CAFFE FERNET

Amalfi-es­que views and po­tent li­ba­tions

Herworld (Singapore) - - FEATURE - www.caf­fe­fer­net.sg

THE DRINKS

Cock­tail bar vet­er­ans, the Jig­ger & Pony group’s lat­est of­fer­ing is a gor­geous wa­ter­front spot at Cus­toms House. Minty, spicy and herba­ceous fernet bit­ters (botan­i­cally in­fused al­co­holic mix­tures) fea­ture in a few cock­tails – like the King Cole Old Fash­ioned, adding a herbal di­men­sion to the clas­sic cock­tail of sug­ars, bit­ters, cit­rus and whisky ($22). The bar is stocked with 15 va­ri­eties (mostly from North­ern Italy), with the Fernet Vit­tone and Fernet Vit­tone Menta among those they carry ex­clu­sively. “The recipes are a secret, but they usu­ally fea­ture herbs like car­damom, aloe and myrrh,” says group bar programme direc­tor Aki Eguchi. He’s con­fi­dent that his au­di­ence will wel­come fernet for its herbal and minty flavours, world­wide cult-ap­peal, and flavour pro­file (which is sim­i­lar to tra­di­tional Chi­nese medicine po­tions). Eguchi en­cour­ages first­timers to take a shot to get fa­mil­iar with its flavours.

THE FOOD

Small plates and ap­pe­tis­ers pair well with lighter cock­tails, and crowd-pleasers in­clude the unc­tu­ous house­made ri­cotta ($15), which sits in thymein­fused chest­nut honey. Larger plates in­clude the lemon and cheese span­ner crab spaghetti ($29), fea­tur­ing lemon­laced cheese sauce and fresh crab­meat. And the chicken pic­cata ($36) is in­cred­i­bly ten­der af­ter be­ing brined for a cou­ple of hours be­fore be­ing grilled and fin­ished with a barely-there lemon and ca­per sauce.

Two herbal of­fer­ings: Fernet and Coke (left), and King Cole Old Fash­ioned (be­low).

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