Raising the bar for beer cocktails at LeVeL33

A MICROBREWERY might not be the most obvious place to enjoy craft cocktails. But LeVeL33 bar manager Thomas Sobota sees no tension between brewing beer and offering spirit-based options: “It’s not about choosing between them.”

The cocktail programme aims not to overshadow the beer selection but to complement it, he adds. After all, the Marina Bay rooftop restaurant also has a range of wines, spirits and even sake.

If anything, LeVeL33’s craft beer cocktails are just the thing “if you need a bridge between beer and cocktails”, as they feature the microbrewery’s four staple draught beers.

Some might have the misconception that beer can only be a watery, mixer-style component, says Sobota. “But if you use it the right way in the cocktail, it doesn’t just have to be like a boilermaker,” he adds, referring to the straightforward combination of beer and a shot of whiskey.

Rather, beer itself can be an important flavour component. Consider the Duncan – the craft beer answer to the espresso martini, which uses LeVeL3’s stout along with coffee vodka, coffee liqueur, espresso and pineapple cordial. As stout has a strong flavour, just 50ml is enough for this, says Sobota.

Stout also features in the Three Porters, alongside another house brew – the Indian Pale Ale – as well as Monkey Shoulder whisky, strawberry and lime. The inspiration came from a dessert that was served some months ago, where strawberries and stout were used in ice-cream.

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Granted, lighter beers may play lighter roles. Their beer cocktail bestseller is the “light and easy-going” Blond-ie, where the role of lager is “to get all the flavours together” rather than assert its own flavour.

The Blond-ie is a favourite with bartenders too, quips Sobota, because it requires no mixing: when the lager is pulled from the tap into the glass, the force of this mixes the other ingredients.

Apart from beer-based cocktails, there are traditional cocktails in three clearly-named categories, so drinkers can instantly hone in on their tipple of choice. Says Sobota: “I wanted to make it easier for the customer.”

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Thus the Strong & Classic category has variations on classics such as the rum-based El Presidente – here dubbed the House of Presidente – and the Hanky Panky, using local Tanglin Gin.

For bayside sunsets, the Tropical & Sunshine selection includes the refreshing Cantarito, with tequila, grapefruit soda, orange and lemon.

The final category stemmed from Sobota’s observation of the mojito’s overwhelming popularity: “So let’s make one category for them.” The Minty & Fresh selection’s Passion & Mojo – a passionfruit-powered take on the mojito itself – is also a bestseller.

The wide range provides possible matches across LeVeL33’s extensive food menu. Sobota suggests something from the Strong & Classic range – or perhaps just red wine – to go with steak, for instance.

For non-drinkers, there are easily-understood mocktails that use Lyre’s range of non-alcoholic “spirits”, from the Espresso Non-Martini to the Dark Cane Mojito.

Ultimately, the idea is to offer something for everyone, says Sobota. There are those who visit LeVeL33 for business, for instance: “They might need something more boozy, more sophisticated.”

Those who are just there for the view, meanwhile, might prefer something breezy like the Blond-ie.

Blond-ie 30ml House of Cane rum 30ml house lemonade Topped up with LeVeL33 Blond Lager (about 120ml)