Showing no signs of cooling off is Singapore’s vibrant cocktail scene, which is constantly birthing some pretty revolutionary tipple. Here are six cocktails so convincingly savoury, you might forget to grab dinner.
Bloody Maria-San (top photo)
Tastes like: kimchi
Get it: $24 from Catalunya, The Fullerton Pavilion, 82 Collyer Quay
At first sip, robust notes of kimchi will hit you sharp and hard before savoury notes gradually blossom. Combining Don Julio tequila with fresh lemon, celery and cherry tomatoes, kimchi sauce is stirred in with a hit of white vinegar to enhance flavors of umami. Tip this back with a dab of homemade celery salt that sits on the rim—this rendition of Bloody Mary will have you screaming for more.
Chilli Crab Cocktail
Tastes like: the Singapore national dish that K-pop artists can't get enough of
Get it: $22 from Mars Bar by Mixes from Mars, 83 Duxton Road
The best part of chilli crab is its sweet and spicy gravy. Inspired by the well-loved Singaporean dish, Mars Bar has whipped up a cocktail that brings out the sweet and spicy flavours of chilli crab with a hint of orgeat and coconut (from Malibu rum), and flowering Asian notes of lime and lemongrass, accompanied by a basket of baby crab crackers.
Kaya Toast
Tastes like: that gorgeous coconut-based spread Hugh Jackman calls "maya"
Get it: $21 from Bitters & Love, 36 North Canal Road
All-day breakfast exists at Bitters & Love in the form of Kaya Toast, a rum-based cocktail that evokes memories of yesteryears through traditional flavours of homemade kaya jam. Combining Mount Gay rum, English breakfast tea, peach liqueur, honey, fresh lemon juice and egg white, this frothy mixture is perfect for satisfying late nights breakfast cravings without having to sleep on a full stomach.
Laksaboy
Tastes like: laksa, also coconut milk-based — we're feeling the love!
Get it: $23 from Ah Sam Cold Drink Stall, 60A Boat Quay
Using a reduction technique, simple syrup is boiled down with chili, ginger, coriander, laksa leaves, sugar and water to create the laksa syrup. Fresh lime and orange juice, and egg white (to recreate that frothy creaminess you get from coconut milk in laksa) is then shaken and strained alongside Diplomatico Reserva rum to birth a cocktail with subtle savoury finishing notes of laksa with a hint of spice.
Lust
Tastes like: miso
Get it: $22 from Jekyll & Hide, 49 Tras Street
Incorporating sweet and savoury into a cocktail, Lust is a simple mélange of miso, mint and chocolate liqueur that plays on a drinkable version of After Eight chocolate juxtaposed against savoury-salty notes of miso paste—an ideal post-meal tipple that satiates the palate.
Salsa and Chips
Tastes like: the best football snack ever
Get it: $25 from The Horse's Mouth, #B1-39 Forum the Shopping Mall, 583 Orchard Road
Cherry tomatoes and bell peppers are torched to bring out its natural sweetness before ‘cooked’ in vinegar, lemon juice, celery bitters and a dash of salt and pepper. Ocho tequila blanco is then stirred into the salsa mixture, its sharp acidity enhancing flavours of celery, cherry tomatoes and bell peppers. A side of corn chips completes the experience.
Showing no signs of cooling off is Singapore’s vibrant cocktail scene, which is constantly birthing some pretty revolutionary tipple. Here are six cocktails so convincingly savoury, you might forget to grab dinner.
Bloody Maria-San (top photo)
Tastes like: kimchi
Get it: $24 from Catalunya, The Fullerton Pavilion, 82 Collyer Quay
At first sip, robust notes of kimchi will hit you sharp and hard before savoury notes gradually blossom. Combining Don Julio tequila with fresh lemon, celery and cherry tomatoes, kimchi sauce is stirred in with a hit of white vinegar to enhance flavors of umami. Tip this back with a dab of homemade celery salt that sits on the rim—this rendition of Bloody Mary will have you screaming for more.
Chilli Crab Cocktail
Tastes like: the Singapore national dish that K-pop artists can't get enough of
Get it: $22 from Mars Bar by Mixes from Mars, 83 Duxton Road
The best part of chilli crab is its sweet and spicy gravy. Inspired by the well-loved Singaporean dish, Mars Bar has whipped up a cocktail that brings out the sweet and spicy flavours of chilli crab with a hint of orgeat and coconut (from Malibu rum), and flowering Asian notes of lime and lemongrass, accompanied by a basket of baby crab crackers.
Kaya Toast
Tastes like: that gorgeous coconut-based spread Hugh Jackman calls "maya"
Get it: $21 from Bitters & Love, 36 North Canal Road
All-day breakfast exists at Bitters & Love in the form of Kaya Toast, a rum-based cocktail that evokes memories of yesteryears through traditional flavours of homemade kaya jam. Combining Mount Gay rum, English breakfast tea, peach liqueur, honey, fresh lemon juice and egg white, this frothy mixture is perfect for satisfying late nights breakfast cravings without having to sleep on a full stomach.
Laksaboy
Tastes like: laksa, also coconut milk-based — we're feeling the love!
Get it: $23 from Ah Sam Cold Drink Stall, 60A Boat Quay
Using a reduction technique, simple syrup is boiled down with chili, ginger, coriander, laksa leaves, sugar and water to create the laksa syrup. Fresh lime and orange juice, and egg white (to recreate that frothy creaminess you get from coconut milk in laksa) is then shaken and strained alongside Diplomatico Reserva rum to birth a cocktail with subtle savoury finishing notes of laksa with a hint of spice.
Lust
Tastes like: miso
Get it: $22 from Jekyll & Hide, 49 Tras Street
Incorporating sweet and savoury into a cocktail, Lust is a simple mélange of miso, mint and chocolate liqueur that plays on a drinkable version of After Eight chocolate juxtaposed against savoury-salty notes of miso paste—an ideal post-meal tipple that satiates the palate.
Salsa and Chips
Tastes like: the best football snack ever
Get it: $25 from The Horse's Mouth, #B1-39 Forum the Shopping Mall, 583 Orchard Road
Cherry tomatoes and bell peppers are torched to bring out its natural sweetness before ‘cooked’ in vinegar, lemon juice, celery bitters and a dash of salt and pepper. Ocho tequila blanco is then stirred into the salsa mixture, its sharp acidity enhancing flavours of celery, cherry tomatoes and bell peppers. A side of corn chips completes the experience.