Singapore continues to be my favorite cocktail city, thanks to its unprecedented mix of dive bars, speakeasies, experimental bars and glamorous hotel and lobby bars, most within walking distance. Even bars like Manhattan, Origin, One Ninety Bar and Kakure in Orchard are now a convenient 10 minute metro ride away with the new Thomson-East Coast Line.

Below is my article about my favorite cocktail bar experiences in Singapore in 2022. Note that some important names are missing simply because I haven’t had time to pass by recently. I will continue to expand this article as I continue to visit my favorite city state.

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Four Seasons Singapore is surrounded by lush greenery, and is also a five minute walk from the beautiful Singapore Botanic Gardens, a UNESCO World Heritage Site. In celebration of its 25th anniversary in 2019, Four Seasons Singapore’s rooms, restaurant and bar underwent a stunning refresh, inspired by its botanical setting. One-Ninety Bar is the showpiece for the floral transformation of Four Seasons Singapore, featuring craft cocktails with a strong focus on botanicals. With years of experience at Manhattan bar Singapore, bar manager Gabriel Carlos and head bartender Sophia Kang continue to click as a team, and make their guests feel at ease with their warm-hearted and upbeat personalities. At One-Ninety Bar, Gab and Sophia have developed a playful menu consisting of nine cocktails and four mocktails.

One standout on the menu is Theatrum Botanicum, a gin-based cocktail with marzipan and floral notes from Empirical Spirits “The Plum, I Suppose”, together with a house-made herb syrup, Lillet blanc vermouth, clarified lemon juice, lavender bitters. Theatrum Botanicum is garnished with a bouquet of rosemary, thyme, mint and kaffir lime leaves and pays homage to English botanist John Parkinson, who catalogued over 3000 species of herbal varietals.

Complementing the sleek indoor space at One-Ninety Bar is the garden area, a breezy outdoor terrace for those looking for an al fresco imbibing experience. The relaxing garden space features enough flora that will feel like you’re savouring your drink in the middle of the nearby Singapore Botanic Gardens.

28 Hong Kong Street

Having just celebrated its 11th birthday, 28 HongKong Street is back at its best with a solid bar team that includes general manager Chris Peart, bar manager Lukas Kaufmann, and floor/media manager Nalini Balasundaram. The latest menu at 28 was inspired by the difficulties of not be able to travel over the past three years, and thus missing out on seeing new bars and concepts. The menu, both in digital interactive form and physical version, imagines three new concepts: Sin & Misery at the Oldham, Brenda’s Bad Hand and Halogen. These three bar menus along with the classic 28 HongKong Street menu allows the guest to explore the four different drinking styles, as if they were on a virtual bar tour hitting four different bars in one evening.

The Sin & Misery at The Oldham section of the menu represents an edgy yet elegant boutique hotel bar with drinks such as the spirit-driven Midtown Manhattan with cognac, rich sherry elevated ratafia liqueur, and amaro. At Brenda’s Bad Hand, an American-inspired dive bar, you can find blue collar favorites like the 28 Old Fashioned with Michter’s rye, sugar and pecan bitters or a high end Boilermaker with Michter’s 10 yo Bourbon chased by an IPA. The Halogen concept is a 1990s style nightclub where you can find drinks like tropical Hue Bluwaiian, a riff on the Blue Hawaiian, a favorite of mine during my confused 20s. At Halogen, they kick things up a couple notches with Plantation pineapple rum, coconut, blue curacao, sherry and lime.

28 is known for pioneering many aspects in modern cocktail bars such as stamped ice, Nick and Nora glassware, and unconventional but awesome bar music, especially hip hop. My favorite part of the new menu allows us to enjoy the great 28 music at home, with Spotify codes that link to playlists for the four different concepts.

Analogue

From Vjiay Mudaliar and the team behind Native comes Analogue, an ambitious new bar in the Chijmes complex. The centerpiece at Analogue is its breathtaking cerulean bar top that was 3D printed from 1600 kg of recycled plastic bottles. Building upon Native’s focus on foraging and regional ingredients, Analogue takes things a step further with a fully plant-based menu, together with a drinks program offering both alcoholic and non-alcoholic options. The idea for Analogue has been crystallizing in Vijay’s mind for several years, who has long been frustrated with the hospitality industry’s dependence on over-farmed foods like beef, pork, milk, cheese and eggs.

