Singapore’s Smoke & Mirrors debuts culinary cocktail list

31st October, 2017 by Nicola Carruthers - This article is over multiple pages: 1 2 3 4 5 6 7

Singapore bar Smoke & Mirrors has launched a new cocktail menu called Playful Eye, which takes inspiration from culinary techniques and presentation styles associated with food.

Smoke & Mirrors’ new cocktail menu takes inspiration from culinary techniques

Developed by head bartender Yugnes Susela and his team, the menu consists of 10 cocktails that play on names, presentation and flavours.

The Playful Eye “challenges standards of traditional cocktail classification” such as style and strength of spirit base.

A highlight of the new menu is unique garnishes, with each cocktail representing the bar’s “essence of mirage and magic”.

“I’ve always been intrigued by how a chef would plate a cocktail if they were behind the bar. For a year, my team and I researched unique flavour profiles and methods used by chefs who push culinary and imbibing boundaries. We drew inspiration from our individual experiences, surroundings and travels to create 10 new cocktails,” said Susela.

“We want our guests to experience the cocktails with the three senses of sight, taste and touch.”

Cocktails on the menu include My Creation – No Limit which comprises cacao-infused vodka, sweet vermouth, pineapple juice, coconut nectar and Pu’er tea. Shaken and served in the style of a potted plant surrounded by edible ‘soil’, the drink is garnished with a “nutty” cinnamon basil herb from urban farming partner Edible Garden City.

Aside from new cocktails, the bar has also refreshed its spirits list. New to the list is Rutte’s Celery Gin from the Netherlands, Kavalan Solist single malt whisky from Taiwan, and the single-distilled La Venenosa Raicilla Sierra Del Tigre mezcal made from wild foraged agave inaquidens.

Click through to see a selection of cocktails from the new Playful Eye menu. 

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