6 New Singapore Cocktail Bars

By Gabrielle Lipton - July 15, 2014

A Brown Derby at Anti:Dote, made with bourbon, honey, and fresh grapefruit juice.
The bar at Bincho.
"Japeritifs" at Bincho infuse Japanese ingredients - nori, here- in their cocktails.
Ricky Paiva, Manhattan's head bartender.
Whiskies and bitters are finished and aged in-house at Manhattan.
At night, eatery Secret Mermaid changes into a tasting room and cocktail bar at night.

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Singapore’s cocktail revolution has picked up pace in the last few months, with a batch of new bars where artisanal ingredients are the order of the day

By Evelyn Chen

Anti:dote
A hotel lobby bar may not sound all that enticing, but Anti:dote, which opened at the Fairmont Singapore in December, is a worthy addition to the scene. In an airy space hung with a 26,000-piece borosilicate glass chandelier, a glitzy counter sets the stage for deftly mixed cocktails by Chicago native Tom Hogan (try his tangy, pineapple-meets-pisco Treat of Kings), all made with fresh fruit juices, house-made bitters and liquors, and herbs from the hotel’s garden. Bring an appetite with you: chef Carlos Montobbio’s modern tapas fare is exceptional (80 Bras Basah Rd.; 65/6431-5315).