
Pinch of Salt
Garnish with Kaya Spread (Coconut Jam) & Biscotto

Method

  1. Combine all ingredients in a shaker with ice.
  2. Shake until cold.
  3. Fine strain into a glass.
  4. Spread kaya on a biscotto and garnish.
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