All Rummed Up

Rum-focused cocktail bar Sugarhall returns to a new space, housed on the second floor of Rosemead at Cecil Street. A new menu features creative cocktails crafted by Sam Loh and Davide Boncimino, along with an extensive selection of regional and international rums, with some available for a tasting flight.

The menu is arranged according to increasing ABV, starting with the ‘Dark & Stormy’ cocktail. It’s a refreshing opener crafted with homemade ginger beer, Hampden 8 Years Old Overproof rum, and fresh lime juice. On the polar end, ‘Cho-co n’Oil’ is a stiff drink that’s a combination of Doorly’s XO rum, Velvet Falarnum liqueur, and coconut oil, garnished with a rum-infused coffee-filled bon bon. The bar also serves a hearty selection of bar bites, such as Korean-style fried chicken and chicken liver on toast. sugarhall.sg

A Bubbly Outdoors

There’s a new alfresco dining space at Tippling Club that’s launched as a sustainability initiative in collaboration with Telmont Champagne. Lining the linear outdoor space along the Tanjong Pagar stretch, the Tippling Terrace is livened with fresh greenery and custom carpentry dining tables that includes an ingenious feature — a recessed champagne bucket that’s connected to an irrigation system where discarded water goes downwards to the planters. The Tippling Terrace comes with its own menu featuring a flight of Telmont’s select champagnes, as well as a round of small bites by chef-owner Ryan Clift.

As part of Telmont Champagne’s “In the Name of Mother Nature” project, the brand is launching a pioneering experiment to reduce the weight of its glass bottles by 35 grams down to 800 grams, resulting in better energy savings and environmental benefits. tipplingclub.com