Singapore tends to get disgustingly hot at times, and we all hate the feeling of having to walk around in the sweltering heat. However, there is a simple remedy to this problem — a good cocktail.

There is something oh-so-satisfying about sipping on a cocktail while resting in the shade far away from the tropical heat, so we have here a list of 11 summer cocktails to save you from Singapore’s high levels of humidity.

Know your cocktails well, so that you won’t stumble the next time you place an order.

BEER COCKTAIL 

For all our alcoholics out there who love beer and cocktails, we have the perfect concoction for you: a beer cocktail. This fizzy, refreshing blend is so good that even people who are not huge fans of beer can enjoy it.

BLOODY MARY

Bloody Mary’s are a tough one to swallow. With its complex, bold flavours, it’s not everyone’s cup of tea. However, this stuff tends to grow on you, and one day you may be able to appreciate this tangy, sweet, sour and spicy drink on a hot summers day.

Photo Credit: Oye Andhra

LONG ISLAND ICED TEA

We would like to think of Long Island Teas as the perfect cup of iced lemon tea in alcohol form. This refreshing and smooth drink is perfect for beating the heat and is great for when you’re craving something tangy.

MARGARITA 

Margaritas are one of the most popular cocktails out there, and this tart, crisp drink is bursting full of complex flavours that leaves you wanting more. Some call it the perfect cocktail for a summer afternoon, and we cannot agree more.

MAI TAI 

The Mai Tai was made for rum lovers and is a complex drink, and is dubbed as Hawaii’s favourite drink as the people there feel that it is the solution to beat the heat. If the people in Hawaii need this drink to fight the heat, we Singaporeans will definitely benefit from it too.

MARTINI

This cooling, crisp drink comes in many forms, so you are free to try and test to see which ones suit your taste buds better, making it a pretty versatile drink. Our favourite would be a good old gin martini that has herbal and pine notes; perfect after a tiring, hot day!

MOJITO 

If you like all things minty and tangy, a Mojito is the answer to all your problems. This tart yet sweet concoction is considered a long drink and is the perfect mix to sip on on a humid, tiring afternoon for a little pick me up.

OLD FASHIONED

The Old Fashioned is a whisky based drink that gets its name from how the cocktail is made from old-fashioned cocktail making techniques. There are many variations of it, but in general, they are strong yet a tad bit sweet at the same time, with herbal and bitter undertones. This is great if you’re looking for a sweeter drink to sip on to beat the heat.

Photo Credit: Chowhound

PINA COLADA

The Pina Colada is one that the ladies prefer due to it being similar to a smoothie. This sweet concoction is made of rum, coconut cream and pineapple juice, and is the kind of drink that you want to sip on at the beach while basking in the sun.

PISCO 

This smooth drink makes you feel like you’re drinking wine instead of a cocktail. Its a much more complex drink that is not everyone’s cup of tea, but for those who can appreciate it, it’s a great drink to have on a hot day.

SINGAPORE SLING 

And how could we leave out the one cocktail that is literally named after us? The Singapore Sling was made for the ladies and is a cooling drink with a bitter-sweet aftertaste. This drink looks pretty innocent, but watch out, it has an alcohol content of close to 7% which can make your Asian flush come out to play.

While the Singapore Sling cocktail is not the most common cocktail choice, the alcoholic concoction is still integral to the history of Singapore in the Straits Settlements.

Back then, women drinking in public was frowned upon and social etiquette has deterred them to do so. But the creation of the Singapore Sling in 1915 has since changed the ladies’ fate forever.

The Singapore Sling comprises a mixture of cherry brandy, cointreau, D.O.M. Bénédictine, London dry gin, lime juice, pineapple juice and a dash of angostura bitters.

The refreshing drink was invented by Raffles Hotel’s bartender Ngiam Tong Boon who understood his female guests’ pain. He cleverly used pink grenadine to disguise the cocktail as a fruit tea.

The orange-coloured cocktail concoction had successfully disobeyed the prevalent social taboo and allowed ladies to drink liquor-infused fruit punches at Raffles Hotel without having to worry about their image.

Ngiam had defied all traditional notions and revolutionised society’s culture; even gentlemen were buying ladies Singapore Slings during the British colony days.

Source: The Halia

While there are numerous variations of the Singapore cocktail today, Long Bar at Raffles Hotel – where it was first created – is still hands down the best and it will be the most authentic rendition you will ever have.

The recipe used to prepare Singapore Slings at Long Bar is still the exact same as it was a century ago. This gin-based cocktail is still the best-selling cocktail at its birthplace today, and it is something that you have to try at least once in your life.