The quintessential item on the menu is Nuggetz. Although they look, smell and taste like chicken, Vijay assures me they are entirely plant based. Served with a curry crack sauce, these hippie friendly chicken McNuggets are highly addictive. Another popular dish are the jackfruit tacos with shredded pre-ripe jackfruit cooked rendang-style and added to a taco shell with butterhead lettuce and micro coriander. My favorite cocktail on the menu is the tangy and easy-drinking Soursop, featuring Empirical Spirits "Plum I suppose", soursop, lemongrass and vegan honey, which is made with reduced custard apples.

ATLAS

Opening in 25 March 2017, ATLAS occupies the spacious lobby of Parkview Square, a majestic building just outside the central business district. Originally completed in 2002, Parkview’s design follows classic Art Deco style, inspired by New York City’s 1929 Chanin Building.

5 years since its opening, I am still in awe when I walk into ATLAS, with its 15-metre high ornate ceiling and 3-storey high gin tower housing over 1400 different bottles of gin. ATLAS is stunning day or night, ideal for a champagne lunch with friends, a pre-dinner martini cocktail (or three) or an end of evening night cap with an Old Fashioned. In a few short years, ATLAS has become a cocktail destination for many, and a mecca for some like myself.

Current head bartender Yana Keller and her team have developed an excellent selection of signatures inspired by masterpiece monuments of Art Deco architecture. One such cocktail is Nine Elms, a boozy and flavorful cocktail with vanilla washed-Michter's bourbon, peated smoke, art deco tea and dry cider which was inspired by Battersea Power Station, which used to supply electricity to Buckingham Palace and the Houses of Parliament. Atlas founder Vicky Hwang is particularly fond of Battersea Power Station with its majestic bronze doors and ornate wrought-iron staircases and was actually the leasing director of the property until her family sold it in 2006.

Perhaps the most exciting page on the gorgeous Atlas menu is the vintage Martini section. At ATLAS, you can sample Martinis made with vintage vermouths and gins from each decade dating back to the 1910s. The prices range from 50 SGD for a 1990s martini all the way up to 275 SGD for the 1910s vintage.

There is also the ATLAS classics section which features the well-known ATLAS Martini with london dry gin, dry vermouth, orange bitters, and champagne vinegar. If you’re looking for a pick me up, I would opt instead for the city's best Espresso Martini, with vodka, coffee liqueur, espresso, and cream.

Barbary Coast - DeadFall and Ballroom

Barbary Coast, with its casual DeadFall downstairs and upscale Ballroom upstairs, may have been responsible for starting the popular trend of multi-format bars in Asia. Launched by Singapore industry veterans Michael Callahan, Roman Foltan and Celia Schoonraad, Barbary Coast offers the best of both worlds. If you’re looking for a casual beer or highball, Deadfall is your go to. If you’re looking to impress, head up to the glitzy Barbary Coast Ballroom, where you can expect gorgeous wallpaper and furniture along with refined cocktails. If you’re lucky, you may even catch bartender and co-founder Michael Callahan DJing.

Employees Only

Employees Only Singapore was the fist spinoff of the Employees Only franchise back in 2016, 12 years after the original New York City launch. Founded by the charismatic duo Igor Hadzismajlovic and Steve Schneider, Employees Only Singapore is known for having the best party atmosphere in town. The cocktails are on point at EO thanks to bar manager Bryan Bonifacio but let’s face it, everyone is here for the end of night chicken soup. Don’t miss Sundays at EO, when you can catch local legend Moses Koh challenging the bartenders to make obscure classic cocktails.

Jigger and Pony

Developed over six months, Jigger and Pony’s latest menu/magazine is “A Decent Menu” celebrates people coming back together to connect with old and new friends. The obvious reconnection in liquid form are with the classics, with Assistant Bar Programme Director Giovanni Graziadei, Bar Operations Manager Uno Jang and the Jigger team elevating tried and true recipes to new heights. One example is the Espresso Martini, which in a few months since its release has already become an iconic cocktail for Jigger and Pony. This modern taken on the Espresso Martini includes Grey Goose Vodka, coffee flower honey, a cacao tuile and the the collaborative PPP x Jigger & Pony Espresso Martini Blend, a mix of Rio Brilhante and Thippanahalli Estate coffee in a capsule is a special blend by PPP Coffee. The capsule format for the espresso ensures consistent quality for each Espresso Martini cocktail produced.

