SINGAPORE 6
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6 * MANHATTAN Regent Singapore 1 Cuscaden Rd Singapore 249715 7 * HORSE’S MOUSE 583 Orchard Rd Singapore 238884 15 * BOB’S BAR Capella Singapore Sentosa Island Singapore 098297 > See Chinatown map
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TOME*4
EDITO
– to explore and hopefully help develop the Asian craft
IT’S ALL ABOUT PEOPLE
CITADELLE. This was when we discovered the fascinating
bar world with our PIERRE FERRAND, PLANTATION and bar scene of Singapore, the wonderful country once coined
- Hi Alexandre, I’m off to live in Cambodia. We might be
as “The Red Dot” by an indelicate politician.
setting up an office there... - What ?!...
Ferrand’s history is made up of these bold, original and
- Alexandre, are you still there ?
untypical choices… The same goes for our research which often leads us to create spirits which are otherworldly
This short conversation we had in the depths of Belize
or of a different era. Posterity shall only remember our
when I was on one of my regular pilgrimages to rum
successes, but our archives are bursting which those
land marked a turning-point in Ferrand’s history in Asia.
projects which would thrill and excite some “happy few”
Well, I thought, we all do things differently at Ferrand.
geeks.
The 60-per-day, full-proof rum barrel tastings proving of great help, I decided we would open FERRAND ASIA in
One of Maison Ferrand’s solid values lies in its team :
Phnom Penh – with one single person making up its staff !
colourful, uncompromising, passionate, excited, that leaves
no one indifferent, just like the products we put so much
welcome and infinitely delightful creations… Be they native
heart into imagining. We are a team of passionate misfits
or “adopted”, Singapore’s bartenders shine all over Asia.
who have the time of our lives, and we consider ourselves
The Red Dot has helped itself to the lion’s share*… allow
lucky for the fun we have and work hard to that end. To
yourself to be lured by the siren song*… !
make a great Cognac, you indeed need a great vineyard, but what would Cognac be without a one-of-a-kind team
This undertaking would never have been possible without
dreaming of it at night ? The same applies to Rum and Gin.
these wonderful women and men who have chosen to
In the end, it is all about people being on a mission and that
make and serve the best cocktails. In the end, the world
is what we are about.
always ends up being changed by a small group of highly determined people. This is what is currently happening in
This is why we decided to write this book on Singapore’s
the Asian bar world, and Singapore is leading the pack.
bar world. This city is bursting with passionate, creative bartenders, most of whom share our same values. They partake in building the hospitality Singapore is so greatly
Cheers !
renowned for. It is with this same determination they combine their skills in order to come up with an unequalled
Alexandre Gabriel
28 HONGKONG STREET 28 Hongkong St*Singapore 059667
A pioneer of the craft in Southeast Asia, 28 HongKong Street is a clubhouse, laboratory and showcase for a talented team of bartenders and the international cocktail community.
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The Sidekick created by JOE ALESSANDRONI
45 ml Pierre Ferrand 1840 Original Formula Cognac 7,5 ml Plantation Jamaica 2001 Rum 7,5 ml Pineapple Gum Syrup 2 Dashes Fee Brothers Whiskey Barrel-Aged Bitters Stir & strain over hand-cut ice and then garnish with an orange twist.
(left to right) DAVID*JOE*MICHAEL*ZDENEK*JEREMY*LEO
‘‘ The Sidekick is a variation of the original brandy old-fashioned that celebrates the outstanding combination of full bodied Cognac and Jamaican rum popular in many 19th century cocktails and punches. ’’ JOE ALESSANDRONI
BITTERS & LOVE 36 N Canal Rd*Singapore 059292
Bitters & Love embraces ingenuity through the bartenders’ unorthodox and diverse explorations, creating ‘free-style’ drinks tailored to each guest & occasion.
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Kaya Toast created by NAZ ARJUNA
1 Barspoon Mathilde Peach Liqueur 45 ml Mount Gay Eclipse Rum 2 Barspoons KAYA JAM 30 ml English Breakfast Tea 30 ml Fresh Lemon Juice 15 ml Simple Syrup 15 ml Honey 1 Egg White Shake and serve in a jar. Garnish with Kaya & Toasted Bread.
