1. Visual Delight: Explore the Hue and Clarity
Begin your wine-tasting journey with a visual assessment. Hold the glass against a white backdrop and observe the color. Reds span from vibrant purple to mature brick-red, while whites showcase a spectrum from pale yellow to golden. Check for clarity; while sediment is normal in older reds, other wines should generally be clear.
2. Inhale the Bouquet: Unleash the Aromas
The aromas of a wine tell a rich story. Gently swirl the wine in your glass to release its aromatic compounds. Dive in with your nose and identify the diverse scents—fruits, flowers, spices, or earthy notes. Note any changes in aroma before and after swirling.
3. Sip with Intention: Decode Flavors and Characteristics
Take a deliberate sip, allowing the wine to coat your palate. Notice the initial flavors and assess key characteristics:
Sweetness/Dryness: Identify the level of sweetness or dryness.
Body: Consider the weight of the wine—light, medium, or full-bodied.
Photo by Khuc Le Thanh Danh on Unsplash
4. Appreciate the Finish: Lingering Impressions
The finish, or aftertaste, is crucial. Does the flavor linger or dissipate quickly? Assess the overall balance between sweetness, acidity, and tannins. A well-balanced wine often presents a harmonious blend of these elements.
5. Document Your Journey: Tasting Notes Matter
Keep a tasting journal or use a tasting sheet to document your observations. This not only helps you remember wines you enjoy but also contributes to the development of your palate over time.
6. Experiment and Broaden Your Palate: Diversity is Key
Explore wines from different regions, grape varieties, and vintages. Compare Old World wines (traditional regions like France and Italy) with New World wines (emerging regions like the United States or South America). This diversity will expand your understanding and appreciation of wine.
7. Embrace Learning Opportunities: Attend Tastings
Take advantage of wine tastings and events in your area. This hands-on experience allows you to taste a variety of wines and learn from experts. It's a fun and immersive way to deepen your knowledge.
Remember, wine tasting is a personal journey, and there are no right or wrong answers. Trust your own palate, enjoy the process, and savor the rich world of wines that awaits you. Cheers to the art of wine tasting! 🍷✨
]]>The Lychee Martini is a modern cocktail that emerged in about 1993, attributed to a Korean Restaurant in New York City. It's a variation of the classic Martini, which traditionally consists of gin and vermouth, garnished with an olive or a lemon twist.
The Lychee Martini introduces a fruity and exotic twist to the classic cocktail by incorporating lychee fruit or lychee-flavored ingredients. Lychee is a tropical fruit native to Southeast Asia and is known for its sweet and fragrant flavor. The cocktail became popular as part of the broader trend of incorporating unique and exotic flavors into traditional drink recipes.
Upon sipping a lychee martini, one is greeted by a delightful sweetness that gracefully dances across the palate. The natural sweetness of the lychee fruit imparts a lush and invigorating taste to the cocktail. However, what distinguishes the lychee martini is its adeptness in harmonizing this sweetness with a subtle tartness, resulting in a refined and well-balanced flavor profile. This touch of tartness imparts a nuanced tang, elevating the cocktail and preventing it from veering into excessive sweetness, thus offering a more intricate and sophisticated taste.
Beyond its interplay of sweetness and tartness, the lychee martini showcases aromatic and floral notes that further enrich its charm. The distinctive lychee aroma saturates the cocktail, enveloping the senses with its tropical fragrance. These aromatic and floral notes render the lychee martini not only a pleasure to taste but also a sensory delight.
When it comes to pairing options, the versatility of the lychee martini shines. This cocktail opens up a world of possibilities, allowing for a variety of complementary appetizers or small bites to enhance the overall experience. Consider the following pairing ideas:
Let us know your favourite pairing!
Introduction
In the world of spirits, there are those that simply provide an enjoyable drink, and then there are those that offer an experience, a journey through history, culture, and craftsmanship. Dictador Rum falls firmly into the latter category. This Colombian treasure is not just a spirit; it's a work of art, a reflection of the dedication and artistic mastery of its creators. Join us as we embark on a voyage into the world of Dictador Rum and the artistry behind it.
The Dictador Legacy
To understand the artistry behind Dictador Rum, one must delve into its rich history. The story of Dictador Rum begins in the late 18th century when Severo Arango y Ferro, a Spanish nobleman, arrived in Cartagena, Colombia. He quickly became a prominent figure in the region's rum trade. His family would go on to establish Destilería Colombiana, a distillery that would eventually produce some of the world's most exquisite rums.
Today, Dictador Rum is a testament to over two centuries of tradition and craftsmanship. It's not just a spirit; it's a living legacy that has been passed down through generations, each one adding their unique touch to the art of rum-making.
The Art of Distillation
At the heart of Dictador Rum's creativity lies the distillation process. Dictador uses a unique combination of copper alembic and continuous column distillation, a method that sets it apart from other rum producers. This meticulous approach allows them to extract the purest and most flavorful distillate, creating a rum that's both smooth and complex.
But it doesn't stop there. Dictador ages its rums using the solera system, a traditional Spanish method typically used for sherry and brandy production. The solera system involves blending rums of different ages in a cascading manner, creating a harmonious blend of flavors. It's an art form that requires patience and precision.
The Artistic Aging Process
Dictador's aging process is where the true ingenuity shines. The company matures its rums in an array of barrels, including American oak, ex-bourbon, and sherry casks. These barrels impart unique flavors and characteristics to the rum, transforming it into something truly exceptional.
What sets Dictador apart is their use of the so-called "black magic" barrels. These barrels, which have been heavily charred on the inside, infuse the rum with a dark, rich color and a deep, smoky flavor. It's a bold move, and it pays off brilliantly. The result is a rum that captivates the senses with its complexity and depth.
Dictador Arthouse: Where Art Meets Spirit
Dictador Rum doesn't just embrace artistry in its production process; it extends its passion for the arts to the broader community. Dictador Arthouse is a unique initiative that brings together artists, musicians, and creators to celebrate the fusion of art and spirits.
Through exhibitions, collaborations, and events, Dictador Arthouse creates a platform for artists to showcase their talents and explore the symbiotic relationship between creativity and craftsmanship. It's a space where the world of fine art meets the world of fine spirits, inspiring innovation and pushing the boundaries of both.
In Conclusion, Dictador Rum is more than just a spirit; it's a testament to the artistry and craftsmanship that goes into creating exceptional rum. From its rich history to its unique distillation and aging processes, Dictador exemplifies the dedication and passion of its creators.
And with Dictador Arthouse, the brand extends its artistic reach, fostering creativity and celebrating the union of art and spirits. So, the next time you enjoy a glass of Dictador Rum, remember that you're not just savoring a drink; you're experiencing a masterpiece crafted through centuries of tradition and innovation. Cheers to the artistry of Dictador Rum!
]]>As we are approaching the month of September, you will start noticing that many bars, pubs and restaurants are decorated with blue and white pennant banners and even some German flags, streamers, edelweiss decor, and lanterns. These decorations are traditionally associated with Oktoberfest. So what exactly is Oktoberfest?
Oktoberfest is a traditional beer festival and folk celebration that takes place annually in Munich, Germany. It is one of the world's largest and most famous beer festivals, attracting millions of visitors from around the globe. The festival typically runs for about 16 to 18 days, beginning in late September and extending into the first weekend of October. This year, it will start from 16 September through to 3 October.
The main focus of Oktoberfest is the consumption of beer from the local breweries in Munich. Visitors gather in large beer tents and gardens, where they can enjoy a wide variety of traditional German beers, along with food such as pretzels, sausages, roast chicken, and other Bavarian specialties. The atmosphere is lively and festive, with music, dancing, and traditional Bavarian clothing adding to the vibrant experience. Of course in Singapore, we will be drinking German beer such as Paulaner and Hofbräu. Restaurants in Singapore are also dishing out hearty Bavarian fare such as pork knuckles, and grilled sausages.
(photo credit: canva)
Oktoberfest has a rich history dating back to 1810, when it was originally held to celebrate the wedding of Crown Prince Ludwig (later King Ludwig I) and Princess Therese of Saxe-Hildburghausen. The event was so successful that it became an annual tradition and gradually evolved into the Oktoberfest we know today.
While the central Oktoberfest celebration takes place in Munich, the concept of Oktoberfest has also inspired similar beer festivals in many other parts of the world. These events often include elements of German culture, food, and beer, and they provide an opportunity for people to come together and celebrate in a festive and convivial atmosphere.
Immense yourself in this tradition, but do drink responsibly.
Blue Cheese and Port: The strong, creamy flavours of blue cheese, such as Roquefort or Stilton, pair beautifully with the rich sweetness of a Port wine. The combination of the salty, tangy cheese with the fruity, fortified wine creates a delicious contrast.
Goat Cheese and Sauvignon Blanc: Goat cheese, like Chèvre or Crottin de Chavignol, has a distinct tartness that complements the crisp acidity and herbal notes of Sauvignon Blanc. The wine's bright citrus flavours and grassy undertones complement the creamy, earthy character of the cheese.
Gouda and Malbec: The nutty, caramel flavours of Gouda, particularly aged Gouda, go well with the bold, fruity characteristics of a Malbec. Dark fruit flavours, hints of spice, and smooth tannins of the Malbec provide a nice counterpoint to the cheese's sweetness and nuttiness.
Manchego and Tempranillo: Manchego, a Spanish sheep's milk cheese, pairs wonderfully with the robust, earthy flavors of a Tempranillo. The wine's red fruit notes, hints of leather and tobacco, and medium body complement the firm, nutty profile of Manchego.
Camembert and Champagne: The creamy, buttery texture of Camembert cheese pairs elegantly with the effervescence and acidity of Champagne. The crisp, toasty notes of the Champagne cut through the richness of the cheese, creating a harmonious balance on the palate.
