Niche Drinks

JUST AS THE food scene in Singapore has oscillated between molecular gastronomy and farm-to-table, not to mention sharing plates and chef-driven cuisine in between, the local drinking scene has gone through its own fair share of trends. From gin and whisky bars to mixology (think liquid nitrogen-laced cocktails from a few years back), bars now are streamlining their repertoire to focus more on niche wines and liqueurs.

Tapas bars differentiate themselves with signature Spanish cava and rare sherries. A new gastro-wine bar has exclusive dibs on Colheita, a Portuguese vintage port. The Italian liqueur amari - with flavour profiles from floral and citrusy to herbaceous - line the shelves of an Italian-centric hotel bar. Premium wines and champagne including the prized Cristal are virtually the house pour at The NCO Club.

While it doesn't mean that the thirst for over-priced gimmicky cocktails has abated, the signs do point to Singapore drinkers becoming more discerning, paving the way for a more mature and sophisticated drinking culture.