We don’t know about you, but we know exactly how we intend to spend our time over the festive season. Aside from the feasting (that’s a given) and some light partying, we’re factoring in hours upon hours of sleep due to the colossal deficit we’re running. Make no mistake. When we finally muster up enough willpower to drag ourselves out of bed (possibly while battling the hangover of the year), the overwhelming, driving force will be hunger. These are just a few of the places we’ll be popping by to grab some grub after enjoying a good lie-in.

10 at Claymore
Lobby Level, Pan Pacific Orchard, 10 Claymore Rd., 6831-6686.
Ah, the quintessential Sunday brunch. Few things can top it, but one magic word makes it all the better: Buffet. 10 at Claymore’s is exemplary (from $48). So dig into a mind-boggling array of offerings, such as stir-fried US turkey breast and crispy tiger prawns with avocado and tomato salsa and a mango emulsion, boneless leg of lamb, roast Wagyu beef and fresh seafood including Boston lobsters, sashimi and sushi. And of course, those with a sweet tooth will love the sinful selection of desserts.

Barracks
8D Dempsey Rd., 6475-7787.
Despite the fact that Dempsey is sometimes a little too crowded, we still have a penchant for the verdant greenery. Certainly one of the most enticing spots around is Barracks, with its alfresco terrace overlooking lush surrounds. An afternoon spent here, in the company of some well-poached free range eggs, buttery brioche toasties and spears of asparagus doused with béarnaise sauce ($15), is a restorative one indeed. Other things to try include their seven-layer pancake which hides Nutella, hazelnuts, pistachios, raisins, dried apricots and maple syrup ($15), chargrilled figs served with a sherry vinegar reduction, walnuts and goat’s cheese ($19) and golden brown slices of French toast filled with a medley of fresh berries ($17). We suppose you should probably bring at least another ravenous soul along, if only because it means you can safely order up a storm for variety.

Cherry Garden
5/F Mandarin Oriental, Singapore, Marina Square, 5 Raffles Ave.,
6885-3538.
This elegant establishment specializes in Cantonese fare, carefully prepared and artistically presented by executive chef Hiew Gun Khong. It wouldn’t be a Chinese brunch if it wasn’t dim sum, and here you can pair it with Champagne at weekends ($118). With over 50 different items to pick from including mini abalone siew mai with pork and mushrooms, shark’s fin dumpling with dried scallops and shrimps, juicy xiao long bao and spinach dumplings with prawns, garlic and salted egg yolk, it’s going to be a long meal, so get comfortable. We’re partial to chef Hiew’s honey-glazed Kurobuta char siew, wasabi prawns with fresh mango and fish roe and steamed scallop atop silken tofu with a mildly spicy black bean sauce. Before you yield, which you inevitably will, ensure you’ve saved some room for the delightfully refreshing watermelon chutney with aloe vera, pears and lemongrass jelly.

Peach Garden Sichuan @ Miramar
3/F Hotel Miramar, 401 Havelock Rd., 6736-3833.
Much like their other outlets, you can expect to find some seriously delectable Cantonese yum cha classics being wheeled around in those charming little trolleys. Unlike the others, this one has an added bonus element: Sichuan cuisine. Dressed in warm hues of bronze and burnt sienna with tastefully restrained furnishings, this is an ideal spot for a hearty Sunday buffet ($33.80). Expect to find familiar dishes such as steamed BBQ pork buns, pan-fried carrot cake, spare ribs with black bean sauce and egg tarts. More unusual items include deep-fried soft shell crab with plum sauce, chilled chicken in a spicy chili paste and braised eggplant with Sichuan chili. You simply can’t pass on the sweet jelly royale; the softest-set coconut jelly served in a young coconut.

Privé
#01-01/04 Marina at Keppel Bay, 2 Keppel Bay Vista, 6776-0777.
This port of call has such a great laidback vibe, it’s hard to resist the temptation to wile away the entire weekend here. Fortunately, that attitude extends to the simple, fuss-free food, which provides instant comfort and satisfaction. Case in point: The Privé ultimate breakfast ($17)—a plate full of eggs, bacon, sausages, mushrooms, toasted tomatoes, baked beans and arugula. They also offer chicken and mushroom béchamel pie ($15), grilled Cajun chicken wrap with mango and aioli ($14) and good old fish & chips ($17). Their bakery boasts a range of homemade goods including banana walnut muffins ($2.80), apple strudel Danishes ($1.20) and carrot and oatmeal cupcakes ($3.80). Top it off with a milkshake, in flavors such as peanut butter and jelly ($11), malted Malteasers ($12) and Kahlua with bourbon vanilla ice cream ($15), and you won’t want to leave. We suggest sitting outside by the water. The view doesn’t hurt, either.

