For its latest promotional effort, Martell has brought Hong Kong’s finest together: the iconic Tony Leung and the charismatic Eddie Peng. To celebrate the Martell Cordon Bleu and the Martell XXO, Leung and Peng appear in two films by Wing Shya and Ryan Hopkins.
The Shya-directed short film, featuring the Martell Cordon Bleu, sees Peng leading Leung in a chase over Parisian rooftops. The Hopkins-directed piece featuring the Martell XXO has the two men outrunning an avalanche as they snowboard down the snow-covered slopes.
Together, Tony Leung, a veteran actor and recent Lion d’Or recipient in Venice, and Eddie Peng, a sought-after lead in over 30 box-office hits, mirror the prestige of the two cognacs. And how fitting that these intergenerational titans of the acting world represents Martell’s enduring legacy.
While this isn’t the first time that Martell has dabbled in the world of cinema, it showcases the maison’s audacious spirit in elevating a sensorial journey—one that goes beyond the discerning palates into the untamed imaginations of cognac connoisseurs.
Brands do this all the time. Collaborate with a fellow renowned brand or commission a notable person of interest. Nonetheless, if the brief here is not so much novelty but an apt fit for the occasion: Johnnie Walker clearly understood the assignment.
When you see the work of Taiwanese-American artist James Jean, you can’t think of a better mind to conceptualise what the Year of the Dragon could look like as a Blue Label skin. The vibrant, sinewy, yet altogether modern aesthetic wraps around the bottle in a playful, textural imprint.
According to Jean, the natural motifs prevalent in his work takes on the form of flowers and organic tendrils. These floral traits evoke the idea of roots; a connection. These are the bridges between respect for the past and looking ahead to the future with hope.
Plus, the most powerful creature in the Chinese Zodiac and the highest-grade whisky in the JW collection? Insert Epic Handshake meme. If you're familiar with the Blue Label, you'd know that the blend is made from unparalleled—a term not lightly used here—Johnnie Walker reserves of Scotch maturation.
Chiefly because only one in 10,000 make the cut. It's selected from 10 million casks; of which some irreplaceable ones are sourced from long-closed ‘ghost’ distilleries (Cambus, Pittyvaich, Brora, Port Ellen, for the whisky experts among you). A 12-strong blending team infuses these rarities from across all four regions of Scotland, and it’s these very complexities that the visual artist was inspired to interpret.
“There are hidden elements in the picture as well—layers to be discovered, just like the layers in this incredible whisky,” he says, “I want the viewer to peel back the layers and discover more about the image. I want my work to function from far away but reveal more details the more closely you explore the imagery.”
Now where better to witness it up close than in Depth of Blue Room. The brand’s first flagship bar in Southeast Asia sits at the Park Hyatt Bangkok penthouse. It enhances the launch experience with a multi-sensory tasting complete with dedicated cocktails, an immersive room and scented touches. It presented a truly extravagant, thematic dive into what makes Blue Label a big deal.
It’s far from the first time a brand has pulled out all the stops. But such a celebration is certainly a worthy altar for a release as limited edition as this.
Johnnie Walker Blue Label (James Jean edition) is out now.
Lately, with fibre craft on the rise, knitting and crocheting have been the new trend. The laborious craft requires huge dedication and commitment from craft artists. But the final results are testaments to the artists' passion and creativity.
Prominent local crochet artist, Kelly Limerick, is celebrated for her alternative take on the ancient craft of crochet. She was chosen to collaborate with LOUIS XIII to create an artwork called "100", which took four months to complete. Limerick journeyed to the LOUIS XIII Domaine du Grollet Estate in Cognac, France for inspiration for her art. There, she delved into the heritage of LOUIS XIII Cognac, allowing her to comprehend the values that the House holds. She became enthralled by the House’s timeless heritage.
“The sense of history in the old town was unmistakable, and... I grasped why LOUIS XIII is steadfast about its origin and identity,” Limerick noted. “There's an evident pride in the meticulous approach, a serene and unwavering dedication to savoir-faire passed down from one cellar master to the next. Ageing the eaux-de-vie holds an element of unpredictability... It falls upon the cellar master to trust their palate, sampling the diverse eaux-de-vie to craft the familiar blend of LOUIS XIII that we recognise. These two elements—trust in the unknown and confidence in personal skill—resonate with me and have inspired me greatly.”
