Eugene Chua, head bartender at The Refinery, looks to establish shrubs – his house-made vinegar-preserved fruits, for example – as a bold thing at his new bar. Berry sweetness is made super refreshing with a zing from apple cider vinegar, mint and fizzy soda. Works well at fighting off hangovers, too.
Tell your friends it’s a blueberry mojito – a mix of white rum, lime juice, mint leaves and soda.
A bit of technology is worked into barman Steven Leong’s drink for the tame. The fragrant, slightly bitter citrus notes of grapefruit are extracted via sous vide in Tess’ kitchen to complement the bouquet of lavender syrup.
Tell your friends it’s an Aviation, usually made with gin, maraschino cherry liqueur, lemon juice and purple crème de violette.
This cocktail’s a perfect complement to your January juicing regimen. Head bartender Louis Tan feeds slices of starfruit and apples through his Waring machine – to order – before adding a bite of spice with a syrup that tastes like gingerbread. The bar also juices up other fruits and veggies for its spirited cocktails, if you’re after a healthy high.
Tell your friends it’s a starfruit-y riff on the Tom Collins, a cocktail that includes gin, lemon juice and soda in the mix.
Sweet passionfruit and pomegranate syrup get an almost guava-like mild bitter-savoury note from a spritz of kaffir lime. Bar mistress Kino Soh also serves up the cocktail with an iced bowl of ultra-healthy pomegranate pods for you to munch on.
Tell your friends it’s a shaken passionfruit margarita with tequila.