Recreate the Happy Hour experience while in self-isolation with drinks recipes from these three hotel bars in Manila and Singapore.
Benjarong at Dusit Thani Manila
At the heart of Makati Central Business District—the “Wall Street of the Philippines”—Dusit Thani Manila is home to the recently revamped Thai dining hot spot Benjarong. Expect gracious Filipino hospitality alongside authentic cuisine and a sense of place that’s truly Thai at heart. Fancy a relaxing drink before dinner? Take your pick from the list of cocktails and contemporary Thai libations at the 28-seater bar, an inviting space to unwind after a day’s work with friends and colleagues. Here, Happy Hour runs daily from 5:30 p.m. to 9 p.m., allowing you to quench your thirst with a selection of drinks and unlimited rounds of signature cocktails, like One Night in Bangkok, for PHP650 nett per person.
One Night in Bangkok
- 45 ml Patron anejo
- 20 ml pineapple juice
- 10 ml orange juice
- 10 ml basil-infused balsamic vinegar
- 5 ml Chambord
- Splash of Chandon Brut
- Basil leaf
- Pour all the ingredients into a cocktail shaker and shake well.
- Strain into a chalice glass before topping the drink with a basil leaf.
Crossroads Bar at Swissôtel Merchant Court, Singapore
Following an extensive five-month refurbishment, this chic bar inside the lobby of Singapore’s Swissôtel Merchant Court is looking better than ever. Crossroads Bar is an inviting venue for afternoon tea or social events after dusk, featuring floor-to-ceiling windows and ceiling-mounted scrolls that point to the history of its Clarke Quay locale at the crossroads of many cultures. The bar specializes in bespoke cocktails with nuances of local fruits and spices, using herbs plucked from the hotel garden and house-made syrups and sodas to bring patrons a unique drinking experience. Its cocktail menu includes signature creations such as GIN-ger Tea, or a warming blend of TWG Emperor Sencha, gin, and homemade ginger syrup, as well as Cool Spice (shown here), a twist on the traditional mojito with the heat of chili padi.
- 45 ml rum
- 30 ml calamansi juice
- 30 ml sugar syrup
- 6 slices of fresh cucumber
- 3 sprigs of mint
- 1–2 chili padi (bird’s-eye chilies)
- Soda water
- Crushed ice
- Muddle six slices of cucumber, eight mint leaves, and one or two chili padi in a serving glass, depending on your tolerance for spiciness.
- Add rum, calamansi juice, and sugar syrup, then top up the drink with crushed ice and soda water.
- Stir well and garnish with a sprig of mint before serving.
Atrium at Pan Pacific Singapore
Tucked away within the upmarket precinct of Marina Centre, Atrium occupies the soaring, 37-story namesake space at the heart of Pan Pacific Singapore. The dramatically designed lounge features the longest bar in town at 44 meters, plus a series of circular seating pods that appear to float above a reflecting pool. Patrons here can sip on premium beers, wines, and spirits, or sample a trove of culinary inspired drinks such as the cinnamon ginger martini. It’s an ideal spot to unwind over the mixologist’s signature cocktails, complemented with sharing plates like wagyu beef sliders, French black mussels in a white-wine sauce, the homemade sausage platter, or Spanish prawn dish gambas al ajillo. Another highlight is the English and Peranakan afternoon high tea sets, which are available as a weekend buffet thanks to Atrium’s long bar.
- 120 ml sauvignon blanc
- 15 ml lemon juice
- 15 ml sugar syrup
- 10 ml soda water
- 1 strawberry
- 4 raspberries
- 5 blackberries
- Set aside two blackberries. Muddle lemon juice, sugar syrup, and the rest of the berries in a cocktail shaker.
- Add the sauvignon blanc, shake well, then pour into a glass. Top up with soda water and garnish with the remaining blackberries.