Cock­tail Catch

Wine & Dine - - APERITIFS -

Check out snazzy New-York style bar Catch­fly that is hid­den in the her­itage-rich Ann Siang district. Its space is in­ti­mate and dressed in in­dus­trial chic: think ex­posed brick walls jux­ta­posed with black mar­ble fin­ish­ing and plush teal arm­chairs. Back­lit shelves lined with small-batch, niche Amer­i­can spir­its form the back­drop against which head mixol­o­gist Liam Baer shakes up his craft cock­tails.

The Honey Badger ($22) is Baer’s sig­na­ture. Made with in­house rose­mary-in­fused bour­bon with hints of yel­low char­treuse, lemon, ginger and honey, he con­cocted the cock­tail when he was work­ing in Taipei, and has since made it a trade­mark as he glo­be­trot­ted across Hong Kong, Bangkok and now Sin­ga­pore. Or try Salad Days ($24), a re­fresh­ing cock­tail fea­tur­ing toma­toes cooked sous vide in premium gin, then lay­ered with gen­tian liquor, Bianco Ver­mouth, pink pep­per­corn and smoked olive oil.

12 Ann Siang Road. Tel: 6222 7183; face­book.com/ catch­flysg

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