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Singapore, April 11, 2012 Imagine a beer cocktail made using liquid nitrogen. That's what Mr Ashvin Shawn Kishore (right), a 26-year-old bar consultant at Bar Essentials, has created with Asia Pacific Breweries Singapore's Tiger Crystal. This beer was launched in 2010. In Mr Ashvin's re-imagining of Tiger Crystal, it is "cooked" with liquid nitrogen and stirred to form frozen beer 'crystals'. The end result is something resembling a slushie. Some of these 'crystals' are added to a cocktail glass which contains another splash of Tiger Crystal, and the entire cocktail is then topped off with liquid nitrogen. Mr Ashvin explained: "As a molecular mixologist, my job is to constantly challenge popular perceptions of what mixing drinks ought to be like. "With Tiger Crystal, the difficulty is to come up with something new without altering its taste or adding other flavourings. "It's certainly not something you'll find in every bar." On first taste, the malty sweet flavour of the beer comes across, and as it gradually warms up, you'll start to notice the bitter aftertaste of the beer. The cocktail does look very pretty, with tendrils of nitrogen rising from the drink. It is essentially an ice-cold Tiger Crystal beer that is very smooth on the palate, though it can give you a mega brain freeze. The cocktail will be available at major nightspots soon.
