Gong Xi Fa Cai everyone! Ringing in the Year or the Ox with a delicious whisky cocktail inspired by one of my favorite CNY snacks.
Every year I would fly back to KL for a weekend to celebrate CNY with family. Among the assortment of snacks we have in the house, I look forward the most to the Malaysian Pineapple Tarts. This year since I wasn’t able to get my hands on a box of tarts, I’ve made this instead. The Gold Coin is a scotch pineapple sour topped with a pineapple gold coin. Carrying some nostalgia in every sip.
• 60ml Glenfiddich 12 Year
• 30ml Pineapple Juice
• 15ml Lemon Juice
• 15ml Giffard Sirop Caramel Salé
Combine ingredients in a shaker with ice. Shake hard. Strain into a glass over ice. Garnish with a pineapple gold coin. Enjoy!
Pineapple Gold Coin Garnish
The garnish used in this cocktail is essentially dehydrated pineapple cut into round "coins." It is made by making fresh pineapple puree in a blender or food processor and pairing it over a silicone baking sheet in a baking pan. Then in an oven preheated to 50-70C, place the baking pan and bake for around 6 hours till the pan is set. Take out the pan and let it cool to room temperature. Take out a round cookie cutter and cut out round slices of the dehydrated pineapple. Keep in a dry container for future use.