Singapore Cocktail Week 2015 Guide Book

7-14 March 2015

Your Comprehensive Guide to Singapore’s Cocktails and Bars

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SINGAPORE COCKTAIL WEEK™

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ABOUT SINGAPORE COCKTAIL WEEK™ Singapore Cocktail Week™ is an annual celebration of the dynamic Singapore cocktail scene. Held from 7 to 14 March 2015, the eight-day festival will be showcasing local and visiting bartending talents, pop-up bars, cocktail workshops, cocktail tours and the Singapore Bar Awards (SGBA).

For more information, please go to:

www.singaporecocktailweek.com.sg or Email us at:

hello@singaporecocktailweek.com.sg

SGCocktailWeek

@sgcocktailweek

sgcocktailweek

SINGAPORE COCKTAIL WEEK™

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SINGAPORE COCKTAIL WEEK™

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SPONSORS PRESENTING PARTNER

CONTENT PARTNER

MEDIA PARTNERS

SUPPORTED BY

SINGAPORE COCKTAIL WEEK™

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My American Handmade Vodka beats the giant “Imports” every day. That's because I distill it six times in old-fashioned pot stills I built myself and taste test every batch to make sure you get only the best. Try American!

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CREDITS EDITORIAL PUBLISHING EDITOR Marc Rodrigues marc@hipmedia.com.au EDITOR Miracielo Broñola miracielo@hipmedia.com.au ADVERTISING ADVERTISING MANAGER Sasha Falloon sasha@hipmedia.com.au DESIGN SENIOR DESIGNER Ryan Andrew Salcedo ryan@hipmedia.com.au PHOTOGRAPHY PHOTOGRAPHER Olivia OSG Photography EVENT ORGANISERS FOUNDER Pauline Wee Curated Events ASSOCIATE Jael Tan Curated Events PRODUCED & PUBLISHED BY

MCI ( P ) 160/03/2014 The views expressed in the 2015 Singapore Cocktail Week Guide are those of the respective contributors and are not necessarily those of the magazine, Hip Media Asia or the Singapore Cocktail Week Organisers and reproduction in whole or in part, without prior consent, is not permitted.

CONTENTS 9

Foreword

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La Maison Du Whisky

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Participating Bars

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Long Bar

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Singapore Cocktail Scene

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Gin Profile

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History of Cocktails

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Hendrick’s Gin Profile

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28 HongKong Street

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Manhattan

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Anti:dote

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Manor

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Vodka Profile

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Mars Bar

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Reyka Vodka Profile

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Nutmeg & Clove

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Bar Stories

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Operation Dagger

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Ding Dong

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Tequila Profile

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FOC

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Milagro Tequila Profile

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Rum Profile

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Potato Head Folk

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Sailor Jerry Profile

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Sugarhall

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Hopscotch

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Tess Bar & Kitchen

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Horse’s Mouth

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The Cufflink Club

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House of Dandy

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The Library

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Jekyll & Hyde

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Liqueur Profile

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Jigger & Pony

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Solerno Profile

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Whisky Profile

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The Powder Room

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Monkey Shoulder Profile

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The Refinery

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Ku Dé Ta

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The Secret Mermaid

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Kuvo (Elixir Bar)

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The Spiffy Dapper

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L’Aiglon

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Tippling Club

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FOREWORD

WORDS | ZACHARY CONNOR DE GIT

“Coming together is a beginning, keeping together is progress, working together is success.”

Henry Ford

These words from the late Henry Ford are a perfect representation of Singapore’s fast growing bar culture.

While it might sound strange to compare our local bar scene to the likes of an American automotive company, Singapore’s success, as with Ford’s, can be mainly attributed to the industry’s strong advocacy for teamwork and display of family ideals. Our island might be small in comparison to other more matured markets, however, the pulse that beats through our vibrant dining and nightlife scene is fast making waves across the globe.

When William Grant & Sons was invited to support the inaugural Singapore Cocktail Week by bringing in bartenders from around the globe, we were not starved for choice. In fact, we received an overwhelming number of responses from bartenders in Australia all the way to Cape Town, each with the same desire to witness firsthand the buzz that our tiny island has been creating.

In addition, the chance to learn and work with peers from all over the world is definitely too good an opportunity to pass up! A melting pot SINGAPORE COCKTAIL WEEK™

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NOT THE ORIGINAL WHISKY. MORE ORIGINAL THAN THAT.

Don’t be a drunken monkey. Please drink responsibly.

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of talented individuals from around the world, Singapore is brimming with restless bartenders all eager to push the boundaries of the industry by constantly learning and embracing each other’s skills and knowledge.

The continual endeavor to better ourselves as individuals within the community cannot happen without the inspiration and support of our colleagues, our peers, and our greater family.

This Singapore Cocktail Week, I look forward to seeing our very own homegrown local talents showcase their skills to both our international guests and to the wider Singapore community. This event is a celebration of our success and growth as a family, which can only be attributed to the camaraderie among those in the local hospitality community. There is no better way to celebrate it than with those who have supported and stood by us on this journey.

Having attended numerous cocktail celebrations around the globe, it is exciting to see Singapore laud the drink in its own unique way. The week-long festival gives us all a chance to deepen our understanding and education of the craft. Most importantly, it gives us a chance to come together and have fun. Similarly, with the wide array of workshops and events, we will be able to showcase our accomplishments to all corners of the island, and share our knowledge with other enthusiasts.

My picks for the week will be watching the Foltan brothers whip up a storm of tasty treats at Tippling

Club. These two fine gentlemen have travelled the world finetuning their craft, and it is certainly exciting to catch them in action.

Also, the legendary Raffles Hotel will be celebrating 100 years since the creation of the Singapore Sling - a truly inspiring feat that such an iconic drink has come from our very own shores. Seeing things through the eyes of others can also arouse the mind with new ideas. Be sure to check out the numerous educational workshops hosted at our local bars, and seminars conducted by leading industry figures.

With this, I would like to thank all participating bars, bartenders and organisers – without your encouragement and support, this week would not be possible. And as this is a big week, be sure to look after yourself too as some people tend to get a little crazy at these events. Remember: don’t be a drunken monkey, and drink responsibly.

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PARTICIPATING BARS 28 HONGKONG STREET 28 Hongkong Street, Singapore 059667 Opening hours: Monday to Thursday, 5:30pm to 1am; Friday to Saturday, 5:30pm to 3am

ANTI:DOTE 80 Bras Basah Road, Fairmont Singapore, Singapore 180560 Opening hours: Monday to Sunday, 5pm to 2am

HOPSCOTCH 28 Maxwell Road, #01-04 Red Dot Design Museum, Singapore 069210 Opening hours: Monday to Saturday, 4pm to 1am

HORSE’S MOUTH 583 Orchard Road, B1-39, Forum the Shopping Mall, Singapore 238884 Opening hours: Monday to Thursday, 6pm to 12am; Friday to Saturday, 6pm to 1am

BAR STORIES 57A Haji Lane, Singapore 189250 Opening hours: Sunday to Thursday, 3pm to 1am; Friday to Saturday, 3pm to 2am HOUSE OF DANDY 74 Tras Street, Singapore 079013 Opening hours: Monday to Saturday, 5pm to 1am DING DONG 23 Ann Siang Road, Singapore 069703 Opening hours: LUNCH - Monday to Friday, 12pm to 3pm; DINNER Monday to Saturday, 6pm to 12am

FOC 40 Hongkong Street, Singapore 059679 Opening hours: LUNCH - Monday to Friday, 12pm to 2pm; DINNER - Monday to Thursday, 6pm to 10pm; Friday to Saturday, 6pm to 10:30pm

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JEKYLL & HYDE 49 Tras Street, Singapore 078988 Opening hours: Monday to Thursday, 9pm to 1am; Friday to Saturday, 6pm to 2am

JIGGER AND PONY 101 Amoy Street, Singapore 069921 Opening hours: Monday to Thursday, 6pm to 1am; Friday to Saturday, 6pm to 3am

KU DÉ TA 1 Bayfront Avenue, Tower 3 Marina Bay Sands, Singapore 0189971 Opening hours: SKYBAR Monday to Sunday, 12pm til late; CLUB LOUNGE - Monday to Sunday, 12pm til late

KUVO (ELIXIR BAR) 321 Orchard Road, #02-01 Orchard Shopping Centre, Singapore 238866 Opening hours: Sunday to Thursday, 5pm to 1am; Friday to Saturday, 5pm to 2am

L’AIGLON 69 Neil Road, Singapore 088899 Opening hours: Monday to Saturday, 6pm to 1am

LA MAISON DU WHISKY 80 Mohammed Sultan Road, #01-10 The Pier, Singapore 239013 Opening hours: Monday to Sunday, 6pm to 12am

LONG BAR 1 Beach Road, Level 2 Raffles Hotel, Singapore 189673 Opening hours: Sunday to Thursday, 11am to 12:30am, Friday to Saturday, 11am to 1:30am

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PARTICIPATING BARS MANHATTAN 1 Cuscaden Road, Level 2 The Regent Hotel, Singapore 249715 Opening hours: Monday to Sunday, 5pm to 1am

MANOR 8 Ann Siang Hill, Singapore 069789 Opening hours: Monday to Thursday and Saturday, 5pm to 1am; Friday, 5pm to 2am

MARS BAR 83 Duxton Road, The Duxton Hotel, Singapore 089540 Opening hours: Monday to Sunday, 4pm to 1am

NUTMEG & CLOVE 17 Ann Siang Road, Singapore 069697 Opening hours: Monday to Thursday, 5pm to 12am, Friday to Saturday, 5pm to 1am

