Get a taste of Singapore’s most inventive bars, where mixology meets aromatherapy, and local desserts inspire your next cocktail.
Anthology
Anthology at 10 Circular Road has rolled out a range of creative cocktails inspired by iconic local desserts, concocted with Singapore-made spirits. Savour the Old Street Dessert Shop collection, featuring six ice shop-inspired cocktails crafted with spirits from Singapore’s largest distillery, the recently rebranded Rachelle The Rabbit Distillery (formerly Compendium Spirits).
Take the rose-pink Bandung, for example — a boozy twist on the beloved local classic. Smooth chendol gin mingles with the floral sweetness of lychee and rose, finished with a splash of Bandung soju and topped with a warm layer of lychee foam. Chng Teng, inspired by the iconic dessert of the same name, features Longan Distilled Honey Spirits, whose earthy sweetness is balanced with the familiar flavours of winter melon, red dates, and white fungus.
Soursop highlights the crisp, clean essence of Melaka arrack, brightened with the fruity brightness of Apple Vedrenne. The tartness of soursop is softened by the natural sweetness of honey, and the drink is complete with a gold-dusted nata de coco. There’s also the playful Ice Kachang concoction with a vibrant combination of flavours and textures that mirrors its namesake dessert.
For those still feeling peckish, there’s a selection of moreish Asian tapas – from the Dang Gui Chilled Chicken Breast and Orh Luak to Solefish and Pork Dumplings with Black Garlic and Amoy Street Char Siew.
Lunì – Scent, Bar & Kitchen
Lunì – Scent, Bar & Kitchen located at 161 Lavender Street, #01-12, is touted as Southeast Asia’s first scented cocktail bar — where aromatherapy meets mixology. By day, Lunì operates as a café and scent retail space; by evening, it transforms into an intimate cocktail bar.
Some drinks are infused with edible essential oils for a bold aromatic layer, while others are inspired by the emotional qualities of scent: grounding, uplifting, nostalgic. Guests can explore an interactive menu featuring eight scented volcanic rocks, each paired with a unique cocktail. For something floral like lavender, go for the Tsukiyo, made with lavender-distilled gin, Ketel One vodka, Lillet Blanc, edible gold, and orange chrysanthemum aromatic oil. Prefer citrus notes like bergamot? Try the Ryokucha, crafted with Taiwanese green tea gin, calamansi, honey, laksa leaves, bergamot, basil, and dried orange. The staff are on hand to recommend scents and flavours tailored to your preferences.
The compact food menu includes bar snacks like charred baby corn with in-house dressing, furikake, or more substantial plates such as cold truffle angel hair pasta with scallops and ikura, and miso seabass served with barley, edamame, and mixed forest mushrooms.
Nutmeg & Clove
In celebration of Singapore’s 60th birthday, Nutmeg & Clove’s Slinging Lion cocktail returns for one day only to mark this special occasion. The award-winning bar is offering one complimentary Slinging Lion with any order made between 5pm and 7pm on 9 August 2025, limited to one glass per guest.
Created by the Nutmeg & Clove team, it’s a bold and intense twist on the classic Singapore Sling, reimagined with tropical flavours for a punchier and bolder format. This gin-based cocktail combines cointreau, cherry brandy, pineapple, hibiscus and angostura bitters that sets it apart from the original Sling.