(left to right) BEVERLY*NAZ*FIONA
‘‘ The Kaya Toast Cocktail was inspired by a few factors, one of which is a local favourite, the coconut jam itself. The flavours in the Kaya Toast cocktail are very delicate but every ingredient stands out on its own. One of the flavours in there is peach, coupled by the creamy kaya and the smooth Mt. Gay Eclipse Rum, that might just be one of the most complex, most indulgent moment you will have when you take a sip. ’’ NAZ ARJUNA
AH SAM
60 Boat Quay*Singapore 049848
Hidden in a well-conserved shophouse, Ah Sam Cold Drink Stall is a cocktail bar which epitomises the 19th century old world charm along the Singapore River.
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Rasin’ the Bar created by SAM WONG
45 ml Citadelle Gin 15 ml Sake 10 ml Simple Syrup 10 ml Lemon Juice 10 nos. Bitter Flambed Grapes Flambed Black Grape Muddle then Shake.
‘‘ A great spicy gin that gives the complexity you need in a cocktail. Something that not every gin can achieve. ’’ SAM WONG
THE SPIFFY DAPPER 61 Boat Quay*Singapore 049849
Instead on spending on a fancy room, we focus on relationships with people, great spirits and product development. That is pretty much the only saving grace of this otherwise derelict venue.
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The Tow Kay
cocktail created by GEORGE C ABHISHEK 25 ml Pierre Ferrand 1840 Original Formula Cognac 25 ml Pierre Ferrand Dry Curacao 10 ml Pineapple Gum Syrup 10 ml Sugar Syrup 25 ml Lemon Juice 1 Egg White 1 Dash Peychaud’s Bitters 2 Cream Chargers 4 Grams / 2 Sachets of Green Tea Add the Green Tea sachets, Cognac and Curacao into a Cream Whipper. Charge with 2 cream chargers to quickly infuse the tea into the Cognac. Add the infused mixture into a shaker with Pineapple gum syrup, sugar syrup, lemon juice, egg whites and Peychaud’s bitters. Dry-shake to emulsify, then shake with ice. Double fine-strain into a coupe. Garnish with Green Tea, orange zest and a sprig of thyme. (left to right) HILDA*GABRIEL*GEORGE* VICKY*JOCELYN
‘‘ Pierre Ferrand Original 1840 Cognac is my favorite cognac to mix. Accessible, yet complex enough to hold its own, it is a joy to work with. ’’ GEORGE C. ABHISHEK
BLACK SWAN 19 Cecil St*Singapore 049704
Serving aged whiskies and craft cocktails, The Powder Room of Black Swan is the ideal cocktail lounge for an intimate evening of repose and a late night tipple.
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Vieux Carré
cocktail created by ANDREW ZENG
20 ml Pierre Ferrand 1840 Original Formula Cognac 20 ml Rittenhouse Rye 100 Proof Whiskey 20 ml Carpano Punt e Mes sweet Vermouth 5 ml Giffard Gomme Syrup 1/2 Teaspoon Bénédictine D.O.M. liqueur 2 Dashes Peychaud’s Bitters 2 Dashes Angostura Aromatic Bitters Stir down the liquid and serve in a rock glass over ice, with lemon zest and a gold-dusted cherry. (left to right) ANDREW*DANIAL
‘‘ Pierre Ferrand Cognac was made to recreate the style of cognac popular at the time the cocktail scene first flourished. This resonates with The Black Swan and our bar team as we also strive to emulate the classic service of the past. ’’ ANDREW ZENG
MANHATTAN
Regent Singapore*1 Cuscaden Rd*Singapore 249715
Inspired by the golden age of cocktails and fine drinking, Manhattan blends craft spirits, an array of techniques & tools, polished service and sophisticated design in a modern re-interpretation of the grand NYC hotel bar. 6
Manhattan original created by RICKY PAIWA
15 ml Pierre Ferrand 1840 Original Formula Cognac 15 ml Pierre Ferrand Dry Curacao 15 ml Homemade Pineapple Gum Syrup 15 ml Fresh Passion Fruit Juice 90 ml Sparkling Wine 1 Chocolate Swirl Lollipop 1 Orchid Combine the cognac, Dry Curacao, pineapple gum syrup and fresh passion fruit juice into a cocktail shaker. Shake & double-strain into a chilled champagne cocktail glass. Top with sparkling wine and then garnish with a chocolate swirl lollipop and an orchid. (left to right) RICKY*ASHISH
‘‘ As a bar which focuses on reinventing classic and forgotten cocktails from the pre-Prohibition era, I like to work with cocktail-driven cognacs, favoured by pioneering bartenders of the 19th century. The Pierre Ferrand 1840 cognac allows for more concentrated flavour in a mixed drink, since it’s bottled at 45% ABV. I love the vanilla and apple notes that come out of the Pierre Ferrand and how it leaves a smooth, velvety finish on the palate. ’’ RICKY PAIWA
HORSE’S MOUTH
583 Orchard Road*Singapore 238884
Mixing premium spirits & fresh ingredients with Japanese aesthetics, service & techniques, the Horse’s Mouth is a Ginza bar with a more laid back Singaporean vibe.
