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Singapore Cocktail Festival 2017

Singapore Cocktail Festival runs from 16 to 21 March with bar tours, guest bartenders, cocktail promotions and masterclasses running through the week. Up until the 19th of March there will also be a Festival Village at 99 Beach Road featuring 9 different cocktail experiential rooms, $12 cocktails, a food street and Singapore’s hottest DJs on deck. We’ve outlined some activities taking place throughout the week that we think you will find interesting:

Bar Tours:


Photo: Cin Cin

Gin There, Done That

Bar stops: Cin Cin, The Library, KUVO, The Other Room

Price: $98 (Inclusive of 4 cocktails)

Dates:

Thursday, 16th March, 7pm – 11pm

Saturday, 18th March, 6.00pm – 10.30pm

Monday, 20th March, 7pm – 11pm

Register: Online at www.singaporecocktailfestival.com or directly at the SGCF Festival Village

Reginerate your senses with a selection of unique batches that showcase unusual botanicals and startling flavours.


Photo: Fat Prince / Asia-Bars

New Kids On the Block

Bar Stops: Fat Prince, Crackerjack, Native, Redtail

Price: $98 (Inclusive of 4 cocktails)

Dates:

Thursday, 16th March, 7pm – 11pm

Saturday, 18th March, 6.00pm – 10.30pm

Tuesday, 21st March, 7pm – 11pm

Register: Online at www.singaporecocktailfestival.com or directly at the SGCF Festival Village

They’ve made a splash on the scene and you’re invited to jump right in! Find out who’s making waves by visiting the newest cocktail bars.

 

Cocktail Workshops:


Photo: Nutmeg & Clove

Eat Drink Love Japanese Flavour

Venue: Nutmeg & Clove

Price: $92 Nett

Date: Friday, 17 March

Time: 6pm -8pm

Register: Online at www.singaporecocktailfestival.com

A workshop where Ryu Fuji, Global World Class Runner up 2016, and Tsuyoshi Miyazaki, Global World Class Runner Up 2013, talk about the popular and beautiful ingredients used in their bars in Japan. They will also be making four delicious cocktails for everyone to enjoy alongside bar snacks. Expect a special guest appearance by Master Hidetsugu Ueno, international bartender of the year, Spirited Awards 2016. 


Photo: Mauricio Allende / Lifestyle Asia

The Kyrö Distillery Company Gin Workshop

Venue: Fat Prince

Price: $46 nett

Date: Saturday 18th March

Time: 4pm – 6pm

Register: Online at www.singaporecocktailfestival.com

"The Kyrö Distillery Company Gin Workshop", offers guests the chance to discover what makes this fantastic Gin from the North such an incredible gin. The interactive session will be presented by Mauricio Allende, Kyrö Distillery’s Brand Ambassador in Singapore and South East Asia. Passing on his passion and knowledge, the masterclass will include a series of helpful hints and tips as well as an exploration of the different botanicals allowing you to recreate delicious and sophisticated cocktails at home. To complete the experience, guests will be invited to enjoy a complimentary Kyrö Gin tasting alongside some delicious bites and cocktails from Fat Prince during the event.


Photo: Highball SG

The Highball & Cocktail Workshop

Venue: Highball

Date: Sunday, March19th

Time: 4-5.30pm

Price:  $82 nett

Register: Online at www.singaporecocktailfestival.com

Guests will be introduced to the history of highballs, as well as spirits such as Bulleit Rye, Tanqueray Rangpur and Singleton 12 Year Old. They will also learn to make three signature cocktails and enjoy the tipples after.


Photo: 
B28 / Bandwagon

Understanding Whisky by Nicole Duffel

Venue: B28

Date: Saturday, March 18th

Time: 7pm -9pm

Price: $92 nett

Register: Online at www.singaporecocktailfestival.com

Understand the process of whisky making, and how islay, speyside and island whiskies develop different taste profiles and characteristics. Last but not least, learn how your favourite whisky can be paired with food.

 

Guest Bartender Shifts (There will be several international guest bartenders doing guest shifts around Singapore)


Photo: Naren Young / FED Guides

Naren Young of Dante, New York will be doing a guest shift at

- Cufflink Club on Friday, 17 March from 8pm to 10pm

- Manhattan on Sunday, 19 March from 9pm to 11pm

- B28 on Tuesday, 21 March from 7pm to 9pm


Photo: Alex Kratena / CNN

Alex Kratena, Founder of P(our), London will be doing a guest shift

- With Bentianna and Onder de Boompies at the Library on Friday, 17 March from 9pm to 11pm

- A guest shift at Atlas Bar on Saturday, 18 March from 9pm to 11 pm

- A pop up party with Matt Whiley of Peg & Patriot and Luke Whearty of Operation Dagger at Operation Dagger on Monday, 20th March from 7pm to 9pm

 

Festival Village (99 Beach Road- Entry is Complimentary):


Photo: Nusa Cana / Yak Magazine

Artisanal Spirits Room

Guests will be invited to taste unique, handcrafted spirits. Highlights include Nusa Cana, the world's first tropical island white rum inspired by the island of Bali, Sơn Tinh from Vietnam, carefully handcrafted in small batches and well matured over many years as well as Mekhong, the Spirit of Thailand, created through a secret production process that has been passed down for generations, using raw ingredients that exude a true Thai essence. Paper Lantern Gin will also be showcased. Built from hand-picked Thai rice, this gin is distilled with carefully selected Asian botanicals such as Sichuan peppercorns and is slowly gaining a popular following among gin connoisseurs here and across the globe. To enjoy these spirits, festival goers can purchase a tasting card at $19 nett for four 15 ml shots.


Photo: Bols Genever / Lucas Bols

Bols Room

Bols liqueur will be showcasing 3 new flavours not yet on sale in the region while Genever will be featuring two kinds of Genever not yet available in the region. Ivar De Lange and Malika Saidi, both Brand Ambassadors of Bols will be in the room the entire time and be joined by Bartenders from Native and Red Tail for Guest Shifts on 17 March. 


Photo: Alex Kratena / CNN

Snow Leopard Room

Snow Leapard will be featuring engaging cocktail creation experience with a vertical garden. Guests can experience ‘foraging’ for their own ingredients for their cocktails. They will joined by bartenders from Redtail and Native over the four days.

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