Always remember, every one has a different tastebuds. Feel free to try different styles and experience based on your personal preferences! Meanwhile, enjoy exploring these unique combinations!
]]>Here are some tips on how to store your whiskeys:
Store upright: If your bottle has a cork closure, as is the case for many whiskies, aged rums, and tequilas, moisture is also important. While wine is typically stored upright to keep corks hydrated, the best way to store liquor is upright, so the cork isn’t exposed to harsh alcohol. Whiskey has a higher alcohol content, which can degrade or crumble the cork over time and potentially impact the flavour if the bottle is stored on its side. Do shake the bottle once in a while (once a month is a good gauge) to keep the cork a little moist to prevent breakage when you eventually decide to open the bottle for enjoyment.
Protect from light: Whiskies are sensitive to light, especially sunlight, which can cause them to deteriorate and lose flavour. Store your bottles in a dark area, such as a cabinet or cellar, to protect them from direct light exposure.
Control temperature and humidity: Extreme temperature fluctuations and high humidity can negatively affect the quality of whiskey. While Singapore does not experience extreme temperature changes, our humidity level is not exactly the best. To provide a constant stable environment, we recommend to store your bottles in a whiskey aging cabinet or cellar with a controlled temperature (ideally between 15-20°C).
Avoid strong odours: Whiskey can absorb strong odours from its surroundings, potentially impacting its flavour. Store your whiskies away from strong-smelling substances like cleaning agents, spices, or perfumes to preserve their original characteristics.
Keep away from vibrations: Vibrations and constant movement can disturb the sediments in whiskey and affect its overall taste. Store your bottles in a location where they won't be subject to frequent shaking or vibrations.
Choosing a bottle of whiskey can seem overwhelming, especially if you're new to the world of whiskey. However, with a few simple guidelines, you can make a good choice even if you don't consider yourself an expert.
Here are some tips to help you choose a good bottle of whiskey:
Photo by Megan Nixon on Unsplash
Remember, whether that bottle of whiskey is considered good is subjective, and there's no right or wrong choice. Always ask yourself these 3 questions:
The most important thing is to enjoy the experience and savour the whiskey you select.
]]>Hi Mark! Could you introduce yourself and share with us your journey as a bartender and in this industry?
I’m Mark, Head of Hospitality for DOOR XXV. I started my career in hospitality about 30 years ago in a fine dining restaurant as a part-time gig. In a very short time, it became very evident that I had a very pronounced ability to balance flavours, which is really important in creating new cocktails and in pairing food with beverage. On top of it all, I really enjoyed my work and (funnily) I actually had a regular clientele… that was the point when I started to reconsider my career options. To be really honest, it really wasn’t too difficult a decision to make for me to drop out of my law path and begin on my journey in hospitality.
That journey ultimately took me to the top of my industry when I helmed the culinary program of an international chain hotel as the Director of Food & Beverage. That same journey has also taken me to countless countries around the globe, worked with some really big (and often misunderstood) names in the industry, served some of the largest icons in the world (if you know who, then you know who), and accumulated an entire bag of the fondest memories to last me the rest of my life.
Then came my epiphany moment (that’s a story for another time)… I realised that I could contribute more to the industry behind a bar or stove, than from behind a corporate desk. That’s when I started BarSmiths Hospitality, a beverage-centric consultancy with a deep focus towards education, operation, and strategic growth.
Where do you take inspiration from for your concoction and what’s the process like?
My Peranakan heritage, DNA of classic cocktails (Old Fashioned, Whiskey Sour etc), seasonal foodstuff I came across at the market, something I ate, a particular oh-my-that-glass-is-beautiful glassware… inspiration can pretty much come from ANYTHING & EVERYWHERE!
An idea usually pops and I start to imagine how I’d like it to finally taste like. The taste profile then leads to my choice of ingredients and how each layer is going to be put together in the drink. Then comes the taste test and the choice of garnish, before we finally decide on the glassware. Presto!
What’s your most memorable experience behind the bar – be it interesting customers or bizarre requests?
Honestly, there have been WAY TOO MANY! I’ve had people ask me for Whisky on-the-rocks without ice, a Virgin Frozen Margharita, what flavour Peach Cooler I have available, I even had a guest ask me to marry her!
If you can only have one drink for the rest of your life, what would it be?
ALCOHOL – ANY ALCOHOL!!!
Lol… Whisky for sure
How is it like managing a bar in a shared workspace like SPECTRUM?
While we aim to provide a social environment for the SPECTRUM community to unwind, and we do have several members who come by for a drink or two, getting people into the space can be challenging. As speakeasy, we’re a bit of a hidden gem, and that’s why we organise social events – such as our recent F.R.I.E.N.D.S event, to help members experience DOOR XXV as a space for them to kick back and enjoy (along with a drink).
Additionally, due to the various tiers of security to access SPECTRUM, it is challenging for non-SPECTRUM members to visit regularly.
So yes, it’s been enlightening but challenging.
Thanks, Mark, for sharing with us!
If you would like to try some of Mark’s delicious concoction, check out our cocktails, or if you would like to chat with Mark (maybe even find out who are some big names he has met), you can always drop by DOOR XXV.
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For the Christmasphile
For those who are always in the festive spirit early, combine the best two things – Christmas and Alcohol, with our Boozy Bundle. Our Boozy Xmas Choco take a fun twist to a childhood favourite with Mark's secret Cocoa mix and silky aged rum, topped with marshmallow and chocolate chip. Of course, no Christmas is completed without mulled wine - concocted with a traditional mix of Claret, root spices and fresh orange zest
For Whisky Enthusiast
Usually associated with one who is mature, deep, and confident, Whisky enthusiasts can enjoy the flavours of two respected distillery with our Sexy Single Malt Bundle. The Balvenie DoubleWood 17 is crafted through the process of cask finishing, giving it its sweet vanilla notes and rich spicy flavours and depth of flavours. The Macallan Double Cask 12 Years Old keeps it classic with the perfect balance of honey, citrus, and ginger flavours, along with its smooth aftertaste.
For Wine Lovers
Looking for a bottle of red? Named the Best Producer (Argentina) in 2019, Salentein Barrel Selection Cabernet Sauvignon gives notes of peppercorn and blackcurrants. It’s the perfect bottle to bring to the table for your upcoming Christmas feast (and it especially pairs well with red meat and poultry).
For the Chocoholic
Don’t be fooled by this clear concoction. A fan-favourite here at DOOR XXV, our Clear Skies After8 is our very own clarified chocolate martini with a mint finish. This makes it a popular sweet and refreshing drink for dessert.
For the Experience Seeker
For those who like to get their hands dirty, why not organise a Private Masterclass Session with our Resident Mixologist, Mark Tay. These interactive sessions can be done in-person in our cosy private lounge bar, or virtually (kits will be delivered to participants). So why not try your hands at putting together your own cocktail and learn tips & tricks to the craft. Simply reach out to us and we get you started on organising this intimate and personalised experience.
]]>Whisky & Cheese Pairing
Together with Certified Cheese Specialist, Jimmy Seow, from The Cheese Deli, our Head of Hospitality, Mark Tay, brought us 4 unique pairings of cheese and whiskies.
This Speyside Single Malt Scotch Whisky perfectly layers notes of sunripe fruit, aromatic smoke and toasted oak spice, giving it a sweet and smoky finishing balance. We paired this with the French Brie Cheese; known as the “King of Brie”. The Brie de Meaux’s sweet and creamy taste, and notes of mushroom and almond, completed the flavours of Benriach Smoky Ten .
Enjoy the smoothness of a Jack Daniel with a bold twist, balanced with ripe fruit and lightly toasted oak to give it that delightful finishing. The cheese of choice was the Caciocavallo for its deep earthy undertones and fruity aroma, which was great match to the Single Barrel Rye.
Perfectly balanced with notes from bold grain and wood, to sweet aromatics, spice, and fruit & floral notes, it was the perfect whisky to be paired with the Stilton cheese. This English cheese balances between its rich and mellow flavour, along with its crumble and almost soft texture. The two worked together in bringing out the flavours of the other.
A richly single malt, the Glendronach 12 YO gave notes of smooth vanilla, dried fruits and spice. We decided to pair it with something smokey to highlight the flavours, such as a Smoked Gouda. You usually can’t go wrong with a good Gouda, but this pairing definitely helped elevate the flavours.
Dictador Rum & Anjali Chocolat Pairing
We brought together two brands who pay careful attention to their craft, with artisanal chocolates from ANJALICHOCOLAT and luxurious rum from Dictador.
Bringing you a balanced mix of roasted honey, Colombian coffee, royal toffee, dark chocolate, mature oak notes, we paired this rum with the sweet and warm flavours of Sesame and Chinese 5 Spice.
This deep mahogany liquid had strong notes of vanilla and honey, with hints of white chocolate and caramel. We balanced these flavours with the bitter notes of Dark Rocher and floral taste of Lavender Truffle.
Soft, but full flavoured, this 20 Years Rum has notes of caramel, vanilla, cocoa, and roasted honey. Keeping it light, we paired this with a Pineapple Bonbon, the flavours helped complement one another.
A medium body rum, enjoy soft and round feel on the palate, paired with the balanced mixed of caramel, cocoa, and light coffee. We paired this up with a chocolate cover apricot, to help elevate the flavours of each other.
Sake & Cheese Pairing
Not your usual pairing, but here at DOOR XXV, we are all about pushing boundaries. The outcome? 4 unsuspecting but delicious pairings of Sake and Cheese.
A medium body, this Junmai Ginjo has notes of a refreshing muscat and rice, along with its acidity and umami palate. We paired it with a Pont Le Veque for its rustic aroma and flavour of milk and hazelnut. The refreshing notes paired well with the cheese’s strong flavours.