Other Class Acts

PS. Café at ASH Park
Fine new space on the boutique street du jour.
45 Ann Siang Rd., 9797-0648.

Spruce
Wonderful verandah and killer Eggs Benny.
Phoenix Park, 320 Tanglin Rd., 6836-5528.

The White Rabbit
When was the last time you brought someone here and they weren’t impressed?
39C Harding Rd., 6473-9965.

Wild Honey
Beautiful breakfast for beautiful people.
#03-02 Mandarin Gallery, 333A Orchard Rd., 6235-3900.

Have you noticed a difference in attitudes and the way cognac is consumed by different Asian cultures?
In places such as China, I find it interesting how they’ve adopted the practice of enjoying cognac with their own food, much like their own heritage of baijiu. They’re slowly starting to move away from the Chinese culture of banquet style downing, especially in places like cosmopolitan Shanghai. But it’s still a process that’s going to take time. Singapore’s already a more sophisticated market that appreciates the finer things in life.

The concept of food and alcohol pairings has become especially popular. Any advice about matching cognac with Asian food?
I’m a big fan of Singapore chili crab. In fact, we had it with X.O on the rocks and it went beautifully. But with something like Cantonese food that has lighter flavors, V.S.O.P would go better. As a rule of thumb, I’d say X.O is the more versatile option. So if in doubt, you can try that. Look for a complex, smooth flavor that’s characterized by harmony and elegance. But it’s a never ending exploration, so just keep trying and see what you like.

Do you think cognac still suffers from the perception that it’s more to the taste of an older clientele?
The only thing I can say is, as a mature gentleman, I prefer cognac served in the more traditional way. That’s not to say I don’t enjoy a good cocktail every so often. But Hennessey’s Art of Mixing is about updating the way cognac is viewed. Each new recipe was crafted by a team of mixologists, and then it was taste tested by a committee and the master blender himself, incorporating flavors such as ginger, citrus, apple or berry into it. The history of cocktails, like cognac, dates back years, but that doesn’t make it exclusive to a certain age group.

The Hennessey Ginger - Fresh Start 
We reckon this is a great cocktail for the festive season, or whenever, frankly.

What you need:

• 45ml Hennessey
• 15ml lime juice
• 7.5ml simple syrup
• Three fresh mint leaves
• 105ml ginger ale
• Crushed ice

Method:

1. Half fill a highball glass with crushed ice.
2. Pour in spirits and mint leaves, stir carefully until mixed.
3. Top with more crushed ice (if necessary) and garnish with a mint sprig.

It’s hard not to be seduced by the impressive showmanship, grace and care that go into making a fine tipple. Speaking of which, an exemplary bar in our book, Klee, closed its doors last week. We’ve been told they’re merely on the hunt for bigger and better digs, so let’s all hope they find them soon. As we mourn the (hopefully temporary) loss of one of our faves, we welcome the latest spot for drinks, Néktar. This promising newbie, just over a week old, has quickly established itself as a hidden gem. But we digress. What with Christmas and New Year just around the corner, we reckon this festive season is the perfect time to be hosting some cocktail parties. And you simply can’t do that without at least a few tricks up your sleeve, to complement the others you’ve undoubtedly perfected. We assembled an expert panel of local and visiting mixologists and convinced them to share some trade secrets so that, from now on, you can step behind the bar with confidence.

Our panel of experts

The Gear
Any self-respecting mixologist will tell you pretty much the same thing: You’ve got to have a good set of tools if you want to make a halfway decent drink. To get you started, the first thing you need is a cocktail shaker. “This comes in a variety of shapes, sizes and designs. One that is very versatile would be the Boston shaker set, comprising of two parts: The Boston mixing glass and the shaker tin. This allows you to make almost all types of cocktails,” advises Sim. She goes on, “With that, you would need a Hawthorn strainer, which fits into the shaker tin, to separate the ice from the cocktail after you are done shaking.” There’s also a three part shaker, which is a tad easier to use if you’re a novice.

