It looks like an elegant straight-up Negroni with a grapefruit twist, but this original drink from Sago House in Singapore reads more like a classic Martini twist with floral freshness from a house-infused hibiscus gin and jasmine tincture spray.

Let's dive into how the professionals make it. This is the Trieu or Dare.

Trieu Or Dare

Ingredients

  • 1 spray Jasmine Tincture Spray
  • 2.5 ml Rich Cane Syrup
  • 22.5 ml Lillet Blanc
  • 50 ml Hibiscus Gin

Garnish

  • Grapefruit Twist
Glass
Pillar
Method
Stir
Ice
No Ice

As with all professional serves, this drink begins long before it's ordered at the bar, with the team doing the prep. The supporting roles are handled by Lillet Blanc and a simple 2:1 Rich Cane Syrup.

Rich Cane Syrup

Prep ingredients

  • 1282 g Organic Cane Sugar
  • 641 g Water

Yield

1500 ml

Instructions

Prep Time: 15 minutes Method: 1. Weigh out all ingredients 2. Combine all ingredients in thermomix 3. Mix at 60C, Speed 2.5, for 12 mins 4. Leave to cool 5. Portion, label, and refrigerate Shelf Life: Sealed: 3 month Open: 3 weeks

If you are reading this post, I'm assuming you already know the basics of prepping syrups. If not, you can get find the basics on my previous post about simplicity in syrups here.

The star of the drink is of course Lady Triệu Gin, which provides the backbone for the punny name and is the bar's in-house Hibiscus Gin:

Hibiscus Gin

Prep ingredients

  • 7 g Dry Hibiscus
  • 700 ml Lady Trieu Gin

Yield

700 ml

Instructions

Add both ingredients in a vacuum bag. Sous vide at 55 degrees for 30 min. Strain and bottle.

The team at Sago House uses 7g of dried hibiscus flowers in a bottle of gin and infuses it precisely with a vacuum bag and sous vide at 55°C for 30 minutes.

Like any good professional knows, a round of drinks shouldn't be prepared until the garnish is ready. The final part to this serve is a house made tincture spray to lift the floral notes of the Lady Triệu infusion.

Jasmine Tincture Spray

Prep ingredients

  • 100 g Skyy Vodka
  • 10 g Mlesna Ceylon Jasmine Tea

Yield

100 ml

Instructions

Combine in a vacuum bag. Seal and sous vide at 60 degrees for 2 hours. Once cooked, leave to cool completely before straining. Strain through a paper coffee filter. Bottle, label and refrigerate.

Again, a simple infusion and this time a 10:1 ratio of vodka and tea which is steeped at 60°C for 2 hours before being run through a coffee filter.

Once all the prep is done, you'd make this like any other stirred drink. Ingredients in a tin, give it a good stir and strain it into your favourite stemmed glass straight out of the freezer before adding garnish.

If you want to recreate the drink as close to Sago House's original, they use the super classy Pilar glasses from kes‐shō.

And if you're looking for more inspiration, the team are incredibly open about their work and already share many of their weekly menus publicly on Peche. The full list of Sago House public recipes and prep can be found here

Cheers! 🍸