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.
The green mango martini at Superbueno, on the corner of First and First in New York City, is easily my new favourite cocktail. There’s no vodka involved. Instead, the main ingredient is Patrón infused with green mangoes and accompanied by mango brandy, Sauternes, honey, and a drop of costeño chile oil. Its otherworldly deliciousness and elegance represent in one cocktail how far tequila has come in the U.S. Aficionados know that the Mexican spirit is every bit as complex as whiskey but just as much fun as rum.
If you were to tell me 23 years ago, when I first started writing about drinks, that tequila and mezcal combined might one day beat out vodka to become America’s best-selling spirit and that people would be drinking $18 tequila martinis, I’d have done a spit take with my old-fashioned. Yet that’s exactly what’s happening. While vodka sales were flat last year, tequila and mezcal sales rose 17 percent, marking 20 years of sustained growth. Some cynics will roll their eyes and dismiss this as celebrity capitalism gone wild. (Everyone from the Rock to George Clooney has a tequila brand these days.) But I like to think of it as a triumph of taste in America.
Sure, the margarita has always been the drink of those who see Cinco de Mayo as a year-round way of life. But the popularity of the quintessential party drink alone wasn’t enough to propel tequila to number one. According to the Distilled Spirits Council of the United States, the robust demand for more luxurious, premium tequilas—those that go for the price of single-malt Scotches— is a significant part of tequila’s boom as well.
With tequila, terroir is evident in each sip, perhaps more than in any other spirit (and most certainly vodka). It’s made from agave plants, which are particularly abundant in west-central Mexico. A highland tequila (Los Altos) will generally be fruitier and more floral than one from the lowlands (El Valle), which tends to be brighter and peppery. The very best tequila tastes ancient because it is: Fermenting agave goes back thousands of years. (The earliest references date to 1000 B.C.) Tequila tastes like it was made by the labor of many human hands and not the push of a button. And in a world where so much can be deepfaked, where White Claw and macro beers seem to dominate the drinking industry like unavoidable AI-generated Muzak at a bad airport bar, tequila just might be the most visceral, analog, transportive thing you can sip these days to cut through the noise and appreciate that what you’re feeling is indeed the real thing.
Let’s get the basics out of the way. There are blancos and platos. These fall into the unaged category. While reposados are aged at least 2 months in oak. Anejos takes it a step further with it spending at least one year in oak. (Extra Anejos are in the barrel for at least three years.) Age does not mean it’s better. In fact, hardcore tequila fans tend to prefer the freshness and vibrancy of blancos as compared to the more subdued anejos and repos. But put together, all three main types of tequila offer a wide spectrum of regions and flavors to explore in cocktails and sipping, and I guess, if you must, shots.
Here’s a few favourites of ours and other tequila fans Nacho Ximenez of NYC’s Superbueno, Robert Struthers the Beverage Director of Gair in Brooklyn, and bartender Lynette Marrero who is Co-Founder of Speed Rack, MasterClass host, and partner and Chief Mixologist of Delola.
Casco Viejo Tequila Blanco
"The best value tequila," says Nacho Ximenez of NYC's Superbueno.
Pueblo Viejo Anejo
Robert Struthers, Beverage Director of Gair, prefers this "When you need a lot of decent tequila to go around."
El Tesoro Reposado
"From a bartender's perspective, I'm always happy with El Tosoro, the reposado in particular," says Marrero. "It's always been very predictable and delicious."
Cimarron Blanco Tequila
“Always decent for a mixable light tequila” says Marrero. And it usually comes in a 1 litre size offering a good value.
Teremana Blanco
Marrero like’s the tequila company owned by Dwayne the Rock Johnson for their sustainability practices as well as what’s in the bottle. “They’ve tried to responsibly grow and have held back as they build their distribution,” says Marrero.
Siete Leguas Tequila Reposado
Nearly all of the bartenders we spoke to will say that this is a must. Says Struthers: “They stay true to making quality tequila AND steadily raising their prices as it becomes more difficult to maintain this dedication.” Marrero says, “There’s something that just feels like home with the blanco.”
Tepozan Tequila Blanco
A small-batch tequila you've probably never heard of and definitely should try and is surprisingly affordable too,” says Struthers.
When you want smoke in your margarita, it’s normal to reach for mezcal. Next time, try Maestro Dobel Humito instead which uses agave that’s been smoked with mesquite to impart a subtle smoke flavour.
El Tesoro Extra Anejo
“It’s extremely rich with notes of butterscotch and herbs,” says Ximenez.
Don Julio 1942
Easily recognisable in the tall, slender bottle, this very special Don Julio is aged in oak for two and a half years so it drinks a bit more like a smooth whiskey but is still very much a tequila.
