Singapura Dawn

1. Peel the skin of 4 Sunkist Oranges and set aside the peels for later. Discard all piths
2. Juice the 4 peeled oranges for the orange juice

Orange Rempah Oleo Saccharum

1. Use 1 Cup of Sunkist Orange peels set aside in step 1 and mash it together with Rempah Powder and Sugar.
2. Seal it in an airtight jar or vacuum bag and let it sit for 24 hours
3. Strain the mixture and set side.

Candied Sunkist Orange Peels

1. Take the orange peels from step 1 and lay them on an oven tray
2. Set oven at 60 Degrees, bake the peels until dehydrated.
3. Mince them and keep it aside in an airtight jar.

To have it shaken (in Rock Glass)

1. Combine the Vodka, Sunkist Orange Juice, Calpis, Sunkist Lemon Juice and Orange Rempah Oleo Saccharum and Ice in a shaker tin
2. Shake and strain into a rock glass
3. Top with the Orange, sprinkle the candied orange peels and nutmeg powder over the foam.
4. Serve cold.

To have it built (in Highball Glass)

1. Combine the vodka, Sunkist Orange Juice, calpis, Sunkist lemon juice, Orange Rempah Oleo Saccharum and Ice below ingredients in a Highball Glass
2. Top with Club Soda until 3/4 of Highball Glass
3. Top with the Orange and Orchid Espuma (optional), sprinkle the chopped dehydrated orange peels and nutmeg powder over the foam.
4. Serve cold with a straw.<br /> <br /> <span style="font-weight:bold;">VARIATION</span><br /> If you have a whipping siphon with cream chargers, you could top your Singapura Dawn with an Orange Orchid Espuma when serving it in a highball glass.

Orange Orchid Espuma

1. Bloom Gelatin in cold water, set aside for 15 mins.
2. Combine remaining ingredients and mix well.
3. Pour out a small amount of mixture and warm over stove.
4. Squeeze dry bloomed gelatine and mix into warm mixture, stir well.
5. Combine Gelatin mixture into remaining mixture and into a Siphon.
6. Charge with 2 NO2 cream cartridges, shaking well in between charge.
7. Chill before use