Bunga Raya
A colourful Malaysian cocktail with spiced rum, blue Curaçao, pineapple, calamansi, hibiscus syrup and asamboi powder.
Ingredients
| 5 ml | hibiscus syrup | |
| 30 ml | pineapple juice | |
| 15 ml | blue Curaçao | |
| 15 ml | calamansi (limau kasturi) juice | |
| 1/2 tsp | 2.5 ml | asamboi powder |
| 2 dashes | Angostura Bitters | |
| 45 ml | Sailor Jerry's Spiced Rum | |
| — | edible flowers and orange peel, to garnish |
Instructions
- Fill a tall glass with crushed ice.
- Pour in the hibiscus syrup, then the pineapple juice.
- Shake the remaining ingredients and pour into the glass.
- Garnish with edible flowers and an orange peel. Alternative: For a simpler and less colourful version, omit the hibiscus syrup and use normal Curacao or Cointreau instead of blue Curacao. Shake all ingredients and strain into a tall glass filled with crushed ice.