6 New Singapore Cocktail Bars

  • A Brown Derby at Anti:Dote, made with bourbon, honey, and fresh grapefruit juice.

    A Brown Derby at Anti:Dote, made with bourbon, honey, and fresh grapefruit juice.

  • The bar at Bincho.

    The bar at Bincho.

  • "Japeritifs" at Bincho infuse Japanese ingredients - nori, here- in their cocktails.

  • Ricky Paiva, Manhattan's head bartender.

    Ricky Paiva, Manhattan's head bartender.

  • Whiskies and bitters are finished and aged in-house at Manhattan.

    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.

    At night, eatery Secret Mermaid changes into a tasting room and cocktail bar at night.

Click image to view full size

Ah Sam
Cold Drink Stall With retro-looking biscuit tins and glass tumblers lining its interior, this newcomer to Boat Quay may not have much in the way of pizzazz, but the classic cocktails—negronis, old-fashioneds—are among the most sought after in the city-state. For beverages with a local flourish, bartender and owner Sam Wong suggests the Beaded Slippers, a Peranakan-inspired mix of gula melaka, coconut milk, azuki beans, and rum. For a tipple with counter theatrics, try the sangrita, which Wong makes using the Japanese hard-shake method for mixing cocktails (60A Boat Quay; 65/6535-0838).

Share this Article