Gone are the conservative days where Singaporeans are reluctant to splurge on a cocktail. In fact, cocktails are all the rage now with the ever-increasing number of cocktail bars and popup events etc. Unsurprisingly, Singapore’s Singapore Cocktail Week last year was a huge success and the exciting event will be returning next month from 12 to 19 March 2016.

Mark down your calendar as you will not want to miss this boozy celebration. Singapore Cocktail Week would be taking place across the sunny island in several places such as cocktail bars, gourmet restaurants and even Holland Village Food Court. The ticketed event is expanding twofold and it includes cocktail pairing events, masterclass workshops and more.

With so much ongoing during the festival, it can be a challenge to decide which program to sign up for. Here are the highlights from Singapore Cocktail Week 2016 so you can work on a plan for you and your drinking buddies.

Singapore’s cocktail scene is growing at a tremendous rate and there is truly no better time than the upcoming Singapore Cocktail Week to sample our nation’s best concoctions.

There will be approximately over 200 cocktail events and more than 60 venues partaking in this week-long festival. Obviously, due to time constraints you definitely cannot make it for all.

INTRODUCTORY CLASS TO COCKTAIL MAKING

It does not matter if you are an avid cocktail drinker or only just beginning to appreciate cocktails. So long as you are interested in learning how to prepare these alcoholic drinks, this fun-filled interactive event is for you. Bar Manager David Koh will be sharing his experience, knowledge and skills on being a bartender so you can set up your own cocktail bar at home.

Read: ladyironchef’s Cocktail Making Workshop at Changi City Point

Where: Bar Stories
Date: Saturday, 19 March 2016
Time: 4.30pm – 6.30pm
Price: S$60 nett

COCKTAIL TASTING IN COMPLETE DARKNESS

Cocktail tasting has gone to a whole new level at NOX – Dine in the Dark Restaurant. Savour four divine signature alcoholic beverages while being in a state of blindness. Rely on your sense of taste and try to identify the liquors and ingredients used in your cocktail. The answers will be revealed upon at the end of the meal. Definitely a great way to bond with a loved one!

Where: NOX – Dine in the Dark Restaurant
Date: Sunday, 13 March 2016 – Thursday, 17 March 2016
Time: First seating – 6pm, Last Seating – 9pm
Price: S$60 nett

LEARN TO MAKE THE WORLD’S BEST COCKTAILS

Melbourne’s Black Pearl was voted as the world’s 10th best bar and the successful lounge’s bar manager, Nathan Beasley, will be teaching you how to make three of their legendary cocktails’ in a 1.5-hour workshop – an opportunity that all cocktail connoisseurs have been dreaming of.

Where: Smoke & Mirrors
Date: Wednesday, 16 March 2016
Time: 3.30pm – 5pm
Price: S$48

COCKTAIL AND SNACK PAIRING + MASTERCLASS

Indulge in seven cocktail and snack pairings whilst going through a hands-on activity on distillation, fermentation, shaking, stirring and whatnot. The masterclass is ideal for avid cocktail drinkers and industry bartenders who wish to further hone their artisanal craft.

Where: Operation Dagger
Date: To be confirmed
Time: 2pm – 5pm
Price: S$150 nett

DIM SUM AND COCKTAILS PAIRING BRUNCH

Whoever said that drinking is only reserved for nighttime activities is wrong. He/she clearly has yet to chance upon Mitzo’s awesome weekend brunch featuring contemporary Cantonese fare and Asian inspired cocktails. These creative alcoholic concoctions have been handcrafted with Chinese herbal ingredients and complement the free-flow dim sums perfectly well.

Where: Mitzo
Date: 12, 13 and 19 March 2016
Time: 11.30am to 2.30pm
Price: S$118++

For more recommendations, here is a guide to 8 interesting cocktails with a local twist in Singapore that you should try!

Mitzo, one of our all-time favourite Chinese restaurants in town, introduces a Weekend Brunch of Sexy Chinese Fare, and we are gonna get you excited.

It is hard to come by such sexy-looking and intricately-plated authentic Cantonese dishes like the ones at Mitzo Restaurant & Bar, and this recently introduced Weekend Brunch option (also available on public holidays) will have you enjoy as many of their best-selling signature items and other exclusive dishes as you want – yes, free-flow! Yipe, this includes their heavenly Char Siew Pork. For S$68++, this a la carte buffet includes over 40 dishes. And trust us when we say they are most photogenic.

For the month of November and December 2015, readers of Ladyironchef can get 15% discount when you dine at Mitzo for the Weekend Brunch. Simply flash this advertorial upon payment, and 15% will be deducted from the cover charge.

If you are tired of typical buffet fare, then it is high time you pay Mitzo a visit and allow yourself to be surprised. Here is what you can expect from Mitzo’s Weekend Brunch.