Slightly dry with its sweet notes, it is no wonder why this is the flagship sake of Omachi. Pairing it with the French cheese that has a fresh, tangy, and slightly salty flavours, the two helped elevate the different notes of the other.
The fruity and floral aroma brings out the fresh acidity, while balancing the delicate umami notes of this sake. Complementing these flavours with the buttery and salty taste profile of this blue cheese. This pairing might be unexpected, but helps brings out the flavour of the two.
A sake with big flavours of toast, but, and spice, you can enjoy a complex yet elegant taste. To help bring out the flavours, we paired it with a 30 month Comtes, with its sweet and nutty flavours.
Excited to discover more unique and gastronomic pairings? Follow us on Facebook and Instagram and stay updated on our upcoming events.
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According to our Head of Hospitality at DOOR XXV, Mark Tay who is also a veteran in the industry for almost 25 years, "a mixed drink consist of 2 ingredients and once you get to the 3rd ingredient, it is a cocktail". Essentially all cocktails are mixed drinks. A highball is a mixed drink but it is not a cocktail. Following that thinking, a rum and Coke is a mixed drink, but a Cuba Libre, with the addition of lime, is a cocktail. Mark also adds on to say "A cocktail is a drink that takes time and effort to make and create. It’s about intention; if you don’t put a lot of effort into the preparation, it’s not a cocktail. If prepared thoughtfully, a Japanese highball is a cocktail, but if you are merely throwing the ingredients into the glass, then it's a mixed drink."
To understand the terminology of the word cocktail, we need to get to the root. “Cocktail” was the original name for what we today call an “Old Fashioned,” a drink made with a spirit, sugar, water, and bitters. A punch, a sling, a julep - we had all these different names that somehow now, we collectively call them cocktails. End of Prohibition could possibly be the culprit for why these terms are blurred; when bartenders left the industry or moved out of the country to continue their bartending job, they did not pass on the knowledge.
In all cases, a mixed drink is the most basic option, whereas a cocktail has more ingredients and requires more steps to make. However, it is also a matter of language. We have seen different generations call the same beverage different things. However, regardless if it is a mixed drink or a cocktail, our intentions at DOOR XXV has always been steadfast... High quality, freshest ingredients, with a deep intent on the delicious result.
]]>Brewed from rice and water, sake is an alcoholic beverage that originated from Japan. There are thousands of varieties of sake, and each prefecture has their own unique way of brewing it. Learn more about how sake is made as well as the primary categories of sake through this post.
Story of Sake
In Japan, the word “sake” refers to alcohol in general. When we talk about sake, we're referring to "nihon-shu", an alcohol in Japan made from rice, rice malt and water. Throughout this article, we will use the term “sake” for easy understanding.
Many agree that the story of sake started in China where rice was first grown and fermented. Thereafter, China brought rice into Japan and introduced their method of rice fermentation, nearly 2500 years ago. Japan then developed and perfected their own fermentation process using koji, an enzyme prepared from mould.
In the beginning, sake in Japan was mostly produced by the Imperial Court. However, religious institutions in the country commenced their own sake brewing for ceremonial use and sake’s popularity grew immensely. Following that, during the Meiji Restoration (1868-1912), legislations allowed individuals to manufacture their own Japanese liquor.
At the end of the 19th century, there were 30,000 sake breweries in Japan, but the number has declined to what is now - just over 1,400 breweries - due to war, government restructuring, and the modernisation of Japanese consumer culture.
Since then, sake which was originally used to celebrate rice harvests, is enjoyed with unique food cultures developed in each region of Japan.
How Sake is Made
There are four main ingredients in making sake: rice, water, yeast and koji. Special rice, called “sakamai,” is used for making sake and is prepared through rice polishing. Even the quality of water differs within each region of Japan and its minerality influences the speed of fermentation (we will cover this in the next lesson). Yeast is another ingredient that contributes to the aroma components of sake. There are some strains of yeast that are unique to the individual brewery or to the regions, and some are developed by the prefecture. This then also creates a different taste profile for the sake brewed from different regions. The fourth ingredient, koji, is carefully distributed over the rice to convert the starches to sugar.
Brewers' extensive skills to control the delicate environment throughout the production process. Every detail — from selecting the right combination of ingredients to polishing, washing and steaming the rice, to closely monitoring the progress of fermentation — plays an important role in creating the taste, aroma and appearance of the final product.
credits: https://www.tippsysake.com/pages/sake-guide-lesson-1-what-is-sake
Types of Sake
There are many different types of sake, and it is a good idea to consider them before you can choose one or several that you would enjoy.
Junmai-shu, Ginjo-shu, Daiginjo-shu, Honjozo-shu and Namazake are the five main kinds of sake. They are brewed in slightly different ways and make use of different percentage of milling and hence, have a unique taste. Seimai Buai, or the degree of milling, makes all the difference to the sake. The drink is made with sake rice, which is stripped of the bran in order to remove the protein and oil that the grain contains.
These five main kinds of sake can be further broken down into two main categories. There are two major factors that help determine the main category of these five kinds of sakes. It is determined by whether or not a neutral distilled spirit, known as the brewer’s alcohol is added during the brewing process and rice polishing ratio (RPR).
When there’s no amount of brewer’s alcohol added in the brewing process, it is called a junmai. Rice polishing is a very careful step done before the brewing process. If you see the word ginjo, it means the rice polishing ratio (RPR) is at least 60%, and daiginjo means rice was polished down to at least 50%. Below is a simple diagram to help you remember.
credits: https://www.tippsysake.com/pages/sake-guide-lesson-3-types-of-sake
Sake Lovers' Guide has helped us simplify the understanding of the different types of sakes into the below chart. Save it and use it the next time you are out looking for your sake!
credits: https://www.sake-talk.com/basic-types-of-sake/
Stay tuned for our next lesson where we will be talking about how different prefectures (regions in Japan) produce varying and distinct taste profiles in their sakes!
]]>World Alcohol Responsibility Month is observed every year in the month of April. It gives communities the opportunity to gain a deeper understanding of how individuals struggle with alcohol abuse, provides advice and assistance for those affected, and brings to light the adverse impacts alcohol can have on one's health.
Does that mean I should not be drinking in April? Of course that is not what we are implying! While we look at how alcohol abuse and addiction affects individuals as well as the community, we aim to give our community the information and support they need to make positive choices around alcohol. It is about enjoying your beverage responsibly, regardless of whether you are at work or at home,
So what does it mean to drink responsibly and, should you choose to drink, how do you know your own limits? Read on to learn about what defines a low-alcohol beverage, methods of identifying one and how to calculate the percentage of alcohol in your Friday night tipple.
What counts as a low-alcohol beverage?
While there is no official standard for what counts as low-ABV (alcohol by volume), these beverages all hover around 5%. For comparison, wine usually has an ABV of 11–13%.
According to the new “No- and Low-Alcohol Strategic Study 2021” from IWSR Drinks Market Analysis, the low/no alcohol market is expected to grow by 34% in volume globally.
How do you calculate ABV?
In order to calculate the ABV of a cocktail, find out the individual volumes of the components that make up the cocktail and their respective ABV percentages. Once you have these figures multiply the ABV and the volume for each ingredient.
Let's use the Negroni as an example:
- Gin (ABV 45%) = 0.45 x 30ml = 13.5
- Campari (ABV 25%) = 0.25 x 30ml = 7.5
- Vermouth Rosso (ABV 16%) = 0.16 x 30ml = 4.8
Next, calculate the total volume of your cocktail. Sum up the multiplications for each component, divide that by the total volume and multiply that result by 100 to convert it into a percentage.
Continuing with the Negroni example:
- Total Volume = 90ml + 5ml (dilution)
--> ABV of Negroni = [(13.5 + 7.5 + 4.8) / 95ml] * 100% = 27.16%
And there you have it! The ABV of a Negroni is 27.16% making it a moderately high alcohol beverage. As part of a balanced lifestyle, empower yourself to make a lifetime of responsible alcohol choices and understanding your limits.
DOOR XXV Specials
For World Alcohol Responsibility Month, we've created two new refreshing aperitifs - Cocchi Aperitivo and Melati Spritz. So feel free to drop by DOOR XXV and try our new low-/no-alcohol drinks!
Cocchi Aperitivo, 4.8% ABV
A classic Italian pre-dinner drink pioneered by the House of Cocchi, that gave rise to a culture of Aperitivo the world over... This low alcoholic cocktail is a refreshingly floral end to a work day and a start to a great night ahead!
Melati Spritz, 0% ABV
A botanical alcohol alternative inspired by ancient Asian herbs, the Melati Spritz is a simple yet delicious concoction that may be enjoyed all day! Fragrant Hibiscus gives way to bittersweet Goji & Cacao, ending on a fresh buzz from the equal combination of tonic and soda... reviving!
The Cocchi Americano and Melati are also available in our online store if you would like to host an evening dinner or gift a bottle to your friends or work team.
]]>Hi James! Thank you for joining us in this interview. Tell us a bit more about what you do at Catapult, Asia's first Shared Executive Learning Centre with a focus on leadership and innovation, based in Singapore.
The idea of a shared executive learning centre actually started about 20 years ago. The Singapore Economic Development Board (EDB) had an interest in continuing education—lifelong education. And one of the things that they discussed was building a facility that would be a magnet for training people—in leadership and innovation. It came down to: if Singapore continued to do what it had done in the first 50 years, for the next 50 years, would it see the same level of growth that it had seen? And the answer that they had was, no—Singapore needed to do some things new and different. So, there was this whole idea of how do we be better at innovation and prepare leaders for the future with even more urgency. It was around that time, that one of the ideas that came to the top was to create a centre in Science Park. It would draw on the research areas like Biopolis, Fusionopolis, some of the universities there, like NUS, ESSEC and INSEAD, and sort of be a hub for Learning and Leadership, and all those elements that are important to being a future-ready leader.
