Singapore Cocktail Festival: Crazy cocktails

From Bar Stories

Just like the AV idol it’s named after, David Koh’s take on a Bloody Mary is also a little East meets West. The Maria Ozawa ($24) is made with tequila instead of vodka, muddled with torched cherry tomatoes, white miso, wasabi and balsamic vinegar for an added kick. This cocktail is one of the OG drinks Bar Stories used to make when it opened about eight years back, but was taken off the menu because it takes a good 15 minutes to prepare – so here’s your chance to try it before it disappears once again.

From Cin Cin

From the resurgence of bubble tea to the wave of Thai milk tea shops sweeping our shores, it’s undeniable that Singaporeans love teh. Cin Cin’s Coco Lada G&Tea ($14) is a tea-focused gin and tonic that uses Owl’s Brew black tea, infused with chai spices, coconut and pineapple juice. The result: a refreshing tipple that’s a perfect match for Singapore’s scorching weather

From Fat Prince

Inspired by Fat Prince’s signature hummus, this tipple features duck fat-washed Napue Gin as its base. The Zaatar Quack ($14) is a savoury spin on a dirty martini, made by shaking extra virgin olive oil, housemade watermelon shrub and lemon zest before the concoction is poured into a glass rimmed with za’atar, a Middle Eastern dried herb mix. Thankfully, it isn’t as oily as it sounds – instead, the cocktail leaves a subtle umami finish on the palate.

From Jigger and Pony

The Amoy Street watering hole is revisiting its greatest hits during Singapore Cocktail Festival, which means fan favourite Popping Corn ($22) is set to make a reappearance. The team blitzes sweet popcorn with fresh milk and adds a dash of Kahlua and Jameson whisky to the mix. It’s a drink you’ll want to learn how to make at home for the perfect Netflix and chill sesh.

From Kuvo

Don’t mind its tame looks – this might be the craziest cocktail of ’em all. Da Bomb Cilantro Julep ($20) is an assault on the senses, and you’ll know why from the first sip. The simple citrus-based cooler is laced with andaliman sambal and pounded with fresh chilli padi and Sichuan peppercorns – an homage to chief mixologist Yutaka Nakashima’s 11-year gastronomic adventure in Singapore’s spicy cuisine.

From Pyxiemoss

If you’ve heard of Mr Wu’s in London, you’ll know that the renowned Chinatown joint is famous for its roast duck. Chef Tim Ross-Watson takes the dish and transforms it into a cocktail ($17) shaken with duck liver-washed vodka, and mandarin liqueur and juice for a burst of acidity. As a crowning touch, a sliver of salty and smoky house-cured duck prosciutto’s draped over the glass for something to munch on.

From Red Tail

Relive your childhood with Muah Chee ($15), an adult take on the chewy snack. The Bacardi Carta Blanca rum-based cocktail is shaken with toasted sesame syrup and rice water to mimic the taste of the pillow-soft rice balls. Finished with creamy egg white over the top, this novel take on a local favourite is a sip of home, truly.