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Cocktail Canary Flip

Cocktail Canary Flip



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  • 2 measures lawyer (egg liqueur)
  • 2 measures white wine
  • 3/4 measure lemon juice

Servings: 1

Preparation time: less than 15 minutes

CANARY FLIP Cocktail RECIPE PREPARATION:

Mix all the ingredients in an ice shaker and serve in a martini glass with a lemon peel ribbon.


12 Best Swim-Up Bars Around the World

What's better than sipping a frozen cocktail poolside? Not having to leave the pool to get it. Dive in and tour the most over-the-top pool bars on the planet.

Related To:

Punta Islita Hotel, Costa Rica

This luxury resort's infinity pool includes Harry's Bar, a swim-up bungalow with tropical cocktails and the best view of the Guanacaste coastline. For something different, order the resort’s signature Morena Mia, a cocktail with sugarcane liquor.

Four Seasons Hualalai, Hawaii

There are many pools for the whole family to enjoy at the Four Seasons Hualalai, but the Palm Grove Pool is just for adults. Take a seat at one of the swim-up bar's underwater benches and order the resort's signature alcoholic shaved ice.

Esperanza Resort, Cabo San Lucas, Mexico

The resort’s private residence club, The Palapa, features a pool with incredible views of the Sea of ​​Cortez and a swim-up bar serving up authentic Mexican fare.

Hotel Monte Mulini, Croatia

Just in case the view of Lone Bay isn't picture-perfect enough, you can sip on a cooler at the Hotel Monte Mulini's sleek, modern pool bar while watching the boats sail by. Total relaxation.

InterContinental Tahiti Resort & Spa, French Polynesia

If your idea of ​​a solid vacation is toes in the sand and a frozen drink in hand, this is the place for you. The Lotus pool at the InterContinental Tahiti Resort has a sand bottom, fully stocked swim-up cabin plus an incredible view of Moorea Island.

Harrah’s Resort Southern California, San Diego

Harrah & rsquos Resort Southern California is home to a series of pools, including Dive Bar, the only swim-up pool bar in San Diego. Every Sunday, guests are invited to Dive Day Club, which is also open to the public. Enjoy music from world-renowned DJs, grab a drink and head down the 400-foot lazy river with two waterfalls.

Four Seasons Maui, Hawaii

Not to be outdone by the Four Seasons Hualalai, this other Four Seasons Hawaiian property features the Serenty Pool oasis. Swim up to the poolside cabin for specialty cocktails while checking out the panoramic views of the island of Lanai and the West Maui mountain range.

The Kee Resort, Thailand

Not only does the swim-up bar at The Kee Resort feature tasty tropical cocktails and smoothies, there’s an in-pool dining table to sit and snack.

Regency Country Club, Canary Islands, Spain

If you get too much sun in the giant and gorgeous infinity pool at the Regency Country Club, just scoot under the bar for shade and cool off with a cocktail.

Crystal Cove Resort, Barbados

Most swim-up bars have a fun, tropical thatched cabin. Crystal Cove Resort has a swim-up cave. Cool off after too much sun with a swim through the grotto's waterfall and order one of the bar's icy cocktails.

The Meridian Bali Jimbaran, Indonesia

Le M & eacuteridien Bali's pool isn't just a pool. It's a massive saltwater lagoon measuring nearly 14,000 square feet. Need to fuel up after a swim? The swim-up bar is stocked with comfort-food snacks and unusual cocktails.

Blue Lagoon, Iceland

Iceland may not be the first country that comes to mind when you think about a swim-up bar, but the famous Blue Lagoon geothermal spa has a swim-up bar featuring ice-cold slushies, beer and wine.


What are the Six Classic Cocktails?

As with many bartending concepts, there are some disagreements about how many classic cocktails there are. As bar culture and tastes have evolved, things have gone in and out of favor. However, there is general agreement by most that there are six drinks every bartender should know. They are: the Daiquiri, Old Fashioned, Martini, Sour, Highball, and Flip. These six provide the foundation for every other cocktail. For more on making variations on the classics, check out this post.

1. Daiquiri

Daiquiris are among my favorite drinks. They are a group of cocktails that contain rum, citrus juice, and a sweetener. Rum can also be switched out for other alcohols. For example, a daiquiri with gin or vodka is essentially a Gimlet.

