The isolated rain showers and intermittent thunderstorms across the country signal the transition to the wet season.
Before summer is gone, bar executive and expert mixologist Kentt Earl Yap invites mocktail lovers to some exciting fusions specially concocted to cap off the balmy weather.
An energizing blend of herbs and fruit, Feels like 40° makes for a refreshing farewell to the dog days. Its primary ingredient is cucumber, which is known to have up to 96 percent water content.
“When combined with soda water, it is a perfect mocktail to drink amid the sweltering 34-degree weather – that feels like 40,” he added.
Pineberry Sour, on the other hand, is a tropical treat with a dash of egg white. Mixed with strawberry and pineapple plus lemon juice, this mocktail makes for a sweet after-dinner drink.
“Egg whites, so long as pasteurized and handled well, is safe for consumption even in its raw form,” Yap explained.
“Having egg white with this mocktail will create a very nice creamy foam on top akin to drinking the froth of a latte. Otherwise, this mocktail can also be enjoyed without the egg white.”
Yap worked in Singapore for over a decade with experience that encompassed diverse bar concepts, bar interior layout design, and menu planning, from pubs to cafes and fine dining.
He served as the group head bartender of EPH518 Cocktail Bar Singapore and the bar executive and supervisor of Park Hotel Group Grand Park Orchard. He also extended his knowledge and skills in Marina Bay Sands Singapore, Bazin Bistro & Bar, Mogambo Bars Singapore, as well as TGIFriday’s Heeren & Katong Singapore.
He represented Singapore in various bartending competitions held in Malaysia and Taiwan. Yap achieved impressive results, being the first runner-up at the 2013 National Cocktail Competition hosted by the Association Bartending Sommeliers Singapore. He also reached the finals of the 2014 Golden Cup International Cocktail Competition and the 2014 Asia Pacific Bartender of the Year Cocktail Competition. Yap’s exceptional skills led him to win the championship at the 2014 National Cocktail Competition organized by the Singapore Hotel Association.
In addition to his accomplishments, Yap was a semi-finalist in the 2019 La Maison Cointreau Cocktail Competition and a finalist in the 2020 Campari Bartending Competition. In his most recent competition, he secured the 2nd place position at the 2022 Patron Tequila Philippine National Finals. Yap’s dedication and expertise have earned him the EXSA Star Awardee title bestowed by the Singapore Hotel Association and the Diamond Service Ambassador recognition from the Park Hotel Group.
He is currently sharing his expertise as he trains the hospitality students of his alma mater, the De La Salle-College of Saint Benilde School of Hotel, Restaurant, and Institution Management (SHRIM).
Feels like 40°
5 thin cucumber slices
4 sprigs basil leaves
2 tbsp white sugar
30 ml lemon Juice
Top up with soda
Procedure: Muddle basil and cucumber in the glass. Add sugar and lemon juice. Churn well. Top up with soda.
5 pcs strawberry
90 ml unsweetened pineapple juice
20 ml lemon juice
1 tbsp white sugar
1 egg white
Procedure: Muddle strawberry and sugar. Add lemon juice, pineapple, and egg white. Shake hard with ice. Strain into a short glass