Where to get a good mocktail in Singapore

Where to get a good mocktail in Singapore

Virgins for the picking

Text: Amelia Chia

Haters gonna hate till proven wrong. Here’s proof that mocktails have grown up and is becoming a craft that is going places

Most of us scoff at the idea of buying a mocktail. With whiskey has its own art down pat, and gin picking up the pace with its versatility, these remain popular choices around the table. Mocktails? Not so much. Reserved for pregnant ladies, designated drivers, and alcoholics on 'dry' months, these non-alcoholic drinks have always been regarded as overly sweet concoctions that aren't worth shelling out $10 for. The sight and taste of a bad Shirley Temple doesn't help either.

But mocktail mixology is a skill that has gained more traction in the last year. It's not the easy job for novices either; in fact, according to Atlas Bar's head bartender Roman Foltan, a mocktail is more challenging to create than most people might think. There's no main body (which normally comes from the alcohol), so the actual cordial becomes the base of the drink as it carries the main flavour. As such, mimicking the sharpness and warmth is all about upping the intensity of the cordial and flavour profile.

Time for a drink? We've rounded up a few delicious non-alcoholic cocktails that are worth a try. Best of all, you won't be waking up with a hangover the next day.

Ingredients: Botanical cordial, butterfly pea flower water, and lemon

atlas bar

"Our Temperance Aviation is a twist on a classic Aviation cocktail based on gin, lemon, maraschino liqueur and crème de violet liqueur which gives you a specific colour and taste. To imitate the gin, we've created cordial with a flavour profile that gives us the most common gin botanicals that we can find in gin - such as juniper, coriander, cardamom, rosemary and Gentian root. We've also used butterfly pea flower water to give us the same or similar colour to crème de violet," — Roman Foltan, head bartender at Atlas Bar

Ingredients: Dill, pear, lime, and verjuice 

caffe fernet

"For the Dill and Pear mocktail, we usually squeeze the whole pear, skin and flesh. This brings out a 'green note' in the juice, which mostly comes from the skin. We found that the taste and fragrance of dill really complements and enhances these green notes. We add a touch of sourness by using lime and verjuice which is more tart, acidic and tangy than grape juice for a kick," — Aki Eguchi, group bar programme manager at Jigger & Pony Group

Ingredients: Longan, mint, raspberry, lemon, and ginger

origin bar

"There must be a balance of flavours. Most of the time when customers ask for mocktails, they expect a balance of sweet-sour flavours which is refreshing. On our menu at Origin Bar, we are trying to offer a diverse range of mocktail options to customers that is on the same level as cocktails. The Chewing Gum Mule, for example, showcases tropical fresh flavours reminiscent of chewing gum that was banned in Singapore in 1992," — Adam Bursik, bar manager at Origin Bar

Ingredients: Orange juice, passionfruit, lime, pomegranate, and soda

dreamcatcher, publico

"It's important to understand the taste preferences of the guest and try and have some fun with it. If they like something sweeter, I'd use a mix of fresh fruits and juices. If they like a bit of spice, I might add some ginger or Tabasco to their drink. The Dreamcatcher, for example, is fruity, fizzy and full of flavour. It's a really refreshing drink — perfect for cooling down on sticky Singapore afternoons!" — Claudio Russo, bar manager at Publico Ristorante

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