WORLD OF KOPI-O RECIPES
EIGHT WAYS
TO ENTER
THE WORLD.
From simple serves to cocktails and desserts, each recipe begins with the unmistakable character of KOPI-O.
SIGNATURE
RECIPES
KOPI-O
LATTINI.
Bold coffee and evaporated milk, shaken into a smooth and familiar Singapore classic.
VIEW RECIPE +
INGREDIENTS
- 60 ml KOPI-O Coffee Liqueur
- 30 ml Evaporated Milk
METHOD
Shake very hard with ice and double-strain into a chilled coupe or small martini glass.
PANDAN
CLOUD.
Coconut water, rum and pandan beneath a floating layer of KOPI-O and coconut cream.
VIEW RECIPE +
INGREDIENTS
- 30 ml White Rum
- 60 ml Chilled Coconut Water
- 15 ml Pandan Syrup
- 15 ml KOPI-O Coffee Liqueur
- 25 ml Whipped Coconut Cream
METHOD
Shake the rum, coconut water and pandan syrup with ice. Strain into a chilled glass. Layer KOPI-O over the back of a spoon, then gently top with lightly whipped coconut cream.
COCONUT
AFFOGATO.
A cold, creamy coconut dessert transformed by a generous pour of KOPI-O.
VIEW RECIPE +
INGREDIENTS
- 30 ml KOPI-O Coffee Liqueur
- Quality Coconut Ice Cream or Gelato
METHOD
Place the ice cream in a chilled glass or small metal dessert bowl. Pour KOPI-O over it immediately before serving.
NANYANG
OLD FASHIONED.
Aged rum, KOPI-O and orange bitters in a rich, restrained after-dinner serve.
VIEW RECIPE +
INGREDIENTS
- 45 ml Aged Rum
- 20 ml KOPI-O Coffee Liqueur
- 1 dash Orange Bitters
METHOD
Stir all ingredients with ice until properly chilled and diluted. Strain over one large clear cube.
CENDOL
HIGHBALL.
The flavours and textures of cendol, rebuilt as a layered KOPI-O highball.
VIEW RECIPE +
INGREDIENTS
- 40 ml KOPI-O Coffee Liqueur
- 30 ml White Rum
- 30 ml Coconut Cream
- 10 ml Pandan Syrup
- 2 tbsp Cendol Jelly
METHOD
Add crushed ice and cendol jelly to a glass, then pour in KOPI-O. Shake the rum, coconut cream and pandan syrup with ice until slightly frothy. Slowly strain over the ice to create a creamy upper layer.
KOPI
BUNGA.
Floral gin, kombucha and citrus meet KOPI-O in a bright, aromatic highball.
VIEW RECIPE +
INGREDIENTS
- 20 ml KOPI-O Coffee Liqueur
- 30 ml Floral Asian Gin
- 90 ml Kombucha
- 30 ml Club Soda
- Lime wedge or calamansi, optional
METHOD
Add KOPI-O, gin and citrus to an ice-filled glass and stir briefly. Slowly add kombucha and club soda, then gently lift through the glass with a bar spoon to combine while preserving carbonation.
KOPI-O
EGGNOG.
Velvety eggnog, aged rum and roasted coffee with a fragrant dusting of nutmeg.
VIEW RECIPE +
INGREDIENTS
- 45 ml KOPI-O Coffee Liqueur
- 20 ml Aged Rum
- 90 ml Chilled Eggnog
METHOD
Shake all ingredients briefly with ice until chilled and smooth. Strain into a chilled rocks glass over one large cube, or serve without ice in a small coupe.
KOPI-O
BLACK FOREST.
Dark chocolate, cherry and roasted coffee beneath a soft layer of cream.
VIEW RECIPE +
INGREDIENTS
- 40 ml KOPI-O Coffee Liqueur
- 20 ml Dark Rum
- 15 ml Cherry Liqueur
- 20 ml Lightly Whipped Cream
METHOD
Shake KOPI-O, dark rum and cherry liqueur with ice. Double-strain into a chilled coupe. Gently float the lightly whipped cream over the surface.