Mix Masters

These new­com­ers are shak­ing up the lo­cal cock­tail cul­ture.



Head bartender Ro­man Foltán has landed at this swanky Art Deco gem by way of Arte­sian, the leg­endary Lon­don cock­tail club that once earned “Best Bar in the World” honors for four straight years. Lo­cated in the sweep­ing lobby of Parkview Square, At­las pairs Foltán’s 1920s-in­spired tip­ples with an im­pres­sive col­lec­tion of 1,000 or so gins ( at­las­bar.sg).


Backed by the folks be­hind Sin­ga­pore’s renowned 28 HongKong Street, Crackerjack (pic­tured left) is a marked depar­ture from its mood­ier sis­ter es­tab­lish­ment. Here, a bright space with com­mu­nal tables en­cour­ages lazy lin­ger­ing over an all-day menu that in­cludes ar­ti­sanal cof­fees, hearty eats, and cock­tails from award-win­ning mixol­o­gists; try the Wa­ter Malone, made from pisco, water­melon, le­mon, and sea salt ( crackerjack.sg).


Bright neon street art splashes across brick walls at cozy Lulu’s Lounge, which is mod­eled af­ter a plush mid-20th-cen­tury New York drink­ing den. Open un­til 6 a.m. daily and host­ing pe­ri­odic jazz and burlesque nights, Lulu’s pours 14 sig­na­ture cock­tails, in­clud­ing a stand­out Cap­puc­cino Mar­tini ( lu­lus.sg).


At long last, a cock­tail mixed with Thai weaver ants. That’s the head­line in­gre­di­ent in Antz, one of bar­man Vi­jay Mu­daliar’s imag­i­na­tive cre­ations at this Amoy Street speakeasy. Mu­dalier also works won­ders with Sri Lankan spices, In­dian whiskies, and for­aged fruits and plants ( tribena­tive.com).

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