New bars are bringing their genteel touch to the drinks scene in Singapore.
Idlewild, the original name of today’s JFK airport, is themed around the early days of aviation. Cocktails such as Passage of Havana ($30), a house Cuban rum, revolve around 10 eclectic destinations, which are dreamt up by young and energetic Aussie, Andy Griffiths, head of operations and creative. Berbere Smash ($22), inspired by Casablanca, incorporates Moroccan mint tea and preserved lemon and supercharged cardamom bitters, hitting all the right senses. A four-piece band featuring lead singer Janice Annice takes the stage from Wednesday to Saturday.
Lobby, InterContinental Singapore, 80 Middle Road.
Tel: 6825 104
Madame Fan Bar is an exquisitely gorgeous 40-seater craft cocktail bar led by Davide Boncimino, who has created 13 new culinary-inspired cocktails. True to its adjoining restaurant’s Cantonese roots, the cocktails bear ingredients, such as osmanthus in the O&O ($22), a gin, vermouth and tea soda. (Not) Classic PBJ ($28) plays on the kumquat in this whisky apéritif, served with an Instagram-friendly garnish of smoked chocolate-coated macadamia nuts and chilli purée. Velveteen ($24) is almost a dessert cocktail, but never cloying, using Plantation Pineapple Rum with housemade gula Melaka ice cream and salted coconut infusion.
The NCO Club, 32 Beach Road.
Tel: 6818 1921
Its nondescript name aside, The Lounge Bar is a small gem of a French craft cocktail bar, taking inspiration from 40 of Savoie’s indigenous alpine herbs for its opening menu. It’s part of JAG Restaurant by chef Jérémy Gillon and Anant Tyagi, and offers delicious bar bites that include beef tartare and braised smoked parsnips. Sapin (all herb-inspired cocktails, $18 each) is imbued with pine tree-infused vodka, blueberry purée, and prune eau de vie for a strikingly sophisticated sipper. Floral herb Thilleuil is combined into a refreshing tall glass of Ben Nevis whisky, Suze Gentiane, umeshu and jasmine green tea.
Level 2, 76A Duxton Road.
Tel: 9686 5440