A liquid diet is possible with these exotic creations – Bak Kwa or Chilli Crab cocktail, anyone?
Chilli crab, laksa, and chicken rice cocktails? Singapore’s vibrant cocktail scene is now the talk of the town, thanks to our talented local bartenders who have upped the ante with exotic choices.
1 . Bak Kwa
An exemplary cocktail, Bak Kwa Cocktail ($22) extracts the savoury-sweetness of Bee Cheng Hiang’s famed barbecue pork and infuses its components into this bourbon-based concoction, birthing an addictive cocktail with sweet, smoky and aromatic notes, freshened by a hint of cloves and orange zest.
Bak Kwa Cocktail by Roger Yip, Mars Bar, 83 Duxton Road, Singapore 089540, Tel: 9651 6714
2. Big Breakfast
Taking all-day breakfast to another level, Breakfast of Champions ($21) features celery and cherry tomatoes ‘cooked’ with Don Julio tequila and seasoned with a dash of Worcestershire, lemon, salt and pepper.
The cocktail is then garnished with a slice of toast and scrambled eggs in an egg shell.
Breakfast of Champions by Naz Arjuna, Bitters & Love, 36 North Canal Road, Singapore 059292, Tel: 6438 1836
3. Chicken Rice
Del Maguey “Vida” mezcal is fat-washed with homemade lemongrass syrup (pandan and lemongrass sous vide with sugar) and chilli sauce foam (chilli, sugar, salt and lime blended together) to create local chicken rice flavours in this smooth Chicken Rice cocktail ($25).
Chicken Rice by Andy Soh, The Horse’s Mouth, Forum The Shopping Mall, 583 Orchard Road, #B1-39, Singapore 238884, Tel: 6235 1088
4. Kaya
It only takes a sip to bring back the memories of yesteryear with the Kaya Toast ($20).
The kopitiam breakfast has been upgraded with Mount Gay rum, English breakfast tea, peach liqueur, honey, fresh lemon juice and egg white in this decadent cocktail.
Kaya Toast by Naz Arjuna, Bitters & Love, 36 North Canal Road, Singapore 059292, Tel: 6438 1836
5. Chilli Crab
Singapore’s crab dish is taken up a notch with the Chili Crab ($22) cocktail with the inclusion of Tanqueray dry gin and Malibu rum.
Chilli crab paste is then added to a lemongrass reduction alongside kaffir lime leaves, and shaken in with egg white to exude subtle lingering notes of chilli crab spice that dabbles with tropical Asian flavours of coconut and orgeat syrup.
Chili Crab Cocktail by Louis Tan, Mars Bar, 83 Duxton Road, Singapore 089540, Tel: 9651 6714
6. Durian
Capturing the essence of the king of fruit, King of Asia ($22) combines Gosling rum, fresh passion fruit, butterscotch schnapps and a scoop of vanilla ice cream to create a subtly pungent yet bittersweet lingering aftertaste of durian.
King of Asia by Louis Tan, Mars Bar, 83 Duxton Road, Singapore 089540, Tel: 9651 6714
7. Laksa
The Laksa Boy ($23) is a mixture of chilli, ginger, coriander, laksa leaves, sugar and water reduced into a concentrated laksa syrup before shaken with Diplomatico Reserva rum, fresh lime, orange juice and egg white to recreate that lemak texture you get from the original dish.
The result is a distinctive concoction with hints of spice.
Laksa Boy by Eugene Chua, Ah Sam Cold Drink Stall, 60A Boat Quay, Singapore 049848, Tel: 6535 0838
8. Miso
Transforming the popular After Eight chocolates into a cocktail, the Lust ($22) cocktail is a mélange of miso, mint and chocolate, simply swirled together in a chilled rock glass to exude the perfect balance of sweet and salty, with a refreshing touch of mint.
Lust by Jeff Ho, Jekyll & Hyde, 49 Tras Street, Singapore 078988, Tel: 6222 3349
9. Sze Chuan cai
A twist on the Moscow Mule cocktail, the Sze Chuan Mule ($25) swaps lime for Szechuan peppercorns.
Contrary to popular belief, Szechuan seasonings aren’t originally spicy. Instead, they cause a slight bitter numbness with aromatic cloves that blossom in the cocktail, with old and blue ginger.
Sze Chuan Mule by Byron Tan, The Horse’s Mouth, Forum The Shopping Mall, 583 Orchard Road, #B1-39, Singapore 238884, Tel: 6235 1088
10. Yoghurt
The Sicilian Sunshine ($25) is dessert in a cup that combines Bols yoghurt and blood orange liqueur, lemon juice and simple syrup into a creamy blend before being garnished with dehydrated orange for a tinge of zest.
Sicilian Sunshine by Jeff Ho, Jekyll & Hyde, 49 Tras Street, Singapore 078988, Tel: 6222 3349
By Mandy Lynn, Gourmet Adventures, www.gourmetadventures.net
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