It’s tequila, unadulterated, as if sipped straight from the still. Terroir times one hundred. Hard to find, but worth the quest. You’ll sometimes find bottles at duty free at Mexican airports.
Nothing wrong with your classic margarita, but tequila can make for some of the most dynamic and delicious cocktails you’ll ever have. If you’re up for experimenting, swap in tequila where you would normally use a gin or vodka. (A Bloody Maria bests the vodka-based bloody Mary in my book.) Here’s five essential modern classics.
Campari, grapefruit, and lime make this a cocktail light and bright enough to crush yet bitter enough to sip, too.
1 1/2 ounces tequila blanco
3/4 ounce lime juice
1/2 ounce grapefruit juice
3/4 ounce simple syrup
1/4 ounce Campari
Shake with ice. Strain into a coupe. Garnish with a lime wheel.
Traditionally made with Squirt soda from Mexico, this is the fun-loving combination that you’ve been missing all of your life.
2 ounces tequila
1/2 ounce lime juice, freshly squeezed
Grapefruit soda, chilled, to top
Add tequila and lime juice to a glass, and fill with ice. Top with grapefruit soda, and stir briefly. Garnish with a lime wheel.
Who needs triple-sec in a margarita? Swap that out with a touch of agave syrup, and you’ve got something light, bright, sour (and less calorie-dense) than margaritas that you always thought were too damn sweet.
2 ounces 100% agave tequila
1 ounce fresh lime juice
1 ounce agave nectar syrup (1 part agave nectar to 1 part water)
Shake ingredients with ice and strain into a cocktail glass.
If you swap out triple sec for orgeat (almond syrup) and add a dusting of nutmeg, you have a cool-weather margarita.
2 ounces blanco tequila
3/4 ounces lime juice
3/4 ounces orgeat
2 dashes rose water.
Shake with ice and strain into a rocks glass with ice. Garnish with freshly ground nutmeg.
If you're a scotch person who thinks they don’t like tequila. This will change your mind. While I’ve seen many folks skip the mezcal and go for a full two ounces of aged tequila, that’s essential if you want that smokey touch.
1½ ounces reposado tequila
½ ounce mezcal
1 teaspoon agave nectar
1 dash Angostura bitters
Stir with ice and strain into a rocks glass with ice. Flame an orange peel twist over glass. Discard.
We know you’re still going to make margaritas. Here’s five simple tips to make them even better:
1) Don’t use table salt. The grains are too small. Go kosher or sea salt. Smoked salt if you want to get fancy. Tajin, the Mexican fruit seasoning can be revelatory.
2) Fresh lime juice. If you’ve been using store-bought lime-juice, we feel bad for you.
3) Try it up. On the rocks is great on a hot day. But the tequila really shines, and is downright elegant when served in a chilled coupe every once in a while.
4) Want spice? A few dashes of Cholula or Tapatio. Boom.
Originally published on Esquire US
With the way things are going, years down the line, our culinary scene might be transformed out of necessity. Known for its innovation, Johnnie Walker Blue Label collaborated with several forward-thinking chefs about the future of dining. To kick things off, the label got chefs Andrew Walsh (CURE), Mickael Viljanen (Chapter One) and Mark Moriarty (Diageo)to create a menu centred around the theme: "Air. Land. Sea." Here's how it went:
Taking place at CURE, the six-course dinner utilised AI-inspired digital artwork and 2D and 3D animations throughout the evening. Served on a table with projections exploring "sky, ocean and land", the entire endeavour reminds us of Le Petit Chef but this time, it is a more sombre affair.
Diners were proffered the question: what will the future be like in an era of global warming, overfishing and overfarming? What will the dining experience be like when certain ingredients are scarce? With this in mind, alternative elements were used for the dishes served. (Steak was replaced with red-earth cabbage!)
As diners contemplate the import of heirloom ingredients in a shifting industry and environment, the dishes were paired with exclusive Johnnie Walker Blue Label cocktails. While the menu was created solely for the evening's experience, the dessert, Velvet Cloud Yoghurt 2223, along with a Johnnie Walker Blue Label pairing, were made available to the public at CURE… albeit for a limited time.
In a world that's ravaged by corporations' greed, it's a sobering look at how we will eat. Especially, around the time of CURE's 8th anniversary. But it is Chef Andrew Walsh's hope that this menu would cultivate conversation. And that conversation would lead to acts, which would lead to positive change. It is a perfect alignment with Johnnie Walker Blue Label's commitment to sustainability and innovation. One that will be the stepping stone to a better culinary and spirited future.
Dive into 100 years of whisky innovation. At the ArtScience Museum, you'll meet with an immersive exhibition about the humble beginnings of Suntory, the process of its storied whisky and where it is heading.