"100" was unravelled and reworked 100 times to illustrate the progress in time. With its tedious craft-making process, "100" is meant to emphasise the similarity to the laborious production of LOUIS XIII. Limerick confessed that "it involved four months of daily dedication; more time and effort required than if I did 100 individual pieces."
The final sculpture resembles a vessel with a double-walled bowl within. Crafted as a single piece without joins or internal structures, like a fountain, the sculpture remains hollow. By holding soil from Cognac, it encapsulates the flavourful layers of LOUIS XIII as it ages. This is a cognac that could only be tasted decades later.
Anne-Laure Pressat, Executive Director of LOUIS XIII Cognac shares that “We are honoured to collaborate with Kelly Limerick, having her join us in exploring intertwined concepts of time and preserving artistic heritage for future generations..."
"100" represents THE DROP, the latest product by LOUIS XIII. An embodiment of a new generation that reinvents luxury codes through ownership, THE DROP fosters a unique 'art-de-vivre' akin to Limerick's approach toward art. Coming in a 1cl bottle, THE DROP retails at Tatler Bar at SG$288 and SG$1,440 for a pack of five 1cl bottles. The add-on lanyard accessory with a leather bottle case is priced at SG$168.
Mezcal is something I have always been familiar with. It was ever-present in my rural town upbringing. I grew up in Guerrero, which is one of the states in Mexico that produces mezcal. My memories of mezcal are associated with social gatherings of friends and family. Mezcal makes a regular appearance during popular town celebrations such as El Santo Patrón (the patron saint of the town), día de Los Muertos, and in rural funeral family reunions. When loved ones pass on, we traditionally mourn the body for one to two days and serve mezcal during the velorio candle lighting ceremony.
I have always been fascinated with mezcal. It is the perfect combination of nature and ancestral processes that have been around for hundreds of years. My initial goal was to create a quality alcoholic authentically Mexican beverage that I could enjoy at home with friends and family.
I started the Mezcal business in 2009. Our brands are handcrafted and produced in the states of Guerrero, Oaxaca, and San Luis Potosí in small-batch distilleries.
This is a legend inspired by Mexican folklore. Warrior Machetazo fell in love with Goddess Mayahuel. She had given him a taste of mezcal from the agave plant. He had lost her and in pursuit of trying to feel reunited, he decided to make mezcal for himself to bring back memories of her. He used his machete to cut the leaves of the agave and when he drank, he could see visions of her.
Tequila is made in Jalisco from one specific agave—it is the blue agave. Mezcal is made out of 20+ different agaves. This process is also different. Mezcal is made in a wood-fired hearthstone oven. There is also a difference in taste. Tequila has one taste while mezcal has a variety of tastes; this is why I can never get bored of mezcal.
In comparison to other spirits, mezcal is best when served fresh and joven (young) so you can taste the agave itself and not the flavour of wood in a barrel after it has been aged.
That is true, the right agave plant must be aged for about seven to nine years, making mezcal’s production cycle quite unique in comparison to other spirits. I choose mezcal because of its Mexican authenticity. I am excited to see consumer trends moving away from what is mass-produced and artificially flavoured to fully embracing what is all-natural, chemical-free, and organically planted. This is what mezcal is all about: being unique!
In general, Mezcal is fresh and natural with earthy flavours. The flavours depend on which Mexican region it is cultivated from.
Our Mezcal brand is a hand-crafted product; the smokiness depends on the hand of the maestro mezcalero (master mezcal maker). We considered smokiness when thinking through the consumer experience. In the case of Mayalen and Machetazo, we balance out the smokiness with the flavour so that the smokiness doesn’t take over.
Singapore has such a vibrant bar scene. If you need evidence, just look at the list of the best bars in the world. You are likely to find that half of them are in Singapore. People here are open to trying new experiences, cocktails, and flavours. Mezcal fits right in.
Foxtail is my favourite cocktail bar in Singapore. You will find that Mayalen and Machetazo are served here. Foxtail can craft the best cocktails according to the customer’s request. They are also known for their margaritas and negronis.
It is hard to beat a cold Margarita. They are even better with mezcal and a little habanero chilli pepper on the side.
You have to try the three different mezcals in the Machetazo and Mayalen collections and go through the journey of finding out the difference in flavour on your own. The mezcal collection is formed of Cupreata, Espadín, and Salmiana agaves.
In Singapore, you can buy directly from our website here.
This is an interesting idea. By the way, some of the producers in Oaxaca have already started creating this drink with mezcal Espadín and botanical herbals.
