The Peak (Singapore) - - The Peak Expert -

Even the most ge­nial bar­man needs the oc­ca­sional break from fussy cus­tomers who aren’t clear on what they want. So Neon Pi­geon’s an­swer to that is an over­hauled menu that breaks up its of­fer­ings into nine cat­e­gories, with each one show­cas­ing two cock­tails. Each cre­ation is also beau­ti­fully and help­fully il­lus­trated to dis­play the in­di­vid­ual in­gre­di­ents and their pro­por­tions. The taste pro­files of th­ese new drinks are di­verse, com­plex and un­apolo­get­i­cally bold. Goat milk is not a flavour one would as­so­ciate with a cock­tail, but it shines with green chartreuse and shiso in the Yagi. The aro­mas of the Teared Ne­groni – which swops out gin for rose­mary-in­fused sake umeshu and pros­ecco – are al­most as in­tox­i­cat­ing as the liq­uid it­self. If you’ve never been to this Keong Saik gem, now’s a good time to start.

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