Called, The Legacy Continues: 100 Years of Suntory Whisky Innovation, visitors can revisit key moments of the whisky house. Running until 17 July, not only do you get to witness history being made but you can also sit in on an exquisite tasting of Suntory's rare and iconic whiskies.
Entering the exhibit and it feels like you've stepped into the past. Inspired by Suntory's legendary Yamazaki distillery, the exhibit showcases the sights, scents and sounds of the place. With interactive displays that guide you through the taste profiles of each of Suntory's iconic whiskies, you'll also appreciate the work and artistry that went into making Suntory a global sensation.
Don't miss out on the exclusive showing of the docuseries, The Nature and Spirit of Japan. Directed by Roman Coppola and starring Keanu Reeves, discover Suntory via its pillars of nature, spirit and the essence of Japan.
And finally, the journey reaches its crescendo at The Bar. Sit at the counter, where you'll go through three distinct eras of Japanese culture. You'll be privy to curated visual projections, carefully selected playlists and a refined selection of whisky flights and cocktails. The drinks feature Suntory's coveted limited-edition Yamazaki, Hakushu and Ao whiskies.
If fate isn't kind to you and you missed the exhibition, there's still a reprieve. At Changi Airport Terminal 1, there's a global travel retail launch outpost at the transit area. It'll feature animmersive exhibition, interactive video elements and, of course, a moment to sample the finest of Japanese whiskies... unless you're the pilot. We suggest holding off the drink unless you're returning from landing a plane.
Very little should surprise the well-travelled connoisseur. But the world of gastronomy always has little tricks up its sleeves, ready to catch a seasoned gourmand by surprise with sparks on his palate. It is a position he willingly puts himself into, over and over again, in pursuit of that intangible yet evident je ne sais quoi in taste. “A complete lack of caution is perhaps one of the true signs of a real gourmet,” the legendary food writer MFK Fisher tells us in her anthology of essays, An Alphabet for Gourmets. “He has no need for it, being filled as he is with a God-given and intelligently self-cultivated sense of gastronomical freedom.” Where then should a gastronome who considers himself an arbiter of taste go when he has tried everything? What restaurant can one go for flavours that can shock the senses?
Enter Chifa!, Resorts World Sentosa’s newest jewel in its decorated offerings of restaurants. It’s named after the word for that eclectic blend of Peruvian-Chinese food, “Chifa”, which is said to have come about after locals heard Chinese immigrants saying “chi fan” (“eat rice”) during lunch. As for the declarative exclamation mark, one need only walk into Chifa! to be confronted with its bold philosophy, with bright lights, neon lanterns and bright red furnishings that mimic the interiors of a temple.
The food is no less exciting than its exteriors, helmed as it is by chef de cuisine Rodrigo Serrano, a Peruvian native who has years of restaurant-helming experience across Peru, France, the Maldives and finally here, in Singapore. Each dish is made with Peruvian ingredients, glimmering with the Chinese and Cantonese touches that make Serrano’s dishes so unexpected, creative and explosive. The yellowfin tuna tamarind ceviche, for instance, is made with a tamarind leche de tigre (a citrus-forward seafood marinade), which dances on the tongue with its sharp sweet and sour profiles. Japanese cucumbers and daikon add a welcome crunch to the ceviche, which is balanced by the smooth fat of avocado.
Elsewhere, a hen “caldo criollo” chimichurri soup borrows Chinese techniques by long-boiling chicken broth with Chinese herbs and flower mushrooms, updating a traditional Peruvian chicken soup. What’s special is its pairing with ginger chimichurri, which adds a bright kick of freshness and spice to what is typically a simple soup with muted profiles. A kong bak bao, widely known as the Chinese version of a hamburger, is spiced up with a “chalaca” salsa, infused with mint and accompanied by sweet potatoes to round up a fuller-bodied palate.
China and Peru are on two ends of the world map, but go somewhere in the middle and you’ll find the Middle East—a land with diverse culinary histories and cultures going back thousands of years, perfumed with spices and rich flavours. It’s what inspires Morrocan-born Israeli celebrity chef Meir Adoni, whose first venture in Singapore, Aniba marries eastern and western influences in a daring declaration of Middle Eastern cooking.