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Pierre’s Spices created by BYRON TAN
50 ml Pierre Ferrand 1840 Original Formula Cognac 15 ml Plantation Grande RĂŠserve 5yo Rum 15 ml Becherovka Liqueur 3 Dashes Dr Adam Elmegirab Christmas Bitters 5 ml Honey Pineapple Pink Peppercorn Syrup The preparation is to be stirred. Serve in a rock glass and garnish with lemon zest, a cinnamon stick and a star anise.
(top left to right) BYRON*BRYAN (below left to right) JOEY*FARAH
‘‘ It’s an amazing cognac to drink by its own or to be in cocktails. The combination of Pierre Ferrand 1840, Plantation 5 years, Becherovka, Christmas Bitters and Honey Pineapple Pink Peppercorn creates a harmony balance of fruitiness and spices in the drink. ’’ BYRON TAN
ANTI:DOTE
Level 1*Fairmont Singapore 80 Bras Basah road*Singapore 189560
Anti:dote is built for classic cocktails, re-imagined through constant experimentation, and dedicated to giving you a new experience each time.
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The Promintory Point created by TOM HOGAN
50 ml Pierre Ferrand 1840 Original Formula Cognac 20 ml Yellow Chartreuse 20 ml Punt E Mes Sweet Vermouth 20 ml Palo Cortado Sherry 3 Dashes of Angostura Bitters 3 Dashes of Homemade Orange Bitters First combine all the ingredients into a mixing pitcher. Add some ice and stir the mixture until it is chilled. Using a julep strainer, strain the contents of the pitcher into a chilled cocktail glass. Garnish with a fresh twist of orange as well as a single cocktail cherry, then serve.
‘‘ Each time I pick up a bottle of liquor to create a cocktail for a guest, I invest myself in that guest’s experience. The hope is that by giving my energy to create a completely unique experience for my guest, they will return time and time again to learn, explore and enjoy. With investment comes risk, and I reduce that risk by providing my guests with spirits made by like-minded individuals who understand the balance between quality, education, and experience. Pierre Ferrand is the standard to which I measure all other cognacs against. It’s not just about alcohol ; it’s a movement, a commitment to quality, education and the advancement of those pillars within the world of spirits. That is why I choose Pierre Ferrand. ’’ TOM HOGAN
CLUB STREET SOCIAL 5 Gemmill Ln*Singapore 069261
Club Street Social is a convivial all-day neighbourhood bar and cafĂŠ serving fresh, approachable, high quality food, wine and cocktails.
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#26
created by Min Chan
45 ml Plantation Jamaica 2001 Rum 1/4 Banana 20 ml Fresh Lime Juice 15 ml Rich Demerara Syrup Shake all the ingredients and double-strain into a pony glass. Then garnish with a lime wheel.
‘‘ Alexandre Gabriel and Cognac Ferrand products have been a team favorite since we came across them in Singapore in 2013. Both the man and his products exude an intense passion, individualism and respect for quality and authenticity, and we try to spread the Cognac Ferrand gospel whenever we can to our family, friends and clientele. ’’ MIN CHAN
JIGGER & PONY
101 Amoy Street*Singapore 069921
Celebrated as one of "The World’s 50 Best Bars" in 2014, Jigger & Pony is rooted in classic coktails & techniques with a dash of Japanese hospitality.
