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The Secret Mermaid, a cozy hidden bar tucked under the Ocean Financial center. Focusing on American spirits using and a creative mix of mixology and hospitality.
Description/inspiration:
Inspired by the galleons/trade ships that travelled between the Philippines and Mexico. The Manila galleons, originally known as “La Nao de la China”, were Spanish trading ships that linked the Spanish Crown’s Viceroyalty of New Spain, based in Mexico City, with its Asian territories, collectively known as the Spanish East Indies, across the Pacific Ocean.
Cocktail Name: Galleon Trade
Ingredients
- Mezcal: 40 ml
- Clarified sinigang: 30ml
- Simple: 5ml
- Method: Tossed(3X)
- Glassware: coupe
- Garnish: nil
Preparation:
1. Clarified sinigang: Begin by washing pork spare ribs in cold running water to remove any visible impurities. Then, place pork ribs submerge in a medium pot with a liter of water. Bring to a boil without covering the pot and allow the scum to float to the surface. Meticulously remove the scums from the surface of the water using a slotted spoon or a spatula. Scums are impurities found in meat.
2. After the broth clears up, turn you heat to medium setting, then it’s time toss in your onions and tomatoes to add flavor to the broth. Cover your pot and let it simmer to fully cook your meat. Use a fork to pierce the meat so that the flavors would also enter the meaty parts of the spare ribs, You also do this so you can tell if it’s already set and tender.
3. You can already add your vegetables. Start by adding the sitaw, kangkong stalks and talong into the pot and cook until these turn dark green. If you decide to use labanos and okra, you can also add those at this point. This should take roughly 2-3 minutes.
4. Add in your siling sigang, kangkong leaves and the Knorr Sinigang sa Sampaloc Mix. Stir and let it simmer. It should be done in about 2-3 minutes.
5. Strain, measure, and separate 400ml
6. Combine a third of the sinigang and the agar-agar in a small sauce pan. Whisk well to disperse the agar-agar.
7. Over medium heat, bring to a boil and continue whisking to activate the agar-agar.
8. Pour the mixture into a bowl, over the remaining liquid, whisk well and refrigerate for 2 hours.
9. The mixture should form a fragile gel that would break down into lumps by only shaking the bowl. We are using a very low ratio of agar-agar to liquid (~0.2%) to achieve the desired consistency.
10. Pour the gel in a nut bag placed over a sieve, gently squeeze the gel to extract the clarified liquid and discard the bag contains.
**The agar-agar acts as a fixing agent for all the impurities that make the liquid cloudy. The by-product is a clear juice extract that is great to use in cocktails or pastry works.
Cocktail Created by Robbi Mann – Follow him on Instagram
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The Secret Mermaid Address & Telephone
Address: 10 Collyer Quay, B1-09 Ocean Financial Centre, Singapore 049315
Telephone: +65 6634 8593
**Disclaimer** Drink Responsibly
Additionally, you may want to look up the health advantages and dangers of alcohol use on the websites of reputable national consumer organizations. If you have any concerns about the effects of alcohol on your health or medicine, you should speak to your doctor.
This website is only for educational reasons, and the writers have gone to great lengths to ensure that the information provided is in accordance with the regulations pertaining to the drinking of alcohol.
