Time Out says
Every six months, Junior switches things up with a different cocktail concept. Its first was Norma, which featured mezcal and tequila-based drinks and now it's shaken things up once more to bring you Magnolia. Named after the flower native to southern USA, the concept showcases New Orleans' cocktail culture, Creole cuisine and the distinctive tunes of the region. Often overshadowed by the cocktail scene of eastern USA, New Orleans has an illustrious cocktail history – it's where classics like the sazerac, Ramos gin fizz and brandy milk punch were invented and it continues to host Tales of the Cocktail, the industry's biggest gathering.
Junior's Magnolia celebrates this institution with cocktails like the Pimm's cup ($25), made with St George dry rye gin, champagne and citrus fermented blood orange tea, the Grasshopper ($25), a specialty of New Orlean's second-oldest restaurant, Tujague, which uses crème de menthe and crème de cacao to make a creamy treat that's a boozy version of an After Eight in cocktail and the truffled sazerac ($25), its take on the city's official cocktail that blends Pierre Ferrand Chestnut Barrel brandy and Willett three-year rye.
43 Tanjong Pagar Rd
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