NO HOLDS BAR

Innovation is rife in Singapore’s competitive cocktail scene.

- JOSEPH LOW

During a recent visit to a bar, I noticed an intriguing piece of equipment nestled behind the counter: a sous vide machine. I was curious as to why a kitchen appliance would be sitting there. According to the mixologist, it's now common for cocktail makers to use such machines to produce house infusions. Ingredients are bagged and heated in a water bath, with the resulting flavours extracted to be infused.

In striving to create one-of-a-kind drinks, mixologists here are increasingly turning to culinary techniques. These include sous vide; fat-washing, where fats and oils from fruits or meats are incorporated into the drink; spherification, where cocktails are encased in gelatinous balls; and carbonation, which adds fizz to the liquid.

BEYOND THE BASICS

To delve into Singapore's cocktail scene, I conversed with industry veteran Ding Yew Chye. With over 40 years of experience, he continues to craft cocktails at Manhattan Bar at Conrad Singapore Orchard.

He shares that cocktail making has evolved from focusing on simplicity and classic recipes to channelling creativity. Ding observes that this shift towards creating a holistic experience has altered the way mixologists make their drinks. Now, it is about "delivering cocktails as extraordinary experiences".

A major component of an unforgettable drinking experience is the taste of the cocktail itself. While classics like the Old Fashioned have won hearts, drinkers these days are more open to experimentation as part of the effects of Covid.