These cocktail bars in Singapore have refreshed their drinks menus with brand-new tipples.
LeVel33
LeVeL33, the world’s highest urban microbrewery has unveiled a brand-new cocktail menu, led by bar manager, Thomas Sobota. Headlining the menu is a range of craft beer cocktails that reference LeVeL33’s microbrewery concept, accompanied by other concoctions categorised into “Strong and Classic”, uplifting “Tropical and Sunshine” mixes, and s selection of “Minty and Fresh” quenchers.
These creations are expressions of Thomas’ personal and professional experiences, and his personal philosophy of “bARTending” – to deliver an elevated hospitality experience through thoughtfully crafted cocktails.
Among the craft beer cocktails is Blond-ie that combines House of Dark Rum (the world’s first Asian and Caribbean Rum) with LeVeL33’s Blond Lager. Brightened with fresh house-made lemonade, this is a revitalising number to start off the evening. The Duncan is a reinterpretation of a classic Espresso Martini, and combines the intensely roasted and malty flavours of LeVeL33’s Stout Beer with a hint of pineapple cordial.
Other refreshers include the Cantarito that blends Codigo Blanco Tequila with orange, lemon and a house-made grapefruit soda; Samurai’s Julep, a twist on the timeless Mint Julep that replaces bourbon with hop-infused Japanese Kiku-Masamune Kasen Sake; and Hanky Panky, with Singapore Tanglin gin shaken over ice with Martini Rosso Vermouth and Fernet Italian bitter, and finished with a kiss of smokiness from apple wood chips.
LeVel33 is at 8 Marina Boulevard, #33-01 Marina Bay Financial Centre Tower 1, Singapore 018981.
Low Tide
A welcome respite awaits at Low Tide, Club Street’s beloved tiki bar. A refreshed menu at this buzzy, tropical oasis sees the launch of new drinks. At Topside, the resto-bar’s al fresco space, you’ll be treated to 18 refreshing drinks which range from light and citrusy to spirit-forward options. For an island getaway in a cup, go for the Pina Clearada, a clarified piña colada bursting with flavours of coconut, lime, and floral notes from Bacardi Carta Blanca.
Low Tide also boasts its own house blend of rums, of which you can sample in long cocktails like the Swizzle & Flow, a cocktail as easygoing as it sounds—mint, maraschino, sherry, and lychee come together to create one fun and all-too-easy-to-drink tipple.
A new eclectic food menu makes for the perfect pairing with these adventurous cocktails. Inspired by the flavours and ingredients used in tropical regions around the world, the playful menu boasts gems like an addictive miso butter stingray with grilled okra. The tangy assam jus accompanying the stingray is perfect when lathered onto the aromatic nasi ulam, where fragrant blue pea rice is topped with torched pineapples, coconut flakes, mixed herbs, and pomegranate.
Low Tide is at 98 Club Street, Singapore 069467.
Live Twice
Live Twice’s refreshed menu of 19 cocktails showcases the fine craft of Japanese bartending. Minimalism takes centre stage where each cocktail, despite having no more than four ingredients, shines with flavours that are as complex as they are delicious.
You’ll find new and improved classics like the Improved Whiskey Cocktail, which elevates the classic Old Fashioned with maraschino liqueur—Woodford Reserve Bourbon, cherry brandy, bitters, and a touch of Tatsumi Absinthe come together to make an elegant take on the beloved classic.
Inventive cocktails are also a mainstay at Live Twice, and this season’s menu continues to surprise and delight with tipples like the Jewel Inlet, a gorgeous ruby-red, floral drink that draws together aromatic saffron, sweet banana, Cocchi Americano Rosa, and whisky.
You’ll also find seasonal specials celebrating the essence of spring and summer. Don’t miss out on Solaris, a summery drink where tomato, tare sauce distillate, and Monkey 47 gin capture the uplifting spirit of bright, warm summers.
Live Twice is at 20 Bukit Pasoh Road, Singapore 089834.
One-Ninety Bar
Paying homage to the craft and culture of the world’s best cocktail capitals, the new Secret Gardens menu at One-Ninety Bar, Four Seasons Hotel Singapore, offers 12 new tipples that showcase the essence of cities like Singapore, London, and New York.
Crafted by head bartender Sophia Kang and beverage manager Gabriel Karlos, the new menu showcases botanical-forward creations that are infused with showmanship and creativity.
Spirit-forward fans will enjoy creations like Dumbo, a tribute to the cobblestone streets and edgy warehouse buildings of Brooklyn. Monkey Shoulder triple malt, house-made peated port syrup, and chocolate and orange bitters make for an elegant and smoky take on the old fashioned.
There are plenty of imaginative cocktails too in this menu. Bloom, a dreamy take on the milk punch, brings together Jura 12 years whiskey, sour cherry, hojicha, Thai basil, and whey for a Japanese-inspired take on the comforting cocktail.
Not to be missed is also the dessert cocktail Kampung Kueh. Drawing inspiration from the popular local dessert, this aromatic cocktail brings life to any party with its tropical, sun-kissed combination of rum, coconut, pandan, jackfruit, and egg white.
One-Ninety Bar is at Four Seasons Hotel Singapore, 190 Orchard Boulevard, Singapore 248646.
Underdog
Tucked away in a back alley along Amoy Street, stepping into Underdog feels just like entering a tavern in New York complete with plush banquette seats, graffiti, and an eclectic art collection.
Here, you’ll find an ever-rotating selection of beers on tap and 12 draught cocktails with everything from fresh, easy-to-drink cocktails to stronger tipples. Choose from classics like the Old Fashioned to a twist on classics like Under Pressure, a re-imagination of the New York Sour lightened up with ginger-infused honey and made silky-smooth with whey.
Accompanying these drinks is a nose-to-tail menu where quality meat from Australia is transformed into hearty bites like the Pig Head Scrumpet & Apple Ketchup and Smoked Beef Neck with Kimchi.
Underdog is at 115 Amoy Street (off Gemmill Lane), Singapore 069935.
A version of this article first appeared in epicure.
