As one of the cocktail capitals of the world, the menus of Singapore bars are reflecting the global cocktail trends arising this festive season.
“Yet again, we’re seeing bartenders taking a key role in establishing the tastes and trends of Singapore’s drinkers this Christmas with traditional festive cocktails making a comeback and allowing them to showcase their talent and creativity,” said Denise Tan, Customer Marketing Manager (Singapore & Myanmar) from Bacardi Singapore.
Tropical flavours are prominent in the city’s top bars, with many bartenders taking inspiration from the tastes of Southeast Asia. Adrian Besa, head bartender at Jungle Ballroom at the Mondrian Hotel, has put a tropical twist on the Gimlet with the Jungle Gimlet. The cocktail features Bombay Sapphire gin, makrut lime, pandan, and coconut, and reflects a growing demand for tropical flavours over the Christmas season.
As we’ve seen with the rocketing popularity of the spicy margarita, people are also seeking out spice, and quintessential Christmas flavours offer a unique opportunity in this space. Marcy’s on Duxton Road has highlighted the classic festive spice of clove in the Merry Peachmas, made with Grey Goose vodka, clove and peach extracts, citrus, and egg white.
Other bars are putting their own spin on classic cocktails, especially those traditional to the festive season. Republic Bar is serving a Chocolate Eggnog, made with Bacardí Reserve Ocho rum, dark chocolate, eggs, and cream. Tippling Club has opted to go back in time with its version of the Christmas favourite, the Brandy Alexander, which was originally a gin-based cocktail. The Alexandar features Bombay Sapphire gin, cacao, cream and nutmeg.
Rum is a hero ingredient for Sugarhall with its new take on the Rum Flip, Not Too Nostalgic; a combination of Bacardí Reserva Ocho rum, macadamia honey, Green Chartreuse, Pimento Dram, Clairin Communal rum, and whole egg.
COL restaurant and bar on Keong Saik Road have put a festive spin on the Old Fashioned, resulting in Milk & Cookies. It begins with a Dewar’s 12-Year-Old whisky fat-washed with cream cheese, paired with chocolate chips and bitters. COL has also brought Christmas cheer to the Grasshopper, blending Baron Otard VSOP Cognac, Creme De Menthe, Creme De Cacao, cream, mint amaro and demerara sugar.
“We’re seeing premium rum at the forefront of many festive serves, and bartenders using spirits such as gin to bring out the unique notes of some of our local flavours. It’s always exciting in the holiday season to see bars combining the innovative with the quintessential – cheers to that!” said Denise.
