Bottoms up!

Name of cocktail: PAP

Colour inspiration: White for People's Action Party. By Kamil Foltan, head bartender at Tippling Club.

Ingredients

25ml lemon juice

15ml simple syrup

75ml champagne of sparkling wine, preferably Martini Brut

45ml gin, preferably Bombay Sapphire

2 pieces frozen longans, fresh or canned

Method

Pour lemon juice, simple syrup and gin into shaker and shake vigorously for 20 seconds. Strain into glass and top up with champagne or sparkling wine. Garnish with frozen longans.

Name of cocktail: Triple P

Colour inspiration: Purple for People's Power Party. By Kamil Foltan, head bartender at Tippling Club.

Ingredients

45ml blended whisky, preferably Monkey Shoulder

20ml lemon juice

15ml simple syrup

15ml red wine reduction

1 egg white

Red wine reduction - ingredients

750ml Pinot Noir, or any red wine

2 pieces vanilla pod

8 pieces clove

2 pieces cinnamon stick

1 fresh orange peel

Red wine reduction method

Combine all ingredients in a large saucepan over medium-high heat and bring to a boil. Cook until reduced to two-thirds of original volume (about 40 minutes). Strain mixture through a sieve over a bowl and discard solids. Leave red wine reduction to cool completely before refrigerating.

Method

Combine whiskey, lemon juice, simple syrup and egg white into a shaker without ice. Shake vigorously for 15 seconds. Add ice and repeat. Strain into martini glass and top up with red wine reduction.

Name of cocktail: SPP

Colour inspiration: Red and white for Singapore People's Party. By Kamil Foltan, head bartender at Tippling Club.

Ingredients

45 ml Aperol Spritz

15ml simple syrup

20ml lemon juice

1 egg white

Method

Combine lemon juice, simple syrup and egg white into a shaker without ice. Shake vigorously for 15 seconds. Add ice and repeat. Pour Aperol Spritz into a highball glass with ice. Strain mixture in shaker over the Aperol.

Name of cocktail: Blue Singapore

Colour inspiration: Light blue for Workers' Party. By Julian Serna, Lo&Behold's group bar mentor.

Ingredients

30ml Plantation coconut washed rum

30ml Aylesbury Duck vodka

60ml pineapple juice

20ml coconut cream

20ml Blue Curacao

10ml lemon juice

Method

Pour all ingredients into a shaker and shake vigorously for about 15 seconds. Strain and pour into a highball glass. Garnish with dehydrated pineapple and cherry

Name of cocktail: Orange & Vanilla Margarita

Colour inspiration: Orange for National Solidarity Party. By Julian Serna, Lo&Behold's group bar mentor.

Ingredients

50ml Cabeza Blanco Tequila

20ml lime juice

20ml Crawley's Orange and Vanilla Syrup

5 drops orange bitters

Method

Line half the rim of a glass with salt. Pour all ingredients in a shaker, shake for 15 seconds and then strain into the salt-rimmed glass. Garnish with dehydrated orange.

Name of cocktail: Gin & Juice

Colour inspiration: Red for Singapore Democratic Party. By Julian Serna, Lo&Behold's group bar mentor.

Ingredients

30ml G' Vine Floraison

30ml Campari

90ml fresh pink grapefruit juice

Method

Build the cocktail by pouring one ingredient after the other into a highball glass. It doesn't matter which goes in first. Garnish with orange segments.

Name of cocktail: Yellow

Colour inspiration: Yellow for Reform Party. By Mark Graham Thomas, head bartender at Tapas 39.

Ingredients

45ml pisco

30ml homemade mango puree

20ml lemon

10ml spice syrup

1 egg white

Method

Pour all ingredients into a shaker and shake for 15 seconds. Strain two times before pouring in a coupe glass. Garnish with five drops of Angostura Bitters

Name of cocktail: Red and Green

Colour inspiration: Red and green for Singapore Democratic Alliance. By Mark Graham Thomas, head bartender at Tapas 39.

Ingredients

30ml gin

10ml creme de violette

10ml midori

25ml lemon juice

10ml saffron syrup

Method

Pour all ingredients into shaker and shake for 15 seconds. Strain twice before pouring into a wide fizz glass. Garnish with mint.

Name of cocktail: Royal Blue

Colour inspiration: Blue for Singaporeans First. By Mark Graham Thomas, head bartender at Tapas 39.

Ingredients

40ml gin soaked with blue pea flowers

10ml Mancino Bianco

5ml absinthe

Method

Pour all ingredients together and strain over one ice cube, before pouring into a coupe glass. No garnish needed.