My advice is to have passion for what you do and enjoy it to the fullest. Money comes later if you do it right.
My mentors and driving forces are my friends and family. They give me feedback and advice and I listen to it. They are my purpose in life. I live for them.
As the birthplace of Renaissance art and culture, even after the rolling decades, Florence still retains its ancient beauty. The creative place is made livelier with the presence of Gucci Giardino 25, the latest addition to the Gucci House.
In a nod to the flower shop that used to occupy the spot and Gucci’s former CD’s favourite number, the venue embodies the House’s codes while luxuriating in Florence’s vivacity. From dawn till dusk, it offers an all-day menu created according to the ever-changing seasons and inspired by Tuscany’s verdant lands. But it is the cocktails that are the focus here. Bar manager of Gucci Giardino 25, Martina Bonci, hails from the picturesque Umbria. Having taken up the position during the pandemic, Bonci has steered the ship towards safe harbour buoyed by her signature cocktails. We pulled Bonci over for a quick chat about mixology and Gucci Giardino 25.
ESQUIRE SINGAPORE: We have yet to get to Gucci Giardino 25. What can we expect when we visit?
MARTINA BONCI: You’ll be welcomed by a young and smiley team. Expect to have a unique experience in a unique location. It’s not just about having a good cocktail but rather you’ll have an experience you will remember fondly.
ESQ: When people visit Gucci Giardino 25, what should they order?
MB: Our best seller Mémoire di Negroni, of course. It’s the first signature drink I’ve ever made, which also became a bottled drink. I’d recommend the Mémoire di Negroni if they like a ‘dry’ drink. Or if they prefer a sour, [I can point to the] Chi si Ferma è Perduto, which is a twist on Margarita with tequila mint bergamot and spirulina salt.
ESQ: How did the Mémoire di Negroni come to be?
MB: I had just joined the Gucci Giardino 25 team. The bar was about to open and I was so nervous and so excited at the same time. I was walking the streets of Florence and I saw a shop selling Fiorentina (the Associazione Calcio Firenze Fiorentina, Florence’s football team) T-shirt merch in its official colour: purple. That’s where I got the inspiration. And since Negroni started in Florence as well, the drink is also a tribute to the city.
ESQ: I’m curious, what was your first drink?
MB: Long Island Iced Tea. It was a bit of a shock, tasting it, to say the least! At the time, I expected it to be more of a tea than an actual alcoholic drink. But I still have it from time to time when I want to have something less “nerdy” than my usual orders.
ESQ: Do you think that there can ever be a “terrible drink”?
MB: One thing I love about mixology is that there’s no such thing as “bad for everyone” or “good for everyone”. There may be some technical errors in [making] a drink, but ultimately, it all boils down to what you’d like to drink.
Baccarat and MO BAR join forces to create an enchanting celebration for the Year of the Dragon. The partnership, a highlight of Baccarat's Cocktail World Tour, unfolds at MO BAR. Patrons will have an exclusive experience with dragon-inspired cocktails. MO BAR Singapore presents four signature cocktails as part of the "Ripples of Pleasure" collection. Each cocktail is a manifestation of the "joie à vivre," an ode to finding delight in life's little pleasures, symbolised by the elegance of crystal glassware. The cocktails will, of course, be served in Baccarat’s dazzling crystal barware.
First on the list, the "Blue Manhattan" pays homage to classic New York City vibes, blending Johnnie Walker Blue Label with the oaky finish of Hinoki Bitters.
Next, the "Walker Sour" challenges the line between dessert and cocktail, featuring Johnnie Walker Blue Label, Bourbon Oak Barrel Syrup, and Vanilla Bean Ice Cream in the elegant Baccarat Narcisse Coupe.
Meanwhile, the "Disaronno Expectations" in Baccarat Harmonie Highball unveils a tropical-meets-smoky fusion with mezcal, Disaronno Amaretto and Verjuice.
Closing the quartet is the "Insomniac" in Baccarat Beluga Tumbler, awakening the senses with Osmanthus Aged Rum, Mr. Black Coffee, and Coconut Water— a cool, sunrise-ready concoction.
Indulge in the artistry of Baccarat's "Ripples of Pleasure" cocktails and savour the harmonious fusion of crystal and creativity at MO BAR. Priced at SGD38++ each, these cocktails will be available until 29 February 2024. The Baccarat collection is also available at its two boutiques, the Shoppes at Marina Bay Sands and Takashimaya Department Store B1.