Kakure

Located in a hidden room above the Japanese restaurant Ki-Sho, Kakure is part of Singapore’s growing list of impressive Japanese-style cocktail bars. Unless you know Mika, you’ll need to make reservations to access Kakure. The wraparound windows behind the bar counter gives Kakure a residential and authentic Japanese feel to the bar. Bartender Kazuhiro Chii is a treat to watch as he skillfully and artistically stirs a dry Martini cocktail or shakes a seasonal fresh fruit cocktails. Other than the well-balanced drinks, expect some of the best bar food in Singapore such as the assortment of homemade pickles.

Drunken Pooh Martini with Gummy Bear Vodka, Apple Liqueur, Honey, Lemon Juice

Last Word

Last Word is the latest project by the team at Nutmeg & Clove and aims to rekindle the romance of classic cocktails. Founder Colin Chia always wanted to open a minimalist venue serving predominantly classics, with Last Word taking the name of one of his favorite drinks. Colin emphasizes that “Last Word is not meant to be a fancy cocktail bar with world class designs but more like a home where we welcome you to enjoy cocktails, food and most importantly our company.”

I had the chance to visit Last Word with Indra, and appreciated the minimalist apartment style design featuring a long wooden bar counter. All the classic cocktails at Last Word are inspired by the Japanese bartending style which focus on technique and precision while using the freshest ingredients and produce. That includes different shakers and shaking styles depending on the drink.

I started with the Last Word (Hendrick’s Gin, Green Chartreuse, Luxardo Maraschino Liqueur, Lime), which was on point. However I was even more impressed with Colin's dry and super cold Martini (Ki No Bi Dry Gin, Vermouth, Lemon Zest).

Live Twice

Live Twice is an intimate cocktail bar that takes inspiration from the mid-century modern era in Japan. With two cocktail lists that reflect the dual-faceted dynamics that underscore the bar’s philosophy, Live Twice challenges the traditional purist ideals one expects of a Japanese cocktail bar. Live Twice invites guests to do just that — Live Twice. It is a bar designed for cocktail lovers who are busy professionals by day, but come sunset, their best sides come out to play. Don’t miss out on the exquisite Vesper martini, skillfully prepared by one of Live Twice’s bartenders David, Yinying or Satomi. The Vesper is served in a stunningly beautiful Kimura glass with just the right amount of ice shards to keep the martini chilled as you drink it. Live Twice is No. 65 on Asia’s 50 Best Bars 2022 and No. 91 on Top 500 Bars 2022.

Mallow

Mallow is a new concept from Christina Rasmussen, a Danish-American forager who was formerly the head forager at Noma in Copenhagen. Named after an edible plant that sprouts anywhere from lawns to cropland, roadsides to waste areas, Mallow draws inspiration from Christina’s foraging experience. Inspired by New Nordic cuisine with a minimalist approach, Mallow will feature contemporary small plates, desserts, and a craft cocktails from Sasha Wijidessa.

Plant-forward plates are matched with a flavour-first cocktails designed by Sasha, formerly of Operation Dagger and now with Empirical Spirits. Expats surely won’t be able to resist Orange Julius, with Empirical Spirits Ayuuk paired with orange and apricot. Other than inventive cocktails, you can also find natural wines, thanks to Christina’s Copenhagen experiences at Noma and also as GM at Ark Collection.

The serious cocktail imbiber should opt for the 135 SGD tasting menu, featuring 5 cocktails paired with 5 dishes. Not since the days of Outrage of Modesty have I seen such an ambitious cocktail pairing menu. One example from the degustation menu is Sasha’s Juicy Fruit (Plum I suppose, jackfruit, pineapple, banana, soda) matched with Christina’s Wild Wraps (carrot top salsa, dukkah pink oyster mushroom, nut cheese).