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Olde Saint
created by JING HENG BOO
45 ml Pierre Ferrand 1840 Original Formula Cognac 10 ml Blueberry Shrub 2 Dashes Peach Bitters 2 Dashes Angostura Bitters Stir all the ingredients and pour into a rock glass which has been filled with a big chunk of ice.
(left to right) JING HENG*YISHU*CHRISTYNE LEE*KIM SHI* NASZRI KHAN
‘‘ This is truly a Cognac designed for bartenders to mix with. For the classic cocktails we do at Jigger & Pony, we can now re-create the drinks the way they would have tasted back then. ’’ JING HENG BOO
SUGARHALL
102 Amoy Street*Singapore 069922
Featuring over 80 types of rums sourced from around the world, Sugarhall is Singapore’s foremost rum bar and grill-house.
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Mai Tai a la Sugarhall #2 created by AKI EGUCHI
45 ml Pineapple Infused Plantation Grande RĂŠserve 5yo Rum 20 ml Spiced Apricot Brandy 15 ml Lime Juice 10 ml Orgeat Syrup 2 Dashes Almond Essence Shake all the ingredients and pour into a big rock glass which has been filled with crushed ice. Then garnish with flaming Plantation Overproof on the lime shell, nutmeg powder, cloves and cinnamon. (left to right) STUART*AKI*JERROLD*JACKIE
‘‘ This is a very fine rum that gives us bartenders a world of possibilities. You can be as creative as you like in creating cocktails with this rum, as it showcases itself finely as a sipper or in a classic Mai Tai. ’’ AKI EGUCHI
THE CUFFLINK CLUB 6 Jiak Chuan Road*Singapore 089262
The brain child of a British mixologist, The Cufflink Club offers serious cocktails with whimsical names and presentations. Requiring neither reservations nor dress code, it delivers an exquisite yet unassuming experience. 12
La Manchette Royale cocktail created by NICK HASS
30 ml Pierre Ferrand Original Formula Cognac 30 ml Pierre Ferrand Dry Curacao 20 ml Fresh Pressed Lemon Juice 10 ml Claret 30 ml Free Range Egg White 60 ml NV Brut Champagne Place all the ingredients but the Champagne into a mixing tin and shake like hell to emulsify the egg white. Add a large, clear block of ice into the shaker and then shake again vigorously for precisely 10 seconds. Double-strain the contents of the shaker into an expensive, polished coupe which has been chilled, then lavishly splash cold Champagne onto the mixture as a finishing touch. (left to right) NICK*AARON*JOEL*KRISSY*CHRISTIAN*RUBAN
‘‘ Ferrand brought to my cocktail world a Cognac I can finally mix with. The booze stands up against modifiers and citrus like the best of them whilst not carrying the price tag of other houses. Cognac is cool again and Ferrand might just be the brand to thank. Santé ! ’’ NICK HASS
POTATO HEAD FOLK 36 Keong Saik Road*Singapore 089143
Featuring all natural, housecrafted cocktails, well-curated spirits, wines and an extensive rum list, Potato Head Folk houses 3 distinctive bars under one roof Three Buns, Studio 1939 and The Rooftop. 13
Sweet Cruising Sidecar created by MOHAMMAD IRWAN
60 ml Pierre Ferrand 1840 Original Formula Cognac 22 ml Pierre Ferrand Dry Curacao 40 ml Apricot Puree 10 ml Simple Syrup, 1 Egg White 3 drops Peychaud’s Bitters The preparation shall be fully built in the cocktail shaker. Dry-shake the mixture, then shake again with ice. Serve in a martini glass and garnish with some Peychaud’s Bitters motifs. (left to right) IRWAN*FAZILAN RAHIM*KELLY*HOWARD
‘‘ It is a really smooth cognac that serves well on its own and a versatile spirit that works very well as a key ingredient in bespoke cocktails. ’’ MOHAMMAD IRWAN
THE LIBRARY
49 Keong Saik Road, Singapore 089153
The Library is a secret sanctuary away from the world, where the perfect cocktails are created with all seriousness and pride of craft. Well not all seriousness...
