What to drink in 2014: Introducing this year’s coolest cocktails
PUBLISHED January 6th, 2014 02:07 am | UPDATED May 18th, 2020 04:33 pm
2014 is now upon us and what better way to ring in the New Year with some fabulous new cocktails? Sit with the cool kids and stay ahead of the trend with some insider knowledge on the boozy concoctions to expect for the year ahead.
Michael Callahan and Zdenek Kastanek of 28 Hong Kong Street:
2014 will be all about artisanal, independent spirit producers. Long gone are the days of mass production, the time for spirits with names you can’t pronounce is here. Look forward to a year of world-famous bartender exchanges and collaborations, as Singapore becomes even less of a teetotaller. More importantly, interaction between the local and the international industry brings fun camaraderie to new heights for the Little-Red-Dot-That-Could.
The must-have? Artisanal rum in clean and simple cocktails, such as a classic Old Fashioned composed of bitters, water, and the zest of a citrus fruit.
George Cherian (or just George) of The Spiffy Dapper:
‘Whisky and wine is old news. People dabbled in gin in 2013 and the boutique, artisanal gin is here to stay,’ says George. Flavours lean toward classic, balanced cocktails with experimental infusions and bitters that change an entire drink’s personality. 2014 is about recognising quality and appreciating the incorporation of distinctly local flavours. People need to understand what their drinks taste like and balance is key.
Top tipple? Gin & Tonic made with St. George Terroir Gin, East Imperial tonic, sage and grapefruit. It is balanced, savoury, and ensures you won’t have just one.
Sam Wong of Ah Sam’s Cold Drink Stall:
Just next door to The Spiffy Dapper, Sam asserts that 2014 will be the year of the rum: more specifically, dark aged rum. ‘Cocktails will be classics with a twist. It’s a nod to the old world but with a certain modernity,’ says Sam. Inspired by tiki bars where fancy, well-garnished drinks are paired with homemade syrups, bitters, and as the cool kid puts it himself, ‘a lot of weird stuff’, expect rums like El Ron Prohibido, Plantation XO, and Ron Zacapa XO.
The inside scoop? Rum made into a Manhattan with Amaro and bitters. A classic made new by replacing sweet vermouth with Amaro.
Stefan Ravalli (formally) of The Library:
The place where everything is slightly insane and conventions go to die. Stefan’s kooky cocktails of 2014 highlight mezcal and tequila. Paired with rich herbal liqueurs, the ‘sauce’ of any good drink, dynamic cocktails stimulate the senses. ‘It’s the time for comfort food and cocktails. The country kitchen charm appeals because it’s friendly and not so serious. However, it is still complex, balanced, and requires skill,’ says Stefan, ‘think about it like a Tiki 2.0 – the modernisation of lavishness and use of Asian ingredients.’
Bring on 2014 with… this unnamed cacophony of a libation that is a twist on a Negroni with mezcal and rhum agricole. It is spicy, smoky, dense, and bitter, yet rustic and comforting. Also, it comes with an awesome spider tattoo because as Stefan puts it, ‘the future lies in the coasters we use.’
