Taylor Adam (One Raffles Place)

Nimbu Pani was made with Gin, Masala Chaat, Black Pepper, Lime, Salt while Taping Town had Whisky, Rum, Gin, Berry Medley, Ginger, Lime. Both had a slight spice kick to it from the Black Pepper and Ginger which we really really liked!

The Carpe Diem is a must get. It consists of Whiskey, Cinnamon, Cardamom, Grapefruit, Lemon and Bitters. It was a complex drink with many layers to it!

A tripartite of whiskies come together in this beguilingly smoky beverage exuding the spirit of the Islays, helmed prominently by the commanding presence of a Laphroaig 10, further fortified via a smokey Monkey Shoulder and house whisky blend. Umami bitters and a splash of lemon raises the complexity of the cocktail, lifting it to even greater heights. They finish it off with a garnish of Japanese sea grapes dangling from the rim, its ocean-y brininess conjuring the wind-swept coasts of the Scottish isles.
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Taste: 4/5

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Dehydrated pineapple takes the form of a golden sun setting on a sea of striking cardinal purple, a saccharine and floral solution of Brass Lion Butterfly Pea Gin, butterfly pea tea, kaffir lime leaf, sage, elderflower and citrus. Its sweet, easy to drink, and almost reminiscent of Ribena.

Taste: 3/5