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COLIN NEIL STEVENS IS THE BEVERAGE DIRECTOR AT KEBAYA IN NEW YORK , A NEW PERANAKAN RESTAURANT FROM FUNGI HOSPITALITY GROUP .

This cocktail is a milk punch that is lively and versatile , elegant , and effortlessly perfect in every context . Just like the girl from Ipoh herself . Girl From Ipoh is made using pandan , vegetal tannins , Batavia arrack , pineapple and lime , which are mixed together and clarified using the milk wash technique . This technique reduces the harsher elements of alcohol while leaving the softer flavors intact and creating a light and delicate texture . The finished product is a punch that is lively , versatile and elegant .

GIRL FROM IPOH

( batch recipe ) 16 oz . By The Dutch Batavia Arrack white rum 80 oz . Tanduay white rum 96 oz . Pandan coconut cream * 32 oz . Evaporated milk 32 oz . Dolin Dry vermouth 32 oz . Pineapple juice 16 oz . Lime juice

Slowly stir in the white rums with the pandan coconut cream and evaporated milk ; let this mixture sit for a bit . Then slowly stir in vermouth , pineapple , and lime juice . Cover and store in the fridge overnight . Serve the cocktail as a 3-oz . pour in a rocks glass with a large cube . Garnish with a knotted pandan leaf .

* For Pandan coconut cream Combine 115 g . chopped pandan leaves , 1,800 g . coconut milk and 1,475 g . sugar . Simmer ingredients together for 15 minutes . Then blend thoroughly until there are no large pieces of pandan and the leaves have disintegrated enough to turn the mixture a pale green . Cool the mixture to at least room temperature in an ice bath .

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