Singapore Cocktail Festival

[𝗦𝗚𝗖𝗙’𝘀 𝗖𝗶𝘁𝘆 𝗧𝗮𝗸𝗲𝗼𝘃𝗲𝗿]

𝗕𝗮𝗿 𝗖𝗿𝗮𝘄𝗹 𝗮𝘁 𝗧𝗵𝗲 𝗡𝗖𝗢 𝗖𝗹𝘂𝗯


𝗧𝗵𝗲 𝗡𝗖𝗢 𝗖𝗹𝘂𝗯 is one of the 45 cocktail bars participating in the City Takeover and serves 3 detectable limited edition cocktails in three cocktail bars. Each cocktail uses a standard base highlighting 𝗪𝗼𝗼𝗱𝗳𝗼𝗿𝗱 𝗕𝗼𝘂𝗿𝗯𝗼𝗻 𝗪𝗵𝗶𝘀𝗸𝘆 𝗮𝗻𝗱 𝗘𝗮𝘀𝘁 𝗜𝗺𝗽𝗲𝗿𝗶𝗮𝗹 𝗧𝗼𝗻𝗶𝗰 𝗪𝗮𝘁𝗲𝗿

Created by Craig Moses, 𝗕 𝗦𝘆𝗺𝗽𝗵𝗼𝗻𝘆 is made using Agave Nectar, Woodford Bourbon Whisky infused with fresh bananas, Tio Pepe Sherry and topped with East Imperial Tonic Water.

Inspired by classic cocktail Americano, Craig switched the ingredients with banana infused bourbon and sherry. The symphony of flavours from the Banana infused Bourbon results in a refreshing aperitif.

Wagyu sandwich was served to complement the cocktail.

[𝗦𝗚𝗖𝗙’𝘀 𝗖𝗶𝘁𝘆 𝗧𝗮𝗸𝗲𝗼𝘃𝗲𝗿]

𝗕𝗮𝗿 𝗖𝗿𝗮𝘄𝗹 𝗮𝘁 𝗧𝗵𝗲 𝗡𝗖𝗢 𝗖𝗹𝘂𝗯


𝗧𝗵𝗲 𝗡𝗖𝗢 𝗖𝗹𝘂𝗯 is one of the 45 cocktail bars participating in the City Takeover and serves 3 detectable limited edition cocktails in three cocktail bars. Each cocktail uses a standard base highlighting 𝗪𝗼𝗼𝗱𝗳𝗼𝗿𝗱 𝗕𝗼𝘂𝗿𝗯𝗼𝗻 𝗪𝗵𝗶𝘀𝗸𝘆 𝗮𝗻𝗱 𝗘𝗮𝘀𝘁 𝗜𝗺𝗽𝗲𝗿𝗶𝗮𝗹 𝗧𝗼𝗻𝗶𝗰 𝗪𝗮𝘁𝗲𝗿

Created by Craig Moses, 𝗖𝗼𝗽𝗮 is made using 3 ingredients for the cocktail - Agave Nectar, Citrus, Coconut and Pandan Fat (Washed with Woodford Bourbon Whisky) and then topped with East Imperial Tonic Water. Inspired by the gin and tonic, Craig highlighted 𝗖𝗼𝗽𝗮 with key ingredients of coconut and pandan as a tropical cocktail with hints of Asian aromas

As Fish Pool is a raw bar that showcases seafood three ways - crudo, ceviche and sashimi, Fish Crudo Taco and Mango Tuna Ceviche Nori are served to complement Copa.

[𝗦𝗚𝗖𝗙’𝘀 𝗖𝗶𝘁𝘆 𝗧𝗮𝗸𝗲𝗼𝘃𝗲𝗿]

𝗕𝗮𝗿 𝗖𝗿𝗮𝘄𝗹 𝗮𝘁 𝗧𝗵𝗲 𝗡𝗖𝗢 𝗖𝗹𝘂𝗯


𝗧𝗵𝗲 𝗡𝗖𝗢 𝗖𝗹𝘂𝗯 is one of the 45 cocktail bars participating in the City Takeover and serves 3 detectable limited edition cocktails in three cocktail bars. Each cocktail uses a standard base highlighting 𝗪𝗼𝗼𝗱𝗳𝗼𝗿𝗱 𝗕𝗼𝘂𝗿𝗯𝗼𝗻 𝗪𝗵𝗶𝘀𝗸𝘆 𝗮𝗻𝗱 𝗘𝗮𝘀𝘁 𝗜𝗺𝗽𝗲𝗿𝗶𝗮𝗹 𝗧𝗼𝗻𝗶𝗰 𝗪𝗮𝘁𝗲𝗿

Created by Slyvester Emmanuel Naumil, 𝗦𝘂𝗮𝗻𝗺𝗲𝗶𝘁𝗮𝗻𝗴 is an ‘East-meets-West’ cocktail; made using Olive Cordial, Ambrato as well as Woodford Bourbon Whisky and East Imperial Tonic Water and topped with olive.

All 4 ingredients somehow managed to blend together and create a taste similar to sour plum (even though no sour plum was used)

Served together with the cocktail were Foie Gras Caviar Truffle and Mala Quail Eggs.

By Brasslion Distillery
.
Made using Pahit Pink Gin, Milk, Vanilla, Chocolate and Salt
.
Liquid nitrogen is then poured into the mixture to have the “rocks texture

By Monkey Shoulder
.
Made using Smokey Monkey Shoulder Malt Whisky, mango, orange, citrus, soursop and ricotta cheese
.