GREAT DIM SUM OPTIONS

Big fan of dim sum here, and with 13 varieties to choose from in the weekend brunch menu, it is some serious pigging out here. Just the dumplings selection alone got us excited, and we love the Crystal Vegetable Dumplings, Poached Dumpling in Sichuan Sauce and the Deep-Fried Shrimp Dumpling.

The Poached Dumpling that is drizzled over with Sichuan sauce (or better known as chao shou) was a surprise favourite and we loved the intensity of the flavours in the sauce and the added kick from the red-cut chilli. Also, don’t be fooled by the lacklustre name – Crystal Vegetable Dumplings – because it is actually one of the dim sum options that we would gladly have second helpings of! That strong truffle taste is unforgettable.

THE MUST-TRY DIM SUM AT MITZO – BLACK CUSTARD BUN

The photo says it all. This stunner of a charcoal custard bun is decorated luxuriously with edible gold lychee liqueur on top; sure is an immediate eye-catcher. It is hard to beat this dim sum dish and we don’t want to call favourites, but the subtle taste of smoky charcoal blended well with the creamy, flowy salted egg yolk goodness that we were temporarily distracted and ignoring other dishes on the table.

PREMIUM ‘MAIN COURSE’ ITEMS

Do not overlook the main courses because some of them really exceeded our expectations. You have to dive right for the Wasabi-infused Baked Fish. The wasabi taste was not overwhelming, which we appreciate. Also, the fish itself is so perfectly cooked with a glistening centre.

Some other dishes that really won our hearts include the Stir-Fried Beef Cubes with Onion. So tender, it fell apart as we bit into it. More beef? Mitzo’s take on a steak with the Pan-fried Ribeye in Wasabi and Korean Chilli Sauce is worth trying too. Did we mention that this ribeye was extremely tender too? As avid meat-lovers, we were sold.

FREE-FLOW MELT-IN-YOUR-MOUTH CHAR SIEW

Usually S$18 a pop, this plate of char siew at Mitzo is a crowd-favourite and has been dubbed by some as the best char siew in the universe. Not even kidding here, because we could eat them every day! For Sunday Brunch, this bad boy is free-flow.

Melt-in-the-mouth center, tender meat with the right amount of fats, and an impeccably caramelised exterior, the balance of flavours and textures of this sweet meat makes this the best representative of Mitzo, and one that we will always return for.

Well, well. There are few times in life when we got excited about the word ‘free flow’, and this is one of them. We are not ashamed to say that we can eat (at least) two plates each.

TABLE-SIDE SERVICE – CRACKLING PORK BELLY BAO

You might already be distracted by the many dishes to try, but have a go at the weekend brunch’s signature Crackling Roasted Pork Belly Bao. Because braised meat buns might be too mainstream for you, so the chef will go to your table and prep a new-age bun for you.

But they aren’t too far away from what we know of Cantonese food, really. Think amazingly crispy roasted pork belly stuffed in pillowy steamed buns. There you have it.

NOT TO BE MISSED RICE & NOODLES SECTION

Don’t be quick to write this section off. We know your dining partners might scoff that you’re piling up on carbs at a buffet, but the Braised Truffle Udon was so good, we wanted to have another serving! The truffle aroma and taste was extremely distinct and it really elevated a seemingly one-dimensional dish.

Also, the Fried Rice with egg, char siew (yes, the same glorious one) and vegetable had us glowing with happiness at how tasty and homely it felt, bringing us back to the warmth of mom’s home-cooked food. And if you must, yes, there is ‘wok hei’ and that sealed the deal for us.

ALL YOUR FAVOURITE CHINESE DESSERTS

The Chilled Mango Cream with Sago and Pomelo Topping was a huge hit with everyone at the table with its thick consistency glided down our throats so smoothly, leaving hints of tartness from the mango.

And you see those adorable and bite-sized Pandan & Egg Tarts? You bet the custard was smooth and sweet. You can also find Double-boiled Almond Cream with Glutinous Rice Ball, and Aloe Vera with Osmanthus Jelly on the menu.

TOP-UP FOR FREE-FLOW TEA-INFUSED COCKTAILS, WINES & BEER AND A FUTURISTIC DIY COCKTAIL BAR

Yum cha at Mitzo is made even better with their curated tea-infused cocktails, in place of your traditional tea. Just top up a reasonable amount of S$50++, and you enjoy free-flow selected tea-infused cocktails, wines and beer  throughout your weekend brunch. Now that is absolutely a splendid deal! Two cocktails at a regular bar will easily cost you that amount already!

Just free flow, right? No. You get to go all hands on and DIY your own cocktails at the bar – according to whatever you like, and however much alcohol you want. Or have the   mixologist  guide you and pick up some bartending skills along the way. Or if you’re afraid you’ll make a bad drink, trust us and order the Mitzo’s classic cocktails – Shiso Mojito, from the menu

Whatever it is, party!

