Native flavours

SUSTAINABILITY may be all the rage in today's cocktail scene, but Native was doing it before it was cool. On the upper floor of an Amoy Street shophouse - amid the soothing tones of wood, grey-washed walls, and deep blue couches - the bar has been dreaming up no-waste concoctions from its beginnings in late 2016.

First known for its practice of foraging, the bar has since gained its own garden. Many of its cocktails marry homegrown ingredients and those from local farms, in the spirit of community - another of Native's central values, as also seen in the use of wares by local craftsmen.

The bar's own Thai basil is used to infuse gin for Chasing the Dragon, which includes calamansi from a local farm, dragonfruit kombucha, champagne acid, and hops. The aptly-named Garden City, created for last year's Singapore Cocktail Festival, uses the bar's pandan and ginger flowers from Green Circle Eco-Farm.