Mallow at InterContinental Singapore Robertson Quay

Manhattan

Located on the second floor of Regent Singapore, Manhattan bar was opened on 24 April 2014. Eight years later and Manhattan continues to be the reference point for hospitality, ambiance and service in Singapore. Led by bar manager Rusty Cerven and assistant bar manager Kelvin Saquilayan, Manhattan redefines the 5+ star hotel bar experience, with luxurious surroundings and amazing attention to detail, but striking a balance with warm and personal service. When you think of a special occasion such as an anniversary or wedding reception, Manhattan is the first bar that comes to mind. But it’s thanks to Rusty and his team’s friendly approach, you will find yourself coming back to Manhattan for regular visits without needing any particular reason. Manhattan is simply what a bar should be. A place to unwind, celebrate, meet new people, and most importantly, be happy.

MO Bar

MO Bar was revamped in 2018 in collaboration with Proof & Company, the bar consultancy firm and leading distributor of craft spirits in SE Asia. Under the leadership of bar manager Adrian Besa, MO Bar was awarded the Michter’s Art of Hospitality Award at Asia’s 50 Best Bars 2021, placing 36th in World’s 50 Best bars 2021 and 8th in Asia’s 50 Best Bars 2022.

Situated on the 4th floor of the Mandarin Oriental Singapore, MO bar offers breathtaking views of the Singapore skyline. The bar has an all-day menu with afternoon tea service during the day and craft cocktails in the evening. The interior design at MO Bar includes hand-carved wooden sculptures and hand-woven tapestries, complimenting the cocktail menu inspired by the APAC region. MO Bar Singapore is taking things beyond twists on classics thanks to an in-house laboratory just behind the bar counter. Adrian and his team use all the latest high tech equipment to come up with new flavors and aromas for their signature serves at MO Bar.

MO BAR has recently launched a fully interactive and digitally engaging menu to complement the in-bar experience. In the current menu, Volume Four, the team explores the ingredients and flavors from the Sea and South East Asia.

Native BAR AND restaurant

First opening its door in December 2016, Native bar pioneered the use of local ingredients, foraging and sustainability. Co-founder Vijay Mudaliar and the Native team will celebrate their 6th anniversary this December 11 so if you’re in town, don’t miss it!

The best known cocktail from Native is Antz, which drew inspiration from Brazilian Chef Alex Atala’s ant dish at D.O.M. in São Paulo. Antz features Chalong Bay Thai rum with aged sugarcane vinegar, coconut yogurt, salt-baked tapioca and soursop topped with locally foraged weaver ants on a frozen basil leaf. The ants add a pleasant acidity (and crunchiness) to the savoury drink.

Vijay's decision to source locally goes against the grain in Singapore, where restaurants and bars too often use ingredients that are shipped from lands far away. The regional concept at Native extends even beyond the drinks, with bar aprons, decorations and music all provided by local artists.

During the pandemic, Vijay took over the ground floor space in the building that houses Native bar. There, he has created Native restaurant, featuring a gorgeous tiled bar counter that dominates the narrow and high ceilinged space. At the bar counter, you can interact with both the kitchen and bar staff, who will carefully guide you on your culinary and imbibing experience.

Chef MJ Teoh (ex Nouri) makes creative twists on home-cooked staples. Imagine a Michelin star hawker center experience, coupled with outstanding drinks from the brilliant mind of Vijay. No meal at Native is complete without the petai-so clams with petai miso, 2019 Granmonte Viognier, venus clams, rice stems and crispy youtai. This signature dish by MJ shows exactly what she’s aiming for at Native restaurant - local comfort food made made with tender loving care.

Although the food is protagonist at Native restaurant, the cocktails are also stellar. Vijay has once again brought his A game, designing a range of original drinks with flavors you’ve never experienced before. Importantly, the drinks are generally light and don’t overpower MJ’s dishes. My favorite drink on the menu is Vijay’s take on the Espresso Martini, the Keluak Martini. Buak Keluak is a local poisonous fruit which can be made edible by fermentation (I trust you Vijay!). They are popularly used in the local dish Ayam buak keluak but Vijay distills them here and combines them with chickpea miso and Gayo coffee liqueur to produce a complex and savory Espresso Martini.