OPERATION DAGGER 7, B1-01 Ann Siang Hill, Singapore 069791 Opening hours: Tuesday to Saturday, 6pm til late

POTATO HEAD FOLK 36 Keong Saik Road, Singapore 089143 Opening hours: Tuesday to Sunday, 5pm to 12am

SUGARHALL 102 Amoy Street, Singapore 069922 Opening hours: Monday to Saturday, 6pm to 12am

TESS BAR & KITCHEN 38 Seah Street, Singapore 188394 Opening hours: Monday to Thursday, 11:30am to 1am; Friday, 11:30am to 2am; Saturday, 4:30pm to 2am

THE POWDER ROOM (AT THE BLACK SWAN) 19 Cecil Street, Singapore 049704 Opening hours: Tuesday to Thursday, 5pm to 1am; Friday to Saturday, 5pm to 2am

THE REFINERY 115 King George’s Ave #01-02, Singapore 208561 Opening hours: Tuesday to Thursday and Sunday, 6pm to 12am; Friday to Saturday, 6pm to 1am

THE SECRET MERMAID 10 Collyer Quay, B1-08 Ocean Financial Centre, Singapore 049315 Opening hours: Monday to Friday, 5pm to 11pm

THE CUFFLINK CLUB 6 Jiak Chuan Road, Singapore 089262 Opening hours: Monday to Thursday, 5pm to 1am; Friday, 5pm to 2am; Saturday, 6pm to 2am

THE SPIFFY DAPPER 73 Amoy Street, Singapore 069892 Opening hours: Monday to Friday, 5pm to 12am

THE LIBRARY 47 Keong Saik Road, Singapore 089153 Opening hours: Monday to Saturday, 6pm to 1:30am

TIPPLING CLUB (BIN 38) 38 Tanjong Pagar, Singapore 088461 Opening hours: Monday to Saturday, 12pm to 12am

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SINGAPORE The Unforgotten History WORDS | MICHAEL CALLAHAN

Recently, a post on Facebook appeared where one of our brothers in the industry had reached out to the community and asked, “is stopping

by Singapore on a trip around Asia worth it?” Another fellow tradesman – from London if I recall – replied briskly, “Unless you have been bartending under a rock the last few years,

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Singapore is on fire!” and he’s damn right, we are!

I was asked to write an 800-word introduction for Singapore Cocktail Week. But at this heady stage when the world’s eyes are on us, it’s important to remember how we got here. Give thanks to those that paved the way, as well as those that carry the torch.

So, I have asked the community for names, reaching as far back as they care to. As all lists go, I know some will be forgotten, so please feel free to reach out and submit a few more, as this history should be documented.

It was on the backs of these shoulders that the scene you see now was birthed and continues to grow. We

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are so lucky to have met and at some point shared a drink, a shift and a champagne bucket of laughs with the colourful and memorable souls on this list – your list. So let’s all raise a collective toast!

• Adam Browning Hill • Aki Eguchi • Alastair Tan • Alvin Yong • Amanda Han • Anandha Ruben • Andy • Anthony Zhong • Anya and Leo • Arjit Bose • Aubrey Sim • Bannie Kang • Billy Tanu • Boo Jing Heng • Brandon Hon • Byron Tan • Caryn Cheah • Clement Chin • Collin • Cynthia Tan • Dario Knox • David Cordoba • Denise Khan Tan • Desiree • Din Hassan • Dre Masso • Emmanuel Dron • Ethan Leslie Leong • Eugene Chua • Felicia Koh • Frey Soh • George Abhishek • Guo Yi

• Hannah Waters • Hilda Ura • Howard Lo • Indra Kantono • Irwan Mohammad • Iwai Satoshi • Ivo Stecha • Jackie Lo • Jeff Ho • Jeff Koh • Jeremie Tan • Jeremy Chua • Jeremy Moreau • Jerrold Khoo • Joe Alessandroni • Johan Foong • Jonathan Mark Chu • Justin Lee • Kamil Foltan • Kazuhiro Chii • Kean • Ken Loon • Kenneth Lim • Kenny Hong • Kevin Law Smith • Kino Soh • Leo Chue • Loh Lik Peng • Louis Tan • Lucas Swallows • Luke Wheatly • Mac • Mark Graham Thomas • Mark Tay • Martin Crazyguy • Martin Dell • Martin Liu • Mather Bax • Migel Moore • Mika Tomiyama • Mike Cheong • Mike Orpwood • Mike Soldner • Min Chan

• Nath • Naz Arjuna • Nicholas Quattroville • Nick Haas • OG • Peter Chua • Raveen Misra • Red Chuang • Richard Gillam • Ricky Paiva • Rueban • Russell Cardoza • Rusty Barnes • Sam Wong • Shah Dillon • Shahmil Lin • Shawn Kishore • Sim Sze Wei • Stefan Ravalli • Steve Leong • Thea • Timothy Barnes • Tom Hogan • Travis Masiero • Tron Young • Utt (the one who first took me in the bar) • Vanessa ‘’Schmeel’’ HoneyPancake • Vegneswaran Ram • Vijay Mudaliar • Vincent Yong • Vivien Pei • Wijaya Irawan • Yugi • Yugnes Susela • Yutaka Nakashima • Zac Mirza • Zachary Connor de Git • Zahid • Zdenek Becherovka Kastanek

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PLEASE DRINK RESPONSIBLY www.bruichladdich.com SINGAPORE COCKTAIL WEEK™

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A HISTORY OF

COCKTAILS

WHO MADE THE FIRST COCKTAIL, WHAT WAS IT, AND WHEN? UNFORTUNATELY, THESE ARE QUESTIONS THAT WE CAN’T ANSWER, AND IT’S DOUBTFUL ANYONE CAN. WORDS | ANNA MAY That said, we can tell you the first known published reference to the cocktail as a beverage turned up in The Farmer’s Cabinet on April 28, 1803: “…Drank another glass of cocktail – excellent for the head … Call’d at the Doct’s. found Burnham – he looked very wise – drank another glass of cocktail”. It is unclear whether this was alcoholic or not, however the term in reference to a boozy concoction was firmly established a few years after. Ask any bartender or drink geek about the origin of the cocktail, and they’ll tell you: the first mention of the term as we know it appeared in the May 23, 1806 edition of The Balance and Columbian Repository; a curious reader wrote in and asked, “What is a cocktail?” Editor Harry Crosswell replied, “Cock-tail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters … and is supposed to be an excellent electioneering potion, in as much as it renders the heart stout and the bold, at the same time that it fuddles the head.” Even in the present day, over 200 years later, this definition appears to ring true.

Just as well the term was defined in the 1800s, because this is when the cocktail boom really kicked off. The Sling, Flip, Rob Roy, Sazerac, Manhattan, Tom Collins, Cobbler, Smash, and Sour were already building traction among drink enthusiasts, and could easily be ordered in bars. In this time, bartending was seen as a noble trade, and required several years of apprenticeship before one could don the classic vest and bow tie combination. One of these esteemed men was Jerry Thomas, a bartender known as ‘the father of American mixology,’ who published ‘Bartender’s Guide or How to Mix Drinks’, in 1862; often considered the original bartender’s bible.

Jump forward a few years to 1919 the introduction of Prohibition in the USA - which lead to the opening of a multitude of illegal alcohol factories, run by criminals that supplied cheap, strong and awful tasting booze to the public. It was around this time that ‘speakeasies’, illegal bars and restaurants started to pop up around the world. Speakeasy bartenders SINGAPORE COCKTAIL WEEK™

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would mix these potent spirits with ingredients such as creams, spices or juices to mask the foul taste and disguise alcoholic drinks from the police. It is not a surprise that cocktails saw a massive rise in popularity at this point. When Prohibition ended in 1933, these experienced bartenders went on to freely create these delicious concoctions with quality spirits, and a cocktail revolution began.

As times change, trends tend to do the same. The period after Prohibition saw Hollywood films glamourise the cocktail and saw the introduction of Donn the Beachcomber’s famous Tiki Bar and the birth of popular cocktails including the Moscow Mule, Zombie and the Martini. Between 1960 and 1979, the first recorded Margarita, Tequila Sunrise, Long Island Iced Tea and Piña Colada were created with the opening of the very first T.G.I. Fridays in New York City. And

everything got even bigger in 1980, when Happy Hour as we know it was born, as well as the pre-mixed cocktail.

In 1986, flair bartending became immensely popular after T.G.I. Fridays hosted the world’s first flair bartending contest, which led to the classic Tom Cruise film, Cocktail, being made in 1988. 10 years later in 1998, Sex and the City first aired, and the cocktail scene was all about the twisted Martini, namely the Cosmopolitan.

Since then, cocktail trends have continued to be dictated by food, current events and the media. Times change as trends change, but what will happen in the future of cocktails?

The at-home bartender is a serious dark horse in the changing face of drinks, so what will your signature drink be?

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28 HONGKONG STREET 20

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“The Singapore cocktail and spirits scene is already getting noticed worldwide. The Singapore Cocktail Week is a natural next step. It¹s wonderful to see such passionate people working to reinforce Singapore as a fine drinking destination both for consumers and members of our beautiful trade alike.”

28HKS Posse

Address: 28 Hongkong Street, Singapore 059667 Opening hours: Monday to Thursday, 5:30pm to 1am; Friday to Saturday, 5:30pm to 3am

Recommended Drink:

Shoot the Gringo PHOTO: Arijit Bose, Head Bartender at 28HKS

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ANTI:DOTE 22

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Anti:dote is a stylish and modern cocktail bar with a progressive selection of concoctions that appeals to the most discerning taste buds. Combining the craftsmanship of traditional bartending and the artistry of experimental mixology techniques, classic recipes are reinterpreted with contemporary flair.