In a symphony of flavour and tradition, Whisky Journey 2023 was held at the iconic Marina Bay Sands Jasmine Ballroom. This year's programme superseded last year's event with a staggering 2,500 attendees and played host to 30 distinguished brands.
Curated by The Whisky Store, Whisky Journey started as Singapore’s paramount whisky exhibition in 2019. Then, the pandemic forced it to pivot into an island-wide bar and restaurant whisky trail that ran over 10 days. In its fourth year, Whisky Journey offers patrons an exclusive portal into the world of spirits. With esteemed distilleries and brands hailing from Japan, Scotland and beyond.
In 2023, Whisky Journey didn't disappoint. Showcasing a curated selection of over 300 whiskies and expressions, the event goes beyond mere tastings. There's also an immersion into the expertise of industry stalwarts via masterclasses hosted by luminaries from Bruichladdich, Kanosuke, Tomatin and more.
The 2023 edition not only boasted the title of Singapore's largest Japanese whisky showcase, with more than six eminent Japanese brands to be showcased; there was a new digital wallet feature that streamlined the attendee experience like seamless purchases, exploration of exhibitors and whiskies and the redemption of free samples. All these and more, all within a single platform.
But there was also a celebration of the future of whisky. For whisky culture to succeed in the coming years, newer brands needed to be introduced. Boutique local brands like Sing Sing Whisky and Compendium Spirits were featured among other international luminaries like The M&H (Milk & Honey). Other brand owners and distillers included Ken Usami, the Distillery Owner and Master Distiller of Shinobu and Iain Forteath, the Master Blender at Angus Dundee Distillers.
Attendees were the first to taste the newly launched Currach Single Malt Irish Whiskey, the Atlantic Kombu Cask. This libation is finished in Killahora Orchards Apple Ice Wine Cask and was only available exclusively at the event. Founder Patrick Shelley shared the intricate craft behind this groundbreaking creation, adding an extra layer of excitement to the array of exclusive Whisky Journey bottlings.
For more info, visit Whisky Journey 2023
We don't give rum a fair shake as we do with whisk(e)y. Wade a little further into the world of rum and you'll be surprised—and entranced—by a multitude of flavour profiles. One of the shining stars of this industry is Neisson, overseen by master distiller Grégory Vervant. The man was in town for Whisky Live to reveal a limited edition rum that is destined to redefine the idea of indulgence.
Dating back to 1932, the storied Martinique distillery has been a hotbed of innovation transcending across three generations. Neisson's output of the organic Martinique rum in 2016 was a pivotal milestone. The distillery was also instrumental in popularising brut de colonne rums by pioneering experimental ageing techniques.
Before WhiskyLive, Vervant held a dinner at Restaurant JAG for a first look at the company's latest endeavour: Zetwal (Creole for "star"). Inspired by t h e celestial bodies charted by seafarers of yore; it pays homage to the Neisson family's maritime heritage. Imagine the Neisson merchant vessel, traversing the oceans—this imagery is found as the company's logo.
Using a blend of agricole rhum (2000, 2005, 2012 and 2013 vintages), it's distilled in a Savalle Creole still that was installed in 1952. It has an aromatic depth with notes of exotic fruits and chocolate. On the palate, you get a wonderful citrus welcome. That lays the path for a caramel middle before that long finish of honey.
The liquid is contained within a crystal flask made by artisans at Vista Allegre. The box that it comes in teases other future releases. Etched on the lid is Polaris, the pole star, which guides the way for forthcoming expressions.
Zetwal debuts at EUR1,990 in Europe. At the time of writing, a Singapore pricing wasn't provided by La Maison du Whisky, the local distributor of Neisson. But interested parties can reach out to customersupport@whisky.sg for further details.
FOR YEARS, I NEVER SPOKE ABOUT MY CHILDHOOD—or my home life, or my education—because I was embarrassed by it. I wanted Patrick Stewart to be my own adult creation, not the product of my actual childhood. But the fact that I hid so much was doing more harm than good.
OUR HOME WAS CALLED A ONE-UP-ONE-DOWN, with a living room downstairs and a bedroom upstairs, where my brother and I slept together in a small double bed for five years. He was a wonderful boy and he was patient with me and kind. When he died 18 months ago, he was the one person who had known me for my entire life.
I WASN'T BORN IN A HOSPITAL or a maternity ward. I was born in that house.
IF I HAD STARTED THERAPY EARLIER, it would have benefited me sooner. Now I’m no longer afraid of talking about my childhood.
