Singapore’s biggest cocktail event is back for 2018!
From May 4th – 13th, the Singapore Cocktail Festival will take over the city, with bar pop-ups, spirits tastings, workshops, celebrity bartenders and competitions galore.
Head on over to the Festival Village on the Empress Lawn from May 4th – 6th to experience over 25 of the best cocktail bars in Singapore, taste 20 unique artisanal spirits brands and/or meet 12 award-winning international bartenders.
The bars on show are some of the world’s best, with many featuring on Asia’s and/or the World’s Best Bars list in 2017. Notable participating venues include Astor Bar; Bob’s Bar; Caffé B; Caffe Fernet; Cin Cin; Elixir Bar; Kult Kafe; Loof’ Mitzo Restaurant & Bar; Nutmeg & Clove; Propeller Bar; RedTail Bar; Smoke & Mirrors; Tess Bar & Kitchen; and The Wall, just to name a few.
On top of this, a number of renowned international bartenders are flying in especially for this cocktail extravaganza. Expect appearances from Bob Louison from Pussyfoot Saloon (Seoul, South Korea); Brian Lu from Woo Taipei (Taipei, Taiwan); Elliot Ball from The Cocktail Trading Co. (London, UK); James Estes from Skullduggery (Kuala Lumpur, Malaysia); Jamie He from Janes + Hooch (Beijing, China); Jamie Rhind from The Bamboo Bar (Bangkok, Thailand); Jericson Co and David Og from The Curator (Makati, Philippines); Paul Chan from Dr. Fern’s Gin Parlour (Hong Kong); Raka Ambarawan from The Night Rooster (Bali, Indonesia); and Sam Egerton from Merivale (Sydney, Australia) along with many homegrown talents.
The Festival Village will also house the Artisanal Spirits Tasting Room, where guests have the opportunity to try first-hand emerging, small-batch handcrafted spirits from around the globe and meet the makers. Gin will be the focus this year, with expression from Italy (Sabatini Gin); Japan (Roku Gin); Australia (Four Pillars Gin); and London (Dodd’s Gin & Half Hitch Gin) to be exhibited. Guests can also taste the world’s first gin made from tomato (Black Tomato Gin from the Netherlands) and the only vodka made entirely from the milk of grass-fed cows (Black Cow Vodka).
For those interested in experiencing flavours from across the region, there will also be a showcase of Mekhong, the ‘spirit of Thailand’. The recipe for this unique drink is a closely guarded secret that is passed down from generation to generation by the families that produce it.
Guests are invited to attend the many workshops on offer at the Festival Village. These include TGIF (Thank God It’s Fermented), where Operation Dagger bartender Sasha Wijidessa will speak about fermented drinks throughout history and how fermentation can be used in cocktail making, and a hands-on gin-blending workshop with Kyrö Distillery Company.
There will also be food stalls, live music and a cocktail competition between bartending teams from across Asia.
Festival Village tickets are priced from $28 for a 1-day pass.
Workshops will be happening on May 4th and 6th 2018 and Festival Village ticket holders get $5 off when they purchase a Workshop ticket.
For tickets or to find out more, head to Singapore Cocktail Festival’s website.