The move to Sofitel Singapore Sentosa Resort & Spa marked a new milestone for Maduro. Formerly located at Dempsey, the move to the luxury resort on Sentosa Island aligns with Maduro’s vision. Keeping to its goal as a lifestyle destination, providing an unparalleled experience for whisky and music enthusiasts in the region.
The beautiful new venue is filled with globally sourced artwork. Curated by Maduro’s culture-loving founder Peter Ng, the pieces add to its eclectic interior. Guests may spot a Banksy or two when exploring their new space. It is a haven of the arts for patrons looking for a respite from the relentless buzz of city life.
Since its opening, Maduro has managed to build an identity and brand with patrons and the community through the gift of music, cementing itself within the local live music scene. Live music is held on most Friday and Saturday evenings, and it sure does know how to attract a crowd. Music takes precedence at Maduro, whether it's classical music, contemporary, fusion, pop or jazz. Unlike in other bars, when the music starts playing, the crowd goes silent as they listen attentively. No one talks over the music.
(Editor: Look, we really wanna to highlight the negative effects of smoking. We don't endorse smoking but you're an adult with excellent reading comprehension so you can make your own decision, natch.)
With a special private room meant for cigar smoking, Maduro provides a wide selection of Cuban, Dominican and Nicaraguan blends. There is a 24-hour temperature and humidity-controlled walk-in humidor, creating a sublime smoking experience. Additionally, a cosy retail corner offers a range of Davidoff accessories including humidors, cases, cutters, and Maduro merch.
At the whisky bar, a key highlight is Maduro’s focus in sourcing non-mainstream labels for their bespoke whisky selection, presenting a curated range of premium whiskies from Independent Bottlers (IBs). Regular masterclasses and tasting sessions are organised to unpack these gems, where guests are taken on a sensorial journey of smell, taste and storytelling led by a whisky connoisseur. Unlike mainstream whiskies, IB whiskies are bottled at cask strength, displaying the full flavour of the barrel and elements of the environment they were produced in.
Exclusive bottles include: Cask of Distinction Lagavulin 200th Anniversary Special Collector’s Edition Aged 15 years, Isabella’s Islay Aged 30 years, and Eidolon Port Ellen 1983 Aged 36 years Sherry Butt, to name a few. Besides whisky, Maduro offers a range of other beverages such as rum, cocktails, champagne and wines.
“We are excited to present these new and choice selections and experiences to our clientele, many of whom are our loyal regulars who have grown with us since our early beginnings,” said Ng. “We look forward to welcoming new guests to Maduro and hope that they too will find comfort, inspiration and joy in our space.”
Maduro is located at 2 Bukit Manis Rd, Singapore 099891 Lower Lobby of Sofitel Singapore Sentosa Resort & Spa
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.
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
If you think about how alcohol is literally poison and how, according to medical journals, the safest level of drinking is none, Dry January is not as dry as its name. With the second round of upcoming festivities in a month, this period presents itself as an opportunity to give that liver a break. Good thing these guys have on par options for you. Here are five suggestions where you can get curated drinks perfect for staying on track with your post-holiday cleanse and detox.
A great segue into the Lunar New Year, the contemporary Chinese menu comes with a line up of non-alcoholic five and seven glass pairings. Expect equally complex concoctions in the form of a sparkling Lemon, Ginger, Thyme, smoked tableside with applewood chips; in-house ferments like the Roselle Kombucha with Raspberry and Smoked Plum; as well as the Phoenix Oolong from Guangdong, complete with an artful tableside tea ceremony.
One for the tea-fanatics, the pairing here spans the fundamentals—green, black and white, but each uniquely infused. Kyoto's leafy Genmaicha gets a touch of fresh basil; Rolling Thunder, an Oolong tea rich with notes of longan, sugared prunes, red dates, and red bean paste, is further enhanced with an infusion of kuro shichimi. You can expect these infusions to be served not just in standard hot and cold mediums, but even sparkling.
Directly inspired by their classic counterparts, the non-alcoholic renditions emulate all the flavours without the body-harming elements. Not The “GNT” quenches with jasmine, juniper, and lime on top of Lyre’s Dry London spirit, tonic water and lemon. The Italiano incorporates a vibrant orange-and-rhubarb non-alcoholic Italian spritz, sparkling blood orange San Pellegrino Rossa, and bubbly soda water.
