These are just some of the concoctions by bar “mixologists” looking to usurp the status of the city’s signature gin and fruit juice cocktail &ndash the Singapore Sling.
“Cocktail lovers are increasing &ndash it’s the image,” said Mac Lee, president of the Association of Bartenders & Sommeliers Singapore and judge at a competition in the city-state this week to choose the best cocktail maker in the Asia-Pacific.
Singaporean Alex Tan won with Dark Angel, a mix including mango vodka, peach liqueur, blue curacao, apple and cranberry juice and garnished with radish, gold dust and bamboo ash.
A visit to Singapore is traditionally not complete without a trip to the iconic colonial Raffles Hotel for a Singapore Sling, made from gin, cherry brandy and pineapple juice.
But the drink is now strictly reserved for tourists.
Conservative Singapore has been shaking up its bar scene in the past year by developing new entertainment areas, filling up the old shophouses of its riverside quays and a former British army camp with new restaurants, nightclubs and cocktail spots.
Chrysanthemum shots
The latest luxury experience is the Tippling Club, a restaurant where each dish is paired with a drink or cocktail.
The neighboring Camp Bar’s signature cocktail is Tiffin Punch, combining champagne, gin, lychee liquor, ginger, fresh grapefruit and fresh lychees and served for four people &ndash a more complex twist on the lychee martini, a favourite with locals.
Those heading on from bars to nightclubs such as Zouk can have shots mixed with chrysanthemum, chilli and ginseng. And for those who don’t fancy any alcohol, bars are also expanding their lists of mocktails.
Established venues are getting in on the act. The Ritz Carlton hotel has created a series of drinks themed to match the flags in the Formula One race to be held in Singapore next month.
Crash & Burn is a mix of vodka, triple sec and orange juice, while Final Lap adds peach schnapps to lychees and maraschino liqueur and The Champ combines vanilla vodka, Kahlua and milk.