Forget those bad memories of creamy, sticky pina coladas. This ice-blended number is light on the palate, sings of fresh pineapple – barman Ethan Chee uses only honey pineapples – and has just enough cachaça for a pleasant buzz. And the presentation has the sun-drenched beach vibes down pat: it’s served in a frozen, hollowed-out pineapple shell, with a little extra on the side in a glass bottle.
$25. FOC Sentosa, 110 Tanjong Beach Walk, tel: 6100-1102.
At Open Farm Community, even the cocktails programme follows the farm-to-table concept. Torch Wood, intense with caramel-like depth, puts the spotlight on garden-harvested bananas. They’re first dehydrated to concentrate the ripe flavours, then cooked sous vide with rum, wood nectar, and a splash of lemon juice for brightness. This tincture is finally squeezed and strained, frozen into slushie, and served with a torched stick of cinnamon to imbue the concoction with woody, spicy notes.
$18. Open Farm Community, 130E Minden Road, tel: 6471-0306.
This frozen Riesling may taste exactly as you’d expect of a Riesling – refreshing with a zippy sweetness – but there’s a lot more behind the scenes to counter for the way freezing temperatures run amok with flavours. There’s also citrus for brightness, spiced pear for a boost in alcoholic buzz and fruity sweetness, and black tea syrup to recreate an uncanny, tannin-like structure. Mind you, the Friesling is available only during weekend brunch hours, so plan ahead.
$18. Crackerjack, 43 Tanjong Pagar Road, tel: 8121-1468.
Chamomile doesn’t often win favour for its herbaceous character. But it sparkles in this popsicle-and-cocktail revision. In popsicle form, chamomile lends a charming, floral aroma that softens the punchy bittersweet notes of grapefruit. And the marriage of chamomile, bourbon and angostura bitters makes for a tipple with an unusual chocolatey bent, tea-like flavours and a slightly creamy finish.
$22. Bar Canary, level four, Grand Park Orchard, 270 Orchard Road, tel: 6603-8855.
Something about the quayside Summerlong brings to mind memories of sipping drinks by the Sydney Harbour, caressed intermittently by cool breezes and summer warmth. The Mango Maze fits right into this dreamy montage with its fresh perfume of mint, zing from ginger ale and blood orange Cointreau, and lush fruitiness from passionfruit and mango.
$50 for a pitcher. Summerlong, #01-04 The Quayside, 60 Robertson Quay,tel: 6235-1225.
Strictly speaking, this isn’t a cocktail. But it’s frozen, boozy, and more importantly, it’s friggin’ tasty – that’s what matters, right? Think Knickerbocker lager sherbet cast in white chocolate shells: It’s invigorating and dessert-like all at once. We recommend you leave it aside for a few minutes, all the better to let the chocolate coat soften and for its sweetness to dissolve on your palate, then chased a pint of that same lager.
$12. Manhattan, level two, Regent Singapore, A Four Seasons Hotel, 1 Cuscaden Road, tel: 6725-3377.
Don’t mind its touristy good looks. Cé La Vi has some kickass cocktails and this Negroni slushie is proof. We were skeptical that it’ll deliver on the boozy promise, but it hits the spot with a healthy balance between the bitter and the sweet. To make up for the missing orange twist, orange juice is added into the fray for a perky, citrusy riff.
$24. Cé La Vi skybar, level 57, Marina Bay Sands Tower 3, 1 Bayfront Avenue, tel: 6508-2188.
Ready your cameras for the liquid nitrogen-fuelled, gin sorbet-whipping theatrics at the Gin & Tonic Bar at Oscar’s Supercharged Sunday Brunch. The sorbet comes in two flavours: London Dry, and Sloe Gin, based on two expressions of Sipsmith. Get the London Dry. It’s just sweet enough, with lip-smacking hints of spice (there’s pink peppercorns, coriander seeds and cinnamon in the sorbet mixture). We recommend you take it with a fizzy pour of East Imperial Burma Tonic, like a Bellini-alternative, to kickstart your brunch.
From $128, part of the Supercharged Sunday Brunch. Oscar’s, lobby level, Conrad Centennial Singapore, 2 Temasek Boulevard, tel: 6432-7481.
At Employees Only, the slushie program is all about proving that slushies can be every bit as complex and balanced as freshly made cocktails. No saccharine nonsense here; the Daily Daisy – it indeed changes nearly daily – is always made with fresh fruits and herbs, and adheres to a dry, bittersweet flavour concept. A recent Southern Comfort was unexpectedly weighty on the palate, with the smoothness of bourbon, and a rich sweetness that harks of a cherry reduction.
$22. Employees Only, 112 Amoy Street, tel: 6221-7357.
Alcohol doesn’t freeze well, much less churn into a silky texture. Which is why Bread Street Kitchen’s Soft-Serve Negroni is such a coup for the local bar scene. It stems from bar manager William Pravda’s decade-long ambition to make a soft-serve with the full strength of a cocktail, and he took nearly six months to perfect the alchemy, just in time for Negroni Week. It has all the hallmark traits of a fine negroni – the bittersweetness, the boozy undertones, and the citrusy brightness – but also satiny creaminess. There’s another clever twist: A scoop of vanilla ice cream buried beneath the fuchsia swirl, intended as an icy cold palate cleanser whenever the soft-serve starts feeling heavy.
This limited edition soft-serve will make its comeback at the Epicurean Market, August 11-13 at Sands Expo and Convention Centre.