2. Old Fashioned

Another favorite of mine is the old fashioned. It & # 8217s certainly very versatile. The main cocktail is made of whiskey, bitters, simple syrup, and a citrus twist.

3. Martini

This is probably the cocktail I make the least, but is still a huge favorite. A classic dry martini is gin and vermouth with an olive or a lemon twist.

4. Sour

According to the list I linked above, the sidecar is one of the six classic cocktails. However, the sidecar is actually a kind of sour. The sour family of drinks are made with a base liquor, lemon or lime juice, and a sweetener. And, according to these rules, they actually make the Daiquiri part of the Sours. (You can see how these arguments between bartenders and cocktail historians can go.)

5. Highball

I've always thought a Highball sounded like the fanciest of cocktails, but it's also the simplest. For all you fans of a rum & coke, a Highball is just a spirit plus a non-alcoholic mixer.

6. Flip

And, last but not least, and the most advanced to make, is the Flip. A Flip is a cocktail that contains a spirit, a sweetener, and a whole egg. Flips can also contain just an egg white, but if we & # 8217re being picky about the Classics, I wanted you to know.


Hot Ale Flip and Forgotten Drinks of Colonial New England

Life. Liberty. The pursuit of happiness. And enough booze to keep the entire country constantly buzzed. Wait, you don & rsquot remember that last stanza in the Declaration of Independence?

Maybe it & rsquos because drinking was something our Revolutionary forefathers took for granted as an already-inviolable part of their lives, as Corin Hirsch recounts in her book, Forgotten Drinks of Colonial New England: From Flips and Rattle-Skulls to Switchel and Spruce Beer.

If you & rsquove got even a passing interest in American history, you & rsquoll want to grab a pint and educate yourself on what they didn & rsquot tell you in grade school. The United States was in fact founded on mountains of malt and molasses.

Photo: Casey Barber

Colonists brought the long-prevailing aversion to contaminated water to America (and did a great job polluting the waters of the New World not long after they arrived on these shores).

Fermented drinks like beer and cider and distilled spirits like rum didn & rsquot make them sick, like the bacteria-ridden European water did, so imbibing was the norm for men, women, and children alike.

& ldquoFrom breakfast cider to afternoon beer to evening flips, toddies, and glasses of Canary wine, alcohol lubricated almost every hour of every day, & rdquo Hirsch writes.

Photo: Casey Barber

The temperance preached by the stereotypical Puritan (even by famous fuddy-duddies Cotton and Increase Mather) still allowed for a few glasses a day, and many Puritans were the distillers and brewers making mead, brandy, and beer.

Thomas Jefferson & lsquos hopes for Virginia vineyards are well-documented, but did you also know that George Washington was a homebrewer, favoring his own recipe for & ldquosmall beer & rdquo (a low-alcohol, bran-based malt) along with porter?

When Scotch-Irish immigrants arrived in America, so did whiskey. And when it was discovered that molasses wasn & rsquot just a wasted byproduct of West Indian sugar making but a plentiful source for rum, the colonies had a new favorite drink.

As Hirsch relates, bartenders have been bestowing memorable names upon their concoctions for centuries, like the mimbo, stone-fence, sangaree, cherry bounce, and flip.

She calls the ale flip the gimlet or Cosmo of its day: an inescapable fixture on every 18th-century bar menu.

Photo: Casey Barber

To make an ale flip, beer and rum were mixed in a pitcher, often along with eggs or cream to thicken the drink and a few spoonfuls of sweetener like molasses, cane sugar, or dried pumpkin.

A poker was heated in the fire until red-hot and then used to whip the drink, making it frothy and warm while adding caramelized flavor.

Pouring the ale flip between two mugs, as instructed in the recipe, added velvety texture to the already-creamy drink.

You don't have to go whole hog with the ingredient pairings, but look for a malty dark beer like a porter, an oatmeal stout, a traditional British brown ale, or even a doppelbock to go with the spicy molasses notes of the rum.


How to find Skylight

Skylight is located in the heart of East London’s thriving enterprise zone, within striking distance of central London, and super easy to reach by public transport.

Shadwell Station

5 mins

Canary wharf dlr

Shoreditch overground

Wapping Overground

6 mins

Bank dlr

Tower hill station

15 mins

Want something more bespoke?

