[Recipe] Bumi Kita by Caden Chua of Coley (Kuala Lumpur)

Caden Chua of Coley in Kuala Lumpur created this bright red cocktail inspired by the raw, grounding elements of the earth.

Bumi Kita bridges the Old Fashioned and Manhattan by merging rich bourbon with a vermouth infused with pandan and beetroot. The result is a bold, spirit-forward cocktail where deep, woody roots meet a delicate, leafy aroma, softly rounded by a hint of maraschino cherry sweetness.

Ingredients:

45ml Bourbon Whiskey 

30ml Beetroot & Pandan-infused Bianco Vermouth*

2 barspoons Maraschino Cherry Syrup

Make the Beetroot & Pandan-infused Bianco Vermouth:

Cut & roast 90g of beetroot in oven at 180ºC for 20mins. Cut & blanch 30g pandan leaf in hot water for 60secs. Combine vermouth, beetroot, and pandan leaf together, chill infuse for 12hrs, then strain.

Method:

Add the ingredients into a mixing glass and stir till chilled. Strain into a rocks glass over a large block ice.