IN THE LITTLE TOWN WHERE I LIVED in West Yorkshire, there was a library, and it became the most important building in my life. I could go down there on a Saturday morning. And take two books home with me and devour them.
I BECAME ADDICTED TO AMERICAN LITERATURE. I also became quite interested in Russian literature, which led me to Dostoevsky. These were my escapist times.
THERE WAS NOWHERE TO READ IN MY HOUSE. In the living room downstairs, the radio was always on, and we were never allowed to go upstairs until it was time for bed. So when I needed to read, I would go to our outdoors toilet—our only toilet, with no electricity. I would take warm clothes and a wooly cap, and I would read books and keep my hands warm with a candle. That gave me a very unique experience of literature.
I RECENTLY FOUND A BOOK IN MY LOCAL BOOKSHOP here in Los Angeles, called Master Slave Husband Wife. It’s the story of an enslaved couple, and how they devise a means of escaping northwards to safety. It’s one of the most astonishing and dazzling stories. It has made a huge impact on me and I recommend it.
ONE DAY MY ENGLISH TEACHER, Cecil Dormand, put a paperback book on my desk that said The Merchant of Venice. I didn’t know what the heck it was. He said, “Patrick, you’re Shylock,” and to my horror, I saw that I had an immensely long speech.
I DIDN'T KNOW WHAT I WAS SAYING, but there was something about those sounds in my mouth that excited me.
AT 15 YEARS AND TWO DAYS, my education ended. It was all that the law required.
I FOUND MORE SAFETY ON THE STAGE than I had experienced elsewhere. And one of the reasons was that I wasn't being Patrick Stewart. If I was acting a role in a play, I was someone else.
LAUGHTER was a very important part of my life.
I BECAME THE FIRST-CHOICE COMIC FOOL in the Royal Shakespeare Company: I played Touchstone, I played Launce, I played Borachio and I discovered that hearing laughter is a much more pleasant experience than hearing sobbing in the audience.
MY ADVICE TO YOUNG ACTORS, which may sound corny and trivial but nevertheless means something very potent to me, is to be brave and trust others. If I had done that earlier in my life, maybe everything would have changed.
THE BEST THING ABOUT BECOMING A FATHER is that great sense of playing with young children, which became absorbed into my work.
THE HARDEST THING ABOUT BEING A FATHER is that it’s more complex and challenging than people might expect.
I LOVED IAN MCKELLEN'S WORK BEFORE I KNEW HIM. We worked together at the Royal Shakespeare Company, but never in the same production, because I’ve been told there was no director who wanted both of us in the same production.
WHEN THE FIRST X-MEN FILM WAS SHOT IN CANADA, my trailer was next door to Ian’s. One of us invited the other in for a cup of tea, because we’re both English, or if we were working late, maybe even a glass of wine. I liked him more and more with every encounter and I loved working with him.
THERE'S A 15-MONTH AGE DIFFERENCE BETWEEN US, so he is older than me. There is something free about him. As an actor, he always makes you feel like he’s saying the words for the first time.
ALL OF US who were involved in Star Trek: The Next Generation are proud of the work. It’s always a pleasure to hear people speak about the impact on their young lives when they were watching the show.
WHEN I MET MY WIFE SUNNY, we found that both of us were crazy about dogs, so we began fostering. It can be quite a difficult job when you get so close to a small creature. We had one dog who we immediately sensed was unwell within 48 hours. We took him to the vet, who said he had to be put down. But every single fostering experience has been wonderful.
WE PROMISED ONE ANOTHER that a time will come when we shall choose for ourselves our own dog. He will be with me, hopefully, for the rest of my life. And I can't wait for that moment to arrive.
I'M NOT A COLLECTOR BUT I DO LOVE WATCHES. I was 18 before I had one, and I still look at it as an essential part of my life. I've never thrown one away, so I have some very ancient watches. Currently I’m very enthusiastic about IWC. They have everything I need.
MY MEMOIR WAS SOMETHING OF AN ACCIDENT, and honestly, we have Covid to hold responsible for it. Shooting television series or movies somewhere in the world, it's not possible to spend your spare time writing. Especially at my age, when I spend my spare time sleeping. But my agent said, “Look, nobody's going to be working, why don't you give it a shot?” So I said I would on the condition that if I wasn't enjoying it, we would return the advance and I would go back to playing jigsaw puzzles.
