ATRIUM AT PAN PA­CIFIC SIN­GA­PORE

DestinAsian - - DINE ASIA -

ucked awa within the up ar­ket precinct of arina Ba , triu oc­cu­pies the soar­ing, 7 stor na esake space at the heart of an aci c Sin­ga­pore. he dra at­i­call de­signed lounge fea­tures the long­est ar in town at eters, plus a se­ries of cir­cu­lar seat­ing pods that ap­pear to oat a ove a re ect­ing pool. atrons here can sip on pre iu eers, wines, and spir­its, or sa ple a trove of culi­nar in­spired drinks such as the cinna on gin­ger ar­tini. t s an ideal spot to un­wind over the i ol­o­gist s sig­na­ture cock­tails, co ple ented with shar­ing plates like wag u eef slid­ers, rench lack us­sels in a white-wine sauce, the ho e ade sausage plat­ter, or Span­ish prawn dish ga as al

ajillo. nother high­light is the nglish and er­anakan af­ter­noon high tea sets, which are availa le as a week­end u et thanks to triu s long ar.

IN­GRE­DI­ENTS

1 0 l sauvi­gnon lanc 15 l le on juice 15 l sugar s rup 10 l soda wa­ter 1 straw err rasp erries 5 lack erries

METHOD

Set aside two lack erries. ud­dle le on juice, sugar s rup, and the rest of the erries in a cock­tail shaker. dd the sauvi­gnon lanc, shake well, then pour into a glass. Top up with soda wa­ter and gar­nish with the re ain­ing lack erries.

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