At Anti:dote, drinks crafted with premium spirits and housemade bitters, liqueurs and sodas are paired perfectly with innovative modern tapas.

In the chic bar and open show kitchen, both the head craftsman and chef work in unison to create cocktails and modern tapas using aromatic herbs produced from the bar’s very own herb garden.

Address: 80 Bras Basah Road, Fairmont Singapore, Singapore 180560 Opening hours: Monday to Sunday, 5pm to 2am

Recommended Drink:

Cardamom Gimlet

PHOTO: Tom Hogan, Head Craftsman at Anti:dote

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VODKA I

n the depths of Old World Russia, those in the know could get their hands on a potent, near lethal strength ethanol, brewed in the backyards of homegrown bootleggers who were eager to evade the state’s stringent liquor laws and play Robin Hood to the masses.

Legend holds that the efforts of Soviet officers or Ivan the Terrible’s Secret Police in abolishing the illegal distribution of ‘Samogon’ were never fully realised and citizens were able to drink and be merry for a much lesser price. Did those in charge of running these underground operations know what a truly global commodity vodka would rise to today? Probably not, but they definitely considered the full-bodied liquid, capable of a magnificent array of textures, aromas and flavours, as something worth risking their lives for.

The term vodka derives from the Slavic word for water ‘voda’, however it certainly not going down as well as a glass of H2O; a good quality variety however, should come close.

Don’t be fooled by the notion that vodka is a tasteless sort of alcohol or an element discretely masked by the already overpowering ingredients in your cocktail. Despite its versatility, vodka is certainly not flavourless, preserving the traits of the substance from which the particular variation has been distilled from. While a seasoned vodka drinker will be able to detect such subtleties through flavour, any novice can be discerning to the liquor’s texture, determining its country of origin through elements

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such as thickness, body and weight.

Like any spirit, vodka is produced to suit varying palates across all corners of the globe, yet tastes develop as a result of what distilling ingredient is readily available at the time; a notion highly dependent upon historical and geographic conditions underlying the region of interest. Europeanstyle vodkas are nutty and dense, resembling the grains of wheat, barley and rye; these are durable crops with relatively high yields that are able to withstand the continent’s harsh climates. It is common to see these varieties enhanced by such flavourings as fruits, herbs and spices, once a method of easing the spirituous tang of a drink utilised for medicinal purposes. This is something you won’t see as often in the Western world, renowned for relatively neutral vodkas distilled from grains right through to corn and molasses.

Taste and flavour rely on the core distilling ingredient as much as the liquor’s method of production. Today, vodka is distilled in either a pot, producing a thick-textured, more flavoursome varietal, or a column, in which a purer spirit is reaped but at the expense of complexity or character. The former method can be traced back to the fourteenth

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Contemplating the complications of life and love is exhausting. Sarah Jessica Parker in Sex and the City proves this is much easier with a Cosmopolitan.

century when the production of ‘Samogon,’ Russian-style moonshine, began appearing as an alternative to wine. It is contended by the Russians that shortly after, a purer version of the brew (today termed vodka) was introduced commercially as a means of discouraging bootleggers and voila vodka was born. While scholars will debate that it was the Polish who in fact doctored its conception, vodka is no doubt synonymous with the drinking culture in Russia.

This has not always been a good thing: unruly and intoxicated citizens, possessing a deep attachment to their national drink, have caused the country numerous problems over the decades. Yet efforts of the state and successive Tsars in regulating

the consumption of vodka has perpetuated a vicious cycle in which moonshining and the black market has flourished. The regulation of alcohol in Russia dates back to the seventeenth century when operating a distillery remained an exclusive right of those of noble status. While these aristocratic landlords produced high-quality vodkas aromatised with anything from calendula and ginger through to raspberry and watermelon, the price of obtaining a reasonable quantity was not within the means of the typical rural peasant. While brewers of Samogon frequently cut corners producing deadly concoctions with high levels of toxicity that surely resulted in fatalities, any ‘near-enough’ version of the Russian’s beloved tipple-ofchoice was good enough, provided it was cheaper than the legal alternative.

Interestingly, Samogon is still around today with lawful varieties of the liquor being sold alongside its historical rival. But when you taste a good quality vodka, it shouldn’t be an assault to the palate; rather, the liquor should travel sensuously around the mouth, generate warmth and feel more than delightfully smooth. For a liquor thrown together in a homemade still, vodka’s certainly come a long way since then.

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A SPIRIT AS INVENTIVE AS THE LAND THAT INSPIRES IT Living in a place like Iceland gives one an interesting view of the world.

It’s a beautiful place, but it’s also rugged and provocative. It requires its people to live creatively and take an inventive approach. And so when it comes to making vodka, Reyka followed this path.

A product of Borganes, a small village steeped in Viking history, Reyka Vodka is handcrafted in preciously small batches in Iceland’s first vodka distillery. Hailing from a land of fire and ice, Reyka makes the most of Iceland’s resources by using nearby glacier spring water and lava rocks as a natural filtration system. On top of that, the distillery is also powered by geothermal energy from nearby hot springs. This gives every drop of Reyka its distinctive flavour, smooth taste and silky finish.

Reyka’s handcrafted process takes about 6 hours to produce a small batch of only 1,000 litres of vodka,

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using one of the only Carter-Head Stills in the world – and the only one that is used to make vodka. This precious spirit is then analysed by the Master Distiller to ensure each and every bottle retains the highest of high quality.

Reyka made its debut in Iceland in 2005, when William Grant & Sons set out to make the cleanest and smoothest vodka in the world.

Boasting a smooth and rounded taste with a soft natural sweetness and a slight hint of wild fruits, it has developed an exceptional taste reputation internationally.

Recent Awards • Vodka Trophy, 2011 International Wine and Spirit Competition • Gold Medal, 2013 San Francisco World Spirits Competition • ‘Very Good – Strong Recommendation,’ Ultimate Spirits Challenge

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BAR STORIES

Bar Stories, established in 2010, was one of the first craft cocktail bars in Singapore.

Not having a menu allows for the perfect distillation of finding out what our guests desire and crafting a cocktail to their taste.

The artisanal cocktails at Bar Stories are made by craft bartenders who have at their disposal a wide array of ingredients. Some are normally found in restaurant kitchens like olive oil caviar, shiro miso and white balsamic vinegar, as well as rarefied products such as fresh yuzu juice that are flown in from Kochi, Japan. An extensive collection of alcohol, such as hard to find liquors and bitters, is supplemented with the barmen’s creativity and technique.

Address: 57A Haji Lane, Singapore 189250 Opening hours: Sunday to Thursday, 3pm to 1am; Friday to Saturday, 3pm to 2am

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David Koh, Head Bartender David Koh started in public relations but traded in his suit for a chef’s jacket. His goal though was never to be a chef but to translate culinary techniques from the kitchen to the bar. David views the craft of making cocktails as similar to creating dishes, where good ingredients and technique come together. He has been with Bar Stories for four years. Currently, he is fixated with tiki cocktails and is fascinated by their complexity.

Recommended Drink:

Miss Joaquim

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DING DONG

Ding Dong is a collaborative effort between Spa Esprit Group and chef-owner Ryan Clift of Tippling Club. It is a vibrant new social dining destination, matching its modern take on Southeast Asian cuisine with creative mixology – the assertively Asian-influenced cocktails incorporating local spices and herbs featured in regional cuisines. Ding Dong’s cocktail menu has recently been updated to incorporate more local flavours to complement its eclectic food selection.

Address: 23 Ann Siang Road, Singapore 069703 Opening hours: LUNCH: Monday to Friday, 12pm to 3pm; DINNER: Monday to Saturday, 6pm to 12am

PHOTO: Kamil Foltan, Head Bartender at Tippling Club and Ding Dong

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Recommended Drink:

After Eight Julep INGREDIENTS: • 50ml Mint Infused Bourbon • 15ml White Chocolate Liqueur • 5ml Sugar • 5ml Lemon Juice METHOD Pour all ingredients into a metal tin. Add crushed ice and stir.

GARNISH Fresh mint soaked in dark chocolate GLASSWARE Tin Cup

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FOC

Located in a refurbished shophouse, FOC brings the Catalan and Spanish spirit to Singapore.

The word FOC means “Fire” in Catalan, a romance language that originated in Catalonia, Southeastern Spain.

FOC Restaurant is a collaboration between Michelin-starred Chef Nandu Jubany, Chef Jordi Noguera and award-winning mixologist Dario Nocentini.

An all-day dining destination, FOC Restaurant offers a comprehensive set lunch options, afternoon tipples and bar bites, a varied dinner menu and a distinctive cocktail and beverage list.

Address: 40 Hongkong Street, Singapore 059679 Opening hours: LUNCH: Monday to Friday, 12pm to 2pm; DINNER: Monday to Thursday, 6pm to 10pm; Friday to Saturday, 6pm to 10:30pm

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“I’m looking forward to the opportunity to rub shoulders with some of the industry’s finest and also to raising awareness of the cocktail scene in Singapore to the masses. ” Shafik Ismail, Head Bartender at FOC

Recommended Drink:

Bloody Jordi

INGREDIENTS: • 40ml Don Julio Blanco • 20ml Fresh Lemon Juice • 3 Barspoons of Japanese Kimuchi • 2 Barspoons of Celery Vinegar • 1 Fresh Cut Celery • A Handful of Fresh Cherry Tomatoes METHOD Shake and strain into a coupe glass.

