The difference between a good and great cocktail lies in the harmony of flavours within the glass. Playing around with the concept of yin and yang, Thomas Sobota, Head Bartender of NOX - Dine in the Dark, has dreamed up a cocktail that tickles your tongue in two parts. The first is a sweet, rum-based libation that leads you into your second glass – a spicy, cognac driven pour. Whether you choose to take alternate sips from each glass or tackle the cocktail one after another, one thing's for sure — two is certainly better than one.  

 

TWO FACES OF SOBOTA

Here's what you need

Cocktail #1
15ml Rum
10ml Elderflower liqueur
5ml Vanilla syrup
5ml Lemon juice
1 dash Maraschino

Cocktail #2
15ml Cognac
10ml Vermouth di Torino
5ml Campari
5ml Grenadine
1 dash Chilli tincture

How to make it
1. Pour ingredients for cocktail #1 into a cocktail shaker. Fill with ice and shake till the mixture is well combined. Strain into an aluminium shot glass.
2. Repeat steps above for cocktail #2.
3. To serve, arrange both cocktails on a wooden board. 

This cocktail is one of over 300 cocktails you'll get to knock back during Singapore Cocktail Week taking place from 12 to 19 March 2016. Not too sure if you've shaken up this cocktail right? Head down to NOX - Dine in the Dark, and let the pros fix up the real deal for you. 

To view more #SaturdaySessions recipes, click here