The heartwarming heritage fare gets a pretty extensive beverage menu of mocktails with exotic taste profiles to match. The Assam Boi is a tangy, tantalising mix of freshly-squeezed calamansi accented by sour plum. Otherwise, the Rempapa Ginger Ale blends ginger tonic with aromatic lemongrass, calamansi, and the locally-loved gula melaka, served both hot or iced.
Where best for a dose of healthy drinking than with a wellness-centric menu developed by the head chef in collaboration with their in-house naturopath. The repertoire of functional cold-pressed juices are crafted from organic fruits and vegetables. Anti-inflammatory is induced in Fresh Start's orange, carrot, ginger, and turmeric; while antioxidant-rich Blood of the Earth combines beetroot, carrot, apple, and pomegranate powder.
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.
That whole trope of the bartender acting as your psychiatrist may sing true at Spectre. Helmed by musician and MasterChef Singapore finalist, Inch Chua, and bar consultant and regional brand ambassador for Beam Suntory, Andrew Pang, Spectre’s conceit is that while they are all about the F&B, they are also for the mental TLC.
You are asked to jot on a piece of paper the thing that is weighing heavy on your mind. Then you are invited to ignite it and watch it disappear in a brilliant flash. Other than it being great visual content for your social media, the practice of “write and burn” is a way of reducing your worries and letting them go, so you can focus on enjoying your evening.
Your cocktails come with other therapy techniques. Retrospect is a mix of gin, sherry, dry vermouth, Benedictine DOM and olive oil. It aptly arrives in a simple jewellery box with a mirror. Like a form of mirror exposure therapy, staring into the looking glass helps your self-esteem. Or, at least, reminds me that when I drink on the job, it’s actually for work.
Order a Bonseki and a miniature Zen garden arrives at your table for you to rake patterns into. It’s not quite the same as the Japanese art of the same name, where you trace out landscapes with white sand on a black tray. But it helps with the waiting while your drink is being made.
When your Bonseki finally arrives, it’s in a Yixing-styled teapot that you empty into a teacup. The contents are a warm snake soup and mezcal. The taste shifts from sweetness to bitterness to a slight acidity. It’s very odd, trying to pin down an ever-changing flavour; like you’re trying to catch the wind.
(These therapy techniques aren’t substitutes for actual therapy or course. Pang, who has a background in psychology, can offer contacts of proper psychologists and help if patrons are interested.)
The food isn’t a slouch either. We had the Classic Claypot Rice filled with your usual lap cheong and chicken bits. This is a perfect balance to a session of drinks. There’s also the Signature Soup Furnace Herbal Chicken Soup, a hearty double-boiled dish with black chicken and an assortment of herbs that feels like my liver is doing a detox (it’s not but it sure felt like it).
Spectre was not without its flaws. The entrance was a bitch to locate (you need to take a lift, which is tucked behind another restaurant, to get to the bar on the second floor); certain dishes were not available. And there was a SGD500 item on the menu that was supposed to be a staycation with a hotel partner that’s still being ironed out.
But that’s the spirit of “repair and improvement”. Like Spectre’s kintsugi flooring—broken tiles repaired with gold mucilage—the establishment celebrates life in its unfiltered beauty. It’s a progression, hopefully by the time you read this, toward a better version of itself.
Spectre is located at 120 Tanjong Pagar Road, #02-01, Singapore 088532.
You know an idea is so simple yet so great when immediate reactions sum up to, "Why didn't anyone think of this sooner?". Well, they did. Draft Land founder/bartender Angus Zou did, to be specific. Originally launched in ZhongXiao, Taiwan in 2018, the bar led the pioneering concept for cocktails on tap in Asia. The Draft System, created by beverage R&D company Drinks Lab, works by injecting N2 or CO2 into the tipples for a fast, high quality selection.
So why consider this approach clever? Firstly, you save on the wait time. If you can already get cocktails in a can, why not on tap? Sure, you don't get to witness the fancy shakes and distilled pours, but watching the 'draftenders' locate which of the identical taps—which aren't labelled or numbered—dispenses your order is itself a form of entertainment too.