Rim glass with homemade celery salt.

GARNISH Celery Stick GLASSWARE Coupe

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RUM A

t the end of the 15th century, sugar cane made its way to the Caribbean - the world’s prime rum-producing region. The Europeans attempted to plant it everywhere else they had travelled, but had little success. After finally attempting to plant in the Caribbean region, the sugar cane finally took to the hot climate, triggering the establishment of sugar mills and plantations among the colonies and across the island. The mill workers discovered that when mixed with water and left in the sun, cane-extracted molasses would ferment. By 1650, this by-product was being distilled into a spirit (go figure) and acquired the nickname ‘rumbellion’.

Rum is classically associated with pirates and the Caribbean. However, the history of rum has plenty more to do with Europeans. The trade of the drink drove Europe to desire sugar, which created a complex network of slavery, piracy, profits and organised crime. Once that subsided, however, the trade of rum became a daily routine for plantation owners.

The drink has the British Navy to thank, more so than pirates, for the worldwide spread of rum because the Navy would purchase masses of rum while they were in local waters.

Rum quickly spread throughout PHOTO: Foltan, Headand the Europe,Kamil West Africa Bartender for Tippling CLub Americas, and was thriving wherever it was traded. The molasses from the Caribbean was being bartered for

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profits in British America, resulting in the Americans turning the product into liquor. The trade was disrupted during the American Revolution, and with the rise of whisky’s popularity and Prohibition, by 1920 almost all of the rum distilleries were shut down.

Yet with lows, there are always highs - rum is not the type of spirit to simply disappear off the face of the earth, because to produce rum, all you need is sugar cane, a still, and perhaps a little bit of innovation.

Younger drinkers have begun to take a particular interest in the spirit and have been enjoying it in creative cocktails made by innovative bartenders. Some prefer the crisp, white rum in a Mojito, others the gold and darker rums in flavoursome

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cocktails. Light rums have been swapped for darker counterparts, which would explain why spiced and flavoured rums have exploded on the market.

Enhancing rum with such flavourings is certainly not new; it is a practice that originated from a time when people were looking to

consume larger quantities of liquor and the sweetness of the drink masked the sting of the potent alcoholic level of the spirit. Practices go out of fashion, and so do spirits.

For some this is surely the case, but at the moment, rum’s the word, and it’s definitely here to stay.

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2/23/2015 5:46:45 PM

Sailor Jerry started out as a small clothing brand intent on preserving the legacy of Norman ‘Sailor Jerry’ Collins, the father of old-school American tattooing. The brand espouses his traditional value system, supporting all different walks of creative individuals who feel as strongly about the nature of their work as Sailor Jerry did about his.

Just like the Man himself, Sailor Jerry Spiced is bold, flawless and precise.

Its spirit bears Jerry’s signature of old-school values of independence, hard work and unyielding standards of craftsmanship. It all comes down to standing up for what you believe in, and Sailor Jerry believes in making it the authentic way, the way

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men drank it back in the day. That means it’s distilled to 80 proof (40% ABV), spiced and smooth.

Sailor Jerry Spiced isn’t some kind of pretender spirit. The nose is smooth and shows spicy notes balanced with vanilla and toffee. Its taste reveals subtle spices balanced with sweet vanilla and caramel, as well as notes of cinnamon, nutmeg and almond.

A straight-up handcrafted classic, Sailor Jerry Spiced can be sipped neat or poured over ice. It also mixes just right in classic drinks such as Sailor Jerry & Cola or Sailor Jerry & Ginger and other classic tipples. Just don’t go dropping any tiny umbrellas in it – that just wouldn’t be right!

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HOPSCOTCH

Hopscotch by Mixes from Mars is a popup craft cocktail bar tucked within the courtyard of former traffic police headquarters, Red Dot Traffic Museum. The 90-seater, 900-squarefoot self renovated space features a retro industrial design similar to that of a colonial warehouse, with aims to evoke feelings of comfort and familiarity.

The bar also features an open herb garden, where fresh harvest is utilised in drink making.

Address: 28 Maxwell Road, #01-04 Red Dot Design Museum, Singapore 069210 Opening hours: Monday to Saturday, 4pm to 1am

“We are looking forward to having more locals and friends from overseas recognize the growing cocktail culture in Singapore. There’s great diversity in the bar styles here – Japanese influenced, speakeasies, etc. But I hope to draw more attention to the few Singapore style bars in the scene. Singapore style being the wellthought use of everyday ingredients in drinks that were inspired by our childhood memories.”

Kinoh Soh, Head Bartender at Hopscotch

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Recommended Drink:

Georgetown Special INGREDIENTS: • 30ml Green Mango Puree • 45ml Vodka • 20ml Simple Syrup • 15ml Lime Juice • 1 Barspoon Tamarind Paste • 5 Mint Leaves • Grated Ginger Flower

GARNISH Dehydrated Pineapple, Homemade Spicy Pickled Green Mango GLASSWARE Traditional Rooster Cup, Bamboo Mat and Tray

METHOD Add all ingredients to a mixing tin. Shake with cube ice and strain.

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HORSE’S MOUTH

Since it opened in 2012, the Horse’s Mouth has gained much traction in the market particularly with drinkers who are looking for unique flavours and experiences. Utilising a wide range of premium spirits, liqueurs and ingredients, cocktails here are seen as pieces of art and are crafted to suit consumers’ palate.

Drinks are accompanied by tasty bar snacks and a merry atmosphere – the recipe for a hearty night out and one-of-akind experience straight from the Horse’s Mouth.

Address: 583 Orchard Road, B1-39, Forum the Shopping Mall, Singapore 238884 Opening hours: Monday to Thursday, 6pm to 12am; Friday to Saturday, 6pm to 1am

PHOTO: Byron Tan, Head Bartender at Horse’s Mouth

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Recommended Drink:

Beetroot Bonanza INGREDIENTS: • 30ml Mina Real Mezcal • 20ml Green Chartreuse • 15ml Lime Juice • 10ml Beetroot Syrup 2:1* • 1pc Chilli Padi *Beetroot Syrup Preparation • Wash and skin the beetroot • Juice the beetroot • Pour juice into a pot and set to low heat • Add equal amounts of sugar and stir till all sugar is dissolved • Take syrup off the stove and let it cool • Syrup is ready for use METHOD Add all ingredients into a shaker with ice and shake. Pour into glass.

GLASSWARE Coupe / Martini Glass

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HOUSE OF DANDY

House of Dandy is a cocktail bar which takes inspiration from the speakeasy days and gives it a twist of modern style and class.

We play swing music to bring our guests back to the days of the birth of the cocktail.

On Fridays, we have a DJ to play some groove-style hiphop to add a modern vibe to the bar. Our menu has been designed to be in the same line with our bar concept; classic mixed drinks are given a new lease of life with modern ingredients and serves. We also stock a great range of beers and spirits, including a diverse whisky collection selected by our Scottish bar manager.

Address: 74 Tras Street, Singapore 079013 Opening hours: Monday to Saturday, 5pm to 1am

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Ryan Rhodes, Bar Manager Hailing from Aberdeen, Scotland, Ryan Rhodes has been in the hospitality industry for eight years now.

He started out in a little club in the country and worked his way up through a few bars, mainly at hotel bars where he learnt a lot about flavours and spirits, primarily whisky. He moved on to help in a speakeasy bar where drinks looked as good as they tasted. This pushed him into competitions and took him around the country.

He got invited to Singapore by a friend to check out the bar scene. He saw a great opportunity to stay and work in this city, so he has since moved here.

Recommended Drink:

Your-Thai

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Jekyll & Hyde is a locally owned cocktail bar named after the novel Strange Case of Dr. Jekyll and Mr. Hyde. The place showcases an apt ‘dualpersonality’ with the second outlet of ubër-funky nail bar Manicurious and a 30-seater mixology bar headed by Jeff Ho. A honcho at bespoke tipples, Ho ups the ante with concoctions such as Strawberry Manhattan. The underlying theme of Jekyll & Hyde is about exploration and discovery, together with a focus on Asian infusions, and this ethos is immediately apparent in the bar’s offerings.

Address: 49 Tras Street, Singapore 078988 Opening hours: Monday to Thursday, 9pm to 1am; Friday to Saturday, 6pm to 2am

Recommended Drink:

Mr Bean

PHOTO: Jeff Ho, Head Bartender at Jekyll & Hyde

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JIGGER & PONY

Since its opening in May 2012, Jigger & Pony championed the movement of bringing back classic cocktails in Singapore. Named after the double-coned measuring device used by bartenders to accurately pour out spirits, Jigger & Pony pays tribute to the 19th century, when cocktail recipes were listed in “jiggers” and “ponies”.

Not doing things by halves, the Singaporebased establishment has put its keen sight set to every detail on the fine art of making cocktails. With an eye on the multi-sensory when crafting new variations on classic libations, Jigger & Pony is in a class of its own.

Address: 101 Amoy Street, Singapore 069921 Opening hours: Monday to Thursday, 6pm to 1am Friday to Saturday, 6pm to 3am

PHOTO: Aki Eguchi, Bar Programme Director at Jigger & Pony and Sugarhall

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Recommended Drink:

Corpse Reviver #101 INGREDIENTS: • 15ml Homemade Jasmin Vermouth • 15ml St Germain Elderflower Liqueur • 10ml Lemon Juice • 10ml Sugar Syrup • 1 Absinthe Jelly

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WHISKY & BOURBON Scotland Blended Scotch had been the dominant whisky style in Scotland during the 1800s. However, advances in technologies post-WWII saw an increase in production and consumption of malt whisky; styles grew lighter, cleaner and more consistent. Significant for the flavour and character of malt whisky at this time was the widespread use of American oak ex-bourbon barrels; “the wood makes the whisky” was the old saying. But by the mid-1970s, production was outweighing demand and companies began to promote their whisky as single malt, which helped to pick sales back up. This also leant to companies offering a range of aged whiskies as many had been bottled at 10, 12 and 15 years and had built up surplus during slow sale periods, while a few also offered whisky at cask strength.

