There is a hidden bar on Orchard Road that serves innovative cocktails

Discover the new wave of intimate bars in Singapore. In part 3 of this three-part series, we speak to The Backrop's Dario Knox.

Singapore’s bar scene has evolved over the last few years, with a growing number of smaller spaces that are operated by independent bartenders.

The Backdrop’s founder Dario Knox decided to launch a more intimate concept where he can focus on his creativity and introduce new cocktail-making techniques, while taking care of all his guests personally.

One of the things he’s unveiled recently is “Percolated Cocktails”. A new technique that he perfected in the last few years, it’s something that he believes will disrupt the traditional cocktail landscape. To create these drinks, botanical extractions are percolated into a neutral spirit to achieve a certain level of purity and complexity.

The Backdrop: The cocktail lab

The Backdrop has no prominent signage. You wouldn’t even realise that it is on the ground floor of Voco Orchard Singapore, a five-star hotel along Orchard Road. Tucked away behind a wooden door lies this plush, theatrical bar, which opened in late 2023. When you book a table, you’ll be sent a digital key/QR code to enter through the nondescript entrance.

This stunning 35-seat space is founded by mixologist-owner Dario Knox, who invites guests to immerse themselves in a blend of history, artistry, and mixology. Dario, who previously managed The Other Room at Marriott Tang Plaza, is well known in the bar scene for his expertise and ultra- innovative menus. Drawing inspiration from the ancient tradition of elixirs and percolations, Dario is dedicated to the extraction of botanicals, as well as showcasing the cocktail-making techniques discovered and perfected from the 1800s till today.

Aside from unique concoctions made with revolutionary techniques like “Percolation”, The Backdrop offers a range of tapas including chipotle lobster buns and the Bikini sandwich, a Spanish dish made with iberico, mozzarella and truffle.

What inspired you to establish The Backdrop?

DARIO KNOX (DK): It all started in 2013, when I started getting interested in the making of alcohol products like Campari, Aperol, and Chartreuse. I understand the flavours, but I was trying to figure out how they are made, and wanted to dig deeper. This curiosity led to the intention of creating my own product.

In 2018, I started my research on botanical extractions, percolation, and infusion [techniques]. I also started reading and creating a collection of manuals and manuscripts from the Italian liquoristi (liquor producers) from the 1800s onwards. I went back to Italy to learn about Italian liquoristica (loosely translated to the art of making liqueurs). By 2019, I had collected a lot of botanicals and extractions in my lab, and was pulling together my knowledge on how to make products and drinks. The idea of percolating cocktails came up around that time. So that was kind of the light bulb moment for me, and I decide to explore it.

To create the bar’s menu, I identified various cocktail-making techniques from the beginning of the history of cocktail making until now. We divided them into Acts – each section is a compilation of three cocktails using the same techniques such as “fat coating”, “milk punching” and “smoking”.

What have you launched at The Backdrop recently?

DK: We introduced a cocktail-making technique with the unveiling of the Percolated Cocktails, which involves a process that moves away from the conventional tools and methods that have defined mixology for centuries. Shakers, mixing glasses, ice, and barspoons are no longer needed. In this approach to mixing, we extract and isolate the essence of botanicals directly into each creation – such as the Percolated Espresso Martini made with a neutral overproof spirit, angelica, coffee and vanilla.

It transcends centuries-old traditions and redefines the art of cocktail crafting. In my opinion, it’s going to change the way bartenders will approach the way drinks are made.

In the making of the percolations, the spirit is carefully brought down to the desired Alcohol by Volume (ABV). By percolating botanical extractions into the neutral spirit, we achieve a level of purity and complexity that was previously unattainable. The resulting drinks are not only spirit-driven, but also remarkably clean, offering an experience that is both familiar and entirely novel.

What are some of the significant changes you've seen in Singapore's bar scene?

DK: Within the international drink community, Singapore has been, over the past decade, a place of inspiration and a place to look at for innovation. This is due to a combination of talents helming a creative drink scene, daring bar concepts, as well as a clientele that is very well travelled and discerning, and are willing to experiment and try new things.

01-15/16 Voco Orchard, hp: 9645-4780, thebackdrop.sg

PHOTOGRAPHY Clement Goh, Lawrence Teo & Athirah Anissa
ART DIRECTION Adeline Eng
COORDINATION Karishma Tulsidas
LOCATION The Backdrop