I NEVER ANTICIPATED THAT I WOULD WRITE A BOOK, never in a million years! Whenever I have it in my hands now, it scares me a little bit. But the experience of writing was profoundly satisfying. I enjoyed it so much.
Originally published on Esquire US
When you hear the word “cocktail,” what comes to mind? For some, it may be James Bond and classy two-to-three-ingredient classics like the martini or old fashioned. If you look through the cocktail list at many bars today, though, you’ll see paragraph-long descriptions, scientific-sounding infusions and Bloody Marys garnished with a full English breakfast.
Is minimalism dead? Maybe, and while some may mourn the loss and hold on to their Manhattans for dear life, it’s time to accept the shift. Maximalist cocktails aren’t something to fear. Sure, they’re easy to poke fun at, but you can’t argue they don’t deserve their popularity.
The maximalist movement is everywhere, not just in the bar scene. t has taken over interior design, crept its way into wardrobes and filled our charcuterie boards with cheese we can’t pronounce. Drinks have taken longer to get in on the trend, but they’re fully in it now.
A few summers back, espresso martinis were all the rage. Admittedly, the ingredient list for this specific drink isn’t that long. But having to brew coffee just to put it in a cocktail shaker is certainly a step or two above its all-spirits ancestor. Since then, bars and their customers have leaned further into the “more is more” philosophy.
Take a look at Liquor.com’s most popular cocktails from the recent summer. Number one is the painkiller, boasting an entire pineapple wedge and a mountain of crushed ice as a garnish. Right below it is the notorious Long Island iced tea. Sangrias made in a French press, six-spirit sippers and a lot of muddling populate the rest of the list.
The people have spoken. Simple is out. Niche ingredients and borderline absurd techniques are in. But why?
You could explain the rise of maximalist cocktails—and maximalism in general—in a few different ways. A convincing argument is that people, especially younger generations, want to live in contrast to tough economic conditions. It’s no secret that prices and inflation have been rising for some time now. The COVID-19 pandemic worsened it.
Now that it’s harder to go beyond the necessities, people are going big where they can. Exorbitant drinks and indulgent presentation add a touch of luxury and excitement to an otherwise sad and drab world. A new car today may cost USD6,000 more than two years ago, but you can still afford to flex with a cocktail.
Of course, maximalist cocktails aren’t beloved by everyone. Anything reaching this level of popularity is bound to have people arguing it is overrated or outright bad. That’s especially true of anything involving alcohol, as anyone whose buddy just got back from doing the Bourbon Trail can attest.
Classic cocktail die-hards might tell you a drink should elevate its base spirit, not hide it. If your libation has seven different liquors in it, something’s probably getting lost in there. Others might lament that if you need to hide the booze in your drink, you probably shouldn’t be drinking.
There’s also a persistent idea that simpler cocktails are more refined. After all, the old fashioned is called that because the combination of liquor, bitters and sugar is one of the earliest cocktail recipes in print. Why mess with the classics? If it was good for the past two hundred years, it’s good now.
More practical arguments involve cost and labour. It’ll take your poor bartender much longer to make a six-plus-ingredient, highly technical cocktail than a spritz. Considering all the liquor going in it, it’s also likely to cost more.
It’s time to say nay to those nay-sayers. Popular drinks are popular for a reason, and it’s not just the Instagrammability of a hurricane glass with contents that look like a lava lamp. The maximalist cocktail has earned its keep, and here’s why. Cocktails aren’t cheap, even if you’re ordering a relatively simple one.
An old fashioned or martini can run you USD18 at many bars. With liquor prices being what they are, any drink is going to cost a pretty penny, whether it comes neat or with five mixers. If you’re going to go out and splurge on a cocktail anyway, why not go the extra mile? Why not get a statement for your money?
Money aside, maximalist cocktails are just plain fun. Does presentation make a drink taste better? Probably a little bit, but not all that much. It does, however, put a smile on your face. Going out to drink should be fun and what’s more fun than a boozy slushie with lit sparklers in it?
Contrary to what people taking notes on their bourbon will tell you, maximalist cocktails taste good, too. They may not be spirit-forward, but that’s not the only way a drink can be tasty. Sometimes, combining things into new flavours is more exciting than honing in on existing ones.
If nothing else, people have different tastes at the end of the day. If you like simple, spirit-forward cocktails, by all means, drink them. In the same way, let people drink fruity, over-the-top creations if they want to. There’s no sense in bashing maximalist drinks as a category just because you prefer something else. It doesn’t make anyone cooler or more refined.