Birthday parties and Masterclasses

We have great spaces for private groups for your special occasions. Come celebrate your birthday in our luxe cocktail bar or inquire about our specialty masterclasses (available from 17th May) designed by our award winning mixologist Sebastian Hollingworth. Drop us a line at [email protected]

What forms of payment do you accept?

We’re a cashless venue and accept card and contactless payments only.

Can I order at the bar?

Coming to Skylight is the perfect opportunity to relax so take advantage of our full table service offering! You cannot order from the bar only from your waiter.

How does booth pricing work?

You will be quoted a price for the booth based on the time slot you choose. It can range from £ 60 to £ 120. This payment is per booth and is a fee. It is NOT applied against your bill on the day. This fee gives you exclusive use of the booth for 3.5 hours and 6 welcome drinks: a choice of house wine or a can of lager.

Can I pre-order food and drink?

Yes, you can! Why not have your first round of drinks ready and waiting on your table when you arrive? Make the most of your visit by selecting a delicious food and drinks package when making your booking.

Can I bring my children?

You can bring children (under 18) along during the day until 6pm in all locations other than our speakeasy cocktail bar. Under 18s are only welcome after 6pm in our igloos. During the Euro Football competition no under 18's are allowed to be in the venue.

Can I bring my dog?

Dogs and their well-behaved owners are welcome up at Skylight Rooftop until 6pm. Guide dogs are always welcome.

I left something behind. Who do I get in touch with?

Any lost property will be held for 4 weeks, after which time it will be donated to charity. If you’ve left any of your possessions behind, get in touch with the team by emailing [email protected]

Can I bring a birthday cake?

Sorry, we don’t allow any external food or drink items into Skylight. This is to ensure our food protocols are adhered to and to avoid allergy exposure to our guests. You can pre order a cake with your table / igloo booking and we also have sweet treats on our food menus which can be ordered with your waiter.

Can I bring balloons or decorations?

Unfortunately, due to health and safety, we cannot have balloons or decorations at Skylight.

It’s raining! Is there shelter?

While we are an outdoor venue the majority of our spaces are covered and heated to keep you dry and cozy. If you have booked an uncovered area and it starts raining, please see our concierge team to move to an alternative area.

I’ve got loads of stuff with me. Do you have anywhere I can put my luggage?

Unfortunately we do not have cloakroom facilities and are unable to store bulky items.


You & rsquod probably expect the Fernet Branca cocktail to be similar to the Negroni. After all, they both contain gin, sweet vermouth and an amaro. Fernet Branca and Campari, respectively.

However, this isn & rsquot a comparison like that of a bourbon to a rye whiskey would be. Campari and Fernet Branca have completely different flavor profiles. While both are bitter liqueurs, these two amari (plural of amaro in Italian) could be described as more like an herbal grapefruit versus a menthol cough drop or a minty pine cone. Whether & ldquothat & rsquos amore & rdquo (Italian for & lsquolove & rsquo) is definitely a matter of personal taste that some people never acquire.

You either love it or hate it. There & rsquos no wishy-washy waffling around in between those two extremes here.

This darling elixir of the San Francisco bar scene is no longer a bitter secret. Those who do love it are spreading the word and its popularity is growing nationwide as evidenced by the long list of cocktails with Fernet Branca mixed into the recipe including its namesake drink detailed below.


Pisco Sour Cocktail

Both Peru and Chile lay claim to the pisco sour as their country’s national drink, but it was an American expatriate from Salt Lake City named Victor V. Morris who first created this adaptation of the whiskey at his eponymous bar in Lima, Peru, in the 1920s. The registry at the Morris Bar was filled with high praise from visitors who raved about the signature drink, which used the namesake spirit, pisco, a clear brandy made from muscat grapes brought to Peru and Chile from the Canary Islands in the 1550s by Spanish conquistadors .

Recipes flip-flop between using lemon or lime juice, so experiment to see which way you prefer (I like lime). Rather than being mixed into the drink, the bitters are applied to the frothy surface of the drink as an aromatic garnish. Amargo Chuncho bitters out of Peru are billed as the authentic mate for your pisco sour. With a rather floral taste and scent, they lack the spice of Angostura, but if you have a bottle, definitely give them a shot.


