Sip back on these delicious cocktails with a local twist.

101 years ago, the gin-based Singapore Sling was born. Fast forward to today; our cocktail scene is on fire, with many locals hanging up their ties to follow their passion, concocting exciting, locally-inspired cocktails we hope will make us proud in the centuries ahead.

Terrific tau huay
Made with soft tofu, tau huay is usually served with  clear sugar syrup. The modern version used in this  cocktail is firmer with a pudding-like consistency.
Mr. Bean ($24) from Jekyll and Hyde  (49 Tras Street. Tel: 6222 3349)
Ingredients: Lao Ban soya bean curd, vodka,  butterscotch liqueur,  Frangelico and kaya.  Topped with dough fritters  filled with kaya foam.
Verdict: Smooth and  silky, this treacly drink  boasts intense flavours  from Frangelico and  butterscotch. An instant hit  and undisputed favourite  among punters.

bar-canary-sugar-n-spice-and-all-things-nice_rszGula melaka goodness
Also known as palm sugar, gula melaka is made from  the sap of the coconut tree and is widely used in Asian  desserts for its mellow, caramel-like taste.
Sugar n Spice and All  Things Nice  ($20) from Bar Canary  (Level 4 Grand Park  Orchard, 270 Orchard  Road. Tel: 6603 8855)
Ingredients: Salted  caramel vodka, fresh  lime juice, gula melaka  and kaffir lime leaves.
Verdict: A refreshing  and savoury Asian twist  to the timeless gimlet.

Pandan power
Nutty, botanical and aromatic, pandan is one of the top  flavour enhancers in many Asian dishes.
Who Moved My  Kueh? ($18) from Kite  (53 Craig Road.  Tel: 9729 7988)
Ingredients:  Pandan-infused  vodka, Cointreau,  lime juice, passion  fruit syrup and egg
white.
Verdict: Delightfully  smooth with a perfect  balance of sweet  and tart.

Killer Rojak
Rojak is a traditional fruit and vegetable salad that’s  mixed in sweet dark sauce and prawn paste.
Rojak ($24) from Ah Sam Cold Drink Stall (60A Boat  Quay. Tel: 6535 0838)
Ingredients: Nitro charged with gin and gingerflower,  grilled pineapple  tamarind shrub, fresh  lime juice, shrimp paste  syrup and   cucumber.  Garnished with dried  beancurd and peanut  butter.
Verdict: A blissful  harmony of sweet,  savoury and sour  notes–just like the  popular local salad.

kaya

Hi-yah! Kaya
Singapore’s favourite breakfast spread, kaya is a  coconut-based jam thickened with eggs and sugar.
Kaya Toast Cocktail ($25) from Bitters & Love  (118 Telok Ayer Street.  Tel: 6438 1836)
Ingredients: Mount Gay  Rum, English breakfast  tea, fresh lemon juice and
kaya. Crowned with a  slice of bread and dollop  of kaya.
Verdict: Breakfast  for after-work drinks?  Yes, please! The rich  and creamy cocktail is  refreshing and sweet.

miss-joaquim

Hello, Miss Joaquim
Named after our national flower Vanda Miss Joaquim,  this intricate tipple was inspired by ingredients found in  the Chinatown area.
Miss Joaquim ($23) from Bar Stories  (55-57A Haji Lane. Tel: 6298 0838)
Ingredients: Barsol Torontel Pisco, Fair goji liqueur,  organic four berry liqueur, lemon juice, red date and  osmanthus syrup, egg white, raspberries and ginger.  Garnished with cut  raspberry, lychee pearls  and edible flowers.
Verdict: This floral drink  is well rounded and has  a subtle funk from the red  dates. The wolfberries also  add complexity.

Gula melaka goodness
Also known as palm sugar, gula melaka is made from  the sap of the coconut tree and is widely used in Asian  desserts for its mellow, caramel-like taste.
Sugar n Spice and All  Things Nice  ($20) from Bar Canary  (Level 4 Grand Park  Orchard, 270 Orchard  Road. Tel: 6603 8855)
Ingredients: Salted  caramel vodka, fresh  lime juice, gula melaka  and kaffir lime leaves.
Verdict: A refreshing  and savoury Asian twist  to the timeless gimlet.

Boozy Nasi Lemak
Nasi Lemak is a hearty Malay breakfast dish that boasts  an aromatic rice cooked in coconut milk.
Seah Street Power Nasi Lemak Cocktail ($24) from  Tess Bar & Kitchen (38 Seah Street. Tel: 6337 735)
Ingredients: Tanqueray  10 gin, barley with  pandan syrup, coconut  water and lemon juice.  Rimmed with sambal chilli  and garnished with ikan  bilis and peanuts.
Verdict: Refreshing and  clean, with a nutty flavour  and citrusy tang. The  sambal chilli lends an  exciting after-taste.