Today, blended and malt whiskies continue to be among the most popular Scottish whiskies. Stock built up from the 70s and early 80s is now coming to market as super deluxe blends and long-aged single malts. Distinguished writer and whisky sage, Serge Valentin, describes today’s whisky flavour profile as being modern. “Modern whiskies are usually good, sweet, spicy, fruity and compact, quite

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straightforward but not too complex”, he writes. Relatively recent scientific understanding of wood has also led to far greater control of consistency and overall control during production, also resulting in a more reliable product.

Ireland From the late 18th century, Irish whiskey was an export powerhouse, originally famous for its consistent high quality at a time when other whiskies were unpredictable. The secret to its success today is its use of unmalted barley with malted barley, cured in smokeless kilns to prevent ‘peet-reek’. The Irish triple distil in large copper pots, then blend this pot still whiskey with grain whiskey.

As all whiskey is distilled from beer, the Irish combine the two barleys with triple distillation to create their distinctive Irish pot still flavour, resulting in a signature spirit that is lighter and oilier, fruitier and sinfully easy to drink.

The leading Irish brands are blended whiskies, using a high proportion of Irish pot still, mixed with Irish grain whiskey.

Japan From humble beginnings in the early 20th century, the Japanese

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Becoming alienated in Japan can certainly have its merits, particularly when you have a glass of whisky in hand, as Bill Murray’s character in Lost in Translation discovered.

whisky industry began an aggressive expansion in the 1970s. By the mid1980s Japan was selling 35 million cases, with almost all of it in Japan.

And now, due to growing popularity in their home market, Japanese whiskies are becoming harder to find in Australia.

Japanese distilleries have pioneered different flavour approaches such as incorporating new yeasts, different wood programs and blending stratagems. The use of different yeast strains is aptly demonstrated by the addition of the local shochu yeast into the fermentation process, which helps to produce different flavours during distillation.

The Japanese have tended to be sparing with flavour as whisky is often drunk with meals, replacing sake at the table. Therefore the whisky needs to be more subtle – lightness over bold flavours – to complement the more delicate seafood, vegetable and rice dishes.

America The most important ingredient in American whiskey is neither grain, nor water, nor yeast. It is the barrel.

The alcohol, of course, comes from the grain, but most of the flavour comes from the wood. American whiskey-makers are required by law and tradition to use only new barrels.

Another distinction is that virtually all American whiskey is straight whiskey, while the industry in every other country is dominated by blends.

Bourbon whiskey is all about the sweetness and body provided by corn, and the sweetness and rich flavours provided by the fresh, new barrel. The dominant flavours are vanilla, caramel, and tannins.

Rye is the flavour of grain in most bourbons and American rye whiskey is a style in its own right, made much like bourbon except with rye as the primary grain. Rye provides earthiness, spice, mint, fruit, flowers, and a satisfying heat at the back of the throat.

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While authentic to its core – it’s named after an old tale about distillery workers – Monkey Shoulder is a Scotch that blows the cobwebs away from the whisky world and banishes the talk of baffling taste profiles, regional specifications, age statements and distillery nuances that can put people off.

Monkey Shoulder is a free-spirited, fun-loving triple malt with an easygoing smooth, rich and mellow vanilla deliciousness that means it can be enjoyed neat, on the rocks, mixed or in cocktails. There are no old-fashioned rules when it comes to enjoying Monkey Shoulder.

That’s why bartenders love Monkey Shoulder – it’s a sociable Scotch that loves to mingle and won’t be left gathering dust on the top shelf of the bar like traditional malts that can only be served by the dram.

A combination of three single malt Scotch whiskies, Monkey Shoulder is distilled, matured and bottled in Dufftown, Speyside, the heart of Scotch whisky-making land.

Production is overseen by Malt

Master Brian Kinsman. Using casks that have previously held Bourbon gives Monkey Shoulder a smooth and rich, mellow vanilla taste that is accessible to everyone.

Monkey Shoulder is launched by renowned independent, familyowned distillers William Grant & Sons.

Its nod to its heritage is in its name – years ago, distillery workers would shovel tonnes of malting barley by hand, hour after hour. This hard work sometimes caused a sore shoulder and their arm to hang down, a bit like a chimpanzee. The men called this temporary affliction ‘monkey shoulder’ and the Scotch is named in their honour.

The time has come to demystify the stuffy world of whisky and introduce Scotch to a new generation of drinkers – and Monkey Shoulder is leading the charge.

Recent Awards: • Outstanding Rating, Whisky Magazine, 2005 • Gold Award, 2012 International Wine & Spirit Competition

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KU DÉ TA

Perched above the observation deck of Marina Bay Sands SkyPark, KU DÉ TA Singapore boasts a Restaurant, SkyBar, Club Lounge and the best view of the city.

Manned by Singapore’s most inspired mixologists, the SkyBar that overlooks the Singapore skyline is an icon in its own right. Nightly live DJ sets of alternative grooves provide an unforgettable ambiance to accompany the extensive range of KU DÉ TA signature cocktails.

Unwind after sundown till late night over at the Club Lounge. Featuring innovative cocktails, musical thrills and the panoramic Singapore cityscape, it is a five star oasis in the heart of the urban jungle.

With its unparalleled lifestyle offerings and unrivalled 360⁰ view, KU DÉ TA is the ultimate lifestyle destination in Singapore.

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“It will be interesting to see the whole bar community do something big like this together, and I’m excited to be a part of it having recently moved to Singapore. There’s a lot of talent in this city and during this event, I’m very curious to see what all the other bars will do. I’m very eager to showcase my first foray here with the newly launched cocktail programme at KU DÉ TA Singapore, which takes inspiration from the group’s Modern Asian philosophy, as well as building on the classics with distinctively refreshing interpretations.”

Knut Randhem, Regional Head Mixologist at KU DÉ TA

Address: 1 Bayfront Avenue, Tower 3 Marina Bay Sands, Singapore 0189971 Opening hours: SKYBAR: Monday to Sunday, 12pm til late; CLUB LOUNGE: Monday to Sunday, 12pm til late

Recommended Drink:

Storm Cooler

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The 40-seater Elixir Bar is helmed by mixologist Yutaka Nakashima.

With over 16 years of experience in bartending and cooking, Yutaka taps his knowledge and training in both areas to ensure that the concoctions come with savoury touches that make surprisingly great complements. For several delicious cocktails like Lycopini and Spice Candy, he even adds ingredients such as cherry tomato for the former and dulce sauce for the latter – truly refreshing twists.

Small plates to match the drinks are also full of gourmet touches, ranging from Kuvo coffee hot wings to duck foie gras duo.

Address: 321 Orchard Road, #02-01 Orchard Shopping Centre, Singapore 238866 Opening hours: Sunday to Thursday, 5pm to 1am; Friday to Saturday, 5pm to 2am

Recommended Drink:

Masquerade

PHOTO: Yutaka Nakashima, Head Bartender at The Elixir Bar

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L’AIGLON

L’Aiglon is a 76-seater bar nestled at the heart of rainbow-friendly Neil Road. The posh establishment boasts a mix of Parisian and Asian touches inspired by owner PierreEmmanuel Plassart’s travels around the world as a fashion photographer and filmmaker. L’Aiglon makes a reputation for itself for its selection of rare champagnes and whiskies on its drinks menu as well as cocktails shaken up by Head Bartender Louis Tan to go with the Asian-French fusion cuisine.

Address: 69 Neil Road, Singapore 088899 Opening hours: Monday to Saturday, 6pm to 1am

PHOTO: Louis Tan, Head Bartender at L’Aiglon

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“We’re looking forward to the international guest bartenders. It will be a great opportunity to work with them and learn different techniques from them. We’re also looking forward to having fun with our guests and showing them what a great community we have in Singapore. ” Pierre-Emmanuel Plassart, Proprietor of L’Aiglon

Recommended Drink:

Wolf’s Peach Illusion INGREDIENTS: • 30ml Gin • 30ml Lychee Liqueur • 20ml Fresh Lemon Juice • 20ml Handmade Basil Syrup • 8 French Cherry Tomatoes • 1 Cube Pineapple

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La Maison du Whisky is a family owned company founded in 1956 and a French specialist of rare whiskies and niche spirits. First based in Paris with two stores, La Maison du Whisky Singapore brings the same expertise to these shores, with a wide range of Whiskies and Spirits from $50 to highly sought-after bottles.

La Maison du Whisky operates every day as a shop and every evening as a bar. It is also a key partner for the best of Singapore’s drinking and dining scene, where you can find its exclusive brands such as GlenDronach, Compass Box, Blanton’s, Ocho, Babicka and Monkey 47.

Address: 80 Mohammed Sultan Road, #01-10 The Pier, Singapore 239013 Opening hours: Monday to Sunday, 6pm to 12am

Recommended Drink:

Signature Old Fashioned

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Inspired by the Malayan plantations of the 1920s, the Long Bar is the place to be for those who want to taste Singapore’s signature cocktail – the Singapore Sling. In addition to a variety of alcoholic and non-alcoholic concoctions, this two-storey bar also serves traditional pub snacks or meals. In the evening, a live band plays a selection of modern and popular hits.