Dimly yet atmospherically lit, Aniba harkens back to an archaic time with its gentle, sloping ceilings adorned with symbols, alongside a wall that stretches across the bar glittering like crystal formations on the face of a cave. The food, however, is anything but. Bringing with him all the artful expertise of world-famous restaurants Arzak, Alinea and Noma, Adoni’s menu includes gems like the eggplant carpaccio, with its fire-roasted eggplant slices served with tahini. But Adoni’s dishes are never as straightforward as that—date molasses and dried roses are unusual ingredients in our part of the world, which are expertly used to add an exciting sweetness to lift the dish. Generously drizzled in olive oil and made texturally interesting by pistachios, it’s a wonderful starter to the rest of Aniba’s offerings like the katayef, which is traditionally a kind of sweet dumpling dessert served during Ramadan. Adoni’s version is decidedly savoury, which sees grouper, pine nuts, harissa and fresh market vegetables enveloped within a preserved lemon semolina pancake. Never one to let your palate recede to complacency, Adoni serves it with an electric Thai-style vinaigrette to spark the imagination with its seemingly disparate yet sensuous blend of flavours.
Dessert is not to be missed either, with items like the malabi, a traditional milk pudding. It is updated with a plum and warm spices compote that adds a comfortingly fruity and earthy quality to the dessert, topped with a raspberry sorbet and caramelised shredded filotuile. A sprinkling of pistachio hibiscus powder and dried rose petals adroitly complete the presentation, concluding a meal that had just set one’s palate ablaze.
To add more excitement to the gastronomical experience is a trip to London, England, at HUMO with Colombian chef Miller Prada’s newest restaurant nestled in Mayfair. Prada isn’t swayed by one cuisine or the other, on closer scrutiny though, his Colombian roots and Japanese training under Michelin-starred chef Endo Kazutoshi become evident. What’s most striking about HUMO is the prominence of wood-fire cooking in Prada’s gastronomy, using different species of wood to deliver varying qualities of smoke and char. The result? Elegantly-plated dishes with bold flavour profiles for a titillating edge in one of London’s most refined districts.
Prada uses every technique in his repertoire to amplify flavours, such as ageing Ike-Jime Hampshire trout for 12 days cooked over HP18 oak, served with three month-aged caviar grilled in kombu kelp for a briny, electric start to a meal. The West Highland langoustine is undeniably a standout, which is grilled in direct contact with AB55 whisky barrels, HR2 applewood, and CM13 silver birch for an unparalleled char. Served with fermented Kissabel apple, it’s an explosion of flavours that fills one’s senses assertively. Elsewhere, Prada proves that vegetables are just as interesting as meat, with a cauliflower cooked under ash and served with Rokko Miso, yuzu, tarocco orange, nori and Spanish black winter truffle for both an acidic and umami punch.
“Gastronomy is the intelligent knowledge of whatever concerns man’s nourishment,” the great epicure Jean-Antheleme Brillat-Savar indicated in his book, The Physiology of Taste. It is this savoir-faire that all chefs take to heart, even in Phuket at its corner of the world. At Hom, chef Ricardo Nunes channels the ancient art of fermentation, a notoriously tricky undertaking with vastly unpredictable outcomes and even more volatile flavours. Nevertheless, it is an art that has sustained generations through inhospitable winters and continues to nourish under Nunes’ gastronomic ethos—one that respects the seasonality and sustainability of local ingredients and strives towards a lower carbon footprint.
Jars of ferment line the bar at Hom, where cucumbers mature with bunches of dill in amber-coloured brines alongside vines of young peppercorns (or are those young eggplants, or juniper?) in dark liquids. It’s hard not to feel like you are wandering through a zoological lab with animals preserved in formaldehyde, which is probably the point—Nunes wants you to expect the unexpected. Nunes, who has several years of experience working in storied restaurants like Potong, Belcanto and Gaggan, works closely with resident zymologist Mateo Polanco to refine fermentation techniques that take centre stage in Hom’s 10-course menus.
There are no ingredients especially air-flown from different regions of the world; in the name of sustainability, it’s important to Nunes that every ingredient sourced is grown in Thailand. It also means that all ingredients are extremely fresh, allowing their pristine qualities to shine through in each dish. Take one of Nunes’ liquid amuse-bouches, starring an organic passionfruit that’s been fermented to accentuate its already-tart and acidic profiles. Served with ruby pomelo, local herbs and flowers, it’s the perfect starter to electrify the palate before taking in other unusual delicacies like the fermented wild boar belly. Never mind the novelty of wild boar meat—its fermentation is undoubtedly peculiar with an even more indescribable flavour profile, with intense notes of umami and acidity all at once.
Elsewhere, Nunes refuses to shy away from durian as he harnesses the smarting flavours of black durian with goat, pumpkin and his version of a Mexican mole, creating an eclectic blend of savoury, sweet and pungent flavours that will shock one’s palate. There’s only so much one can say, Nunes’ creations demand to be experienced, not read about; to surprise diners and engulf smell and taste so completely with the assertive maturity of fermentation, while always maintaining a balanced palate.