What & # 8217s in a (cocktail) name? How NYC bartenders pair flavors with words for summer drink menus

At The Dead Poet, where all drinks are named after pieces of literature or writers, a spicy watermelon margarita made the perfect combination for & quotA Song of Ice and Fire. & Quot And, fresh huckleberry syrup is right on-the-nose for the gin smash. -based drink the & quotHuckleberry Finn. & quot Photo Credit: Newsday-Staff / Alan Raia

Whether ordering a go-to drink or trying out a new libation for the night, the name of a cocktail often draws in sippers almost as much as the concoction itself. “Martini” oozes class, “Tequila Sunrise” feels closer to the beach. A “French 75” gives permission to imagine sitting on a Parisian balcony.

Though stories of how classic cocktails earned those monikers are mostly unconfirmed, they're said to come from locations (Daiquiri, Manhattan) to language translations (Pi & ntildea Colada, Mojito) to ingredients (Tom Collins: Old Tom Gin, Martini: Martini & amp Rossi Vermouth).

Nowadays when bartenders and bar directors revamp their cocktail menus - which is often done seasonally - they not only have to combine different elements to make new drinks, but must also find the best names to call them by. While creating their spring / summer menus this year, NYC mixers created names from puns, plays on words and flavors, and pop culture trends - but no matter what, they always draw from the classics.

Flavors of the season

At the Broken Shaker in the Freehand Hotel in Kips Bay, which also has locations in Miami, Chicago and Los Angeles, the cocktail menu changes four times a year. When developing new drinks, Broken Shaker’s East Coast bar director Bobby Eldridge says they typically look to seasonal ingredients for ideas.

& quotThe Donkey Kong & quot at the Broken Shaker is a fermented banana colada that also includes Ron Zacapa Rum, Wild Turkey 101 Rye, Creme de Cacao, coconut, pineapple and mole. Photo Credit: Clay Williams

"The seasons themselves play a big part in the inspiration, like floral for spring, tropical in summer, and cozy cocktails in the fall or winter," he explained. “When in the menu development process we do look into local inspiration, like browsing a local market with unique spices or extracts. It also helps the creative process to research popular classics to see how we can revamp them to give them a bit of ‘Shaker’ vibes. ”

One new drink that draws on tropical influence is “The Donkey Kong,” a fermented banana colada with Ron Zacapa Rum, Wild Turkey 101 Rye, Cr & egraveme de Cacao, coconut, pineapple and mole (and fermented bananas, of course). Eldridge said that after they developed the drink, the name was difficult to come up with. But once someone shouted out “Donkey Kong” it stuck, as an homage to the beloved video game character with a penchant for the fruit.

Kevin Cole, the owner and general manager of The Dead Poet on the Upper West Side, dubs their seasonal menus “Reading Lists,” reminiscent of college assignments. The bar’s original owner was an English teacher who wanted all the drinks to be named after poets, which their year-round menu follows. Cole is also a former English teacher, and comes up with the seasonal drinks first - mostly variations on classic cocktails - and pairs them with names second.

“I name these ones after titles, because it is supposed to be a reading list, so I get away from author names here,” he said. “And this is where we get a little more creative with either a play on the name or variation on the flavors.

"As a bartender you're mostly just playing off somebody else's stuff, using it as inspiration and either adding your own flavor or combining a couple different people's flavors or combinations," Cole said.

For the spring “Reading List,” The Dead Poet embraces refreshing flavors, and more rums as the months get warmer. The Dark n 'Stormy (Gosling's Black Seal Rum with Gosling's Stormy Ginger Beer) was appropriately renamed "The Tempest," and when the bar was losing customers to "Game of Thrones" on Sunday nights they came up with a spicy watermelon margarita dubbed " A Song of Ice and Fire. ”

Kevin Cole mixes a drink at The Dead Poet, a bar he owns on the Upper West Side. A former English teacher, Cole dubs his seasonal menus & quotReading Lists. & Quot Photo Credit: Claire Leaden

Drawing on tradition

Dakota Granados, a bartender who has worked at mostly Astoria locales like Sek & # 8217end Sun, District Saigon and most recently, The Last Word, likes to take “classic / modern cocktails that fit the drink’s template and mash up the name that way.

“I really try to keep lineage intact,” he said. “With all the bars and cocktail programs, these special drinks can get lost in history and out of our vernacular. I try my best to make sure that doesn’t happen, & quot Granados said.

For example, on The Last Word’s spring menu, which Granados helped develop, is “The Canary.” It’s a play on the “Jungle Bird,” a modern classic cocktail made with black rum, but he swapped it out with white elements. It became a sister drink and since it was light in color was dubbed "The Canary."

