HOT AND COLD

For bartender Peter Chua, who is also the managing director of F&B group Composed Concepts, American painter Edward Hopper’s Nighthawks—depicting four people in an American diner late at night—evokes “feelings of urban alienation and a sense of voyeurism”. These emotions, he says, are “what bars recreate rather well”. His latest bar, Night Hawk, takes inspiration from the painting and, staying true to its theme, the cocktail menu is loosely based on the food and drinks you would normally find in a diner. A quintessential beverage is coffee, which has been reimagined as a hot and cold espresso martini. The cold component forms the base of the cocktail, made by mixing rum, vodka, Amaro liqueur, coffee and chocolate in a cocktail shaker.

The hot element comes in the form of top foam made using coconut, cream, maple and vanilla foam. The finishing touch: an ornamental feather secured to the coupe glass with a wax seal.