With recent circuit breaking measures, it’s official. No more leaving the house unless absolutely necessary, so let’s try to get it delivered or for takeaway where possible. Not just food, but drink as well: and where you can’t buy it, why not mix it up yourself with these recipes provided by the cocktail masters themselves?
These bartenders know that fine drink is almost a necessity to get through a month of – well, each other. But more than that, unity and working together are vital for Singapore, be it for healthcare, F&B or other industries.
(Related: Cook up a feast at home with these convenient meal kits)
Though they’ve since closed in lieu of the circuit breaking measures, sky top lounge Ce La Vi had been offering healthcare workers half off their bills at their restaurant.
Meanwhile, Barbary Coast has been offering twenty complimentary meals a night to support those in the hospitality industry – for a total of 600 suppers (though thanks to support from other industry friends, they’ve now got more than that to spare).
Temple Cellars are also offering free listings for any cocktail bar that need help with delivery on their website, with 100 per cent of the proceeds heading back to the original store. Click here to support other local cocktail bars through Temple Cellars.
At the same time though, the Singapore’s F&B industry has demonstrated their resilience with their quick reaction to the ever-changing situation. Empire Eats Group founder Howard Lo says, “The Covid-19 situation is by far the most challenging issue we have ever encountered. It’s pushing every restaurant, and many industries, into extreme distress. While we certainly wish this situation hadn’t happened, it has been amazing to watch the team respond rapidly to every new restriction as well as, in lightning speed, pivot the whole business into a delivery and online model.”
(Related: These local enterprises have teamed up to support frontline healthcare workers)
His stable of eateries includes Standing Sushi Bar, Tanuki Raw and The Secret Mermaid – as well as the once-defunct Shinkansen, that specialises in modern Japanese protein bowls, that has since been re-opened online to meet the demands of hungry workers-from-home. “In a way this period is making our business evolve, and there will be many aspects that will be permanently beneficial for the business and us as a team once we get out of this turbulent stage,” he says.
Here are the cocktail recipes that’ve been provided by Singapore’s bartenders that’ll keep you busy (and hydrated) through the circuit breaker. If you don’t already own your set of tools, we recommend the Birdy Bar tools collection, brought to you by The Old Man Singapore. The tools are precision-polished by hand to provide slight aeration while chilling quickly to prevent dilution of your drinks.
Maybe when it’s all over – and Singapore’s vibrant F&B scene is back stronger than ever – pay them a visit and see how your homemade renditions compare to theirs.
https://www.thepeakmagazine.com.sg/gourmet-travel/cocktail-recipes-circuit-breaker/
Cocktail Recipes Circuit Breaker
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Cococabana
Courtesy of Jayjay Sharey, Nineteen80
Ingredients:
15ml dark rum
15ml white rum
15ml gula melaka
15ml low fat coconut milk
30ml coconut water
Glass: Martini glass
Garnish: Toasted coconut flakes
Instructions: Mix all ingredients with ice in a cocktail shaker. Serve in a martini glass rimmed with coconut flakes, before jamming at home to Nineteen80’s extensive Spotify playlist.
For more on Nineteen80, click here.
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The Ce La Vi Sunset
Courtesy of Andrew Hyman, Ce La Vi.
Ingredients:
30ml Tanqueray London gin
10ml aperol
15ml cinnamon syrup (*you can make it fresh; else, Andrew recommends purchasing 1883 Maison Routin Cinnamon Syrup)
30ml orange juice
Top off with ginger beer
Glass: Old-fashioned or rocks.
Garnish: Babies breath and dehydrated orange crisp (*optional)
Instructions: Shake all ingredients except ginger beer. Pour into ice-filled rocks glass. Lastly top up with ginger beer.
For more on Ce La Vi, click here.
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Chrysanthemum 75
Courtesy of Don Miranda, The Secret Mermaid (off-menu)
Ingredients:
40ml gin infused with chrysanthemum (note: you can infuse gin by steeping 50g of chrysanthemum leaves in gin for up to a week in a mason jar, shaking every day or so)
20ml lemon juice
15ml sugar syrup
Top off with Prosecco
Glass: Flute
Garnish: Lemon peel
Instructions: Mix all ingredients with ice in a cocktail shaker. Pour into a flute and fill with chilled Prosecco.
For more on The Secret Mermaid, click here.
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Old Fashioned
Courtesy of Westward Whiskey
Ingredients:
50ml Westward Whiskey
Half tablespoon sugar
Three dashes of bitters
Orange peel
Glass: Rocks glass
Garnish: Orange peel.
Instructions: Pour whiskey, sugar and dashes of bitters into a rocks glass and stirs. Garnish with orange peel and serve either neat or on the rocks. Tune in to Westward Whiskey’s virtual demos (at 8am local time) to craft some hardly-working-from-home cocktails.
Westward Whiskey is available through Dyspatchr.
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Black Panther
Courtesy of Don Miranda, The Secret Mermaid
Ingredients:
45ml Westward American single malt whiskey
20ml freshly-squeezed lemon juice
15ml maple syrup (Or honey)
60ml black tea steeped with cinnamon, star anise, clove, nutmeg
Glass: Highball
Garnish: Lemon Wedge
Instructions: Make a pot of black tea, add 1 cinnamon stick, 2 cloves, half a star anise and let it cool. Pour steeped tea with other ingredients into a tall glass, stir with ice and enjoy.
For more on The Secret Mermaid, click here.
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Sydney Sling
Courtesy of Keeven Lie, The Fullerton Hotel Sydney
Ingredients:
45ml gin (The Fullerton Hotel Sydney suggests Four Pillars 58.8 Gin)
45ml blood orange or grapefruit juice
15ml hibiscus or elderflower liqueur
10ml ginger liqueur (or double up on ginger juice if you don’t have this)
25ml fresh lime juice
10ml fresh ginger juice
10ml Grenadine
20ml sugar syrup (Add either 1 or 2 parts of sugar to 1 part of boiling water, stirring until fully dissolved and left to cool)
Glass: Hurricane
Garnish: Dehydrated ginger slice
Instructions: Mix all ingredients with ice in a cocktail shaker. Strain into your desired glass over ice and enjoy.
For more on The Fullerton Hotel Sydney, click here.