Another undeniable benefit is the establishment's Sample Service, which allows you to try a shot of the cocktail before you commit to a full size. This was, in fact, an essential feedback the founders commonly received about bars that spurred the idea. The venture also comes as a collaboration with Nutmeg & Clove's Shelley Tai, so you can be assured that standards... are there.
With more standing spaces than seating, it's definitely a casual arrangement. There's nothing to complain about the industrial colour palette, cosy pub-style layout and straightforward overhead menu—unproblematic, if not for ingredients in a font size too small.
While accessibility and affordability are key here, going from SGD18 (SGD12 for non-alcoholic) a pop, the cocktails are surprisingly good. Perhaps the only giveaways in a hypothetical blind test would be the extremely smooth texture and lack of garnish. There are currently 20 mainstays, with savoury-sweet Popcorn & Coke marking the highest ABV on the board.
To commemorate The World's 50 Best Bars happening in Singapore for the first time, exclusive creations crafted by internationally-recognised bartenders are available throughout the month of October, highlighted in red on the menu board.
Oolong Tea Collins (Antonio Lai of Quinary, Hong Kong) is the first tea-infused attempt of several personally tried over the years that actually tastes like the perfect ratio of tea to alcohol; where both ingredients harmonised rather than kill each other in the fight for the spotlight. Peach & Coke (Demie Kim of Zest, Seoul) is a dream for those who love the flavours old school cough syrup. A safe choice for the unadventurous would be the Margarita Spritz (Matt Whiley of Re-, Sydney), while Soul of Osaka (Hidetsugu Ueno of High Five, Tokyo) would easily divide the room.
Fret not, you won't be drinking on an empty stomach. Taiwanese-inspired bites like the Braised Pork Arancini, Egg Pancake and duck-fat fries are amongst the yet-to-be expanded list of ideal companions.
Draft Land is located on 24 Purvis Street, Singapore 188601.
Okay so you're a snob who chases the stars and want only the international bars who made last year's inaugural list. There's no shame in that, we've got your snooty rear covered. As you know, the event is held outside Europe for the very first time. Not only is World's 50 Best Bars coming to Asia, but awards season will be kicked off in Singapore's very own Pasir Panjang power station on 17 October.
Starting the weekend leading up to it, do look out for 50 Best Signature Sessions that's newly introduced for the 2023 edition. Five of these collaborations will take place across some of the country's best bars. Here are some suggestions to make the most of the guest shifts when stars align.
15 October, 7 pm - 9 pm, 9 pm - 11 pm
16 October, 9 pm - 11 pm
It's tough to beat the current top dog in both World's Best Bars and Europe's Best Bars 2022 list. Known for its aesthetic drama, Barcelona's No. 1 bar is also the bar responsible for the literal Supercool Martini where a 'supercooled' gin mix is used to build an iceberg in the glass, and On Fire, which utilises laser to create a flame for smoking the Jerez wine.
Manhatta, Overstory
18 October, 8 pm - 12 am
16 October, 4 pm - 7 pm / 10 pm - 1 am
The Connaught Bar (No. 8) brings London's cocktail excellence through Director of Mixology Ago Perrone. Fun fact: Perrone used to work with Manhattan’s Bar Manager Rusty Cerven back when Cerven was at The Connaught Bar. Bar Manager Maura Milia and Mixologist Riccardo Lugano join in the cocktail artistry for signature concoctions such as the Connaught Martini, The Goodfellas, the Faraway Collins, and the Eclipse Code. This is followed by Blue Bar's distinctive offerings such as Raj by Night, Mirror Martini, the Roadrunner, and London to Singapore, all expertly crafted by Bar Manager Marcello Cauda and Head Bartender Giovanni Bruno.
50 Best Signature Session: Dark Spirits Brunch x Botanist Bar
15 October, 12 pm - 3 pm
Friends of Manhattan with DUKES Bar
18 October, 5 pm - 10 pm
16 October, 9 pm
To fully appreciate the Italian aperitif tradition, you ought to experience the bar that is best known as the Milanese institution that birthed the now globally-known Aperitivo ritual. Camparino in Galleria (No. 73) will be serving Italian classics such as the Negroni and Sbagliato in the capable hands of Bar Manager and Head of Mixology Tommaso Cecca for one night only.
