At speakeasy-esque 28 Hong Kong Street, the classic Old Fashioned cocktail provides the inspiration for Chevy To The Levee ($24). Part of the bar’s new menu, the Chevy is shaken with American craft High West Campfire whisky, Laird’s Bonded Applejack, St. George Spiced Pear Liqueur, and salted caramel. With flavours that bring to mind all-American apple pie, it’s the perfect glass to raise a toast with come the fourth of July.
Over at Jigger & Pony, bar programme director Aki Eguchi has brought back the American Beauty ($22), a classic cocktail that debuted in the 1970s. Traditionally made with ingredients like orange juice, grenadine syrup and cognac, Eguchi has tweaked the recipe to suit modern taste-buds by adjusting the proportions and omitting the crème de menthe.
Meanwhile, to celebrate its first birthday, Jigger & Pony’s sister establishment Sugarhall has sourced a rare barrel of Caroni 1997 Rum from Berry Bros & Rudd and had its contents bottled exclusively for its own use. This special, bold-flavoured rum goes into the new Sugarhall Daiquiri ’97 ($22) that Eguchi mixes with fermented banana syrup and lemon juice. “At first, I used banana syrup to sweeten this daiquiri,” he explains. “But I still felt something was missing. So instead, I made a fermented banana syrup with American ale yeast to produce more complexity. That was when I felt this daiquiri was complete.”
The French Earl Grey cocktail ($22) may not be listed on the menu at Elixir Bar at multi-concept space Kuvo, but ask for it anyway and you’ll be rewarded with a deliciously smooth blend. Head bartender Yutaka Nakashima infuses Earl Grey tea leaves with vodka using a six-hour long slow-drip process that ensures the leaves are saturated with intense flavour — minus any bitter aftertaste. He then adds soy milk, gula melaka and rosewater to yield a fragrant, comforting nightcap.
By Annette Tan