Another essential is a measuring jigger (either double or single), “Pharmaceutical ones are neat as they have more options than the standard 15/30ml,” quips Bax. Other items include a long handled bar spoon, muddler, knife and chopping board. Some non-essentials, but also good to have, are appropriate glasses (cocktail, tall, lowball or highball), citrus press, hand-press juicer and squeeze bottles. So we’ve told you what to buy, now all you need to do is pick them up. Sim swears by the wonders of online shopping to stock her bag of tricks, but if you can’t wait, Bax, who usually sources his equipment from Japan, Germany and USA, recommends popping by Sia Huat (9 Temple St., 6223-1732) for some nifty gadgetry. Merkel suggests a WMF bar set (from $199) at Robinsons (#05-05, The Centrepoint 176 Orchard Rd., 6733-0888), which is functional and looks impressive.

Read about cocktails myths, debunked

The Booze
This is where it gets really fun, for us anyway. Truth is, when you have five mixologists and dare to ask them about their favored alcohol, the list becomes a long one very quickly. We streamlined it as best we could, so this is not an exhaustive one by any means. “Use good quality alcohol as a start. I find vodka provides a manageable hangover the next day,” reveals Merkel. After years of binge drinking, we can certainly attest to that fact.

The Other Ingredients
Merkel feels that “the quality of your ingredients is a big factor. Fresh is always best. Fruits, juices, even ice.” Our panel favors citrus fruits such as limes, lemons and oranges, and who are we to argue.

Do what Leong does and go to different markets or organic stores (Four Seasons Organic Market, #B2-06/07 Great World City, 1 Kim Seng Promenade, 6836-1855, has a particularly good selection). “With all the great fruit in Singapore, you’d be nuts not to make lots of muddled fresh drinks at home or for your parties,” says Bax. Look at fresh herbs such as basil, rosemary, thyme, mint and juniper berries and fruits that are in season. “Fresh fruits and juices are better than syrups and liqueurs. Try seedless purple grapes, the darker the better. The exception is when the flavors in question are mild, then you need to boost and enhance those flavors,” adds Leong. Don’t be afraid to play around with herbs and even spices such as cloves, cinnamon, cardamom or black pepper.

Another important factor in successful cocktail making is sugar. “Sugar is key. It’s important because it does a couple of things. It helps to deliver flavor, heighten things. It can also integrate different components in a cocktail. But often you need to be restrained about that as different cultures and people have different sensitivities to sweetness,” says Marchant.

Although many people overlook ice as an underrated ingredient, ice is vital. “Make sure your ice is cold and neutral. Ice is porous, so it absorbs the smells and flavors of what it’s surrounded by. Buy bags of ice instead of trying to make it at home, especially for a big party. The more ice you have, the colder it stays. After all, ice keeps ice cold,” says Merkel.

Learn how to make cocktails from the pros

The Process
You don’t need us to tell you how important the process really is, and that’s also the consensus with our panel. “If you ask any bartender, the one thing they’ll keep coming back to is balance, balance and balance,” asserts Marchant. Sim is inclined to agree, “Get the proportions right. The key to good taste is balance, and that goes hand in hand with proper measurements and quantities.” Marchant suggests a great way to perfecting technique and get experience is to “Practice with a shaker and ice. Just get used to the sound. It’s what you’re listening to. You’ll hear when the ice cubes start to break down. Try not to over shake, you don’t want it to get too watery as it will dilute the drink.” He expounds further, “It’s all about levels of dilution and air. When you’re stirring you don’t introduce any air into the drink, when you shake, the introduction of air changes the texture and helps to incorporate separate elements.” If in doubt, a basic rule to follow is if it’s just mostly spirits and liquers, just stir; while if juices are involved, you’re probably better of shaking.

While the thought of making cocktails at home can seem daunting, particularly if you’re throwing a party for a large group, don’t be intimidated. “Just plan ahead and make sure you have everything you need. Preparation and organization is vital. Then just go ahead and do it, be a little out of your comfort zone,” advises Merkel. “You have to balance the different elements of sweet, sour and creamy to get the right touch. Everyone’s tastebuds are different, the most important thing is you enjoy it.

Ask yourself if you’d drink it, if not, don’t serve it. It’s all about how you play around with the recipe,” adds Leong. While mixing is also about pushing boundaries and experimenting with different flavor combinations, some warn against going overboard. To punctuate his point, Bax quotes Mies van der Rohe: Less is (often) more. “I think a good rule is to make sure you can taste each component of the drink, if you can’t taste it, then don’t add it.” Marchant stands firm, “I would strongly advise you to just have fun and be creative. It’s not like it’s heart surgery, nobody’s going to die if you get it wrong.” We couldn’t agree more.