“That Dirty Dirty Martini” on the Broken Shaker’s spring menu was the easiest drink to name, according to Eldridge, because it’s basically a modified dirty martini with Gray Goose, Bombay Dry Gin, Dry Vermouth, Sv & oumll Swedish Aquavit, Sweet Drops Peppers and Olive Brine.

"The naming process can be a lot of fun and challenging," Eldridge said. “Some names are chosen to be fun and silly. Others are created by researching ingredients and paying homage to where or how they are created. And yes, sometimes there is a name that is waiting for just the right drink. ”

Outside inspirations

But sometimes, creators have to go beyond traditions to punch up the menu.

Cole will often use the “Listopia” feature on Goodreads, where he can search specific words or ingredients and then the top 100 books with that word in their title will appear. Other drinks are a match made in heaven: when The Dead Poet started creating all its own syrups and juices fresh in-house a few years ago, the “Huckleberry Finn” was born: a gin smash with fresh huckleberry simple syrup, ginger beer and hopped grapefruit bitters.

The Bobby Lava was named after one of The Broken Shaker & # 8217s bartenders, after the staff got together and made & # 821780s nightclub nicknames for each other. Photo Credit: Clay Williams

For regulars at the Broken Shaker, new cocktails may sound especially familiar.

"On our most recent menu change we used some of the bartenders & # 8217 nicknames to highlight their creations," he said. "It was both team building and entertaining."

Broken Shaker & # 8217s New York head bartender Evan Hawkins said the staff got together and made up silly '80s nightclub nicknames for each other - which is where the "Bobby Lava," "Bad n' Bitter" and "Big Citrus" names came from .

Granados’s next idea for more of a “concept menu” is to name drinks after all the bartenders & # 8217 exes, and then have quippy descriptions that match the person as well as the drink.

“Great names tell you what you’re going to get,” he said. "Or they make you feel a certain way, and then the drink will complement that."


& bull 4 packs Knox Gelatin
& bull 2 ​​cup Boiling Water
& bull 1 cup Apple Juice (chilled)
& bull 1 cup Bakon (chilled)
& bull 2 ​​tablespoon Sugar
& bull 1 teaspoon Maple Extract (maybe a LITTLE less than 1-teaspoon. Mine was a tad strong)
& bull & frac12 cup Cream
& bull Red Food Coloring

Mix gelatin into hot water, stir till completely melted. Add sugar, stir till melted. Mix in Apple Juice and Bakon. Set aside 1-cup of liquid. In remaining, slowly add drops of red food coloring, stir till desired brightness. Pour into square baking pan. Let set in fridge for 3 hours. Remove pan, cut out thin wavy slivers thru-out. With set aside liquid, add cream (may need light heating). Pour over red gelatin into grooves and a thin layer on top. Place back in fridge for another 3 hours. When finished, remove from pan as solid sheet. (I had to hold it over a stove burner a little bit till it unstuck from the sides / bottom). With a hot knife, cut into slices.
Created by Scott Mason, Baltimore, MD


5 Super “WOW” Cocktail Experiences In Singapore That Deserve Boomerangs From All Angles

Here in Singapore, cocktails may be associated with the high life, but that doesn’t mean we should be shying away from them entirely. After a hard day & # 8217s work, there & # 8217s nothing like sipping on a few fancy concoctions with your pals and taking boomerangs or IG stories to add some glam to your ‘gram.

From slurping up a popsicle cocktail by the poolside to ordering from an edible gummy bear cocktail menu, we found 5 places with unique cocktail experiences that’ll have you wanting to take Insta-stories all night long:

1. Anti: dote & # 8211 mystery cocktail sack & punch bowls on a ferris wheel

Anti: dowry oozes the vibes of a classy speakeasy bar, except with a wacky twist in their cocktails.

This fabric-sack lookalike is called Rabbit Hole ($ 23). It’s actually a concoction of gin, sweet vermouth and elderflower liqueur with lemon and carrot juice. The pineapple and mint leaves add a refreshing touch, making it the perfect evening cocktail if you’re not ready to sip on alcohols with darker notes just yet.