Address: 1 Beach Road, Level 2 Raffles Hotel, Singapore 189673 Opening hours: Sunday to Thursday, 11am to 12:30am; Friday to Saturday, 11am to 1.30am

Recommended Drink:

Singapore Sling PHOTO: Aron Manzanillo, Head Bartender at Long Bar

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GIN G

in seems like a simple spirit at its most basic, taking its flavour from juniper berries. There are several ways to produce the spirit, several ways to use the spirit, and several origins about the spirit. However, as simple as it may seem, it is one of the most complex spirits on the market to understand.

Dutch physician Franciscus Sylvius is often credited for the invention of the spirit during the mid 17th century.

However, Genever, or Dutch Fin, was established in Philip Massinger’s 1623 play ‘The Duke of Milan’. Sylvius would have only been nine years old at the time of the play and Genever was claimed to have been drunk by British soldiers in 1585 for its calming effects, hence the source of the term ‘Dutch courage’.

One of gin’s most popular uses was as a medicine during the 17th century.

Dutch and Flemish distillers used the spirit to treat scurvy and malaria, or mixed it with tonic to settle an upset stomach. Over the years the gin and tonic evolved from a medicine to a casual drink to be enjoyed in the evening.

The ‘gin craze’ occurred when the English government imposed a heavy duty on imported spirits while also allowing unlicensed gin production.

The early 18th century saw gin, sometimes flavoured with turpentine, made legal in London homes.

Prohibition also saw the popularity of gin as it was cemented in many classic cocktails such as the Martini, Negroni and Gin Fizz.

There are many different methods to produce the different types of gin.

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Gin always starts with a neutral grain, fruit or molasses spirit of at least 96 per cent ABV, which is then diluted to 45 per cent and fed into a copper still. Aromatics are then added in one of two ways: pot distilled or column distilled. Pot distilled is the original style, where botanicals are placed directly in the pot and left to steep for several hours. The result is a heavy, malty flavoured gin that resembles whisky. Column distilled is a process in which the botanicals are placed in a tray above the spirit.

As the spirit heats, the vapours pick up the essences. As they condense back into spirit form, they keep the flavours. The resulting gin is lighter in flavour than its pot distilled cousin.

There is a third method of adding aromatics, called ‘compound gin’, which is just flavouring neutral spirits with essences without redistillation.

It is generally looked down upon as a lower-quality gin, so that is something to keep in mind.

Gin’s fairly neutral flavour profile makes it a common base for many mixed drinks; it is actually the most used spirit in cocktails. Although gin is rarely consumed by itself, a legend says Winston Churchill made his martinis by pouring a glass of Plymouth Gin and instead of adding

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Daniel Craig’s James Bond in Quantum of Solace had modernised the character exponentially, making him tougher and meaner than his predecessors. One thing that stayed the same was his love of gin.

vermouth, he would just look at the bottle, never touching it. Nowadays, pure gin over ice with a garnish is known as a Churchill Martini.

Gin has gained a bit of a bad rap in its lifetime, with rumours floating around that it makes you depressed.

Gin is a distilled alcoholic beverage, and like any other drink containing alcohol, it has a depressant effect on

the immune system. This, however, does not necessarily mean you will become depressed as a result of drinking it. The misconception derives from the ‘gin craze’ in 18th century England, when gin became so cheap and popular that rampant drunkenness abounded and the spirit become judgmentally referred to as “mothers’ ruin”.

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Not since the mid-19th century and the beginning of gentrified gin (with the creation of the unsweetened ‘London’ variety) has there been quite such a stir amongst tipplers of this wonderful beverage.

Defined as a ‘Distilled Gin’ by the European Union, super-premium Hendrick’s is a most unusual gin. Only Hendrick’s is made with infusions of cucumber and rose petal essences, producing a wonderfully refreshing gin with a delightfully floral aroma.

Hendrick’s distinctive flavour is a result of using 11 botanicals including highly aromatic coriander seeds from Eastern Europe and Morocco, juniper berries from Italy, and angelica root imported from France and Belgium.

Helping to bind all these flavours to create an intricate blend is Orris root, which is aged for up to three years. Lemon peel, chamomile, cubeb berries, orange peel, elderflower, meadowsweet and caraway seeds are also among the 11 botanicals.

Unlike ordinary gins, Hendrick’s is distilled in Scotland, in the tiny seaside village of Girvan, Ayrshire.

Produced by William Grant & Sons, Hendrick’s draws upon centuries of distilling expertise and abundant pure soft water sourced from the local Penwhapple reservoir. It is then handcrafted in small batches of only 450 litres at a time – the smaller the batch, the more control can be exerted by Lesley Gracie, master distiller, and Alan Rimmer, stillman.

Moreover, Hendrick’s is the only gin that utilises a combination of a Carter-Head and a Bennett pot still.

Boiling the botanicals in Bennett pot still produces a spirit with great depth of flavour. Conversely, the Carter-Head still gently bathes the ingredients in vapours, resulting in a wonderfully light, smooth, citrus spirit. Combining the spirits from the two stills produces a supremely divine smooth gin that has both the required character and balance of subtle flavours – qualities that make Hendrick’s a most unusual gin.

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MANHATTAN

Home to the world’s first in-hotel rickhouse, Manhattan at Regent Singapore, A Four Seasons Hotel, is a grand hotel bar inspired by the 19th century’s Golden Age of cocktails and fine drinking. Delivering on its name with a glamorous yet modern space reminiscent of old New York, it’s where craft bartending meets artisanal spirits that pay homage to classic and forgotten cocktails that leap from the pages of history.

Address: 1 Cuscaden Road, Level 2 The Regent Hotel, Singapore 249715 Opening hours: Monday to Sunday, 5pm to 1am

“I am looking forward to not only having a glimpse of all the special classes and programmes held throughout the week, but also to seeing a lot of amazing bars.”

Ricky Paiva, Head Bartender at Manhattan

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Recommended Drink:

Hendrick’s Cooler INGREDIENTS: • 45ml Hendrick’s Gin • 25ml Fresh Lemon Juice • 25ml 1:1 Simple Syrup • 2 Slices of Cucumber • 6 Mint Leaves • 2 Dashes Absinthe • 30ml Soda Water METHOD Add cucumber, mint and gin into a shaker and muddle. Add all other ingredients except soda water. Add ice and shake hard. Strain into a Collins glass. Add ice then top with soda water.

GARNISH Cucumber Ribbon and Mint Sprig GLASSWARE Collins Glass

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2/25/2015 12:24:32 PM

MANOR BAR

Manor Bar is tucked away above the everbustling Gem Bar at Ann Siang Road, hence, the name A Bar Above. Its interiors are a contemporary take on traditional English mansions, accommodating 45 guests. Revel in its Renaissance paintings, polished oak and comfortable Chesterfield sofas.

With only one house rule – Keep The Guests Happy – Manor offers bespoke cocktails whilst maintaining the highest standards on the classics.

Address: 8 Ann Siang Hill, Singapore 069789 Opening hours: Monday to Thursday and Saturday, 5pm to 1am; Friday, 5pm to 2am

PHOTO: David Quek, Head Bartender at Manor Bar

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Recommended Drink:

Thai Teacup

INGREDIENTS: • 45ml Thai Tea Infused Mount Gay Rum • 15ml Peach Liqueur • 22ml Sugar Syrup • 22ml Fresh Lime Juice • 22ml Grapefruit Juice

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MARS BAR

Mars Bar is a popup craft cocktail bar located at the lobby of The Duxton Hotel.

Its menu focuses on providing the flavours of Singapore in fine liquid fare. Aside from the signature ‘Jumbo’ cocktail (previously known as the Chilli Crab Cocktail), the menu has been expanded to include a total of 18 local themed drinks and two punches.

Address: 83 Duxton Road, The Duxton Hotel, Singapore 089540 Opening hours: Monday to Sunday, 4pm to 1am

“I’m really excited to meet like-minded cocktail aficionados and showcase some of our best signature drinks to the guests.”

Louis Tan, Owner/Head Bartender at Mars Bar

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Recommended Drink:

Mr Rougan

INGREDIENTS: • 45ml Bak-kwa Infused Bourbon • 20ml Mandarin Orange Juice • 10ml Cinnamon Syrup METHOD Stir and serve over an ice ball

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Nutmeg & Clove is located in Ann Siang Road, which used to be a nutmeg and clove plantation where the bar got its name. It’s a collaboration between local company Coterie Holdings and Marian Beke of London’s Nightjar fame. A celebration of Singapore and its history, Nutmeg & Clove’s cocktail menu is divided into four sections: Trading Post, Crown Colony, Sovereign State and Metropolis.

In October 2014, Diageo World Class finalist Bannie Kang joined Nutmeg & Clove as its Head Bartender.

Drawing inspiration from her Korean origins, Bannie incorporates the use of Asian ingredients in her cocktails.

Address: 17 Ann Siang Road, Singapore 069697 Opening hours: Monday to Thursday, 5pm to 12am; Friday to Saturday, 5pm to 1am

Recommended Drink:

Good Ole Fashioned Revolution PHOTO: Bannie Kang, Head Bartender at Nutmeg & Clove

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2/25/2015 12:29:47 PM

OPERATION DAGGER

Just like the blitz in the 50s to eradicate gangs and secret societies in Singapore, Operation Dagger is a blitz against the world of all the “speakeasy” fad bars of today, rehashing the same classic recipes that have been drunk time and time again.

Its aim is to give guests something new, something they haven’t thought of before and something that makes them think of new horizons.