Find out where our experts (and we) head to for cocktails

Tricks from the Pros
We wouldn’t let our panel go, however, without first demanding that they share some of their most hard-won knowledge. The kind of insight that could make us really pass for a pro. Here’s what they had to say:

• Shake your sours and other drinks that contain egg white first without ice, then add ice and shake again, you will get a much better foamy head and consistency. Matthew Bax
• Match the temperature of your drink to the glass you’re about to serve it in. If it’s going to be a cold one, chill the glass in the fridge or throw some ice cubes in a glass and chuck them out before straining the drink into it. If your drink’s hot, warm the glass a little. Jamey Merkel
• When making martini style cocktails, be sure to keep everything chilled. Keep your spirits in the fridge, and always keep vermouth in there as well (don’t forget it’s wine-based). Spike Marchant
• Always taste with a straw as you go. Even bartenders are adjusting all the time, as should you. Ethan Leong

The Next Step
Follow our panel’s advice and you’ll be a better cocktail maker than ever before. But you (and we) will still have a long way to go, and to get there our experts recommend really immersing yourself in the culture. And what better way than with a good book (you remember those, don’t you)?

Two of the best to get you going are Dale DeGroff’s The Craft of the Cocktail ($56) and The Joy of Mixology by Gary Regan ($54.95). They cover all the basics with tools, techniques and recipes. Our go to would be the former, an impressively comprehensive guide with 500 recipes alone (try mixing, and drinking, your way through them all!). As an alternative, Merkel feels strongly that “The web is an amazing resource. Get on YouTube, they’ve got some good demos.”

You can order The Craft of the Cocktail from Books Kinokuniya (#03-09/10/15 Ngee Ann City, 391 Orchard Rd., 6737-5021) and The Joy of Mixology from Borders (#01-00 Wheelock Place, 501 Orchard Rd., 6235-7146). Both books are also available at Amazon.com. We reckon they’d make good Christmas gifts (no one needs to know that you’re getting them for yourself). Now get out there and start shaking things up! 

Myths debunked

• Does the order in which you add the ingredients really matter? It’s just an old, ergonomic rule of thumb to start with the less expensive products first, just in case you mess up the drink. The one caveat that it really does matter when layering a cocktail, or building one, such as a mojito.
• How about techniques such as stirring versus shaking? The stirring of a martini is a traditional bartender’s ritual, and it has long been viewed as the more elegant, old-fashioned way of serving a martini. Really, it depends on the drink but stirring requires much more skill (according to recent scientific studies).
• Pouring Champagne down a bar spoon doesn’t help to save the fizz.
• Shaking a martini doesn’t bruise gin.
• Putting in water and ice doesn't chill a glass faster than just plain ice.
• Not all martinis are created equal. Classic Martinis are a duo of gin and vermouth, while a combination of gin, vermouth and vodka, James Bond’s Vesper Martini, is a vodka martini. These days, anything that’s served in a cocktail glass, aka martini glass, is loosely named a martini. [TOP]

Our Expert's Picks

• Coffee Bar K, #01-076 UE Square, 205 River Valley Rd., 6720-5040.
• Cut, Galleria Level, B/1 The Shoppes at Marina Bay Sands, 2 Bayfront Ave., 6688-8517.
• martini bar @ mezza9, Mezzanine Level, Grand Hyatt Singapore, 10 Scotts Rd., 6738-1234.
• Orgo, Roof terrace 4/F Esplanade––Theatres on The Bay, 1 Esplanade Drive, 6336-9366.

Our Personal Haunts

• Bar Stories, 2/F, 57A Haji Lane, 6298-0838.
• Néktar, Annex Bldg., 31 Scotts Rd., 6836-9185.
• ta.ke, 2/F Studio M Hotel, 3 Nanson Rd., 6808-8888.
• Tippling Club, 8D Dempsey Rd., 6475-2217 [TOP]

The Final Note by Aubrey Sim

What you need:

• 1 whole soft, green pear
• 3 thin slices of ginger (2cm x 1cm)
• 15ml simple syrup (1 part sugar to 1 part water)
• 15ml fresh lemon juice
• 45ml Ketel One Citron vodka

Method:

• Muddle (crush) the ginger and pear in a mixing glass.
• Then pour in the rest of the ingredients.
• Shake well and fine strain into a cocktail glass.

Latin Threesome by Matthew Bax

(created at Melbourne’s award winning Der Raum bar)

What you need:

• 25ml Sagatiba Cachaca
• 25ml Zacapa 23 year rum
• 25ml Barsol Pisco
• Three pieces of fresh pineapple
• Three lime wedges (quartered)
• Two bar spoons of dark muscovado sugar (to taste)

Method:

• Use a large old fashioned glass, muddle fruit and sugar.
• Half fill glass with crushed ice, stir.
• Pour in spirits and stir carefully until mixed.
• Top with more crushed ice and garnish with pineapple spears.

