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What first started as an online diary to document the ingredients we’ve come across in Asia – sharing knowledge and recipes along the way – has evolved into a shophouse space. The indigenous bartender ethos has been and will always be the same: a passion for flavours, respect for cultures and showcasing Singapore with tipples that represent this amazing culinary city.
IB HQ still highlights regional produce – but now in cocktails guests can immediately smell and taste. To give you an example of what you can expect at the bar, here are three cocktail recipes inspired by our local culture that you can try shaking up at home.
A twist on the classic negroni made with curry leaf-infused gin contrasted with fruity notes of jackfruit. This cocktail is inspired by gulai nangka, young jackfruit stewed in a curry.
An ode to Singapore, this cocktail is an unexpected combination of flavours – vegetal parsnip, sweet pineapple and tropical coconut – that somehow work well together.
A sazerac is one of Kamil's favourite drinks so we came up with a pandan and fig version. Instead of absinthe, we use yellow chartreuse, an herbal liqueur with an 800-year history and delicate notes of chamomile.