Singapore’s cocktail scene has come a long way from the smattering of bars serving up mojitos and margaritas. These days, you’re more likely to find bars using artisan spirits, culinary cocktails that take a leaf from molecular gastronomy, and even locally foraged ants in your drink.
But with predicted food trends in 2018 moving back towards sustainability, local farm-to-table produce and ethnic-inspired menus, it seems the drinks scene is no different.
But with predicted food trends in 2018 moving back towards sustainability, local farm-to-table produce and ethnic-inspired menus, it seems the drinks scene is no different.
Jigger & Pony on Amoy Street
One of the frontrunners in Singapore’s drinks industry is the Jigger & Pony Group which now has three bars placing in the Asia’s 50 Best Bars list, Jigger & Pony, Sugarhall and Gibson. Group co-founder Indra Kantono says: “The drinks industry in Singapore has definitely grown exponentially, starting with bartenders striving to put the craft back into their cocktails. But beyond that, consumers in Singapore have also evolved in terms of their expectations, currently gravitating towards vibrant, convivial and inventive restaurant-bar concepts.”
The Group’s sixth venue, Caffe Fernet, slated to open in February 2018, will reflect this trend of placing equal emphasis on both the dining and drinking experience.
The Group’s sixth venue, Caffe Fernet, slated to open in February 2018, will reflect this trend of placing equal emphasis on both the dining and drinking experience.
The 130-seater all day restaurant-bar located at the Customs House along Singapore's Marina Bay will offer a contemporary take on Italian fare, with the beverage menu offering classic Italian cocktails like Spritzes and Negroni—this too, reflecting a return to regional signature cocktails.
The food and drinks programme at members-only club 1880 will encompass the whole package including hospitality and ambience
Head bartender of private members’ club 1880 Rusty Cerven has observed the tides and trends of the global cocktail scene for the past decade, with experiences under his belt working in luxury hotel The Connaught as well as popular bar The Gibson in London. He resonates with the prediction that hospitality will be the next big thing in Singapore’s drinks scene: “What we believe will bring a different dimension to the Singaporean cocktail scene will be a whole package of different experiences: from a warm welcome… through to remarkable design and music… luscious food in the restaurant, to personalized cocktails at the bar. That’s the art of hospitality, without which the bar would be soulless.”
He also acknowledges that despite the seeming move back towards tradition and paring down, social media will still have a large influence on the drinks scene in Singapore. “From one side, I see the trend of returning to the classic cocktails and simplicity, focusing on well-balanced flavours, while using the freshest ingredients from all around the world. On the other side, there is a high demand for cocktails with a visible “wow-factor”, so people can take the best photograph for social media.”
Tippling Club's Dreams & Desires features an edible menu
Tippling Club’s world-first edible menu is as Instagram-worthy as it gets—sample 12 gummy bears in a candy bag scented with the aroma of an old English sweet shop, each corresponding to a drink with the same flavour profile. “I think people want more for their buck,” says head bartender Joe Schofield, who designed the multi-sensory menu with chef Ryan Clift. “They want something unique and experiential, and Tippling Club will continue to push the boundaries and bring something new to the table.”
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