Ascendas-Singbridge won the contract, and I was involved in putting together the proposal. Later, CapitaLand acquired Ascendas-Singbridge. So, the project came on into CapitaLand. And that's sort of the genesis of the background behind Catapult. What makes us a little bit different from other institutes of higher learning like INSEAD, SMU, ESSEC and other schools who do an outstanding job in training young business leaders – getting them their MBAs – is we focus less on the mechanics of business and how business works, and more on what would be called the human dynamic. What are the interactions that take place? What are the elements that make teams more effective? Some call it soft skills, but it's really human skills.
Could you elaborate a bit more on this and how it can help businesses?
We look at things like how do you manage the ambiguity and paradox. Because as you rise in your career, the answers are less black and white, or right and wrong. They're usually some area of grey. So, how do you come to the best solution when there is no clear-cut answer? In terms of leadership, that's one aspect that we focus on, as well as the cross-cultural aspects. Today, businesses don't just work in their own country, they cut across all the geographies. So, if you’re dealing with someone in Latin America or Europe, you may also have to deal with someone from the Middle East, Africa and Asia. And very often your team might be composed of all of these cultures at the same time.
On the innovation front, we tend to focus less on trying to predict what the future is going to be and more on: once you come up with a future-ready idea, how do you actually commercialise it? Because very often, people will come up with great ideas, but they don't get commercialised, they don't get operationalized, and they get stuck in a file drawer at the bottom of the cabinet. What we do is we help businesses understand what can take them from an idea to a business and how to turn that idea into wealth.
The third element that we focus on, which has kind of taken on more importance now, is the whole aspect of your well-being. Businesspeople are a little bit like athletes, they train all their life, and spend a tremendous number of hours getting ready for an event that never ends called the ‘work day’. This whole idea of work-life balance is really a misnomer, right? There is no balance. It's not like you work for six hours, and you get to play for six hours. Generally, you're on whenever you're on. So, when you do have that free time, how do you manage your energy and give back to your friends, your family, even for yourself. With the three pillars being leadership, innovation, and managing your energy for peak performance, you bring the best of yourself to your job and to your life.
Personally, do you think human skills like leadership and innovation can be taught?
Absolutely. I mean, there are people born with certain traits that make them more predisposed to being effective leaders or being more innovative. But that doesn't mean that you can't be a great leader or innovate if you don’t share those traits.
If you think about the definition of leadership, it’s the ability to get people to do something that must be done. When you look at it like that, it doesn't matter what level you are, it doesn't matter what position you hold in the company. The ability to mobilise people to get things done—that can be taught—those are skills that you can cultivate.
For innovation, it has multiple components. One is having great schools, which Singapore has. The other is being able to take in knowledge and play at the intersection of those pieces of knowledge. For example, the intersection of biology and information systems is bioinformatics. At the intersection of finance and high tech, you’ve got fintech. Then you need to have the right institutions in place to protect it through intellectual property, but then you have to commercialise it. So, these are all things you can learn. You can be taught how to commercialise ideas and turn them into wealth.
How does your team achieve that?
We're actually very focused on our objective. If you compare us to INSEAD, ASIC, IMD, or Emeritus, these are institutions from which you can learn finance, marketing, sales, strategy, and so on. But we're very focused on leadership and innovation.
Within leadership, it's generally how to manage paradoxes and ambiguity, or how to unleash the full capabilities of your teams. That's our sweet spot. For innovation, it's more about how to commercialise ideas.
Also, executive training requires more flexibility than many conventional university programs can accommodate. You're lucky if you get the executive for a week. Also, executives come in with a wealth of personal and professional experiences. So, we have to make our training very immersive, very experiential, very hands-on, very Socratic. What we call—dialogic learning. You can't just sit there and take notes. In our classes, when we ask you questions, you must input. There’s no such thing as sitting in the back of the class.
That’s very interesting. Does dialogic learning make it harder to teach big classes?
It's interesting now because, initially, our largest classes are about 30 – 35 people, but with COVID, we have hybrid training with a mix of physical and virtual attendants. Everyone’s participating in the class, no matter where they’re at. Now, we have up to 40, 50, even 80 people in classes. And it's a challenge to make the experience immersive with so many people. However, the biggest challenge is overcoming the mindset that once you reach a certain age, you can't learn or that it's harder to learn things. And that's just not true. The saying “you can’t teach an old dog new tricks” doesn’t apply that way. Regardless of age, learning takes place when certain elements are fulfilled.
And what exactly are those elements?
First off, the person must have some level of motivation. If somebody doesn't want to learn, you're not going to be able to make them. But what you can do is make learning have an emotional connection to the person. We found that learning with an emotional connection or motivation tends to stick a lot better. We tend to think of learning as something that is a highly cognitive process that comes with being very logical and systematic—and there’s some of that, yes—but it's also very emotional. If people feel an emotional connection to something, it becomes consolidated and absorbed much more effectively.
The other part is socialisation. This is why we talk about dialogic learning and Socratic learning and learning through interacting. It can’t just be a passive exercise. When you're learning as a part of a social activity, the process can become much more effective. We also employ gamification as a component through which learning can be facilitated. These techniques and practices make the learning more embedded in the way people assimilate, recall, and act on information. So, making it immersive, and experiential is key. Having a social component and an emotional connection is also key.
We hear you’re also borrowing from virtual/augmented reality technology as well as neuroscience principles to create more immersive learning experiences. That sounds exciting!
It absolutely is! From a neuroscience perspective, we know that memories that have an emotional connection tend to be much stronger. If you look at the way the brain is structured, the part of our brains that registers emotions is very close to the part that stores memory. So, you can already see from a neurological structural standpoint, that emotion and memory are connected quite well. And we take advantage of that biological structure to feed into the way that we train executives. That's why we create emotional content for the training. We know that it’s going to consolidate more effectively as a part of memory.
And when it comes to VR/AR, we know the more experiential the training is, the better you’re learning. It’s really been proving quite effective by tricking your brain into experiencing things as they happen in an environment. And through that experience, you learn. You won't just learn by sitting down with your eyes and your ears—you actually learn with your whole body.
How does that make the learning process more effective?
It helps you retain information better. What we do is—we combine our knowledge of neuroscience principles with VR/AR technology and use it together to help people not just learn information but retain it more effectively. The truth is, what you learn is irrelevant, if you cannot retain and put that information into practice. You can be exposed to quite a few things, as we all have. From your earliest school experience all the way to universities, we are exposed to a tremendous amount of information. But the key question is, what did you retain?
Our goal is not just to give you information, but to really make sure that you retain it. These are the things that we have built into our programming. Even the way we've structured the building stimulates your senses and creates a sense of arousal. By doing so, it prepares you to learn, much better than a boring square box classroom with white walls.
Oh yes, I don’t know many working executives that would want to go back into a traditional classroom.
Exactly. We’re training executives and you have to be a little bit more clever because of that. Most executives have other jobs that are probably at the forefront of their mind, as opposed to a full-time student going into a university whose only job is to attend university. The way we approach training must be a little bit different from that. The other thing about executives is that they come in with a lot of experience. So, while we have very effective knowledge providers that provide insights and information in these areas of leadership and innovation, it’s not like these executives don't have some knowledge too. That's why it's important to not just sit back passively and listen to what the professor or the knowledge provider says, but to challenge, question, and give your perspective of what you've seen.
One person’s way of innovating in a fast-moving consumer products goods company might be very different than another’s in a medical supply company, which may be very different than a financial institution, and so on. There also may be some fundamental elements that cuts across all of them. And it's through dialogue, in that exchange of information and ideas, that one plus one could equal three. It’s a very different way of thinking about leadership.
Can you share a little bit more on how that works in practice?
So, we have what we call the igloo room, which uses 180º and 360º screens—very immersive. Some describe it as group virtual reality. What we do there is transport participants to the top of a mountain and test your leadership skills in ensuring that a group of climbers make it to the top of Everest. What are the decisions that you make along the way? How do you select your team? We work with a company called Explore Performance, and these knowledge providers, they're actual adventurers who have climbed to the top of Everest.
WOW, you guys make them climb Everest? Talk about sink or swim!
It’s all part of the immersive experience! So, you'll be put in a position where this gentleman who's done it before will say, "Okay, you're part of a team. And here's the situation: we have a storm that’s just moved in; there's five of us; we only have just enough oxygen for all five of us; the climb is going to be more difficult, which means we're going to use more oxygen.”
Do we ask some of the folks to stay behind? Do we attempt to climb at all? Will we run out of oxygen? Would that decision be dangerous? Do we go ahead with all five of us during the climb? Or do we just cancel the climb completely? And wait until better weather comes in? What if we run the risk of missing our window to make the climb—what would you do and why would you make the decision that you make?
That sounds like a frightening load of responsibility!
We put you with a team of people in this immersive virtual reality to test your decision-making skills. Some of them are life and death decisions. In real life, there are people that have died trying to climb as well as people that weren't able to finish the climb. And much of it has to do with the types of decisions that you make. It's all about the decisions. How you make the decisions, sometimes with a lot of information, sometimes less information, sometimes conflicting information. The easy answers are at the entry-level, it's when you have mid-level and senior-level decisions where the answers aren't black and white. They're not binary, they usually lie along a continuum. And it depends on how much risk you're willing to accept. What trade-offs you're willing to make, what sacrifices you're willing to make. And generally, this is where the human skill comes in because there is no technical and right or wrong answer when the situation is complex, versus complicated. One situation may be difficult, because it's inconvenient, and maybe unexpected, but there are answers. There are other situations that are unexpected with no answers. And so, what do you use to guide your decision process?
