This post is a little overdue. After all, I did my shopping more than a month ago.
Still I’d like to think that the wait was worth it.
The final product was savoury-sweet with a hint of smokiness, citrus and spice that I got from mixing my orange-cinnamon syrup. Unsurprisingly. it goes quite well with actual Bak Kwa.
You might wonder how on earth you get the taste of Bak Kwa into a cocktail. I created a slide show just to show you how I did all that. You can check it out here.
I tried serving it to friends and family during Chinese New Year and opinions were polarised, to say the least. Some loved it, and some hated it. Some of those opinions were strong enough to start a passionate debate on the craziness of turning barbecued pork into a liqueur (though I did notice the bottle was fairly well drained at the end of the night. Whatever it was, there was plenty of conversation around it.
And isn’t that what drinking is about?