Located in a former basement storeroom of modern British restaurant Oxwell & Co, Operation Dagger’s approach is to go down the less travelled.

Address: 7, B1-01 Ann Siang Hill, Singapore 069791 Opening hours: Tuesday to Saturday, 6pm til late

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“I think just having so many people from the industry from all over the world in one place at one time would be really exciting for the Singapore bar community in general. It should be fun and something to look forward to. ” Luke Whearty, Head Bartender at Operation Dagger

Recommended Drink:

Chocolate, Mint & Vanilla

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TEQUILA T

here’s no way of knowing just how long ago tequila was born, although it is thought to be around the 16th century in a place called (you guessed it) tequila. Although we’d like to think that the name has to do with the location of its origin, it has picked up a bad rap in the past, mostly with the myth of worms being added into the bottle. Thankfully that is a common misconception, and the tequila name has picked up in popularity with consumers and bartenders, and instead of asking “Worms?” they’re asking “Lemon or lime? Salt with that?”

The spirit is only considered authentic tequila if it has been distilled with 100 per cent agave or Mixtos, which use the minimum 51 per cent agave and a blend of sugars. According to the Tequila Regulatory Council, only tequilas distilled with 100 per cent agave can be labelled as such. Fun fact: there are actually five different types of tequila, all with specific classifications: Tequila Blanco As the youngest member of the tequila family, Blanco is also known as white or silver. Traditionally it is unaged, so once the distillation is complete its producers will bottle and store the spirit. However, Blanco can actually be aged for up to two months in stainless steel or oak barrels to increase the smoothness of the spirit.

Tequila Joven Translating to ‘young’ or ‘gold’, Joven is similar to a Blanco in its youth and

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time required for ageing. Colours and flavours are usually added to give this tequila a golden, aged look. Tequila Joven can be 100 per cent agave.

Tequila Reposado Often referred to as ‘rested’, Reposado tequilas require ageing in wood barrels for a minimum of two months and a maximum of 12, allowing a golden hue to develop.

The type of wood used in Reposado is key, adding characteristic flavours and colours to the spirit.

Tequila Añejo Translating to ‘extra aged’ or ‘vintage’, this tequila must be aged for at least one year to gain this title. Distillers are required to age Añejo in barrels that contain a maximum of 600 litres.

Tequila Añejo is a darker, more golden colour thanks to the longer, barrel ageing process. Because of its extra ageing time, Tequila Añejo’s flavours can become smoother, richer, and more complex.

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Tequila Extra Añejo Finally, this classification, which translates to ‘ultra aged’, was introduced in 2006, and pertains to any tequila that is aged for more than three years. Similar to the Añejo above, Extra Añejo must be aged in barrels that hold maximum 600 litres. This imparts a much darker, mahogany colour that is incredibly rich and distinct from other tequilas, requiring Extra Añejo to be diluted with distilled water.

What about the worm?

Commonly thought to be the sign of authentic tequila, the ‘worm’ is actually the larvae of Hypopta agavis - a moth found on the agave plant that is often seen as a sign of infestation, resulting in a poor quality

product. The worm seen in bottles today is typically a marketing ploy.

How to drink?

A lick of salt and a fresh lime chaser has become the western tradition, which Mexican locals refer to as tequila cruda, or “with training wheels”. In some European countries, the lime and salt is replaced with fresh orange and cinnamon.

Traditionally, tequila is enjoyed neat, allowing the drinker to sip and savour the spirit, although some enjoy drinking fine tequila with a side of Sangrita - a sweet, sour and spicy tipple made from fresh orange juice, grenadine or tomato juice and hot chillies, that is sipped alongside the tequila, and both are served neat.

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MILAGRO

Tequila Evolved It all started with two friends – Danny and Moy – having a drink in an old world Mexico City bar. They both admired the distinctive mix of architecture, art and culture that gave the city its character. What they didn’t appreciate was the tequila they were served that day that led to a conversation about Mexico’s need for a great tequila. And in that very bar on that very same day, they decided to start a tequila company – now producing the award-winning Milagro.

Milagro’s philosophy is simple. To make the best tequila in the world, it isn’t enough to simply mine from the techniques of the past or focus on modern production methods. You must combine the best of both past and present. Each batch of Milagro tequila begins with old-world traditions of hand-selecting agave and slow-roasting in clay ovens. It then undergoes a unique fermentation process and triple distillation to remove impurities and produce a smooth, agave-forward taste.

Unlike other tequilas, Milagro is produced using estate-grown, 100% blue agave. The piñas are then slow-roasted the old-world way – in clay ovens. The process takes 36 hours. And while it may be slower and more costly, it’s the only way to maintain the natural, distinct flavour of the piñas that allows for Milagro’s complex, agave-forward taste.

During fermentation, the roasted piñas are shredded and pressed to extract their sweet agave juice, the base of the tequila. The juice is then placed in stainless steel tanks where a unique yeast converts the sugar into alcohol. For a tequila to be called Milagro, it must be triple-distilled. This proprietary method removes impurities and refines its character unlike any other tequila made today.

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Recent Awards • Double Gold, 2011 San Francisco World Spirits Competition • Tequila Trophy “Best of the Best”, 2011 International Wine & Spirit Competition • Gold “Best in Class” Award, 2010 International Wine & Spirit Competition • Gold Medal, 2009 San Francisco World Spirits Competition • Double Gold Medal, 2009 San Francisco World Spirits Competition • Double Gold Medal “Best of Show”, 2007 San Francisco World Spirits Competition SINGAPORE COCKTAIL WEEK™

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Housed in one of the most iconic buildings on Keong Saik Road, Potato Head Folk offers four venues within one building. Designed as PTT Family’s ‘home’ in Singapore, this dynamic building has the intimate feel of a private house: the first floor is the kitchen – the dynamic burger restaurant Three Buns; the second its living room – a relaxed restaurant with table service; the third its private studio – a decadent drinking den; and the rooftop its garden – a tropical-paradise open-air bar. The different rooms of the house are a haven in the heart of the city, a retreat for Singapore’s creative crowd from the arts, fashion, film, music and design worlds.

Address: 36 Keong Saik Road, Singapore 089143 Opening hours: Tuesday to Sunday, 5pm to 12am

Recommended Drink:

Folk Mojito

PHOTO: Irwan Mohammad, Bar Manager at Potato Head Folk

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SUGARHALL

Opened by the people behind the acclaimed cocktail bar Jigger & Pony, Sugarhall is an allnew rum & grill concept that encourages ‘fun dining’. It’s a lively and social dining style where diners can find comfort in great rum cocktails and honest charcoal-grilled fare. One of the first rum-focused bars in Singapore, it showcases over 100 types of rums and rum-inspired cocktails created by Aki Eguchi. It is also home to good vibrations and feel-good Spanish electro and Jamaican Reggae music.

Address: 102 Amoy Street, Singapore 069922 Opening hours: Monday to Saturday, 6pm to 12am

PHOTO: Stuart Danker, Senior Bartender at Sugarhall

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Recommended Drink:

Mai-Tai a la Sugarhall INGREDIENTS: • 45ml House Blended Mai-Tai Mix • 15ml Lime Juice • 15ml Almond Syrup

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Situated in a conservation shophouse at 38 Seah Street, Tess Bar & Kitchen is a drink and food centric concept focusing on the modern interpretation of cocktails and food. With its creative pairing of bar and kitchen offerings, the 60-seat premise is conducive for guests to wine and dine.

Helmed by award-winning bartender and Diageo World Class finalist Steve Leong, the bar offers signature drinks from fruity Scandalous Pear, old-fashioned Tess & Terence and Corn & Spice to quirky awarding-winning Bak Kut Teh cocktail.

For the less adventurous, Steve also offers modern classics with a twist that will surprise.

Address: 38 Seah Street, Singapore 188394 Opening hours: Monday to Thursday, 11:30am to 1am; Friday, 11:30am to 2am; Saturday, 4:30pm to 2am

Recommended Drink:

Breakfast for Champions PHOTO: Steve Leong, Head Bartender at Tess Bar & Kitchen

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THE CUFFLINK CLUB

Opened in 2012, The Cufflink Club is the brainchild of British mixologist Joel Fraser.

Joel aimed to deliver to the Singapore cocktail scene an unpretentious spot that bucked the trend of prohibition and speakeasies whilst delivering the island’s most delicious and consistent drinks. The Cufflink Club quickly became the go-to place for late night and pre-club cocktails and has enjoyed success as being one of the World’s Top 10 High Volume Cocktail Bars in 2014, awarded by Tales of the Cocktail.

It boasts one of the strongest bar teams in the world.

Address: 6 Jiak Chuan Road, Singapore 089262 Opening hours: Monday to Thursday, 5pm to 1am; Friday, 5pm to 2am; Saturday, 6pm to 2am

PHOTO: Joel Fraser, Owner/ Executive Bartender at The Cufflink Club

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Recommended Drink:

Spring Break

INGREDIENTS: • 15ml Dark Rum • 15ml Tequila Blanco • 15ml Pisco • 15ml Cachaça • 25ml Fresh Pressed Lime Juice • 15ml 1:1 Sugar Syrup • 1 Whole Passion Fruit • 45ml Ginger Beer METHOD Build in a Solo cup over cubed ice and top with ginger beer.

GARNISH Dehydrated Lemon and a Ping Pong Ball GLASSWARE Solo Cup

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THE LIBRARY

The Library is a cocktail bar in the speakeasy tradition that provides guests with a whole different experience both outside and inside the venue. Outside, it features one-of-a-kind setup that changes once every few months with themes ranging from arts and design to fashion and music.

