PUBLISHED February 29th, 2016 12:00 pm | UPDATED June 2nd, 2020 12:07 pm
12 – 19 MAR 2016 | Singapore Cocktail Week (SGCW) is back better than ever this year. With more than double the number of participating bars and over 100 events lined up, choosing which ones to go to can be a pretty daunting task.
Thus, we’ve teamed up with the folks at SGCW to round up ten highlights of SGCW 2016 to check out.
Pop-Ups for a Fun Night Out
Potato Head Folk’s Absolut ‘Elyx House’
For four nights, Potato Head Folk‘s Studio 1939 cocktail lounge, on the third floor, will be transformed into the first ever Elyx House, courtesy of the folks from Absolut Elyx luxury vodka. Head down to the pop-up to catch global Absolut Elyx ambassador Gareth Evans in action as they take up guest shifts to craft their very own Elyx bespoke cocktails in the brand’s signature golden pineapple cup.
When: Wed, 16 March 2016 to Sat, 19 Mar 2016, 6pm to 12mn
Where: Potato Head Folk, 36 Keong Saik Rd, Singapore 089143
Price: Free entry, $14++ cocktails for SGCW wristband holders.
Hendrick’s Mad Hatter Tea Party
Tumble down the rabbit hole, into the House of Dandy for Hendrick’s Gin Mad Hatter’s Tea Party! Discover menus hidden inside vintage books, teapots adorned with kings and queens, and specially created savoury dishes resting on plates decorated with birdcages and ticking clocks. Complemented with three cocktails by Tashu Lu, the South East Asia Brand Ambassador for Hendrick’s Gin served in teapots and cups, it’s definitely tea time!
When: Sat, 19 March 2016, 7pm to 9pm
Where: House of Dandy, 74 Tras Street, Singapore 079013
Price: $65
Guest Bartenders to Check Out
Nathan Beasley, Black Pearl
A statesman of Melbourne’s bar scene, Black Pearl comes highly-respected, even by international standards, and its partially thanks to Bar Manager Nathan Beasley. In 2014, Nathan won the Victorian Buffalo Trace, Havana Club Grand Prix and Bartender Magazine’s Bartender of The Year, as well as TimeOut Magazine’s Bartender of The Year last year. Catch him in action at Smoke & Mirrors in the Black Pearl Takeover.
When: Wed, 16 March 2016, 7pm to 9pm
Where: Smoke & Mirrors, #06-01 National Gallery, 1 St Andrew’s Rd, Singapore 178957
Nathan Beasley will also be conducting a workshop, Black Pearl: Cocktails that made a legend on 16 March, 3.30pm to 5pm at Smoke & Mirrors, priced at $58.
Charlie Ainsbury, This Must Be The Place
Join Charles Ainsbury, Australian winner of the Diageo Reserve World Class 2014 as he takes up a guest shift at The Powder Room. Formerly of Eau De Vie, Charles has worked at some of the best bars in Australia and beyond, including Bulletin Place (Sydney) and Vancouver’s The Diamond. With awards like Australian Liquor Industry Awards’ Bartender of the Year under his belt, Charles now co-owns This Must Be The Place, a 55-spritz and cocktail bar in Sydney that won several Best New Bar awards last year.
When: Wed, 16 March 2016, 9pm
Where: The Powder Room,19 Cecil Street, Singapore 049704
Charles Ainsbury will also be conducting a workshop, This Must be The Place: Low Alcohol Cocktails on 17 March, 2pm to 4pm at The Library, priced at $45.
Workshops to Up Your Spirits Game
Potential Wasteland
Pick the brains of Luke Whearty and Aki Nishikura, the creative forces behind one of the world’s most progressive bar programmes at Operation Dagger. Through seven cocktail and snack pairings, you’ll experience an interactive hands-on exploration of all things fermented, distilled, shaken and stirred. Great for home bar enthusiasts looking to learn more about cocktails, you’ll also get to take home ingredients and recipes for some of Operation Dagger’s signature concoctions.
When: Sat, 12 March 2016 & Sat, 19 March 2016, 2pm to 5pm
Where: Operation Dagger, 7 Ann Siang Hill, Singapore 069791
Price: $150 (limited to 25 pax)
Basic Techniques of Cocktail-Making
Head down to Mariko’s for a one-of-a-kind mixology masterclass by the world-famous mixologist and ‘liquid chef’ Laurent Greco of Bar Academy Paris, as he mixes an explosive array of exciting and original flavours with a special touch of Perrier. This workshop is great for beginners as you’ll be learning about new, innovative cocktails that are fun and easy to make for any occasion.
When: Wed, 16 March 2016, 6pm to 7.30pm & 8pm to 9.30pm
Where: Mariko’s, 4 Jiak Chuan Rd, Singapore 089261
Price: $41
Barrel Aged Manhattan
A crash course on the ageing and bottling process of whisky by Hudson Whisky, the workshop is mounted for whisky lovers to explore the history behind barrel ageing, rickhouses, and cocktails. Attendees will also learn how to differentiate between aged and non-aged, do some bottle waxing, and even take home a small bottle of their own!
When: Thu, 17 March 2016, 5.30pm to 7pm
Where: Manhattan, 1 Cuscaden Rd, Singapore 249715
Price: $60 (limited to 15 pax)
Boozy Meals
Diageo World Class presents Caribbean Brunch with Ian Burrell
Join the world’s one-and-only Global Rum Ambassador Ian Burrell as he makes his favourite rum cocktails to go with a Carribean-inspired brunch at Lime House. Build your own brunch with components like freshly baked coconut bread, saltfish, jerk chicken, several styles of cooked meat, egg, and homemade jam.
When: Sun, 13 March 2016, 11am to 2pm
Where: Lime House, 2 Jiak Chuan Rd, Singapore 089260
Price: $32++ (inclusive of Lime House Signature Homemade Rum Punch)
Once Upon a Time with Candelaria
Back with its acclaimed “Once Upon a Time” series, the award-winning kitchen and bar team at Tippling Club have partnered up with world-renowned Parisian bar Candelaria to create a special five-course dinner menu of Latin American cuisine paired with signature cocktails. Known for its outstanding drinks and Mexican-inspired eats, Candelaria ranks in the top 10 of the World’s Best Bars and previously won the title of Best Bar in Europe.
When: Thu, 17 March 2016, 7pm to 11pm
Where: Tippling Club, 38 Tg Pagar Rd, Singapore 088461
Price: $155++
Josh Fontaine & Carina Soto will be guest bartending on 18 March at The Cufflink Club from 7pm onwards.
A Journey Through Bourbon, Smoke and Time
Slow-cooked meat meets fast-acting bourbon in an epic feast that celebrates the iconic elements in classic American cuisine: fire, wood, smoke and time. Hosted by Meat Smith Bar Manager Katherine Whitcroft and Head Chef Andrew Baldus, they’ve teamed up to design an exclusive four-course experience paired with aged Bourbon (White Dog and onwards). Stick around longer and enjoy 50% off meat platters and happy hour special drinks.
When: Sat, 12 March 2016 & Sat, 19 March 2016, 11.30am to 1.30pm
Where: Meat Smith, 167-169 Telok Ayer, Singapore 068620
Price: $100++
P.S. SGCW Wristband holders enjoy 10% off all workshops and other events (unless stated otherwise), as well as invites to the Opening Party and other exclusive happenings. Haven’t bought your wristbands? The early bird discount of 15% off ends 28 February 2016!
This article was brought to you in partnership with Singapore Cocktail Week.