Tipple time: Recreate mouth-watering cocktails at home
Be your own mixologist and recreate these mouth-watering cocktails with recipes provided by the following bars and alcohol distributors
Old Man Singapore
Recognised among Asia’s and World’s 50 Best Bars list, the Old Man Singapore is an intimate speakeasy on Keong Saik Road that serves spirit-forward, highly creative drinks inspired by Hemingway novels, just like its flagship outlet in Hong Kong. Fans can continue to enjoy the bar’s signature libations in bottled form from as little as $60 for 250ml, with fun names like The Sun Also Rises, The Torrents of Spring and A Moveable Feast from www.theoldmansg
If you’d like to try being a home mixologist, you can purchase a bottle of Smoke Lab Vodka ($90) and create founder Andrew Yap’s favourite tipple, the Moscow Mule.
Moscow Mule Serves: 1
Ingredients
45ml Smoked Lab Vodka Classic 10ml Lime juice with wedges
2 Dashes of Angostura bitters
Top up with London Essence Ginger Beer
Method
Yap’s preferred way of serving is to combine all ingredients in a mixing tin and stir well, before serving in a tall glass with crushed ice. Zest it again with lime and discard.
Amanpulo Farm Gin
On the tranquil Pamalican Island in the Philippines sits the beautiful resort of Amanpulo, just one of many award-winning resorts by Aman Resorts. What makes this estate uniquely different is that it blends its own gin using freshly-picked botanicals from its organic garden and distilled at Full Circle Craft Distillery in Laguna, Philippines. The artisanal spirit embraces a melange of homegrown flavours with notes of kaffir lime and lemongrass, a touch of dill, the citrus tang of calamansi, and a hint of spice from Thai basil and ginger. It’s the perfect base for a mean gin and tonic or a thirst-quenching mojito, which you can recreate here. Email amanpulo@aman.com to buy.
Mojito Serves: 1
Ingredients
45 ml Amanpulo Farm Gin 2 tsp Brown sugar
A splash of soda Some lime wedges A handful of mint leaves
Method
Muddle the lime wedges, mint leaves and sugar together in a glass. Add ice. Pour in the Amanpulo Farm Gin, add soda and stir. Take a refreshing sip!
IB HQ
The Indigenous Bartender Headquarters ( IB HQ) is the brainchild of husband- wife team Kamil Foltan and Zurina Bryant who offer a stellar selection of cocktails showcasing the exotic flavours and cultures of the region. Foltan, a well- known name in mixology from his time at Potato Head and Tippling Club, has been hard at work preparing a range of creative blends for you to enjoy cocktail night in your own home. To give customers a chance to try all its flavourful concoctions, IBHQ will change up the menu every week and release a new set list every Monday on its Instagram account @ ibhqsingapore. Prices start from $ 24 for one cocktail, $ 88 for four, and $ 120 for six. Here’s an off- menu cocktail that Foltan created for The Edge readers to try at home.
Jigger & Pony
No. 2 on the Asia’s 50 Best Bars 2021 list and Singapore’s overall best bar, Jigger & Pony now retails its own brand of bottled cocktails called Pony, featuring “quarantini” classics such as the Old Fashioned, Sakura Martini and Manhattan. The bottles are priced at $74 to $78 for 500ml, and $32 to $34 for 200ml, available for delivery on ordering site jiggerandpony.oddle.me/. Simply open your bottle, serve as suggested and enjoy.
Pony will also be launching limited edition bottled cocktails created for the various establishments under the Jigger & Pony group in a diffusion line called Pony X. Visit their respective websites to order your fave flavours: Jigger & Pony, Gibson, Live Twice, Caffe Fernet and Humpack
Here, Jigger & Pony’s principal bartender Uno Jang helps us to recreate the Pony X Expresso Martini sold at Caffe Fernet.
Expresso Martini Serves: 1
Ingredients
50ml Chilled vodka
3 Teaspoons of honey
1 Shot of espresso (from 1 coffee pod)
1 Martini glass chilled in the freezer for 15 minutes
Method
Combine vodka, syrup and freshly-brewed espresso shot into a cocktail shaker (you may also use a protein shaker) filled with ice cubes. Shake for 15 to 20 seconds. To serve, strain the liquid into a chilled martini glass. It should be frothy enough to form a thick foam to top your cocktail.
Notes:
• •
Freshly brewed espresso is crucial. Jang strongly recommends using Nespresso as its espresso yields a silky, fluffy cream.
Chill your vodka in the freezer. An espresso martini needs to be very, very cold – just like the classic gin martini. Vodka this cold when combined with the hot espresso, helps to quickly lower the temperature of the coffee. This ensures that your cocktail is also not diluted too much from ice melting due to the hot coffee.
Jam & Booze Serves: 1
Ingredients
50ml Gin or whisky (London Dry Gin works best, or blended whiskies such as Macintosh or Monkey Shoulder) 2 Teaspoons of marmalade or jam (your preferred flavour)
10–15ml Simple syrup based on your preference 25ml Fresh lemon juice
5 Mint leaves
1 Egg white
Method
Chill a martini glass in the freezer. Combine all ingredients in a shaker and add two ice cubes. Give a quick shake until ice has melted and pour into the chilled glass.