Hola! We spent an amazing Sunday late afternoon with our lovely readers at Changi City Point’s RessRoom, bonding over tantalising Spanish gourmet food and alcoholic beverages. We hope everyone had a smashing great time, because we sure did with all the company we were so happy to have.

The 2-hour food workshop was held at RessRoom – situated at The Oasis, a serene sanctuary tucked away at a corner of level one of Changi City Point and surrounded by beautiful lush greenery.

Now, while we reminisce the goodies we had that day, we would also love to share with you the fun and the behind-the-scenes of our cocktail making and food workshop.

We began with a live demonstration of how to prepare Sangria under the mentor of RessRoom’s bartender. Four volunteers came forth to join the introductory demo and we sure had a ball of time with it!

For the uninitiated, Sangria is an alcoholic beverage commonly enjoyed in Spain. It is made with brandy, sliced fruits, red/white wine and a sweetener.

Over at Changi City Point’s RessRoom, Australian Katherine Hills Cabernet Sauvignon, Martell and Soda Water are used. Do note that the exact ingredients and amount used vary – depending on one’s preference.

The recipe is a relatively simple one to follow and every attendee had a go at creating this Spanish classic concoction alongside other invited guests. It was really heartwarming seeing everyone work together as a team; we work hard and play hard together, right?

The best tasting sangria would be those mixture that have been left to sit overnight, for the sweetness of the fruits to add a touch of flavour to the alcohol, and for the wine to be absorbed into the fruits.

The thoughtful guys at RessRoom had already prepared a gigantic amount of red wine sangria for all our guests the night before, and we all got to taste the refreshing traditional Spanish sangria; talk about the best thirst quencher with juicy fruit bits! We are guessing all our guests can now make this crowd-pleaser cocktail on their own at home!

We also had the privilege to catch a glimpse of and to sample RessRoom’s new menu. We started with the zesty Gazpacho Soup – a peppery tomato-based broth served with prosciutto-wrapped potato.

Honestly, a good gazpacho can be so satisfying. We always seek comfort in a bowl of piping hot soup, but gazpachos are exception and we would gladly have them anytime, anywhere. The RessRoom’s version is made even better with that savoury potato ball!

And of course, what is Spanish food without some paella? Here at RessRoom, you get a simple Seafood Paella served with squid, prawns and mussels that is prepared fresh in-house with premium prawn stock. Squid ink has been used to blacken the rice’s colour and enhance its flavour.

And then we dived right back into everyone’s favourite part – alcohol. The entire party shifted to the long bar this time to watch the exciting preparations of Mojito, Flaming Lamborghini and the Waterfall Cocktail!

We had a few enthusiastic readers who were game enough to down the lethal shots in broad daylight.

Once again, special thanks to Changi City Point, RessRoom and last but not least, our wonderful readers for making this event a huge success! We sincerely hope that everyone’s tummies were satisfied and new friendships were forged.

It is always so nice meeting our supportive and likeminded readers in real life, and to see everyone bonding over great food and beverages. We definitely look forward to meeting more of you (and hopefully to see all of our readers who attended this event again) in the near future. Muchas Gracias!

This post is brought to you by Changi City Point.

Ladyironchef Cocktail Making Workshop at Changi City Point’s Table Manners on 16 August was a huge success, and we want to thank all our supportive readers for being such a great audience, as well as Changi City Point for putting things together. It was a wonderful afternoon.

Throughout the two-hour long event, Bar Stories’ Head Bartender, Dave educated and entertained us simultaneously with his useful bartending demonstrations. His kooky sense of humour was also something everyone enjoyed while the crowd engaged in learning and preparing four delicious samples of Dave’s cocktail concoctions.

We sincerely hope that everyone had a great time learning about the fundamental preparations of cocktails. It was such a pleasure meeting our lovely readers! For everyone else, we would love for you to join us for our next food workshop on 6 September. But now, do read on for the highlights of our workshop!

The Cocktail Workshop kickstarted with mixologist Dave explaining the fundamentals of cocktail making. Dave’s vast knowledge of cocktails is truly remarkable, and everyone was infected by his passion!

From basic must-have equipment to preparation techniques, he went through every single nitty gritty detail that could essentially attribute to the success/failure of your concoction. He even went through the history of cocktails in the most amusing way! Whoever said history lessons were boring has yet to meet Dave.

It was an eye-opening sight as Dave explained the impact when using different shakers, strainers and muddlers etc. Being a professional bartender is seriously no easy feat. There are so many techniques to master and so many things to learn about, e.g. pairing of ingredients. Advanced bartending is a skill that can only be acquired with experience and time.

Fortunately, an economical basic bartending set costs less than S$50 and is great for any rookie who would like to try making cocktails at home. You read that right – S$50 is all you need to start.

A few of our lucky readers volunteered to join Dave on a hands-on demo. From mixing the concoction in a Boston Shaker to straining out the liqueur mixture, we kept our eyes peeled on the steps.

The volunteers did a great job, especially when it was all their first time preparing a cocktail! Alongside with Dave, they went through the preparation of Table Manners’ tasty cocktails, including Table Manners’ SG50 Red Lion Cocktail.

All attendees were invited to sample Table Manners’ delicious concoctions of Rhubarb Caipirinha, Southern Old Fashioned, Passionfruit Martini and SG50 Red Lion Cocktail. Dave as he self-confessed, has a sweet tooth, which explain the relative sweetness and fruitiness of each cocktail we had sampled.

You know you have to head down to Table Manners for more of these alcoholic goodness! You will be in good hands with Dave. And if there is nothing on the menu you fancy, no worries! Just share your preference with him anyway, and he will create something just for you. He’s so talented, and our readers can vouch for that.

The event ended off on a high note with everyone indulging in samples of mouthwatering cocktails and taking part in a useful Q&A segment with Dave. We had an enjoyable time learning how to prepare cocktails and interacting with our readers.

Once again, special thanks to Changi City Point, Table Manners, Dave Koh and our awesome readers for making this event possible! Till the next, which is pretty soon!

This post is brought to you by Changi City Point.