"Ah Gong" is an affectionate term in Mandarin for "grandad". My ah gong loved a simple breakfast of soybean curd and fried dough fritter paired with coffee - very popular in Singapore.

"Good Morning Ah Gong" is my memory of my late grandad who had a sweet tooth. It's basically a deconstructed White Russian. Soybean curd once mashed up becomes a white liquid with a texture just like soy milk, and melds with the coffee flavours. Pandan syrup adds a local sweetness and Licor 43 for vanilla notes.



 1.50 oz Coffee-infused bourbon(Jim Beam)
 0.75 oz Mr Black Coffee Liqueur
 0.50 oz Vanilla Liqueur(Licor 43)
 0.50 oz Pandan syrup
 2 heaving scoops of fresh soybean curd



Add all ingredients to a cocktail shaker.


Shake with ice for 15 to 20 seconds.


(If soybean taste is not prominent enough, add half scoops of soybean curd and taste after shaking.)


Strain into a highball glass with an ice spear (or ice cubes).


Garnish with a smoked cinnamon stick to replicate the fried dough fritter that is typically served with soybean curd.

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