Rosemary Tales by Ethan Leong

What you need:

• One stalk of rosemary
• 10ml vodka
• 30ml lemon juice
• 30ml gin
• 30 ml simple syrup
• Handful of ice

Method:

• Removes leaves from bottom half of rosemary stalk, then chop roughly and put into an old fashioned glass.
• Shower the stalk and leaves with vodka and set aside.
• Fill a shaker with ice, then pour over lemon juice, gin and simple syrup, shake.
• Ignite the rosemary leaves, then quickly strain and pour over the concoction in the shaker.
• Top up with ice.

Spicy Illusion by Jamey Merkel

What you need:

• 30ml Russian Standard vodka
• 15ml Midori
• 15ml lime juice
• 30ml pineapple juice
• Handful of ice
• Dash spice tincture (see recipe below)

Spice tincture

• 10 cardamom pods
• 2 tsp cloves
• 3 cinnamon sticks
• 1 tsp coarse black pepper
• 300ml vodka
• Allow spices to macerate in vodka for three days to a week; be sure to check on it daily. Filter and bottle, then store in a cool, dry place or in the refrigerator.

Method:
Shake everything up with ice, strain and serve in a martini glass.

Yerba Alta by Spike Marchant

What you need:

• Orange zest
• Mint leaves (to taste)
• 15ml spiced syrup
• 15ml lemon juice
• 40ml freshly brewed, cooled tea (such as English Breakfast or Earl Grey)
• 50ml Ron Zacapa rum
• Handful of ice

Spiced syrup

• Cane sugar
• Cloves
• Allspice
• Boil spices in 2 parts cane sugar to 1 part water till sugar has dissolved, allow to cool. Then store in the fridge.

Method:

• Shake well and strain into a cocktail glass.
• Garnish with mint leaves.

Working at a publication messes with your head. It creates a warped sense of time as we’re always working in advance. Take Christmas for instance, it’s still weeks away but us media folk have already attended and partaken in more festive meals than I’d care to count (not that I’m complaining). But thanks to my overly ambitious brother, we went back to our tradition of celebrating thanksgiving at home this year (American, not Canadian). He’s also just turned a year older, so we’ve been visiting restaurants galore. Happy birthday Dam! We hit up Otto Ristorante (#01-02 Red Dot Traffic Building, 28 Maxwell Rd., 6227-6819) to catch their white Alba truffle topped dishes, while the beloved ingredient is still in season. I’m happy to report that the pastas are still as delicious as I remember.

Salt grill by Luke Mangan (55/F ION Orchard, 2 Orchard Turn, 6592-5118) finally threw open its doors last week, with the man himself in attendance. This modern Australian establishment showcases chef Mangan’s signatures including Sydney crab omelet with miso mustard broth ($29), king fish sashimi with ginger shallot dressing ($37) and liquorice parfait ($16).

For those of you who like living a little dangerously, how about eating some potentially lethal tora fugu (tiger blowfish). Takumi Tokyo’s (2/F Marina at Keppel Bay, 2 Keppel Bay Vista, 6271-7414) master chef Nakatsuka will be in town to prepare this delicacy for a special seven-course winter kaiseki menu ($230) on Dec 3-4. Brace yourself for what some believe to be the most toxic of all blowfish, presented as thin-sliced sashimi, charcoal grilled with sweet chestnuts or deep fried with miso paste.

I was lucky enough to attend one of lolla’s secret suppers awhile ago, and it was an amazingly refreshing experience (which is no easy thing for a jaded journo to admit). While the concept of guerilla dining isn’t a new one, it’s certainly still a novelty here. On that occasion, I enjoyed some tandoori foie with pineapple salsa, five-spiced duck with fresh apples and beef rendang ribs. My new found friends and I capped off the evening with a private performance by a local all-female duo and some lemongrass and pandan “moonshine.” Just between us, a little birdy told me that the next one pops up on Dec 4. So try your luck and email s8@lollapalooza.asia for a spot. Just go with an open mind and you’re bound to have a ball. But remember folks, tell no one.

One of the dining trends I’ve noticed that seems to really be taking flight with the restaurateurs is Spanish establishments. So it came as no surprise to me when I found out about yet another. Bilbao Restaurant & Gastrobar (#02-12 TripleOne Somerset, 111 Somerset Rd., 9115-1970), slated for a mid-Dec opening, will include a retail store, restaurant and tapas bar.