Night Hawk

With Night Hawk, Peter Chua set out to do something different in a market that is saturated with great venues. That’s why with Night Hawk, Peter’s focus was not initially on the drinks menu or staff, but the mood. “I felt that there hasn’t been a bar that has based its entire idea on the ambiance. That’s why we invested in making the place look and feel the way it does.” Peter found the inspiration for the ambiance at Night Hawk from Edward Hopper’s painting Nighthawks, which portrays people sitting in a downtown diner late at night. The painting gives the viewer a voyeuristic view through the bar’s large glass windows into the scene inside of four anonymous and uncommunicative patrons, which evokes a feeling of urban alienation.

The voyeur in all of us will appreciate the mirrors on the ceiling and walls, and a capsule-shaped amber-tinted glass window, which allows guests a glimpse inside Night Hawk from the adjacent café. The bar counter was designed for solo cocktail enthusiasts in mind, much like night hawks in Hopper’s painting. In the back, there are also tables for larger groups, making the bar accessible to all. Peter also explains that Night Hawk aims to be a space where the past, present, and future converge. For example, the menu is a retro matchbook that includes a QR menu and a mint. Then there’s the old school departures flip board next to the main entrance which instead of showing train times, displays clever messages controlled by an app.

On the drinks menu, classics are revised with modern techniques and ingredients to create original experiences. The signature cocktails were prepared by Peter and senior bartender Chuan Poh and are some of the best in the city. The most popular drink on the menu is Nighthawks, a hot and cold twist on the Espresso Martini with rum, vodka, coffee, chocolate, salt and spices topped with a layer of warm coconut maple foam. The hot and cold layering adds a playful touch on this complex drink.

Nutmeg and Clove

Founded by industry veteran Colin Chia, Nutmeg & Clove is a gastronomic cocktail bar that marries Singapore’s rich history with their cocktail offerings. The award-winning cocktail bar recently moved from Ann Siang Hill to Purvis Street and the 60-seat space is led by co-founder Colin Chia and group General Manager Shelley Tai. Taking great pride in Singapore’s history and progression from colonial outpost to modern metropolis, Nutmeg & Clove reinterprets classic cocktails with a Singaporean accent.

Colin Chia explains the latest menu Flavours & Memories Volume 6: The Cocktail Diaries: “Inspired by a traveler’s observations and musings while visiting Singapore, our latest menu reveals little known facts about the country. We hope through our new creations, guests will not only get to learn more about the country’s history, but inspire them to get out there and explore the city with a renewed perspective.”

An example of the Cocktail Diary is Michael Jackson’s Punch. At every Singaporean hawker center, an odd drink nicknamed the Michael Jackson can be ordered. Neither black or white, the Michael Jackson is soy milk mixed with grass jelly is a great refreshment on hot Singaporean days. Nutmeg & Clove’s tribute to hawker center culture features Roku Gin, Fernet Branca, Braulio, and clarified soy milk. The cocktail has herbaceous and piney character from Braulio amaro from the Italian Alps, and a refreshing bitterness from the Fernet Branca. Surprisingly, it tastes similar to like the soy-grass jelly drink it is inspired by.

Papa Doble

Old Man Singapore has recently been rebranded as Papa Doble Singapore. Founder Andrew Yap explains the reason for the change “We felt that change is the essence of life and more so in this competitive business. We believe our transition to Papa Doble provides the necessary impetus for continued innovation and growth. It reflects our renewed vision and identity, sets us apart and presents a memorable impression. We are confident that this recognition will increase our company value, provide insight, set expectations, and make acquiring new customers easier. Despite the rejuvenated elements, we have retained the basic fabric of inspiration that is our ‘Papa’ – Hemingway.”

With Papa Doble, Andrew Yap and head bartender Shavinraj Gopinath aim to go above and beyond the previously expected level of innovation of The Old Man cocktails along with an upgraded food and spirits selection. Papa Doble fans can expect more multi-cultural flavours in the upcoming cocktails. Andrew Yap will continue his tradition of guest shifts, striving to educate guests and titillate their palates with original cocktails prepared by international guest bartenders in the next months.

Republic

Singapore, located at the tip of the Malay peninsula, historically part of both Majapahit and Siamese kingdoms, became independent as the Republic of Singapore on 9 August 1965. A decade of seismic change across the world, the 1960s was a time of hope, promise and new beginnings. The genesis of the modern day Lion City was one of these momentous occasions of the decade. The renewed East Wing at The Ritz-Carlton Millenia Singapore celebrates this dynamic period for Singapore and the world. The Ritz-Carlton Millenia is a 608-room luxury hotel with the best view of the Singapore skyline and Marina bay. Recently the Library Reception and Republic Bar were renovated by the world renowned American interior designer Tony Chi.