At the end of the day, it ends up coming down to your values. If you're climbing Everest, and you can't game out what happens if there's a storm and limited oxygen canisters and so forth, what you do is you say: what are our values? Our values are that no one's life is at risk; no trip is worth someone's life being put in danger; that we make decisions as a team; that we help each other as much as we can. So, you lay out your values in this extreme situation, but you should do that in business as well. Because when everything hits the fan, and you don't know what the straight or simple answer is, what do you fall back on? Your values.
Is your interest in the intersections of business leadership and neuroscience a result of your previous experience in food development in the FMCG industry?
I think so. In my time in FMCG, what I was mainly involved in was how ingredients and processing variables impact the sensory qualities of food products. Basically, we figured out how to make products that delight the consumer. And sometimes, the way we will do that is very straightforward. We manipulate flavour profiles, textural profiles, aromatic profiles, or appearance profiles, and those were all very upfront, you would see it—the chocolate is darker, the cream is smoother, the beverage is sweeter, the fruit flavour is more pronounced. But there are some things we would do that were subliminal. Things like we would look at the interactions between flavour and texture, or appearance and aroma. And we would try to optimise those in a way that you would like in a product. As a result, consumers might not even know why they liked it, but they just liked it because they couldn't quite put a finger on it. That is, in technical terms, the psychophysics involved in developing a food product—the sensory characteristics of a food product.
This was your time at Kraft?
It was at General Foods, Kraft Foods and Mondelez International. I worked in coffee. It was a lot of time working in coffee. Understanding what are the sensory attributes that are ideal for coffee. And it depends, different countries have different preferences for coffees. Some countries, for example, maybe drink a lot of tea, they don't like coffees that are quite as strong. Other countries that are less into tea, might like a range of coffees that range from medium strength to very, very strong strength. Some countries always add milk, sometimes they add a lot of milk, sometimes it's less milk. In almost all countries, the aroma is key.
Mm, we do love a nice hot cup of coffee in the mornings.
Everyone does! From a very interesting neuroscience perspective, one of the major things that makes Starbucks so attractive is that they pump the coffee aroma out of the building. In the US, most kids—their earliest memories are maybe waking up, smelling coffee and breakfast, and then going down and having cereal. You know, those are probably pleasant memories for them. Now, these kids are adults, they're walking down the street, going to their job, all of a sudden, they smell coffee. And wow, they may not even realise why they want a cup of coffee. But Starbucks was one of the early food and beverage outlets that understood and effectively utilized the power of aroma in attracting customers. Other companies figured it out too. For Subway, they bake their bread. Part of the reason they do that is so you smell the bread aroma. And all of a sudden, you’re hungry. You want a Subway sandwich.
So, that's what I did. I understood what were the triggers that got people to buy and love the products that we make—the colour of the packages, what were the opening features, what was the texture of the material, even the sound it makes. One of the things that we learned for instant coffee for example, when you open up the coffee, you always would hear a little 'woosh' sound. If consumers didn't hear that ‘woosh’ sound, they didn't think it was fresh. Those are some of the things that we would curate—sensory cues.
Now that you mentioned it, it does feel nicer to open a fresh jar of instant coffee powder and hear that ‘woosh’ sound as you peel the seal open.
And it’s same thing with cans. As soon as you open the can there’ll just be a little 'qwoosh' sound. Those are all cues, sensory cues that people hear that tell them that this is a good product. For most people, it takes about point four milliseconds for them to make a decision on what to pick up off the shelf. So, you have like point four milliseconds to get their attention. Sometimes it's colour, sometimes it's size, sometimes it's the placement on the shelf, and sometimes it's an interaction of all of those things. Those are the things that we were researching and doing.
We watched your talk on “The Future of the Office” and amongst our team, one of the findings you raised about neuroscience on employees needing the office in the long term has been proven true. People are wired to connect and we find ourselves missing being back at the office as well. Has your opinion on the future of work changed since then?
Well, I think that the future of work is evolving. And I remember when we're having that discussion, one of the things that I said was that, no one knows yet what a post-COVID, post-pandemic work world is going to look like. But what is certain is that it's not going to go back to what it was.
So, what can we expect from a post-pandemic work world?
The question is, what do we do? Real estate companies, companies that are employing teams of people, what are some of the things that they need to consider? And one of the things that the pandemic has made very clear, is that there's a lot of work that can be done that doesn't require people in the office. People have shown that they can do quite a bit of what traditionally had been done in an office at home. But does that mean that people are going to just want to work from home?
I think the short answer to that is, no. I think the office has a place, but it's going to have to evolve from just a warehouse of people sitting at a desk, typing in front of a computer screen, because you can do that at home—you don't need to commute 25 minutes, rush up to a desk and sit in a socially-distanced facility and type out a memo—you can do that at home. I think what the office needs to do is to evolve into a place where it becomes a destination and a community for people.
What does that mean?
One of the things that people do effectively in groups is innovate because they tend to bounce and build and connect ideas. And that's something that can happen rather spontaneously, you don't have to set up a meeting for it. The old Water Cooler discussions—a lot of work or traditional work actually occurred there. And having an environment where you can put ideas up and play with ideas and do it with a group of people is something that homes generally can't provide. It's not an easy thing to do over zoom, most people get kind of tired of being on zoom all day. So having that live interaction is an important component.
The other thing is that the pandemic has shown that people want the opportunity to learn and improve themselves. You’ve heard anecdotal stories of people that started taking courses through Coursera and LinkedIn learning, just to do something different and fill the time and not just sit and do work, and then go and watch TV. And they actually had the energy to do that. So, the office can also play that role. The task then becomes to turn the office into a place where it becomes a learning environment, as well as an environment that completes work and work assignments.
And then finally, this whole notion of community. Community is important to people. And as I said, we're wired to connect. We are not wired to be isolated. And the office can provide that environment for connection. But it's going to have to change. It can't be that the connection is work starts at nine and ends at five—it's got to be a destination, a choice of destination.
A year ago, you penned a post on LinkedIn titled “A Time for Leadership”, sharing about the struggle you faced as a parent in allowing your son, Vincent, to join protests in Chicago for fear of the dangers it involved. And in the end, you told him that it was not your place to stop him and that it was his time to change what your generation could not.
It was a really moving story with a sentiment that I’m sure many parents can identify with. Your recount has also made us wonder, how important is it for business leaders to be change advocates and have a diverse and inclusive working culture?
The truth is LinkedIn is mainly a business-oriented forum. So, my comments were probably more focused on business, but I think the issue of inclusion and understanding isn't confined to just business. It extends to academia. It extends to the military. I mean, I’ve worked in the military for a good number of years. I’ve worked in academia; I've worked in corporate entities. So, I don't think there's any one industry that's cracked the code, I think that it's one of those things where we all have a part to play. But I would answer this question from two perspectives: what we do as a business and what we can do as business leaders.
In business, we tend to think of dollars and cents. And we tend to bring everything down to that common denominator. And that's okay, but I think the research has been pretty clear that companies that value inclusive and diverse environments, respect for your market and treat all of their workforce equitably have superior business results and a much higher return on their investment. That’s a good dollars and cents incentive—and is a fundamental motivator to be a change advocate.
But what if we take it a step further? And ask, what's the legacy you want to leave behind as a business leader? What do you want your business to stand for? What's important? What are the values of your company? Most major companies I have known include as part of their value proposition to make the world a better place. If this is true then I would challenge that as a business leader if you are not actively fostering understanding, equity and promoting a more inclusive society and treatment of people as equals—then you are not living your company values. In many respects this comes down to your personal integrity and role in being an advocate for making the world a better place. This is the challenge I presented to my business colleagues in the article you reference.
A little bird told us you’re a world-class martial artist. Do you specialise in a specific martial art and has practicing the sport influenced your leadership style in any way?
World class would be an overstatement, but I have studied for many years. I used to compete in the US and here in Asia. The first time I came to Asia was to compete. I also used to do a short course on “The Sil Lim Tao (小念頭) of Leadership” which translates into the small or simple idea.
Thank you for all your professional and personal insights. Our next few questions will be on DOOR XXV. To start off, how did you get to know about DOOR XXV?
I got invited to a Mixology class and met Mark! That was my first exposure to DOOR XXV.
Carene also recounted this story about how you joined through a mixology class. However, not everyone joins DOOR XXV as a member after just one masterclass. What made you decide to become a DOOR XXV member?
You could tell as soon as you walked in here, through the hidden door, that the whole vibe of this place was just so cool. It’s not too big and not too small. And then there’s Mark. Being in the food industry, you’re used to dealing and meeting with chefs and people in the industry. I’ve attended and been a member of a couple of different clubs, but I’ve never met anyone like him (Mark).
He’s obviously an expert mixologist, but in talking to him, I felt like I was talking to a fellow scientist because he knows the science behind what he does. I mean, the way he extracts flavours, this is stuff that our flavour chemists would do. And when he distils the essence of different ingredients, it was like talking to another chemist. Then there’s the history behind every drink and every liquor and his storytelling around it.
So, I figured, if the members were as hip and cool as Mark, it would be a fun place to come. The only disappointment is that I joined over COVID-19, so it’s been open, close, open, close.
Yep, that’s really sad. We previously interviewed Amanda and Kelly from Clear Channel and they’re in a similar circumstance so they’re also eager to experience the pre-COVID buzz back at SPECTRUM and DOOR XXV.
I know, it must be frustrating for the folks here as well to keep having to open and close repeatedly.
It’s hard, that’s for sure. That’s why we’re doing this interview series! It’s our way of conserving a sense of community by sharing personal stories and industry insights with other DOOR XXV members. Which brings us to our next question, what do you enjoy most about DOOR XXV?