We have never seen a Chinese restaurant with such a kick-ass looking bar. The jellyfish tank, coupled with futuristic looking bar-top items, we were truly impressed. The bar itself is a very popular hang-out for many because of the sleekness and intimacy.

EXCLUSIVE 15% PROMOTION FOR LADYIRONCHEF’S READERS

For the month of November and December 2015, you lovely readers of Ladyironchef are entitled to a 15% discount when you dine at Mitzo for the Weekend Brunch. Simply flash this advertorial upon payment, and 15% will be deducted from the cover charge.

Do note that this discount is not applicable for alcohol add-ons, and not applicable on Christmas Day.  

Prices:
$68++ (Adult)
Add on $50++ for free flow cocktails, wines and beer
(11.30am to 2.30pm on Saturdays, Sundays and Public Holidays)
Reservations are highly recommended.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.

Mitzo
Level 4 Grand Park Orchard
270 Orchard Road
Singapore 238857
Tel: +65 6603 8855
Sun to Wed, PH: 12pm – 2.30pm, 6.30pm – 10.30pm last order
Thu to Sat,and Eve of PH: 12pm – 2.30pm, 6.30pm – 1am last order
Nearest Station: Orchard/Somerset

This post is brought to you by Mitzo.

A classic cocktail is defined as a cocktail that originated before the end of Prohibition in the United States in 1934. As with most cocktails, the origins are hazy, and many (recipes) have since evolved over the years with each bartenders’ rendition. One thing remains: the most important factor of a classic cocktail is quality.

Have you ever thought about what goes into that drink in your hand? What defines a classic cocktail? How do you differentiate a classic cocktail from cocktails?

This beginners guide to classic cocktails explains some of the most classic cocktails from six main spirits—brandy, gin, rum, tequila, vodka and whiskey.

Brandy

One of the most classic brandy cocktails is the Sidecar. Making its way into some of the most posh watering holes of London and Paris in the 1920s, this enticing mix of brandy, orange liqueur and a dabble of lemon juice is simply structured but complex enough to liberate jaded palates. Other variations include adding aged rum or green Chartreuse to the recipe.

Gin

“Shaken, not stirred.” James Bond has made martinis famous with his catchphrase when ordering a Vesper martini. The most classic gin cocktail is a martini—made with gin and vermouth, garnished with an olive or a twist of lemon. First concocted back in the early 1910s, the ease of manufacturing gin led to the rise of the martini as a predominant cocktail in the mid 20th century.

Rum

A common classic rum cocktail, the mojito requires five ingredients: white rum, sugar (or simple syrup), lime juice, soda water and mint. The combination results in a refreshing, citrusy sweetness that complements the sharp acidity of rum. Countless variations of the mojito make it difficult to accurately trace back its roots, but the early 19th century sees similarities in one of the world’s oldest cocktails El Draque—using wine in place of rum.

Tequila

One of world’s most popular cocktails, a margarita (tequila, triple sec and lime juice) is so simple to make, it’s practically impossible to screw up. All ingredients are added into a shaker and filled with ice before being shaken and strained into a cocktail glass rimmed with salt. While the moniker was first made known in the late 1940s by socialite Margarita Sames, its concoction has been dated prior.

Feverishly sprouting up around the island are cocktails bars dotting the nightlife scene. But what’s hot and what’s not? Here’s our pick of 5 hot new bars in Singapore that up the ante.

Vodka

Having been consumed for over 600 years in Eastern and Northern Europe, the history of classic vodka cocktails (or rather, the lack of one) stretches back a century or more to the early 20th century. An unstoppable classic vodka cocktail, Balalaika has a relatively strong taste of alcohol that may seem harsh at first, but gradually blossoms into a refreshing and tart drink. All it takes is vodka, triple sec and lemon juice—three simple ingredients for this lethal concoction.

Whisky

The early 1800s called upon the (very first) cocktail as “hair of the dog”—consisting of water, sugar and bitters. The term “old fashioned” was used loosely in the late 19th century to describe the old fashioned way of making a cocktail—choice of spirit, sugar and a dash of bitters. One of the early common spirits, bourbon (a type of American whiskey) was widely used in cocktails. Put two and two together, and the Old Fashioned was born. There’s a reason it’s called an ‘Old Fashioned’.

About the writer
Mandy Lynn is a former I-S Magazine nightlife writer and current editor of Nookmag; her dining and nightlife features have been published in Appetite Asia and Catalog Magazine. For on-the-go food recommendations, follow her on Instagram and Facebook, or join her on a Gourmet Adventure.