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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Manhattan
Channeling the glamor of pre-Prohibition New York, this expansive new bar at the Regent Hotel is outfitted in timber, marble, and gilt. Amid the Gatsbyesque decor, mustachioed bartender Ricky Paiva has set up the world’s first in-hotel rickhouse, where he finishes whiskies and ages bitters and single-cask cocktails (like the house negroni) in American oak barrels. Paiva’s repertoire of 25 Manhattan neighborhood-inspired cocktails will rotate seasonally with the contents of his ingredients room, currently stocked with potable infusions like hibiscus syrup. Modern-American bar bites (shrimp tacos topped with Bloody Mary cocktail sauce; gourmet hot dogs) provide something to nibble on between sips (2/F, 1 Cuscaden Rd.; 65/ 6725-3377).

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