Worlds’ 50 Best Bars Signature Session: Freni e Frizioni
18 October, 8 pm
16 October, 9 pm - 12 am
The man behind Sips (No. 3) will be visiting one of Singapore's fanciest bars, which will be specially open from 5 pm on a Monday for the event. This time in the stead of his recent purchase—the historical Boadas Cocktails, the oldest bar in Barcelona— Caporale will be expressing expertly crafted cocktails in full vintage charm.
Worlds’ 50 Best Bars Signature Session: Little Red Door, Southside Parlour
15 October, 7 pm - 12 am
16 October, 8 pm - 12 am
Leading the current Best Bar in Mexico, co-founders Eric Van Beek and Rodrigo Urraca of Handshake Speakeasy (No. 11) will be pouring out innovative tipples such as Roku Gin-based Tomato Is A Fruit and Big in Japan, a Chita Whisky cocktail with toasted barley and shiso.
50 Best Signature Session: Whisk(e)y Lovers' Night with Tjoget
14 October, 6 pm - 10 pm
Bar Benfiddich
15 October, 8 pm - 12 am
15 October, 8 pm - 12 am
Making its debut just last year (No. 23), the decade-old establishment has earned its moniker as London's bartender's bar. You know it's all class and no frills when it's launched by alumni of the former two-time World’s Best Bar, Milk & Honey.
Allegory
14 October, 8 pm - 10 pm
The Savory Project
16 October, 8 pm - 12 am
Atwater Cocktail Club
18 October, 8 pm - 12 am
15 October, 8 pm - 12 am
You're not mistaken if you find the guest bartender familiar because you may have seen him before at Tippling Club. Having returned to his home city Manchester, Joe Schofield has since opened a bar with his brother which is now No. 59 on the extended list. With homage to the 1930s, you get elegant numbers like Chicago Lightning, Woodfood Reserve Bourbon stirred-down with dry curacao, orange blossom water and chocolate bitters.
Soko Seoul
14 October, 8 pm - 10 pm
Martiny's
16 October, 8 pm - 12 am
16 October, 8 pm - 12 am
Savour the best of Africa with Front/Back representing Accra, Hero Bar (No. 68) from Nairobi, Kenya and Johannesburg's Sin+Tax (No. 100). Flavour profiles come in Hendrick's Gin-based Berbere that highlights the hot spice blend integral to Ethiopian cuisine, amongst a slew of culture-crafted cocktails.
Speak Low
14 October, 8 pm - 10 pm
The Cambridge Public House
15 October, 8 pm - 12 am
15 October, 8 pm
Bar Leone may not be considered an industry veteran, but its founder surely is. An established name in Asia’s bar circuit, Lorenzo Antinori previously helmed Caprice Bar, which peaked at No. 10 on Asia’s 50 Best Bars list, and ARGO, which made a debut at No. 3 and subsequently No. 28 on World’s 50 Best Bars 2022. Here, spotlighting Campari, expect modern cocktails with a strong Italian influence inspired by his upbringing in Rome.
15 October, 8 pm
Julio Cabrera from Café La Trova (No. 21 on The World’s 50 Best Bars 2022) will guest shift with Latino tunes by DJ AKA sounds. Nutmeg Collective will also be hosting esteemed mixologists from award-winning bars with special bar bites menu by LG Han of Labyrinth across its other bars. UK's Scarfes Bar will be taking to Last Word with live jazz performances by Soukma, while Japan's Bar High Five presents a Cocktail Omakase by the legendary Ueno San at Room 0202.
NoMad London Takeover at Writers Bar
15 October, 6 pm - 9 pm
Service Bar at Sago House
15 October, 7 pm
Caretakers Cottage at Offtrack
16 October, 8 pm
Danico x CMYK at Nighthawk
16 October, 9 pm
Aperitif Bar at Junior The Pocket Bar
18 October, 7 pm - 10 pm
The 15th edition of The World’s 50 Best Bars will be announced on Tuesday, 17th October.
