Before it ended up in your cocktail, the tonic was painstakingly brewed by Akshar Chalwadi, head of beverage programme at Nadodi, for three days. At a demonstration at Salted & Hung in Singapore recently, Chalwadi showed Options what goes into his cocktails. For this particular one: cardamom, lavender, orange, lime and lemon peel, lemongrass, allspice, citric acid, salt, vanilla and Cinchona — the bark of a tree sourced from Java.
Akshar Chalwadi serves concoctions crafted with exacting precision
SINGAPORE (Oct 21): When you order a gin and tonic at Nadodi in Kuala Lumpur, there is a tinge of citrus, a light earthy taste to the cocktail that is slightly bitter, and a floral fragrance. The drink goes down smoothly, perhaps too quickly for the amount of work that goes into it.
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