Behold, under its unassuming white ceramic exterior there lies… a baby carrot. Props to Anti: dote for this quirky little touch because it had us wanting to take all sorts of super extra boomerang shots, like such:

Exhibit A: melodramatically pulling the baby carrot out with a #shookt expression on our faces

Part of Anti: dote’s selection of mellow cocktails, the light alcoholic notes of Rabbit Hole make for a good pairing with seafood tapas. Their savory Hokkaido Scallop Tartare ($ 26) with sea urchin and caviar, is served with crispy homemade scallop and seaweed crackers & # 8211 for the perfect balance of cream and crunch.

If you’re looking to visit with friends, The Out-Of-Towner ($ 105) is a new addition to the punch menu that you can try. It serves up to 8 people and comes in this whimsical ferris wheel, unlike your typical punches which come in big serving bowls:

This one’s boomerang-worthy too:

Exhibit B: Spinnin ’the wheel as we smile and look amused

The lemon slices and peppermint leaves in the accompanying glasses add some zest to the smooth violet liqueur and white tea concoction.

Address: Level 1, Fairmont Singapore, 80 Bras Basah Rd, Singapore 189560
Opening hours:
Bar
Sun & # 8211 Thu: 5PM & # 8211 1AM | Fri & # 8211 Sat: 5PM & # 8211 2AM
Tapas
Mon & # 8211 Wed, Sat & # 8211 Sun and PH: 6PM & # 8211 11.30PM
Thu & # 8211 Fri and Eve of PH: 6PM & # 8211 11.30PM
Contact: 6431 5315
Website

2. Platform 1094 & # 8211 flaming cocktails in a Harry Potter themed cafe

Platform 1094 could very well be every Singaporean Potterhead’s dream & # 8211 chock full of food and magic. This dramatic, fiery concoction is aptly known as the Goblet of Fire ($ 15).

A wooden tray set-up will be presented to you with all the wizardry tools you’ll need to ignite some sparks. It includes a beaker with Bacardi rum, the ‘goblet’ with Blue Curacao liqueur in it, and a shaker with some mAgiC piXiE dUsT & # 8211 okay we kid, it’s cinnamon powder.

Add the Bacardi to the blue liqueur to start the flame and top it off with a few dashes of cinnamon powder. All that’s left is the swish of a wand (provided in the cafe) and a resounding "Fire" before the sparks start to rise in hypnotising swirls.

The cocktail itself is sweet with citrusy notes from the Curacao, and the cinnamon powder adds a hint of spice to it & # 8211 definitely fit for sweet teeth that are apprehensive about potent cocktails.

Address: 1094 Serangoon Rd, Singapore 328192
Opening hours: Tue & # 8211 Fri: 11AM & # 8211 10PM | Sat & # 8211 Sun: 10AM & # 8211 11PM (Closed on Mondays)
Contact: 6204 6003
Website

3. Tippling Club & # 8211 edible gummy bear menu for sampling before you order

Tippling Club’s interactive edible cocktail menu pretty much fulfills the Dreams and Desires of every cocktail connoisseur. Their classic cocktails are $24++ each, and you can taste the different flavors by nomming on gummy bears served in a candy bag before deciding which to order.

Here’s, quite literally, how ‘Happiness’ tastes like & # 8211 yuzu, lemon, orange, honey and a shot of tequila for that extra kick.
Image credit: @laurenmote

If you’re up for trying boozier cocktails, opt for their more potent brews like ‘Revenge’ that allegedly has blood in it, or ‘SuperCar’ that supposedly has oil thrown into the mixture.

Fun fact: if you order the accompanying drink of the pastel pink gummy bear ‘Baby’, you’ll get a milky blend of vanilla, apricot, honey, citrus and gin, served in this little milk bottle. And yes, you’ll have to drink it just as it is.

Address: 38 Tanjong Pagar Road, Singapore 088461
Opening hours: Mon & # 8211 Fri: 12PM & # 8211 12AM | Sat: 6PM & # 8211 12AM
Contact: 6475 2217
Website

4. Bar Canary & # 8211 ice-cold popsicle cocktails by a poolside bar

Bar Canary’s signature Boozy Pop cocktails with refreshing popsicles dipped into alcohol
Image credit: @zhengningng

Bar Canary is perched on the fourth floor of Grand Park Orchard and it’s the epitome of a summertime poolside vacay. Their signature Boozy Pop cocktails ($24 – $28) come in zesty, refreshing flavors like Blood Orange Acerola ($ 28) & # 8211 a mixture of champagne and Angostura bitters that’ll leave a tangy aftertaste in your mouth.

