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Haute hotel pours

epicure 1 September 2014

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.

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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