"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.

ShareTweetSave

Ingredients

 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

Directions

1

Add all ingredients to a cocktail shaker.

2

Shake with ice for 15 to 20 seconds.

3

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

4

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

5

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


Want this cocktail to WIN?

Vote for your favourite coffee cocktail, and don’t forget to spread the word to friends and family.

Vote here:

Leave A Comment