Entering the bar requires a passcode.

In controlling entry (password only) and forbidding any photography of the venue, it creates a genuine threshold between the everyday humdrum world and a whole new world inside the bar. In the end, it attracts a crowd of people looking for an intimate and offmainstream experience.

Address: 47 Keong Saik Road, Singapore 089153 Opening hours: Monday to Saturday, 6pm to 1:30am

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Recommended Drink:

The Way to Amontillado

INGREDIENTS: • 40ml Amontillado Sherry • 25ml Lemon Juice • 10ml Pierre Ferrand Dry Curaçao • 2 Dashes Dr. Adam Elmegirab’s Dandelion & Burdock Bitters • 5ml 2:1 Sugar Syrup METHOD Encrust a small wineglass with sugar.

Stir all ingredients and fine strain into a glass.

GARNISH Serve with a large lemon twist also encrusted in sugar

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LIQUEURS W

hen you think of sweets; chocolate, candy, and cake are usually the first things that spring to mind, probably not monks. There is, however, a connection between the two. 13th Century European monks set out to create a herbal medicine, but came out the other side with the concoction we would eventually call a liqueur, cordial or schnapps. Recipes for different liqueurs have been found on ancient Egyptian tombs and Greek scrolls, among other places.

Not to be mistaken for ‘liquor’, liqueurs are generally sweet spirits that have a much lower percentage of alcohol compared to liquors. That said, alcohol content is not a deciding factor when attempting to differentiate between the two drinks.

The versatile drink is made up of much more than sugar and spices. Liqueurs are blended with various oils, extracts, creams, fruit, or herbs that often hide the alcoholic flavour of the spirit. An alcoholic spirit is considered a liqueur depending on the sugar content. Most liqueurs are not aged very long after the distillation, although some will rest during production to achieve a more intense mix of flavours.

Liqueurs can be enjoyed neat, over ice, or mixed with anything from soft drink to coffee. A small (or large) amount of liqueur can really amp up the flavour of your cocktails, whether it be the base of your creation or just a dash floating on top.

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G CLUB

Solerno Blood Orange Liqueur is the first one of its kind in the world.

Master Distiller Lesley Gracie, who is also the creator of Hendrick’s Gin, marries the finest macerated Sanguinello oranges from the island of Sicily with distillates of blood orange peels and Sicilian lemons to produce a spirit whose palate yields a velvety sweetness, balancing tartness and a long dry finish.

Built upon a base of neutral spirit with three distillates of Sicilian citrus, the finest Sanguinello blood oranges are first hand plucked from the slopes of Mt. Etna, macerated whole and distilled at the peak of their short growing season. The second distillation is of the zest or outer skin of the orange to capture the citrus oils. The third distillation is of the finest Sicilian lemons to balance the liqueur and give it a bit more structure.

The nose reveals an intense, yet pleasantly strong aromatic citrus component – a perfect balance of

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the blood orange and lemon. On the palate it presents a velvety sweetness with a balanced tang from the skins of the citrus and the full body of an 80 proof spirit with a long, dry finish.

Packaged in a Murano glass-inspired bottle, Solerno is a versatile spirit. It can be sipped straight or used in a variety of cocktails such as the Bellini, the Cosmopolitan and the Margarita or mixed with Prosecco or sparkling water. Aromatically and gustatorially intoxicating, Solerno is a wonderful achievement in terms of taste, balance and usefulness as a cocktail ingredient.

Recent Awards • Gold Medal, Beverage Testing Institute’s International Review of Spirits, 2011 • Best in Category & Gold Medal, 2011 LA International Spirits & Wine Competition • Silver Medal, 2010 International Wine & Spirits Competition • Gold Medal, 2010 International Spirits Challenge

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THE POWDER ROOM

The Powder Room is the Black Swan’s mezzanine cocktail bar.

Drawing inspiration from the Roaring 20s, the name is a reference to the private rooms used by the ladies of that era to preen themselves. The 70-seater bar is helmed

by Julian Serna, the mastermind behind the bold and thematic cocktails crafted here.

Cocktails here become full performances in themselves, infusing theatricality and drama into every guest’s experience.

Address: 19 Cecil Street, Singapore 049704 Opening hours: Tuesday to Thursday, 5pm to 1am; Friday to Saturday, 5pm to 2am

“I am looking forward to the assembly of world-class bartenders in Singapore to showcase their experience, skills and knowledge. I’m also excited about the events surrounding Cocktail Week, of which the Tippling Club’s Lawless Cocktails is one I am looking forward to attending.”

Julian Serna, Group Bar Mentor at The Lo & Behold Group

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Recommended Drink:

B.B. King

INGREDIENTS: • 50ml Banana Whiskey • 10ml Smoked Maple Syrup • 3 drops BBQ Bitters METHOD Build and stir in glass GARNISH Serve with a mini banana whiskey sorbet, dusted with icing sugar GLASSWARE Rocks Glass

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The Refinery’s resident bartender, Andreas has chalked up years of experience working with numerous bars, clubs and F&B establishments locally as well as internationally in countries such as Thailand, Italy, and Switzerland. His free-spirited personality can be found distinctively in his playful cocktail mixing style and occasional flair bartending moves. He believes that a good cocktail should be made uncomplicated, personal and easily within reach, and best paired with a great conversation.

Address: 115 King George’s Ave, #01-02, Singapore 208561 Opening hours: Tuesday to Thursday and Sunday, 6pm to 12am; Friday to Saturday, 6pm to 1am

Recommended Drink:

Miss Marina Bay

PHOTO: Andreas Wichitwathakan, Head Bartender at The Refinery

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THE SECRET MERMAID

The Secret Mermaid is a cocktail bar and tasting room focused on American craft spirits. As the retail arm of importer Liberty Spirits Asia, The Secret Mermaid brings the largest selection of American craft spirits in Asia to Singapore.

Learn about the burgeoning craft spirits movement and sample whiskey, gin, vodka and more brought from distilleries all across the US. Address: 10 Collyer Quay, B1-08 Ocean Financial Centre Singapore 049315 Opening hours: Monday to Friday, 5pm to 11pm

“I’m looking forward to the whole bar community coming together and creating a nationwide event that will resonate around the region.”

Kevin Petrie, Head Bartender at The Secret Mermaid

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Recommended Drink:

Ginger Rosemary Lemonade INGREDIENTS: • 40ml New Deal 33 Gin • 20ml St Germain Elderflower Liqueur • 20ml Fresh Lemon Juice • 7ml Simple Syrup • East Imperial Ginger Beer • Rosemary Sprigs METHOD Gently muddle 3 to 4 leaves of rosemary. Add gin, St Germain, lemon juice and simple syrup. Gently shake with ice. Double strain into ice filled Collins glass.

Top with East Imperial ginger beer and gently stir.

GARNISH Rim Cut Lemon, Rosemary Sprig GLASSWARE Collins Glass

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THE SPIFFY DAPPER

The Spiffy Dapper is a low key cocktail bar which opened its doors in March 2013.

Known for its irreverent and casual attitude to cocktails, The Spiffy Dapper pursues a philosophical and elemental approach.

One in which nothing is sacred or untouchable.

Founding bartender George believes in keeping cocktails accessible and affordable. And the team is notorious for keeping it casual, from attire to attitude to social media.

Having moved from Boat Quay to its current home at 73A Amoy Street, the bar is focused on further developing its philosophies under George and Head Bartender Hilda Tan. Address: 73 Amoy Street, Singapore 069892 Opening hours: Monday to Friday, 5pm to 12am

“I am looking forward to the awesome lineup of workshops and the Singapore Bar Awards 2015.”

Hilda Tan, Head Bartender at The Spiffy Dapper

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Recommended Drink:

Sheik On The Level INGREDIENTS: • 45ml Turkish Black Tea infused Gin • 25ml Cardamom Syrup • 20ml Lemon Juice • Dash of Angostura Bitters • 1 Egg White METHOD Add all ingredients, dry shake and wet shake, then pour into a silver cup.

GARNISH Lemon Juice, Cardamom Seeds, Turkish Delight GLASSWARE Silver Cup

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TIPPLING CLUB

Fine dining redefined, Tippling Club has been a pioneering force in Singapore’s dining scene since its launch in 2008 with Chef-Owner Ryan Clift’s brand of modern gastronomy and signature cocktail pairings. Tippling Club debuted at No. 23 at the prestigious Asia’s 50 Best Restaurants in 2014 and was ranked the 45th best bar in the world by the World’s 50 Best Bars in 2013. The expansive, avant-garde premises at Tanjong Pagar spans three shophouse units, featuring the main bar and restaurant on the ground level and Bin 38, its exclusive second floor private dining and R&D test kitchen.

Address: 38 Tanjong Pagar, Singapore 088461 Opening hours: Monday to Saturday, 12pm to 12am

“I am glad to be part of such an emerging bar scene and see how young talents are growing and developing this scene. I look forward to showing our international guest bartenders what we have here in Singapore.”

Kamil Foltan, Head Bartender at Tippling Club and Ding Dong

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Recommended Drink:

Jersey Lightning INGREDIENTS: • 45ml Vanilla Infused Bourbon • 15ml Cinnamon Syrup • Half Muddled Fresh Green Apple • 25ml Fresh Lemon Juice • 15ml Egg White METHOD Dry shake without ice, add ice and hard shake again. Strain into a chilled sour glass.

GARNISH Dehydrated Apple GLASSWARE Sour Glass

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15% of profits from the brand are given directly to Snow Leopard conservation projects. www.snowleopardvodka.co.uk SINGAPORE COCKTAIL WEEK™

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