Penangites who dine in at local coffee shops tend to ask for the home-cooked drink selection of the day (as opposed to those made from cordials). And the “kekwa” is almost always a staple option — just like how our rendition of this traditional Malaysian drink has always been a staple on our menu since day one.
Chrysanthemum-infused gin, homemade tea syrup, Lapsang Souchong cold brew tea
• Volume: 100ml
• Stir with ice until well-chilled (15~20 seconds) before serving
• Serve in chilled rocks glass with a large cubed ice and garnished with chrysanthemum flowers