I like the atmosphere, the ambience, the vibe, and I like that Mark is experimental in his drinks. You could say that you want something smoky, something more savoury, sweeter, lighter or something different. And he always manages to come up with something new or he adds a twist to something that you might be familiar with.
During the lockdown, I’d never ordered alcoholic beverages from the places I’d seen or called for wine delivery but for DOOR XXV, I did. I had Mark bring over the wine, the whiskies and after this interview, I’ll talk to Mark about delivering a couple of Cocktail Kits to my friends because I think that they’ll get a kick out of it.
Have you tried our Cocktail Kits?
I’ve yet to try one but there were a couple of friends that I’ve brought here, and they enjoyed the drinks that they had but they always enjoyed the one that I’d get, which is a Smoky Boulevard. So, I saw that it was on the list of Cocktail Kits and I’m going to have it delivered to them.
So, is your favourite drink at DOOR XXV the Smoky Boulevard?
Yep, that’s my drink. That’s my jam.
We asked Carene about this beforehand and she said it’s hard to answer for you because when you come in your order depends on your mood, and you always order something different based on that.
Well, I’m kind of a Martini-, usually a Vodka Martini guy. And I do like my whisky neat but if I'm having a mixed cocktail, it’s generally the Smoky Boulevard.
My final question is, how is your experience with SPECTRUM so far?
Probably the last experience that I had, was the Sake Tasting, that was a lot of fun. I had no delusions that I would win the sake bottle, but I had fun tasting. I probably learnt more about sake in those two sessions than I have ever learnt or known about it, so that was fun.
That must have been pretty interesting because you were previously working on food aromas and pairing that with different textures.
Thank you for joining us in this interview!
You can connect with James via jamesrandrade@gmail.com/LinkedIn to know more about CapitaLand and the work he does. As always, you can keep up to date with what is going on around DOOR XXV here.
]]>Out-of-home (OOH) advertising has always been a crucial consumer touchpoint for brands, and as Kelly Khoo (Chief Executive Officer, Clear Channel Singapore) and Amanda Woo (Chief Development Officer, Clear Channel Singapore) have put it, its future is only just beginning. With more data-led and insight-driven strategies leading the industry, various consumer trends and behavioural patterns can now be observed and predicted as advertising platforms evolve. In a time where brands are constantly at war to increase top-of-mind awareness with consumers, modern OOH advertising may hold the answers to getting ahead. Discover how Clear Channel’s OOH strategies may be useful for your business and read all about their experience at DOOR XXV meeting with SPECTRUM’s member community in this extremely insightful chat:
Hi Kelly and Amanda, can you give us a brief introduction to Clear Channel and what you guys do?
Kelly
Clear Channel has been in Singapore for 20 years now, marking this year our 20th anniversary. It all started back in 2001 when we were awarded one of the world’s – not just Singapore’s – largest street furniture contract to design, build, and operate (DBO) about 3,200 bus and taxi shelters across Singapore. Today, our bus shelter coverage in Singapore is second to none. And this coverage allows us to create a variety of consumer touchpoints through a variety of media formats. Our bus shelters don’t just come with basic advertising lightboxes, we go on to do so much more than that with a variety of different formats to suit different advertisers and their needs.
As a company, we’re part of one of the world’s largest outdoor advertising companies with about 500,000 displays in 22 countries across North America, Europe, Latin America and Asia. Our parent company, Clear Channel Outdoor Holdings, is a listed company on the NYSE and employs around 5,000 people globally.
Amanda
In the last 20 years, we’ve accelerated the business and transformed it from what we call a pure-play out-of-home business into what it is today. Now, it is a high-growth digital and tech-led company. And we lead the way in making out-of-home scientific via data-led, fact-based, and insight-driven tools and systems, to meet the evolving needs of advertisers.
Do you think leveraging data is a key component of OOH advertising and how important is it for Clear Channel’s business model?
Amanda
The landscape of advertising is ever-changing, and leveraging data is the smartest way to keep up with it. We are known in the industry as out-of-home experts. As early adopters of tech, we’ve paved the way in the industry to providing award-winning products, data, and creative solutions.
We’ve launched multiple market-firsts: the first-and-largest bus shelter digital network, Play; the first audio-visual immersive display, Play-In-Motion; the first to introduce a goal-based approach in digital selling, Play+; the first and largest street-side digital billboard, Electric City; the first offline to online mobile solution, OutSmart Connect; first audience attribution tool, OutSmart Pin; and very recently, our first built-for-purpose programmatic exchange for digital out-of-home, called OutSmart Pro.
From the demand for more dynamic and contextual displays for the advertising messages, to flexible buying models that allow brands to own exactly what they need, to fulfilling offline to online journeys using location intelligence to inform where their audiences are—at the end of the day, it’s really all about using data to streamline processes and minimise wastage of time and resources.
Can you tell us a little bit more about the evolution of OOH advertising and how Clear Channel contributed to its evolution in Singapore?
Kelly
Out-of-home advertising is actually one of the oldest advertising mediums in the world. And if you think about it from its inception up until a couple of years ago, it hasn’t really changed significantly over that time. But in recent years, it has been on a fast track to becoming one of the most modern media formats there are. With smartphones and other mobile devices becoming more omnipresent every day, there is a growing awareness as to how out-of-home can be integrated with all these new devices and touchpoints to become the new platform for online consumer engagement.
Out-of-home advertising, in its very nature, is a ‘reach’ medium—it exists to reach people in the public space. Like mentioned before, Clear Channel’s coverage across Singapore is extensive, which gives us unparalleled audience reach. We see ourselves, at least with our capabilities, bridging the online and offline worlds by combining our outstanding audience reach with personal engagement through mobile devices. Through our range of services, we combine the traditional purposes of out-of-home advertising with the power of modern technology and give brands deeper consumer engagement on a public forum. There is power in a public message in a way that gives brands a public sense of commitment and delivery.
How does Clear Channel bridge the offline and online worlds in their advertising strategy?
Amanda
As early adopters of tech, we are pioneers in this area. We were the first to launch these offline-to-online mobile solutions called Connect. Having started in 2014, we first enabled NFC and QR code scanning to drive commuters to take action on their mobile after seeing the out-of-home ad. And since using QR codes, we have evolved to further digital capabilities, where commuters could even use their phone to interact directly with the screens.
Today, we can increase conversions with cross-device, cross-channel targeting programmatically as well. In other words, we’re creating a double exposure: for those who’ve seen the out-of-home ad, to those who took an action to click-through on a mobile banner ad, and later walked into the retail stores. These mobile devices are tracked from exposure right through to conversion. We help advertisers drive potential customers one step closer to conversion, for instance, by clicking on a downloadable promotion, or just simply leading them to an e-commerce site to shop, or sending them an online form to receive a product sample. So, we’re really helping brands close the loop on transactions.
What are some of the current problems in OOH advertising that you’ve seen over the years and how do you think Clear Channel has taken steps to overcome them?
Kelly
Until COVID-19, all we have been seeing in out-of-home advertising has been opportunities and possibilities, but with COVID-19, it naturally started to surface new challenges.
As you know, out-of-home by its very nature exists in the public space. However, due to COVID-19 and its various restriction measures, a lot of us have been forced indoors. So, it didn’t bode well for out-of-home advertising spending, especially during the Circuit Breaker, because advertisers simply inferred that without people out there on the streets, there was no need for advertisements. It was a tough two months for us during the Circuit Breaker.
But the Circuit Breaker allowed us to gather data. We collated COVID-19 induced patterns and learnt what these patterns meant to us as a business. When do people stay home? When does footfall decline? When will footfall pick up again? In the present day, we have gone through two Phase 2 (Heightened Alert) and we actually have charts to monitor the ebb and flow of out-of-home footfall, to give us valuable and actionable data that we can bring to advertisers.
Using this data, we can help our advertisers to validate their out-of-home investment decisions, for example, we’ll furnish them with facts and figures on where the audience really is, what footfall patterns are like, and give insights into the ever-evolving consumer behaviour. We also provide these advertisers with actions and activities, to kickstart what we call the ‘reimagination experience’. It basically means if people are going to be at home due to a lockdown, we all know that it is going to be inevitable that people are going to be back out on the streets again. So we’re serving the advertisers some inspiration or reimagination pieces on how best to target the consumers when they are back out again.
With the insights and data that you’re able to analyse from the public, what kind of behavioural changes can you expect to see regarding the COVID-19 situation?
Amanda
We have an award-winning audience-understanding video analytics tool, called LEXI. It provides us with anonymised data that allows us to study the weekly footfall at our shelters, and understand the shifts in audience concentration. According to our most recent data, footfall has returned 75% as of last week, compared to the highest level of footfall in 2020, before the Circuit Breaker hit. Whilst we faced slowdowns due to the earlier Phase 2 (Heightened Alert) measures, we expect to see footfall returning, as the government has increased social gathering to group sizes, dine-ins are allowed again, and when more employees can return to the office, we will see more significant shifts.
Kelly
With global vaccination rates, including Singapore’s, going up, we are confident that more people will return out-of-home as we saw after the end of the Circuit Breaker. As media owners, we can only continue to share ideas on how we can reimagine a new normal, and a new future during, through, and even after COVID-19. Most importantly, the lesson learned for us as a business is that we need to make sure we can adapt to these changes very fluidly.
Amanda
Yes, and with 8 in 10 people already being fully vaccinated, the government is also treating this more like an endemic. So, if you think about it like dengue, we are going to be able to learn to live with it and deal with it better with appropriate health and safety measures put in place. And that’s very positive—all in all, looking like a promising recovery. What’s more, MTI (Ministry of Trade and Industry) mentioned that they are adjusting the GDP Growth forecast upwards from “4.0 to 6.0 per cent” to “6.0 to 7.0 per cent”. So, we shall remain positive and expect ourselves to transition towards what they call ‘COVID resilience’.