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Pierre without a cair created by NICHOLAS QUATTROVILLE
300 ml Pierre Ferrand Reserve Cognac 75 ml Almond-infused Pierre Ferrand Dry Curacao 6 ml Rose Water 10 Dashes Peychaud’s Bitters 10 Dashes Angostura Bitters First combine all the ingredients. Then carbonate, seal in a bottle and refrigerate. Serve in a chilled coupette glass. Serve with strawberry macaroons, Brie de Meaux and friends. Serves up to 5 people. (left to right) ALOYSIUS*ERA*NICHOLAS*CHANEL*ALVIN
‘‘ The importance of Pierre Ferrand to the industry for us is three-fold. To begin with, their passion feeds our passion to create tasty honest liquid. Furthermore, as a bartender, to have the opportunity to create drinks with a cognac that was inspired by pre-Phylloxera plague cognacs, which were more for all day drinking rather than the after meal drinking style currently associated with present day cognacs, is a privilege. Finally, for the industry, Pierre Ferrand fought hard to be allowed to create Citadelle, a wonderful addition to the Gin market, and their relationship with Plantation Rum helped created a great Rum for us to play with. ’’ NICHOLAS QUATTROVILLE
BOB’S BAR
Capella Singapore*Sentosa Island*Singapore 098297
Bob’s Bar explores the rich flavours, colours and spirits of Havana’s golden era through authentic rum-based cocktails and ‘‘Flights to Cuba’’ tastings from one of the best curated collections of cane spirits in Southeast Asia. 15
Daiquiri Viajero created by BRENDON KHOO
45 ml Plantation Trinidad 1999 Rum 20 ml Fresh Lime Juice 20 ml Homemade Sour Plum Syrup First pour all the ingredients into a shaker and top them up with cubed ice. Then give a good hard shake and fine-strain into a chilled coupe glass. Garnish with a skewered bak kwa and an orchid to add the finishing touch.
(left to right) BRENDON*VINCENT
‘‘ Here at Bob’s Bar, we pride ourselves on having among Singapore’s largest rum collections, and Plantation Rums from Cognac Ferrand has played a huge role in the development of our cocktail program and growth of our collection. The fact that a wide variety of Plantation Rums are made available gives us a chance to expand our repertoire and make even more variations on classics to suit guests’ cocktail needs, particularly with the Single Island varieties, whereby the different styles of rum from each individual island has its own unique character, giving depth and complexity to each cocktail we make it with. Each one brings something different to the table, so for our drink, the Daiquiri Viajero, a Singaporean twist to the classic, employs Plantation Rum Trinidad 1999 Single Island Rum, whereby the finesse of a proper Trinidadian rum makes itself heard whilst blending harmoniously with fresh lime and sour plum, with the bak kwa as a bonus to bring the cocktail to an entirely new level. ’’ BRENDON KHOO
L’AIGLON
69 Neil Road*Singapore 088899
Situated in the heart of Singapore’s charming Tanjong Pagar dining district, L’Aiglon is a cocktail bar that beckons those with a taste for sophistication.
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P.O.D
created by LOUIS TAN
30 ml Plantation Barbados 2001 Rum 30 ml Plantation Original Dark Overproof Rum 20 ml Lemon Juice 20 ml Grapefruit Juice 20 ml Homemade Raspberry Grenadine Syrup Garnished with Nutmeg The preparation is to be shaken. Serve in a coupe glass.
(left to right) WAI LEONG*LOUIS*PIERRE-EMMANUEL* PIERRE-YVES*ALASRAIR
‘‘ The strength of the Plantation Overproof rum helps compliment the lighter Barbados single island rum profile, allowing the flavour to stand up to the raspberry syrup that we use. I cannot think of a better overproof rum to use in this drink. ’’ LOUIS TAN
HOUSE OF DANDY 74 Tras St*Singapore 079013
Blending a canon of classics and modern creations using local ingredients, House of Dandy delivers the essence of an oldschool club with a modern vibe.
