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Haute hotel pours

epicure 1 September 2014
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Hot on the trend of craft cocktail bars, these top hotels have one-upped the competition and created impeccable spaces to stay and sip. We survey the coolest hotel bars and the concoctions you want to be seen with.

Anti:dote
Fairmont Singapore, 80 Bras Basah Road. Tel: 6431 5315
Vibe: Chic, modern
Head craftsman: Tom Hogan
Our pick: Corpse Reviver #2 ($23) exemplifies Hogan’s housemade approach, with selfmade vermouth and orange liqueur mixed with lemon, absinthe and gin for something to get the party started.

 

Bob’s Bar
Capella Singapore, 1 The Knolls, Sentosa. Tel: 6591 5047
Vibe: Cuban-inspired, romantic
Head bartender: Brendan Khoo
Our pick: Bob’s Fresh-Pressed Mojito ($26) is fresh as can be, from pressed-to-order sugarcane and lime juice with Plantation 3 Stars white rum. The bar’s cocktail revamp was completed in April by Proof & Company to emphasise rum-based cocktails with only fresh juices used.  

 

Manhattan Bar
Regent Singapore, 1 Cuscaden Road. Tel: 6725 3377
Vibe: Grand, glamorous
Head bartender: Ricky Paiva
Our pick: Solera-aged Negroni ($25) uses St. George Dry Rye gin, which is aged in their custom American oak barrels, for “great balance and a rounded flavour profile,” says the famously mustachioed Paiva.

 

One-Ninety Bar by Javier de las Muelas
Four Seasons Hotel Singapore, 190 Orchard Road. Tel: 6831 7671
Vibe: Sophisticated, lush
Consultant/trainer: Javier de las Muelas
Our pick: The Singapore Sangria Pitcher ($69) deftly pays tribute to Singapore and Spain, with use of tropical fruits such as dragonfruit, grapefruit and a spray of fresh ginger droplets. The pitcher concept was mooted by Muelas to encourage sharing with friends and family.

Excerpt from the September 2014 issue of epicure.

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