6 New Singapore Cocktail Bars

By Gabrielle Lipton - July 15, 2014

A Brown Derby at Anti:Dote, made with bourbon, honey, and fresh grapefruit juice.
The bar at Bincho.
"Japeritifs" at Bincho infuse Japanese ingredients - nori, here- in their cocktails.
Ricky Paiva, Manhattan's head bartender.
Whiskies and bitters are finished and aged in-house at Manhattan.
At night, eatery Secret Mermaid changes into a tasting room and cocktail bar at night.

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Ah Sam
Cold Drink Stall With retro-looking biscuit tins and glass tumblers lining its interior, this newcomer to Boat Quay may not have much in the way of pizzazz, but the classic cocktails—negronis, old-fashioneds—are among the most sought after in the city-state. For beverages with a local flourish, bartender and owner Sam Wong suggests the Beaded Slippers, a Peranakan-inspired mix of gula melaka, coconut milk, azuki beans, and rum. For a tipple with counter theatrics, try the sangrita, which Wong makes using the Japanese hard-shake method for mixing cocktails (60A Boat Quay; 65/6535-0838).

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