That’s what we’re all hoping for, even for us at SPECTRUM. We would love to see a little bit more buzz and community back in our spaces.
Kelly
I know! I’ve heard so much about the pre-COVID buzz at SPECTRUM. I can’t wait to experience it!
Yes! We’re always organising events and networking sessions, so it’s a bit sad to see the spaces empty. Hopefully, you guys will be able to experience it soon!
Kelly
I’m confident we will be able to share some of this buzz before the end of the year.
That said, with the relaxing of restrictions, are advertisers now using Clear Channel’s media to attract consumers to their F&B outlets?
Kelly
Some of our F&B clients are focused on making sure that their brand awareness levels are maintained at pre-lockdown heights. There are also F&B brands who want to run tactical campaigns to reassure the public that their outlets are safe to dine at. However, I believe that because we went through several months of very fluid and quick changes with the policies, you’ll find fewer such tactical campaigns. It is very challenging for an advertiser to put one message out there suggesting certain measures, only to have it debunked the following week, so we’re seeing less of that. What we do see is a drive towards making sure that their brands remain top-of-mind with consumers.
That makes a lot of sense, it isn’t very productive to go back and forth with those messages—we’ve experienced the inconvenience ourselves for our bar, DOOR XXV.
Kelly
I do have to add to that point though, that I think Singapore does stand out as one of those countries where we pivot very, very quickly from policy announcements. I really don’t think there is another country in the world like ours. To have the Multi-Ministry Task Force making announcements and businesses responding immediately, you have to agree that this—this has got to be world-class.
That’s for sure. And it probably has a lot to do with the entire country’s trust in the government. Speaking of trust, with the recent privacy measures surrounding cookies, how has it affected Digital Out-of-Home (DOOH) advertising and Clear Channel’s business model?
Amanda
Cookies as we know are codes tagged to mobile devices when you visit particular websites, and the cookie follows to determine your interests and behaviours. This, in turn, allows for brands to be more precise in their targeting, in regards to who they send their communications to.
Users concerns on privacy over time has made the tech, mobile and media industry more responsible in the use of such data. The new iOS feature gives control back to us as users, where we can decide if we want to let brands learn about our preferences.
On the impact to our business, we offer location intelligence solutions, which inform on mobility patterns, interests, and behaviours. What we’ve heard from our location intelligence partners, surprisingly, is that this impact is not as significant as they thought. The demand for services on our end has not declined, in fact, it has grown. I believe as the iOS app developers catch up on these new requirements, the supply of location data from these Apple devices will start to come back.
Even as a user, myself, I can see the value of convenience of sharing my location whenever I’m using e-commerce apps for delivery, or when I call my rides, or when I get to save money from promo codes because I allow them to look into my non-personal data. Simply allowing these apps to just know me better, gets me better deals and content that I actually would consume and enjoy at the end of the day.
How do you foresee the future of advertising?
Amanda
The opportunities are limitless, especially with digital and tech. It’s really about helping advertisers purchase advertising spaces more seamlessly in the whole digital ecosystem. In 2020, in the face of COVID-19, we introduced OutSmart Pro, which is our first built-for-purpose exchange in out-of-home. The timing of OutSmart Pro, could not be better. Given the volatile situation, businesses had to adapt to weekly changes in COVID measures, and marketers were challenged to quick turnaround times to tweak their brand messaging and roll out campaigns overnight, and needing control as to when they should start or stop their media buys.
Mobility patterns became very unpredictable as well, with people moving from offices to homes and back, businesses closing and resuming, as different measures took place. Advertisers needed intelligence to inform them, on where the audiences are now. These demands shape the proposition of our OutSmart Pro solution that is at the end of the day to deliver speed, control, and intelligence to advertisers.
On the 12th of August, we announced that our programmatic service has now come onboard the omnichannel ecosystem, making a frictionless digital ecosystem for brands a reality. We are now integrated with both Hivestack and Vistar Media, and brands can now buy Clear Channel’s digital inventory across 20 DSPs (demand-side platforms), including Amobee, MediaMath, The Trade Desk, Verizon Media, and they are trading online mobile and other digital channels.
We see a growing demand of marketers who want speed and control over their campaigns, and the need for intelligence such as data that informs of their investment from optimisation to attribution, all of which OutSmart Pro has developed over time to provide.
The versatility and relevance of programmatic DOOH (pDOOH), although a relatively new concept, is definitely weaving its way into traditional advertising channels and we look forward to seeing how it continues to evolve.
How can advertisers take full advantage of your programmatic tool for their brands?
Amanda
OutSmart Pro’s unique selling propositions are speed, control, and intelligence. In the more traditional ways of buying, advertisers would buy a full week and require more planning as time is required to print and post posters. However, when it comes to speed for programmatic digital out-of-home, it’s a very quick turnaround—as fast as one day.
On control, advertisers have access to a dashboard, where they log in and plan their campaigns, and decide on how much they want to spend, who they want to target and when the campaign should start. They can even upload different creative visuals in different locations. And at the end of the day, advertisers want their ads to appear where their audiences are. So to find audience concentration, we use location intelligence. For example, if I were a fast-food brand, I would want to look for people who’ve been to my competitors in the last 30 days. The programmatic system will find the concentration of these people and make sure their ads are displayed wherever they are.
So, compared to the more traditional ways, advertisers don’t have to lock in advertisements at fixed locations anymore, and their campaigns will appear dynamically to where their potential customers are. That’s the key difference.
On a lighter note, how has your experience with SPECTRUM been so far?
Kelly
The atmosphere is great. And I think a lot of this is also because of the people in SPECTRUM, from the SPECTRUM team to the Golden Equator team to the other members. For the SPECTRUM team, Chris and his people have always ensured a very positive experience for all of us—being there when needed, getting things done. And I’d like to specially mention Karolina and Kabir who always makes sure a visit to SPECTRUM always feels like a return home. Where the other members are concerned, there is always camaraderie and cheer amongst some of us. And we’ve said this a couple of times today, I can only imagine how much better this gets if all the members could all be back at the same time. Personally, I’d like to spend more time at SPECTRUM but with the recent measures, I haven’t been, but I cannot wait to be back.
What were your criteria for choosing a suitable office? Why did you go with SPECTRUM?
Kelly
We probably saw about 20 offices before deciding on SPECTRUM. But the thing was SPECTRUM was actually the first office we saw. And after we saw SPECTRUM that first time, the remaining ones we saw simply had to match what SPECTRUM had to offer in terms of its location, its presentation, the standards that SPECTRUM keeps in terms of cleanliness, conveniences, etc. After nearly six weeks of office viewings, we simply went back to the one that we wanted in the first place—you guys. Personally, I was looking out for bicycle accessibility since I was planning to ride to work sometimes. So, the ability to ride and then park my road bike in my own office instead of the car park was a huge draw for me.
You’ve also specially requested a custom office at SPECTRUM. How was the experience for you and are you happy with the final result?
Kelly
When we first saw the office, it didn’t look the way it does today because there was a space that we wanted that was actually being used as a meeting room. So, we factored that into our tenancy request that to accommodate 30-odd people, we really needed the space to be bigger. Since the offices ahead of us were taken, we actually requested for that meeting room to be a part of our office. And Chris, Ben, and the SPECTRUM team actually made that happen. They were especially accommodating with our requests and again, efficient in getting these requests executed very quickly. Given that we had a very short turnaround time between our old Suntec office and SPECTRUM. For this, I would like to also thank them once more, because we can’t thank them enough. We’re definitely happy with our office. And we have been there for nearly six months now. And if the opportunity ever arises in the future, and I’m sure Chris will be very happy to hear this, we’d like to add on some extra square footage.
That’s great to hear! What about DOOR XXV, what do you most enjoy about it?
Amanda
DOOR XXV is a space that we can call our own and a place to interact with like-minded individuals.
Kelly
It’s like our local spot for SPECTRUM members like ourselves. And to Amanda’s point about meeting like-minded individuals—I remember when we first came to view the space, I think it was Chris, who said that the members at SPECTRUM were really, rigorously curated. So I think there is a certain comfort and guarantee that you are going to meet people, your fellow members who are either in the same business as you, the same industry as you, or we are going to complement and support your business. So there’s a huge benefit for us.
Yes, we really take pride in creating a great atmosphere at DOOR XXV! What’s your favourite drink at DOOR XXV?
Kelly
You need to give Amanda more time to answer this question because she has got a lot of favourite drinks!
Amanda
I will keep this short and sweet! Usually, when we go to DOOR XXV, I would ask for Mark and Carene’s creation and it’s always a surprise! But what I really, really want are the bottles in the centre and middle shelf with ‘25’ on them.
Those are actually 25-year-old bottles of whiskey collected to pay homage to the name DOOR XXV! We’ll see if we can get Mark to share some with you guys when we’re in!
Kelly
Since we’re going on record, I would like to put a small request for my favourite drink at Door XXV—I don’t really have one only because I’m actually more of a beer drinker. I know you have recently introduced Peroni to the menu and even have a 1-for-1 deal. However, I do prefer draught beers! We shared this with Mark before and I think he said that it didn’t really quite go with the concept of the bar, being a speakeasy. That’s why they cannot have a beer on tap, but I think having a draught beer on tap is going to be a huge draw. And there are many, many ways you can make a draft tap look nice as well. Until that happens, I’ve been mostly enjoying the Shirazes and champagnes.
We agree with you, 100%. We love draught beer so having a tap would be a value-add for sure.
Thank you for joining us on this interview, we’re definitely looking forward to seeing both of you around at SPECTRUM and DOOR XXV!