Adjacent to the Library Reception is the Lounge, with three grand chandeliers and expansive walls adorned in blue herringbone fabric. The residential parlour is welcoming and versatile, allowing guests to enjoy light food from the four glass display areas throughout the day, à la carte dining options, and a modern afternoon tea experience.

The Republic Bar concept was developed in collaboration with Proof & Company and pays homage to the 1960s where freedom, expression and individuality were rejoiced. The menu showcases flavours, ingredients and sensations inspired by four cultural epicentres of change in the 60s, namely Singapore, the United Kingdom, the United States of America and Italy. The rich, dark toned, natural wood bar at Republic is the perfect setting to enjoy the best of the 1960s, including drinks such as the space race that inspired Stardust (Michter’s Bourbon, Rum, Raspberry, Molasses, Egg White, Citrus, Pastry Charcoal) and Ferruccio Lamborghini, who went from making tractors to the first super car Miura (Mezcal, Pisco, Pumpkin, Chartreuse Yellow, Simple Syrup, Citrus, Egg White).

The bar is led by manager Mohamed Rudi, beverage manager Konstantin Nemolochnyi and head bartender Jan Martin Villareal. In addition to the main bar, Republic features four home bars, each detailed with handcrafted red Venetian glass. Each home bar also represents one country and its corresponding vintage spirits selection: a gin selection for the UK; whiskies for USA; amaros and bitters for Italy, and rums for Singapore. The bars are also equipped with a freezer, chiller, and bartending tools. The home bars act as an extension of the main island bar and give the feel of a 60s house party, with bartenders making the drinks in front of guests and engaging with them throughout the evening. Courageous guests can even prepared the cocktails themselves.

The bar at Republic, Ritz Carlton Millenia

Sago House

Sago House was born in 2020 at the peak of the pandemic in Singapore by three industry juggernauts Desiree Jane Silva, Jay Gray and George Abishek. Desiree, known for her charm and hospitality, got her start 28 HongKong Street, one of the first cocktail bars in Singapore. Jay got his start in bartending at bars in London, Barcelona, Sydney and has been living in Singapore for the past 7 years. George has been building bars since 2013 with his first project The Spiffy Dapper which is 9 years old this year.

Desiree, Jay and George constructed Sago House with their own hands with reused, recycled and even unwanted materials. Unlike other bars situated on more upscale streets near Chinatown, Sago House benefits from being located directly in the heart of Chinatown on the top floor of a Sago Street shophouse. The location gives Sago House an authentic Singaporean feel and thanks to its positive energy and eclectic atmosphere, was instantly adored by Singaporeans and international visitors alike. Proof is in the pudding with Sago House ranking 31st on Asia’s 50 Best Bars 2022 and 51st on World’s Best Bars 2022.

Sago House runs a rotating weekly menu, which makes every visit unique and fun, and this year the team have launched an ambitious NFT-based menu. In an interview with Holly Graham of Drink Magazine Asia, Jay Gray explained how the NFT menu works:

“Purchasing am NFT for SGD$100 gets you listed as the “owner” of that drink which means you will essentially own the drink outright and the rights to enjoy it in our bar – and potentially partner bars around the world.

While we aren’t claiming to have created modern classics, we are assuming that each week our regulars will have had a drink that’s their favourite – or even had a thoughtful experience that is associated with one of our drinks, that they would love to be able to have again. Owning the NFT of one of our cocktails allows you to have that option – and only you.

The entire purpose for this project is to fund our cocktail book “Don’t Try Vol. 1”. So imagine it as a kick starter with real time, real world benefits.”

Smoke and Mirrors

Located on the rooftop of the National Gallery Singapore, Smoke and Mirrors offers a spectacular panoramic view of Singapore’s skyline along with creative cocktails. With the Real Art of Drinking, now at Volume II, the menu at Smoke and Mirrors tastefully connects with works of art located in the National Art Gallery with liquid creations developed by the bar team of Edu Zamora, Mel Chavez and Wee Siong.