To cap off this defence of the maximalist cocktail, it’s time for a look at history. Despite what it may seem, exorbitant mixed beverages aren’t a new phenomenon. Some of the longest-lasting, most revered classics are ridiculous when you think about it.
The Bloody Mary is a prime example. The brunch favourite has been around for over 100 years and is the epitome of over-the-top. Even its original, most basic version includes Tabasco and Worcestershire sauce.
Since then, creating the most extravagant Bloody Mary garnish has almost become a game. You’ll find Bloody Marys with bacon, shrimp skewers and even full hamburgers on top. The sheer absurdity of it is undoubtedly part of why it’s remained so popular for so long. It’s hard to think of a funnier drink than one topped with an entire fried chicken.
There’s also the entire class of Tiki drinks. You’ll be hard-pressed to find a group of cocktail enthusiasts more devoted to a certain kind of drink than Tiki fans. There’s also no denying that Tiki is inherently maximalist.
Tiki bar culture took off in the 1930s and has been slinging fruity, rum-heavy drinks nationwide ever since. While not every Tiki cocktail is extreme, many feature multiple kinds of rum. That’s before you get to all the added fruit juices, liqueurs and ornate glassware, too. With such an endearing legacy, it’s hard to say that maximalist cocktails aren’t at least historical.
If you haven’t yet forayed into the world of maximalist cocktails, there’s no time like the present. Here are a few ideas to start your journey. The mint julep is a good way to dip your toe in the water. It’s not crazy complex or hard to make. Even so, the mint garnish, piles of ice and requisite frosty silver chalice add just enough extravagance. If you want to kick it up a notch, check out this classic mint julep recipe that calls for eight—yes, eight—whole lemons.
Tiki is a natural next step. The eight-ingredient Zombie cocktail is a classic, and the inclusion of four different kinds of rum is maximalist to the core. Just be sure to pace yourself with this one.
From there, try your riff on a Bloody Mary or dip into fat-washed and infused rums. If you want a truly tedious drink, get a Pousse-Café. Keep in mind, though, that this particular drink is a pain to make. Take it easy on your bartender and don’t order one during a rush.
Maximalist cocktails have wavered in popularity over the years, but they’ve been part of cocktail culture longer than you might have thought. You can drink something else if you like. They may fade out of the cultural zeitgeist before long. But you can’t say they don’t deserve their spot in the most popular drinks lists.
GROWING UP, we did a lot of sports because it was my passion at the time. I was lucky to be in an environment with parents who were doing everything they could to offer me good education, to have something to eat. to have a roof over my head. Compared to the rest of the population on Earth, I was very lucky.
MY FATHER came from Madagascar and lived in a township. My mother lived on a farm with no electricity and water when she was young. Their histories gave me the perspective that allow me to achieve. That's why I never take things for granted.
I MEET PEOPLE from all over the world and they'd say that in my country, I can't get Krug. `One of my objectives is to be able to offer the possibility to make Krug available for a wider number of communities. Fifty years ago, Krug was mostly served in France, UK and Italy. Now we are sold in Japan, the US, in Scandinavia but I think we can go further.
FIFTEEN or 20 years ago, you will go to Shanghai and you will see people drinking spirits. I was in Shanghai four weeks ago and there were many wine bars. They grew like... mushrooms. I saw young people talking about a Barolo, 20 years old, something that you hardly find in Paris. So we need to be there. We need to be there because I think they deserve to have a glass of Krug from time to time.
MY FIRST EXPERIENCE with champagne was like with most people—it was during a celebratory moment. What's great is that in the last 10 to 15 years, champagne has moved from being a celebratory drink to one that's ubiquitous as wine. It is paired with food; it's drunk at casual occasions.
OPENING A BOTTLE of champagne creates the reason of the celebration.
AN EXAMPLE: you put on a certain kind of music when you're engaging in sports and exercise. It switches your mentality, your mood. If you're going on a date, you will put on a different type of music. So, why can't music alter the tastes of the champagne?
ONE OF THE WAYS is to talk about what you feel from drinking. Music is an analogy to that emotion. This might be a way to help people to enter the world of Krug without being too technical.
IT IS SUCH A great evocation of memories. Whenever I hear Balinese music, I remember my trip to Bali with my kids and my wife; the temples that we visited, the dinners we had.
MUSIC IS PERSONAL—some people can feel it, others don't.
