top of page

How to Use Durian in Mixology: The "A New Kingdom" Signature Serve

Updated: 7 days ago

A New Kingdom cocktail served in a coupe glass with a dense white foam and cocoa powder garnish.

The landscape of modern mixology is defined by the courageous exploration of bold, regional ingredients. A New Kingdom serves as a premier example of this innovation, successfully bridging the gap between traditional Southeast Asian flavors and contemporary craft cocktail techniques. This signature serve gained significant recognition as a national finalist in a prestigious cocktail competition in Malaysia, having been created by Riccardo Grechi.


The cocktail is a sophisticated study in balance, utilizing the polarizing "King of Fruits" to create a drink that is surprisingly approachable, creamy, and refreshing. By transforming the intense profile of durian into a structured liquid experience, A New Kingdom stands as a hallmark of professional menu engineering and creative flair.


The Core: Musang King Durian Liqueur

The foundation of A New Kingdom is durian liqueur, specifically the variety derived from the Musang King (Mao Shan Wang). Native to Southeast Asia, the Musang King is revered for its rich, custard-like texture and a complex flavor profile that blends sweet, savory, and sulfurous notes.

In a professional setting, using a high-quality product like Mujestic Musang King Durian Liqueur allows the mixologist to harness the fruit's aromatic depth while maintaining a consistent and elegant mouthfeel. This liqueur provides a unique tropical weight that acts as the drink's primary character, turning a simple serve into an exotic and memorable experience.


Flavor Architecture

A New Kingdom is designed to guide the palate through a specific sequence of sensations:

  • Silky Texture: The inclusion of egg white provides a velvety foam and a dense body that carries the durian’s richness.

  • Bright Acidity: Fresh lemon juice acts as the essential counterpoint, cutting through the sugar and creaminess to ensure the drink remains crisp.

  • Aromatic Sweetness: The homemade vanilla-honey syrup adds floral top notes that soften the durian's intensity.

  • Clean Foundation: Vodka provides the necessary structural ABV without interfering with the delicate balance of the primary modifiers.


Component Preparation: Vanilla-Honey Syrup

This syrup employs a cold maceration technique to preserve the delicate aromatics of the vanilla bean, avoiding the harshness often associated with boiled syrups.

Time required: 48 hours

Shelf life: 1 month (refrigerated)


Ingredients

  • 200ml (6.76 oz) Pure raw acacia honey

  • 100ml (3.38 oz) Filtered water

  • 1 Unit (1 Unit) Vanilla bean (per 300ml / 10.14 oz of total syrup)


Procedure

  1. Heat the filtered water until it reaches approximately 90°C (just before boiling).

  2. In a clean glass jar, pour the hot water over the acacia honey.

  3. Stir using a barspoon until the honey is completely dissolved and the liquid is uniform.

  4. Once the mixture has cooled to room temperature, split the vanilla bean lengthwise and add it to the jar.

  5. Seal the container and allow it to macerate in a cool, dark place for 48 hours.

  6. For a faster alternative, the Rapid Infusion Technique with a cream whipper can be utilized.

  7. After the maceration period, strain the syrup to remove the bean and large seeds, then bottle and label.


How to Craft "A New Kingdom"

Precise measurement and specific aeration techniques are required to achieve the correct consistency for this award-winning serve.


Equipment

  • Boston Shaker

  • Jigger

  • Hawthorne Strainer

  • Fine-mesh Double Strainer

  • Immersion Blender (optional, for superior texture)


Ingredients

  • 40ml (1.35 oz) Absolut Blue Vodka

  • 15ml (0.50 oz) Mujestic Musang King Durian Liqueur

  • 20ml (0.67 oz) Fresh lemon juice

  • 15ml (0.50 oz) Vanilla-honey syrup

  • 20ml (0.67 oz) Egg white

  • 2 Drops (2 Drops) Saline solution

  • Garnish: Cocoa powder


Instructions

  1. Preparation: Place a coupe glass (210-220ml) in the freezer or fill with ice to chill.

  2. Combine: Add all liquid ingredients and the saline solution into the mixing tin.

  3. Emulsify: Use an immersion blender for 5-6 seconds to create a stable foam. If a blender is not available, perform a "dry shake" (without ice) for 15-20 seconds.

  4. Chill and Dilute: Fill the shaker with high-quality ice. Shake vigorously for 8-10 seconds.

  5. Double Strain: Remove ice from the glass. Fine-strain the cocktail into the chilled coupe to ensure a smooth, ice-free texture.

  6. Finish: Let the foam settle for a moment. Express the oil from a lemon peel over the surface (discard the peel) and add a light dusting of cocoa powder on one side of the drink.


Written by: Riccardo Grechi | Head Mixologist, Bar Consultant & Trainer


For more professional guides and signature recipes, explore the Cocktails Section.

To stay informed on the latest bar industry trends and techniques, Subscribe to the Newsletter.

bottom of page