Singapore’s Nutmeg & Clove has created Flavours & Memories Volume 6: The Cocktail Diaries, its newest seasonal cocktail lineup.
Think you know Singapore? Whether you visit frequently (or at least did) or call the Lion City home, there’s always more this fascinating locale can reveal. Focusing on little known facts about the city state, the new cocktail menu at award-winning Nutmeg & Clove (which comes hot on the heels of the bar’s move from Ann Siang Hill to Purvis Street and the opening of sister watering hole Chuan by Nutmeg) promises innovative cocktails packed with history and nostalgia.
Titled Flavours & Memories Volume 6 takes its inspirations from the observations of a traveller during his visit to Singapore while revealing little did-bits of trivia, ranging from the fact the city has changed time zone an impressive six times in 100 years, the the illegality of both chewing gum and shisha. The idea is to teach locals and visitors alike while also quenching their thirst.
The ten-strong cocktail list includes the GMT Martini, made with Monkey 47 Dry Gin washed with olive, Fino Sherry, Fernet Hunter Granit, Italicus Bergamont liqueur, coconut and lemon; Garden City, a tribute to the city’s Botanic Gardens, with Hendrick’s Gin infused with musk melon, shies, Empirical Spirit Ayuuk, lime and honey; and K-Tea-V, with Monkey Shoulder blended malt whisky infused with absinthe, green barley, matcha, and creme de cacao.
Other intriguing new additions include Can Bubble Gum, a heady blend of Cordigo Mezcal, strawberry, lemon, distilled tabasco, and bubble gum air; Golden Charm, an elegant homage to the Golden Mile Complex with Hendrick’s Lunar Gin, pomelo shrub, chamomile, and London Essence Ginger Beer; and Lan Let Meh, with butter fat-washed cognac and green coffee-infused rum.
You’ll be able to match your libations with new innovations from sous chef Newein Dakota that capture the essence of Singapore’s rich culture – think Lobster Kueh Pie Tee, Boston lobster with mango passion fruit salsa; Kari Hummus; Assam + Batang, Spanish mackerel soaked in Assam cream stew; and Scotch Eggs encased in kurobuta pork and lam Cheong.
Think of it as a history lesson with a happy ending.
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