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The Grape Gatsby created by SHAMMIE ADAM
6 Grapes 45 ml ArteNOM 1580 Tequila 25 ml Pierre Ferrand Dry Curacao 15 ml Lemon Juice 15 ml Lime Juice 15 ml Egg White 10 ml Sugar Syrup The preparation is to be muddled/shaken & strained. Garnish with fresh grapes & dehydrated lemon.
(left to right) SHAMMIE*SHAWN*JAMIE*GERALDINE*NAN
‘‘ Pierre Ferrand dry curacao has the sweetness and spiciness you need without being overpowering, the taste from the curacao orange peels and spices make this stand out way ahead of any other curaçao in the market right now. ’’ SHAMMIE ADAM
TIPPLING CLUB
38 Tanjong Pagar Road*Singapore 088461
The Tippling Club’s distinctive, modern cocktails manifest from culinary concepts created by Chef-Owner Ryan Clift and Head Barman Kamil Foltan.
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Upsy-Daisy
created by RUSSEL KRISTOPHER CARDOZA Daisies category of drinks are twists on Daiquiries/Margaritas with reducing the base of spirit and adding liqueurs as a twist. 45 ml Fig Infused Pierre Ferrand 1840 Original Formula Cognac 5 ml Cerbois VSOP Armagnac 25 ml Fresh Lemon Juice 10 ml Sugar Syrup 2 : 1 Fig Infused Cognac : cut 15 grams of dried figs into small pieces and mix together with 100 ml Pierre Ferrand 1840 Original Formula Cognac, leave it for 24 hours and occasionally shake. Strain the liquid into fresh bottle to be used…
Pour all the ingredients into a shaker, adding as much ice as you can. Hard-shake and then double-strain into a sugarrimmed glass. Rim half the glass with sugar. Garnish with deep-fried orange jelly, orange gel, candied orange, a sprig of mint and some fig flesh. (left to right) KAMIL*RUSSEL
‘‘ I like the dark, deep wood notes with fresh fruity aroma from Pierre Ferrand 1840 cognac, which I had decided to complement with infusion of figs. I also decided to use Armagnac for its light fruity notes with a kick of spiciness. ’’ RUSSEL KRISTOPHER CARDOZA
PHOTOGRAPHY : Amos Wong www.amoswongphoto.com
GRAPHIC DESIGN : Nadja Lauriot Prévost
IMPRESSION : BM Imprimerie 14, rue Pierre-Paul Riquet Z.I de Canéjan 33610 Canéjan Tel. +33 5 57 26 51 51 Fax. +33 5 57 26 51 59 www.imprimerie-bm.fr © all rights reserved to
MAISON FERRAND
SINGAPORE - Chinatown 8
1 * 28 HONGKONG STREET 28 Hongkong St Singapore 059667 2 * BITTERS & LOVE
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1
3
13
36 N Canal Rd Singapore 059292 14
3 * AH SAM 60 Boat Quay Singapore 049848
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10
5
11
12
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5 * BLACK SWAN 19 Cecil St Singapore 049704 6 * MANHATTAN
> see singapore map
36 Keong Saik Rd Singapore 089143 14 * THE LIBRARY 49 Keong Saik Rd Singapore 089153 15 * BOB’S BAR
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> see singapore map
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16 * L’AIGLON
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4 * THE SPIFFY DAPPER 61 Boat Quay Singapore 049849
13 * POTATO HEAD FOLK
69 Neil Rd Singapore 088899 7 * HORSE’S MOUTH
9 * CLUB STREET SOCIAL
11 * SUGARHALL
17 * HOUSE OF DANDY
8 * ANTI:DOTE
5 Gemmill Ln Singapore 069261
102 Amoy St Singapore 069922
74 Tras St Singapore 079013
10 * JIGGER & PONY
12 * THE CUFFLINK CLUB
18 * TIPPLING CLUB
101 Amoy St Singapore 069921
6 Jiak Chuan Rd Singapore 089262
38 Tanjong Pagar Rd Singapore 088461
> see singapore map
Level 1 Fairmont Singapore 80 Bras Basah Rd Singapore 189560