SOME PEOPLE are afraid of wine, in general, because it's can be very technical. You hear about "master sommeliers" or "masters of wine"; the vocabulary can be intimidating to laypeople. We believe that we need to be more open to them.
I LOVE PIANO MUSIC. I've tried my hand at it but I'm bad at it. You need to know what you're good at and what you're not good at.
OF COURSE, we need to carry on crafting fantastic champagnes and so on but we need to accelerate and to go further and faster on the sustainable development front. That has already been part of LVMH and Krug's history in values. We already saw the huge impact of global warming. I'm more concerned about the forest fires in Portugal, in Italy, in Canada in the US. The heat waves in China; plastic is everywhere in the ocean. We need to take this seriously.
KRUG is very small. We may not make a huge impact in terms of sustainability but we need to lead by example. Everything that we can do, we need to do it. Maybe not showcase it because sometimes, I'm afraid about greenwashing.
WE HAVE STOPPED using herbicides for nearly 10 years now and we are on the edge of becoming certified organic. It's a three year process and this is the last year for harvest. So when we start the new vineyard campaign next November, we will be organic.
NO, I never think about [being the youngest president for Krug], except when journalists ask me questions about it.
Finishing off the year is Whisky Journey 2023. Held on the 1st and 2nd of December at Marina Bay Sands, Whisky Journey gears up for its most extravagant showcase yet. The two-day will host 30 prestigious exhibitors, featuring over 300 distinctive whiskies and expressions. With complimentary tastings from participating booths, visitors can partake in an array of whiskies at unbeatable prices. Delights like the highly sought-after Currach Single Malt Irish Whiskey or the Atlantic Kombu Cask, you'll get to traverse the world of spirits.
For spirit aficionados and novices alike, we present what you can look forward to. We sift through an array of liquid treasures and shine a spotlight on some of these impressionable spirits.
This triple distilled single malt Irish whiskey, derived from 100% Irish malted barley, is a testament of meticulous ageing. Initially nurtured in first-filled American oak ex-bourbon barrels, it is later finished in Atlantic Kombu Irish seaweed-charred virgin American oak casks. For this Whisky Journey edition, the whisky is elevated with an extra finish in a Rare Killahora Apple Ice Wine Cask.
These casks hail from Killahora Orchards, where their Apple Ice Wine are made from their rare, bittersweet apples that are grown on the south-facing slopes of Ireland's County Cork. The freezing temperatures and the year-long fermentation process further shapes the dessert wine. So, what you get are addition of sweet butterscotch and green apple notes that complement wit hthe roast coffee, dark chocolate and savoury umami flavours of the Atlantic Kombu seaweed charred casks.
This limited-edition bottling is non-chill filtered, bottled at natural cask strength with no caramel colouring.
Crafted from homegrown barley, this single cask bottling is a celebration of opulence. With a mere 79 bottles in production, these limited-editions embrace the essence of sherry and port. A sensory odyssey awaits with abundant sherry aromas interlaced with the imagery of a gentle campfire.
Resonating with sweet sherry, a melange of fruits—apples, pears, and dried figs—the palate is further suspended in a toffee symphony, which leads to a lingering, fruit-laden finish. If there's any gem that's coveted, you don't have to look too far than this from Quaich Bar.
From the heart of Islay’s oldest distillery, Bowmore remains a steadfast a testament to resilence, time and a little upright fist towards the establishment. This particular release is bottled from a single sherry butt, aged since November 1998 and is solely reserved for Proof & Company. Aged in Bowmore's fabled Vault No. 1, it is located closest to the sea, a fitting cradle for this distinguished elixir to manifest.
Heralding the twenty-eighth release from the elusive Springbank Distillery, this is a treasure trove where only 383 bottles at 48.92% ABV are aged 23 years. As the only distillery in Scotland that malts its entire needs of barley using its own floor maltings, Springbank is home to this particular batch that was distilled in November 1996. Nurtured in Sherry and Madeira butts and an American bourbon barrel, this batch is an embodiment of Springbank's commitment to quality and self-sufficiency.
There are talks around an enigmatic launch under the brand of Bruichladdich. There are no images nor information but for the Bruichladdich, Port Charlotte and Octomore fans, this surprise will be unveiled only at Whisky Journey 2023.
Tickets for Whisky Journey 2023 is now available. Use “esquire20” (without quotes) for a 20 per cent discount.*
*note that the 20 per cent discount only applies to the standard SGD68 ticket (with free whisky). It is not applicable to SGD18 ticket (without free whisky).
