Bar­tender up­date

Epicure (Indonesia) - - RAISING THE BAR -

Din Has­san

Where: Telok Ayer Arts Club,

2 Mccal­lum Street. Tel: 6221 0712

What: Tak­ing over SPRMKT, the new Telok Ayer Arts Club weaves art, mu­sic, food and drink with­out pre­ten­sion. Has­san leads the bar pro­gramme with all-day low ABV drinks (from $10), and a more com­plex South East Asian menu (from $20) at night. From the rein­vented clas­sics, White Lady im­presses with its in­cor­po­ra­tion of curry leaves, while a Bloody Maria uses chilli crab sauce to bal­ance thyme-in­fused Jose Cuervo and the sweet­ness of cherry tomato.

Kamil Foltan Where: The In­dige­nous Bar­tender Head­quar­ters (IB HQ), 774A North Bridge Road. Tel: 9025 3234 What: To­gether with wife Zu­rina Bryant, Foltan’s new ven­ture is part re­search lab and part cosy bar, opened five nights a week. The cock­tails (from $22) are pure de­light, with metic­u­lously re­searched in­gre­di­ents used ju­di­ciously with no ex­tra­ne­ous flour­ishes or waste­ful gar­nishes. Os­man­thus Gim­let with Lon­don Dry Gin has just the right bal­ance, while gen­tle Per­rier melds to­gether blended malt whisky and hi­bis­cus faler­num in the

Bunga Raya. Dario Knox

Where: The Other Roof, 28 Ann Siang Road.

What: The rest­less Knox is never short of cre­ativ­ity, and this sis­ter out­let of

The Other Room is a tea-in­fused con­cept that takes cock­tails to the next be­spoke level. The 150-seater rooftop bar serves up light, tasty fare and cock­tails that de­rive from be­spoke leaves and blends, such as the hon­eytella, used to fin­ish rum or whiskey. Of spe­cial men­tion is the Nordes Gin fin­ished with 50 Shades of Earl black tea ($18/glass). The Bloody Mare ($22) is not to be missed, us­ing Gin Mare and matcha based salts to el­e­vate the savoury tomato base.

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