Mixing it Up
The growth of Singapore’s cocktail scene has inspired enthusiastic tipplers to take up bartending at home. Three acclaimed local bars share recipes for drinks with hints of familiar flavours you can make effortlessly
Local bars share cocktail recipes you can make at home
For decades, the local cocktail scene was solely defined by its archetypal drink—the iconic Singapore Sling. But in recent years, Singapore’s cocktail industry has grown by leaps and bounds to emerge as one of Asia’s most sophisticated. Six home-grown bars, including Jigger & Pony, Native and Manhattan, made it into the World’s Top 50 Bars list last year, as compared to only one entry in 2009. Meanwhile, a total of 11 bars flew the flag for the country in the Asia’s 50 Best Bars 2019 list.
The uptick in demand and appreciation of cocktails has given rise to a group of knowledgeable enthusiasts, who are not afraid to get their hands dirty and shake up a drink or two in the comfort of their own homes. “Those who are curious in the craft are often well informed about their drinks and will go out of their way to source for tools and ingredients,” shares Kanatip Kantiwong, head bartender of Revamp Kitchen & Bar, a popular restaurant and watering hole in the Tanjong Pagar area.
Creating the perfect tipple goes beyond making established classics as more bartenders experiment and make their mark by adding a local twist. Follow these simple recipes provided by some of our favourite bars using some pantry essentials and common household ingredients to craft that refreshing drink you need and crave for, injected with plenty of Singaporean flavour.
The folks at Jigger & Pony have come up with a sweet drink that also provides a peppery kick. It comprises mainly two parts: pandan pepper vodka and cherry tomato syrup. The former requires fresh pandan extract, vodka and white peppercorn, while the latter is a combination of tomato juice and caster sugar. “Pandan is a common flavour across the different cuisines in Singapore. This humble ingredient is also reflective of hawker culture here, as seen in our local desserts,” shares Jigger & Pony’s bar manager Jerrold Khoo. Stir both concoctions together with ice in a rocks glass, before serving it up with some zested lemon to garnish.