Operation Dagger
This subterranean showcase for Luke Whearty’s craft cocktails is just a stone’s throw from Oxwell & Co (which Whearty also manages) at Ann Siang Hill. In an apothecary-like space festooned with dangling filament bulbs, the Australian bartender bottle-ages carbonated cocktails, makes mead from honey collected from Oxwell & Co’s rooftop beehive, and invents things like sous-vide tarragon-infused gin. The rotating drinks list features a dozen cocktails such as the Snow—a creamy blend of yogurt, sake, and genmaicha—and warm sake siphoned with fruits and spices (7 Ann Siang Hill #B1-01).
This article originally appeared in the June/July 2014 print issue of DestinAsian magazine (“Lion City Libations”).
