SINGAPORE, Aug 7 ― 1. Raffles 1915 Gin Sling from Raffles Singapore

This innovative ode to the hotel’s iconic Singapore Sling is made exclusively with its bespoke Raffles 1915 Gin, and features fresh lime juice in place of the familiar pineapple juice. The drink is finished with equal measure of Dom Benedictine and Cherry Heering Liqueur, topped with soda and a dash of bitters.

This cocktail is made with London Dry Gin, ginger-rice shrub (a type of tonic), bay leaf, gentian, chrysanthemum and fresh lime, and featuring a herbal flavour profile inspired by Traditional Chinese Medicine.

2. Rice and Shine from The Library

This is another gin-based concoction made with London Dry Gin, ginger-rice shrub (a type of tonic), bay leaf, gentian, chrysanthemum and fresh lime, and featuring a herbal flavour profile inspired by Traditional Chinese Medicine. The cocktail is mixed using the teh tarik pulling method. It is then poured into a small bottle that is placed in a clear bag filled with rice grains to reflect Singapore’s trading heritage back in the day. The cocktail is served with a glass, where guests will pour their cocktail into.

Bulleit Rye is infused with hops to mirror the flavour of beer, which is balanced with a sweet and refreshing fermented pineapple and passionfruit soda.

3. Chinatown Brewery from Gibson Bar

Inspired by Singapore’s first brewery established in 1931, the idea was to create a version of an IPA (India Pale Ale) that embodied sweet and refreshing tropical flavours with a slight, lingering bitterness for balance. As such, Bulleit Rye is infused with hops to mirror the flavour of beer, which is balanced with a sweet and refreshing fermented pineapple and passionfruit soda. For a unique citrus element, Buddha’s hand, which is a fragrant fruit used in China as a perfume, is used to make a fragrant syrup that elevates the whole cocktail.

This drink is a surprisingly pleasant melange of sweetness from the pandan syrup and fresh coconut water, with the richness of the juniper-focused Tanqueray No 10.

4. Seah Street Power Nasi Lemak for Tess Bar and Kitchen

One of the latest savoury concoctions by head bartender Steve Leong, this popular signature is as close to infusing the actual dish in a gin cocktail as one can get. For a more complete experience, the rim of the tin can that it is served in is brushed with a little sambal. The drink itself is also a surprisingly pleasant melange of sweetness from the pandan syrup and fresh coconut water, with the richness of the juniper-focused Tanqueray No 10. There is even a light snack — ikan billis — that is served as a garnish.

Vodka, St Germain elderflower and black tea form the body, while honey and calamansi provide complementary sweet and sour notes.

5. Teh-ice from Rumpoles Bar at Hotel Jen Tanglin Singapore

This is a super-strength version of teh-o limau ice (iced lemon tea). Vodka, St Germain elderflower and black tea form the body, while honey and calamansi provide complementary sweet and sour notes. Lipton Tea is paired with Ketel vodka, while honey — instead of regular sugar syrup — is used. The punch from the calamansi helps to lift and refresh in a familiar "Singaporean way”.

The Power Chendol is made with rum, pandan leaf, lychee fruit, gula Melaka, caramel, green jelly noodles, whipped cream and lots of shaved ice.

6. Power Chendol from Black Nut

The cocktails here are named after popular colloquial phrases (Steady Pom Pipi, Kilat Kilat, Chut Pattern) and filled with dashes of Asian herbs and spices such as pandan, chilli padi, and gula Melaka. The Power Chendol is essentially a cocktail interpretation of the Peranakan dessert it is named after, made with rum, pandan leaf, lychee fruit, gula Melaka, caramel, green jelly noodles, whipped cream and, of course, lots of shaved ice. ― TODAY