The Acai Pomegranate Boozy Pop ($ 28) is another crowd favorite & # 8211 it comes with a chocolate popsicle dipped into a brew of spiced rum, apricot brandy and lime juice.

Bar Canary is an outdoor bar and you can even have a splash in their swimming pool
Image credit: @wearetfwb

There’s no need to dress to impress here it’s all about livin ’the barefoot, chillax life. This means you can practically show up in lounge clothes or even beachwear and have a blast, minus the formalities. So though their cocktails may be on the pricier side, I’d say the whole ambience of the place and the poolside experience makes up for it.

Address: 270 Orchard Road, Grand Park Orchard, Singapore 238857
Opening hours: Sun & # 8211 Thurs: 12PM & # 8211 1AM | Sat & # 8211 Sun: 12PM & # 8211 2AM
Contact: 6603 8855
Website

5. Kuvo Elixir Bar & # 8211 guess the secret ingredients in alchemy- themed cocktails

Things are about to get pretty darn serious here. Unlike their demure Chinese cuisine counterpart, Bowl Elixir Bar serves up some over the top cocktails that’ll have you going “Woah, calm down pls” when the bartender presents it to you.

This theatrical concoction is the Anubis Potion ($ 26), overflowing with dry ice for that mysterious, foreboding effect. It’s made with coffee liqueur, triple blend scotch whiskey, chocolate bitters and & # 8230the ashes of God? We’re as curious as you are.

The bar’s menu is designed such that for every drink, there will be a few ‘secret ingredients’ indicated in the menu like unicorn blood, fire of Prometheus, drooling of ants… Go figure.

Play detective as you and your friends attempt to suss out these secret ingredients, then flip the menu over to check the ‘answer sheet’!

Address: 321 Orchard Rd, # 02-01 Orchard Shopping Center, 238866
Opening hours: Sun & # 8211 Thu: 5PM & # 8211 1AM | Fri & # 8211 Sat and Eve of PH: 5PM & # 8211 2AM
Contact: 6733 8272
Website

Cocktail experiences you won’t want to miss out on

Sippin ’on a cocktail ain’t just an act, it’s an experience. More and more bars in Singapore are moving away from fancy but rather static looking cocktails and focusing on the whole experience instead.

From selecting your cocktails, to creating interactive drinks, and even the features in the bar & # 8211 each of these places are bound to give you and your friends something new to talk about.

Enjoy cocktails and tapas with a twist at Anti: dote

Every booze deserves a bite & # 8211 that’s where tapas comes in. As a general rule, Anti: dote’s head chef Tryson Quek suggests mellower cocktails to be paired with light and fresh seafood, while stronger drinks complement more pronounced flavors from meats.

A new edition to the menu & # 8211 Philoso’Me

Another new cocktail & # 8211 Su Jung Gwa

These 2 cocktails are new creations by Bannie Kang, the head craftsman. Alcohol noobs, beware. Philoso’Me ($ 25) is a potent blend of not just one or two, but three alcohols like rum, sherry and campari. If the smoky and bitter aftertaste is a tad overwhelming bit, counter it with a nibble of the sweet milk chocolate that sits on top.

Su Jung Gwa ($ 25) on the other hand, has strong hints of Bannie’s Korean background, combining the earthy flavor of red dates with VSOP cognac and angostura bitters. A chilled slab of jelly sits in the middle to keep the drink cool, topped off with flakes of 24k gold for that extra pizzazz.

These cocktails go perfectly with one of their signature tapas, the Crispy Veal Cheek ($ 22), glazed with port wine and topped with garlic, shiso and himalayan salt. It’s presented over a heavy stone slab with a lit fire to keep the dish warm while you slowly savour it with your drink.

Also, try their Chicken Liver Parfait ($16), which sits prettily on a ceramic bird nest. It has foie gras and quail egg in it, so it’s extra decadent, and the crispy breadsticks make for a good accompaniment to the otherwise strong dip.

No meal is complete without dessert. This new addition to the tapas menu serves up raspberry jelly alongside a thin tart with pistachio whip at $12 for you to end off the night on a sweet note.

For a new cocktail-tapas experience, head down to Anti:dote to try the new additions and all-time-favourites on their menu. After all, a little booze and bite never hurt nobody!


Video: صوت طائر الكوكتيل (August 2022).