THE COCK­TAIL SCENE: SHAKEN & STIRRED

Move over, whisky, vodka and gin. Bar­tenders are now swirling Ital­ian amari – in­clud­ing fernet – as well as Ja­panese liqueurs, Mex­i­can mescal and Turk­ish raki into po­tent con­coc­tions. But the new­est, hippest cock­tail bars are serv­ing more than these ex­oti

Herworld (Singapore) - - CONTENTS - PRIYANKA C. AGAR­WAL FRENCHESCAR LIM, AS­SISTED BY PHYLLICIA WANG SHAN

The new­est bars are mak­ing lesser-known spir­its and liqueurs main­stream.

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