You can connect with Amanda via amanda.woo@clearchannel.com.sg and Kelly via
kelly.khoo@clearchannel.com.sg to know more about Clear Channel and the work they do.
As always, you can keep up-to-date with what is going on around SPECTRUM here.
Gin & Tonic or as we call it, the G&T, is undoubtedly the simplest drink to make and one of the most popular around the world. In its two hundred years of existence, the G&T has never gone out of style.
But who invented the G&T? Why do we celebrate International Gin & Tonic Day?
Read on and have a Gin & Tonic with us!
The Story of Gin & Tonic
Winston Churchill once declared, “The gin and tonic drink has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.” It all started in India. As Britain was colonising this vast country throughout the 19th century, a substantial number of travellers and colonists suffered from malaria. In finding the cure of this disease, they soon discovered the answer they were searching for - an active ingredient within the cinchona bark called quinine. However, there was one problem. Quinine powder was intensely bitter and hard to swallow. So the Brits diluted it in sugar water and “tonic water” in its earliest form was born.
In the 19th century, Gin liquor was also rising in popularity. It was only a matter of time and opportunity before a colonist decided to take his Indian Quinine Tonic water with a glass of gin. Could there be a better place than the hot tropics of India to enjoy a cool, refreshing provision like the gin and tonic?
How did International Gin & Tonic Day Come About?
International Gin & Tonic Day was founded in honour of gin lover Mary Edith Keyburn, who passed away at the age of 95 on 19 October 2010 with a G&T in a teacup by her bedside in hospital in the USA. Her family smuggled the G&T into the hospital in a water bottle and hid it in plain sight in a teacup. Starting with family and friends, the International Gin and Tonic Day Facebook page was established in 2012 and over the following years, it spread from the US East Coast to the rest of the world.
Celebrate this day with us with our take on the G&T - Iberian GT. The Iberian GT is a hybrid cocktail that combines fruit-infused flavours of our housecrafted white Sangria with a floral Japanese gin. The light fruity flavours are deepened with fresh rosemary and a dash of homemade pomegranate syrup to bring out the botanicals in the gin. A delicious, thirst quenching cocktail for this Singapore weather!
Enjoyed this article? Check out our other articles on drinks like the Espresso Martini and Negroni here!
]]>Never been to a bar? (Really now?) Or unsure about how to make a good impression on the bartender (and the bar's patrons)? This article is for you!
We have compiled a list of do's & don'ts when at a bar so that you can have the best drinking experience (that you may or may not remember the next morning, we are kidding). So let us get into the details!
]]>Never been to a bar? (Really now?) Or unsure about how to make a good impression on the bartender (and the bar's patrons)? This article is for you!
We have compiled a list of do's & don'ts when at a bar so that you can have the best drinking experience (that you may or may not remember the next morning, we are kidding). So let us get into the details!
1. Do not be a Know-it-all! (If you are not one)
When you first walk into a bar like DOOR XXV, you will be impressed by our wall of whisky collection, or some might be intimidated. Do not be afraid to ask questions if you are unsure. Ordering the most expensive bottle is not the way to go when impressing your business partner or date. Do let the bartender or bar manager know your partner's and your taste preference so that they can better recommend a bottle to suit your palate. Giving an indication of your price range is also a great way to narrow down the selection.
2. Always be Polite to Your Bartender (and Anyone Really)
Be courteous to your bartender, especially while waiting for your order to be made. Your bartender will remember you by your character and will try to serve you a bit more quickly if you are nice to them. After all, they are the one making your drinks.
3. Sit at the Bar Counter
If you enjoy watching the process of how your cocktail is made, choose to sit at the bar counter. It also gives you a chance to speak to the bartender and understand more about the inspiration behind their cocktails. If you are nice, you might even score yourself a couple of complimentary tastings.
4. Be Patient
A good cocktail requires time to be handcrafted. Patience is key. If you cannot wait, order a glass of water instead. If you are sitting at the bar counter, do not grab your cocktail until the bartender serves it to you. Although the cocktail might look complete from your perspective, it might not be perfect in the eye of the bartender. Allow them to finish their work of art before serving it to you.
5. Surprise Me! (not)
When you have no idea what to order, rather than asking your bartender to surprise you, give them some ideas of your preferences such as:
Let them know what you usually order at a bar or what you have tried before that you were not too keen on. They too, need direction to bespoke a cocktail or make recommendations that you will enjoy.
6. Leave a Good Tip
If you had really enjoyed yourself, do leave a good tip to show your appreciation or buy a round of drinks for the bartender. However, do respect their wishes if they refuse a drink during work as they are ultimately responsible for assembling concoctions throughout the evening.
We have had some funny questions and requests over the years and we thought we would share them with you for a good laugh.
Like what you just read? Get a deeper insight into our Master Mixologist, Mark Tay's process of coming up with a new drink here.
photo credit: broadsheet.com.au
On a random night, sipping on The Balvenie 12 Year Old DoubleWood, we discovered that the whisky's honeyed sweetness and slight oakiness pairs extremely well with soft, ripe cheeses.
Our favourite? The Fourme d'ambert, a French Blue Cheese, known for its silky texture and beautiful blue cavities. The high alcohol content of the whisky helps cut through the cheese and release more if its flavour. Other cheeses that you can explore are brie or camembert, if blue cheese just isn't it for you.
Need more alcohol and cheese pairings in your life? Learn our tricks to pairing beer & cheese here.
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An Asian twist is woven into this classic cocktail mainstay, giving our Juhua Rosemary Wood-Smoked Negroni a refreshing yet mysterious character hint.
Our Master Mixologist, Mark Tay, created a new Negroni for this year's Negroni Week so we sat down with him to chat about the Negroni and how he came up with it.
Hi Mark, thanks for joining us today! So first, tell us more about this new Negroni you developed.
Mark: No problem! For the Juhua Rosemary Wood-Smoked Negroni, Chrysanthemum is steeped with Roku Gin, then balanced against Campari, and a bright Fino Sherry. The concoction is then smoked over charred Spanish Oak and Rosemary for a tiered flavour experience.
So you can expect hints of citrus bitter-sweetness alongside fragrant floral tones of Chrysanthemum, which lead to a smoky herbal finish.
That's very cool. We noticed a diverse range of elements in this Negroni that's pretty unconventional. What was the inspiration behind combining these ingredients?
Mark: It's Negroni Week and I always try to do something during this period. I also wanted something that's synonymous with Asia and our cultural roots, plus it's been really hot lately, so Chrysanthemum came to mind.
To balance the natural sweetness of Chrysanthemum and the bitter-sweet notes of Campari, I decided that a fragrant Fino Sherry may be the best cut and bridge.
The rest was all about balancing the flavours.
When we tried it, the smoky flavour really stood out and it's a pretty novel experience, especially from what we're used to in Negronis. How did you come up with the idea of smoking it?
Mark: Negronis aren't usually smoked but I wanted to do a combination with our Smoky Boulevard. Smoking the Negroni gives its flavour an additional depth and also stimulates the palate. What you want to do is give the drink a subtle hint of smokiness without being overpowering.
These were really great insights. Thank you again for breaking down how you concocted the Juhua Rosemary Wood-Smoked Negroni. We really enjoyed this chance to get a better look into your drink-making process.
From now till 10 October 2021, enjoy 10% off any 2 Negronis in our Negroni Week Collection here.
Don't worry if you missed our Negroni Week promotion, you can still enjoy our Classic Negroni and Smoky Boulevard at outDOOR XXV.
]]>image credits: Pints and Plates
There are no clear cut rules for this pairing but here are a couple of guidelines to bear in mind:
Balance Intensity
A simple rule of thumb to remember is that less intense cheeses should generally pair with similarly light beers, while stronger cheeses require a more intense partner.
Flavour Combinations
This is where the fun is. What you enjoy might be different from what others would enjoy. So the best way to find your perfect cheese and beer pairing is to start by matching intensity and then experiment with different combos of flavor and texture.
DOOR XXV recommends the following combo:
Our favourite? Peroni and Aged Parmesan. The bready malt sweetness of this pale lager adds a lively contrast to the savory and salty notes in the cheese while the bitterness and crisp carbonation refreshes the palate. Each new bite feels just like the first.
]]>The Espresso Martini is the best of both worlds - the perfect combo of caffeine & alcohol!
It was reported that a young lady asked the late Dick Bradsell for a drink that will "wake me up, and then f*** me up", thus inspiring the Espresso Martini.
As with any vodka martini, the quality of the vodka used will affect your drink. But there’s no need to go crazy and get top grade, just make sure it tastes good. Here at DOOR XXV, we use Haku Vodka, a premium Japanese craft vodka from the House of Suntory.
We use Kahlua for the coffee liqueur because Baileys gets Irish Coffee. Just kidding, it’s because we think it blends better with vodka. Plus, it is just what the classic recipe calls for.
And since we are not spending excessively on the alcohol, we put the money into good quality espresso and in this case, we use the Ristretto Intenso from Nespresso.
So all you need is a vodka that you enjoy, Kahlua and a good quality espresso. If you don’t feel like making it, or perhaps you’d like your first one to be magical, go ahead and order an RTD from us here.
But if you are keen to try it out, here is the recipe which you can follow to make one at home and knock yourself out.
DOOR XXV's Espresso Martini
You will need:
It is fairly easy to make one, here are the steps:
The classic recipe calls for coffee beans as garnish, but you feel free to omit this if you do not have any lying around (who has coffee beans lying around at home, anyways).
A well shaken Espresso Martini will have a good layer of top creme for those instagram-worthy moments. If you did not have that, throw it back into the shaker and give it another good hard shake for 30s, in a up down motion, ensuring the liquid travels from the bottom of the shaker to the top of the shaker (parents get it...).
Booms, there you have it! Enjoy!