The menu is divided into eight categories, each featuring a pair of cocktails guided by principles of art. It features interpretations of art pieces through cocktails, paying homage to South East Asian culture. For a preview of the art pieces at the National Gallery, QR codes are conveniently provided throughout the menu.

In the Proportion category of the menu, The Manhattan Project, a twist on the Old Fashioned classic featuring butterscotch-chocolate fat-washed Michter’s bourbon is connected with Dancing Mutants (1965) by Hernando R. Ocampo. The cocktail’s potency intends to remind one of the cruelty of unnecessary war depicted in Dancing Mutants.

In the Movement category, Man from Manila (Michter's Bourbon, Plantation Stiggins' Fancy Yam Liqueur, Jack Fruit, Lillet Blanc) is compared to the Portrait of Jose Rizal (1902) by Fabian De La Rosa. The cocktail was crafted to represent of José Rizal's life, the national hero of the Philippines, in a period where the population united for a common cause. Man from Manila combines little bit of the history of the Philippines with Ube Halaya, a mashed yam dessert adored by Filipinos.

Staygold Flamingo

Founded by Jerrold Khoo, ex bar manager of Jigger & Pony, Bai JiaWei of Employees Only Singapore and Ethan Chai of Michter’s, Stay Gold Flamingo is a dual-format space. Up front is Flamingo, a vibrant daytime coffee bar that serves light dishes, coffee and low ABV cocktails. But if you’re anything like me, at around 7PM, your craving for caffeine transforms into a hankering for a bit of liquor. And so, I suggest you head towards the back of Flamingo and through the velvet curtains to enter the world of Stay Gold.

Part rock and roll, part disco, you can imagine Stay Gold as a swankier version of Le Syndicat in Paris. The interior of Stay Gold features a stainless steel ceiling, blue bar tables and “‘Nothing Gold Can Stay” lit up in neon purple on the far wall. The title of the Robert Frost poem reminds us about the fleeting nature of beauty, youth, and life, encouraging us to live the night to the fullest.

At Stay Gold, the focus is on positive energy but that’s not to say you won’t have great drinks. Jerrold and Bai have come up with a solid list of well-balanced classics such as A Perfect Sazerac with Remy Martin VSOP Cognac, Michter’s Rye, sugar, aromatic bitters and absinthe.

When coming up with the concept for Staygold, the aim was to create a bar with a soul, a parameter often ignored in new bar openings. Jerrold stated that “we saw that people could be happier” and that’s just what he and his team have accomplished with Stay Gold, thanks to its outgoing staff, funky atmosphere and hip music.

Sugarhall

After a four year absence, Sugarhall is back! The industry darling which was originally opened in 2014 on Amoy Street is now located in Singapore’s Central Business District, sharing the same building as sister restaurant Rosemead. Sugarhall’s original Amoy Street signboard makes for a friendly welcome at the ground floor entrance. Up a flight of stairs, you will enter an open hall reminiscent of bustling English-style neighborhood pubs. The space evokes a sense of community with dark wood furnishings that are illuminated by warm lights, while existing pillars are left exposed for a distressed look, respecting the building’s heritage.

Sugarhall still focuses heavily on rum, and the there is a beautiful list of rare rums curated by Bar Operations Manager Davide Boncimino. Joining Davide behind the bar is “Panda” Sam Loh. Their daiquiri features two types of rums, Bacardi Superior 1909 which gives fresh notes of citrus and vanilla while Veritas blended rum lends its aromatic palate, resulting in one of the tastiest daiquirs in the city. If you find yourself getting a bit tipsy after the third daiquiri, have no fear. Executive Chef David Tang has come up with savory pub fare executed with fine-dining flair.

The Bar at 15 Stamford

Locate in The Capitol Kempinski Hotel, The Bar at 15 Stamford recently launched a new menu that takes guests on a journey across the Austronesian Islands. Developed by Bar Manager Edriane Lim and the team at The Bar at 15 Stamford, the new menu voyages through the pathways of Austronesian migration by way of spirits, spices and garnishes that immerse guests in an origin story that isn’t often told. The menu has 16 cocktails, which are divided into two sections: signature cocktails and Austronesian Islands, and features a history of the Austronesian Islands along with vivid images of each cocktail to hep guests visualize each drink.