Who better to get these tipple tips from than Singapore’s best bartenders?
Shake things up with these great recipes, from the old-fashioned Old Fashioned to sexy, strong cocktails.
“I love the Negroni because it is so simple and can be enjoyed at any time – before dinner, as a digestif and even throughout the rest of the evening.”
25ml Fords Gin
12.5ml Martini Rosso
12.5ml Cocchi Torino
1. Mix everything together in a cocktail shaker.
2. Serve in a rocks glass with a block of ice, and garnish with an orange peel.
“This is one of the easiest cocktails to make, and is exceptionally delicious with the perfect balance of sweet, sour, and dry.”
New York Sour
45ml Bulleit Rye
20ml freshly squeezed lemon juice
15ml sugar syrup
15ml egg white (optional)
1. Add all of the ingredients except the Shiraz into a cocktail shaker and dry shake.
2. Add ice and shake once more.
3. Fine strain into a chilled rock glass filled with ice and top with Shiraz.
Fun fact: AVANTE is one of the top six entries for the Bacardi Legacy Singapore Finals this year. The name AVANTE means forward, or ahead, a term that Syafiq says is inspired by his wife. Aww!
Small handful of mint leaves
45ml Bacardi 8 Rum
30ml ginger syrup (1 part ginger juice and 2 parts Makuna honey)
15ml lime juice
7.5ml Benedictine DOM
30ml Martini Prosecco
1. Middle the mint gently.
2. Mix all the ingredients in a shaker, shake with ice, and strain into a chilled glass.
3. Top up with Prosecco, garnish with a mint sprig, and serve.
“What’s great about this cocktail is that all the ingredients are readily available in almost every major supermarket or spirits store, and takes minimal effort and time to make.”
50ml Bardardi 8 Rum
20ml balsamic syrup
20ml pineapple juice
10ml lemon juice
3-4 pcs basil leaves
1. Mix and shake all the ingredients together.
2. Pour into a chilled glass and top up with a mound of crushed ice. Garnish with a lemon peel or basil leaf, and serve.
“This cocktail very much represents the modern woman. It looks and tastes sexy, but it’s still a very strong drink.”
La Vie En Rose
45ml earl grey infused gin (steep 2 bags of earl grey tea in 500ml of gin for 20 minutes)
30ml raspberry puree
2 drops of Indian rose water
20ml fresh lemon juice
15ml teisseire grenadine syrup
1. Add all the ingredients into a cocktail shaker and fill the shaker with ice.
2. Shake for about 15-20 seconds, strain into a martini glass, and serve.
A tip from Nick: fresh lime juice – not the store-bought stuff – will pay off in any cocktail.
20ml frsh lime juice
10ml sugar syrup (based on 1:1 measurements of sugar to water)
1 lime wedge
1. Fill a cocktail shaker with ice cubes and add all the ingredients in.
2. Shake the drink hard until the shaker is frosted over and ice cold, about 12 seconds.
3. Strain into a coupe glass and serve with a wedge of lime.
“This is a potent, drunken mix of sugar, spice, and everything nice.”
30ml apply brandy
20ml peach liquer
20ml lemon juice
1 egg white (optional)
60ml soda (optional)
1. Add all of the ingredients into a cocktail shaker and shake.
2. Fine strain into a couple glass, or a tall glass with ice if you’re using soda.
3. Garnish it with anything nice and pretty, and serve.
Shinya considers this his favourite cocktail. Its attraction lies in its history and simplicity, yet it can manage to taste distinctly different depending on who makes it, revealing a bartender’s style and palate.
45ml rye whisky
10ml Gran Classico
2 dashes orange bitters
A spray of Augostura bitters
1. Place ice into an old fashioned glass – a block of ice works best as it slows down dilution.
2. Pour rye whisky and Gran Classico into the glass, stir in the orange bitters and Augostura bitters, and twist a slice of orange peel for zest.
3. Garnish with a slice of orange and serve.
By Sophie Hong, CLEO, March 2017
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