[Recipe] Nyonya Business by Josh Ivanovic of JungleBird (KL)

The Nyonya Business takes inspiration from local Nyonya cuisine, specifically from Malacca, and was part of our JungleBird's 'Trains, Planes & Automobiles' menu back in 2018. The drink was reintroduced on to their 'Perennial Favorites' which involves a revolving selection of popular drinks from all of their menus since their opening in 2017.

The flavor is a combination of sweet, sour, and nutty with a suble but sharp spice kick – a hallmark of Peranakan cuisine that can easily come off as Tiki's Asian cousin.

Ingredients:

45ml Unaged Blended Rum

40ml Pineapple Juice

22ml Cucumber & Green Chilli Shrub*

20ml Cashew Orgeat*

12ml Rojak Syrup

Garnish with Cucumber Ribbon

*Make the Cashew Orgeat

300g Plain Cashew Nuts

300g Almond Milk

300g Dilution

4g Sea Salt

1:1 White Sugar/Yield

Lightly toast cashew nuts then blend all ingredients except sugar until smooth. Strain out solids, then blend yield 1:1 with sugar.

*Make the Cucumber & Green Chilli Shrub 

500g Kyuri Cucumber Juice

60g Organic Apple Cider Vinegar

80g Chinese Rice Vinegar

250g White Sugar

33g Green Vietnamese Birdseye Chilli

10g Sea Salt

Slow juice cucumbers then stir in vinegars and salt. Thinly slice chillis and add to liquid in a vacuum seal bag. Chill overnight, strain out solids then stir in sugar until dissolved. 

Method:

Shake all ingredients well with ice and double strain into a rocks glass over a block of ice. Garnish with a cucumber ribbon.