Wednesday, 25 May 2016

Cocktail Festival at Singapore Changi Airport

From now until 30th June, the DFS Cocktail Festival is taking place at the DFS Wines and Spirits Duplex at Changi Airport Terminal 3. Travellers flying out of that terminal can enjoy mini masterclasses, locally-inspired cocktails and flairing performances for free. Each weekend features a guest bartender from Singapore's vibrant bar scene who will be showcasing a cocktail exclusively created for the festival. These bespoke cocktails will only be available from 5.30 pm to 7.30 pm during the two days the guest bartender is at the festival. The lineup is as follows:

Jigger & Pony featuring Christyne Lee: May 27 & 28
Manhattan featuring Philip Bischoff: June 10 & 11
The Library featuring Adam ‘Eddy’ Bursik: June 17 & 18
Smoke & Mirrors featuring Byron Tan: June 24 & 25

In addition, a party hosted by Veuve Clicquot will be held on June 3 & 4 showcasing cocktails made with Veuve Clicquot Rich, a sweeter-style champagne specifically made for mixing.

As a sneak preview, this weekend's bespoke cocktail from Diageo Reserve World Class competitor Christyne Lee is titled Singapore Gentleman's Mule, combining Hendrick’s Gin, St Germain Elderflower Liqueur, Luxardo Williams Pear Brandy, East Imperial Burma Tonic, lime juice and Absinthe Bitters. Being a combination of a gin and tonic and a Moscow Mule, the drink is touted to represent the sophisticated and refined Singapore man.

Paying homage to Singapore's unique colloquial take on the English language, the festival also features three cocktails created by Jeremy Chua, former head bartender at 28 HongKong Street. These cocktails are available at the Upper Level of the DFS Wines and Spirits Duplex from 12pm to 1am daily. The cocktails are: Chop Chop Lah (inspired by the flavours of chicken rice and made of cucumber, parsley and Absolut Vodka), Shiok Date (based on cheng tng and featuring date syrup, Jack Daniel's Single Barrel and goji berries) and Kiasu Kaya (using coconut pandan syrup as its signature flavour mixed with Ron Zacapa rum).

This festival is an excellent opportunity to partake in Singapore's burgeoning cocktail culture, which has seen a spate of new and edgy bars opening in the last six years. Populated by young, creative folk, the trend shows no sign of slowing down and Singapore could soon be known as much for its cocktail craftsmanship as its tasty hawker food. Enjoy lah! 

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