Incorporating foraged fruit, leaves and flowers endemic to the region creates truly local cocktails, writes ZARA ZHUANG
LAKSA LEAVES, BELIMBING, and curry leaves may pop up more frequently in a Southeast Asian garden or savoury dish, but don’t be surprised to find them in a cocktail glass near you. Since the trend of foraging radiated from restaurants such as Noma in Copenhagen, bartenders have picked up on the possibilities it offers for creating cocktails with a local twist. The results are nothing short of surprising.
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