Singapore may be home to the iconic Singapore Sling, but walk into any cocktail bar across the island and you’ll quickly realise there’s a whole world of drinks beyond it. From chic speakeasies to breezy rooftop bars, you’ll find menus filled with cocktails that range from sweet and fruity to spirit-forward and savoury.
And it’s not just about variety—Singapore’s cocktail scene is gaining serious recognition on the global stage. Many of its bars are consistently ranked in Asia’s and the World’s 50 Best Bars. Venues like Jigger & Pony, Atlas, and Manhattan are not only popular locally but are also celebrated internationally for their creativity, hospitality, and attention to craft.
Cocktails are typically built from three core components: a base spirit (like gin, whiskey, or rum), a modifier (such as vermouth, citrus juice, or liqueur), and a balancing agent (usually sugar or bitters). How they’re blended—whether shaken or stirred—depends on the ingredients and the desired texture. The choice of stemware is also deliberate, based on the type of cocktail. It’s part science, part art, and a whole lot of fun to drink. Oftentimes, bars would make cocktails look extravagant, for that Instagram moment.
The secret in enjoying cocktails lies in figuring out the kind of flavour profile you like. Whether you prefer something crisp, bold, tangy, or smooth, there’s a classic foundation that can guide your choices. Here are five essential cocktails every beginner should know:
Old Fashioned (alcohol content: 32%)
- Ingredients: 60ml bourbon or rye whiskey, 1 muddled sugar cube or 10ml simple syrup, 2 dashes Angostura bitters
- Flavour Profile: Spirit-forward, slightly sweet, aromatic
- Served: In a short tumbler (rocks glass) over a large ice cube, garnished with an orange twist
- Method: Stirred
Considered the original cocktail, the Old Fashioned was created in the USA sometime in the early 19th century. With minimal ingredients, the Old Fashioned lets the quality of the whiskey shine—no bells, whistles, or sparklers here.
Many contemporary cocktails play on this formula, swapping the base spirit (try a rum or mezcal Old Fashioned) or using flavoured bitters for a twist. The Sazerac adds a rinse of absinthe in the glass for a slightly minty aroma.
Martini (alcohol content: 26-28%)
- Ingredients: 60ml gin (or vodka), 30ml dry vermouth, orange bitters
- Flavour Profile: Dry, crisp, elegant
- Served: In a chilled coupe or Martini glass, garnished with a lemon twist or olive
- Method: Stirred (unless you’re Bond, in which case it’s shaken)
Another cocktail that emerged in the late 19th century in the USA, the Martini has become a symbol of refinement. The proportion of gin to vermouth is hotly contested, with 3:1 and 2:1 ratio being the most popular. The 2:1 ratio is a ‘wet martini’, as opposed to the 3:1 ratio which is the classic ‘dry martini’.
Originally made with gin (more botanical/aromatic), vodka became a popular variation in the mid-20th century which brings out the flavours of the vermouth. Vodka martinis were made famous by a certain secret agent with a thing for Aston Martins, and he prefers his shaken, which dilutes the drink more.
If you like savoury flavours, the Dirty Martini calls for olive brine in the drink, while the Gibson replaces olives with cocktail onions. If you have a sweet tooth, there’s the Espresso Martini and Lychee Martini.
Negroni (alcohol content: 24%)
- Ingredients: 30ml gin, 30ml Campari, 30ml sweet vermouth
- Flavour Profile: Bitter-sweet, herbal, bold
- Served: In a rocks glass over one large ice, garnished with an orange slice or peel
- Method: Stirred
Created in Florence, Italy in 1919, when Count Negroni asked for his Americano (Campari and vermouth) with gin instead of soda. Order a Negroni at a bar and you’ll set the tone for being a sophisticated drinker, as the Negroni is often a favourite among bartenders—both to create and to drink.
With its basic 3-ingredient composition of a shot each of spirit, Campari, and sweet vermouth, it opens up a whole new world of riffs. Swap the gin for mezcal to get a smoky Mezcal Negroni or try the Boulevardier, which uses rye whisky instead. Other loose riffs include the Rosita which uses tequila and the addition of dry vermouth, while the Old Pal swaps the gin for rye whisky and the sweet vermouth with dry vermouth.
Daiquiri (alcohol content: 20%)
- Ingredients: 60ml white rum, 30ml fresh lime juice, 15ml simple syrup
- Flavour Profile: Tangy, refreshing, clean
- Served: Straight up in a chilled coupe glass, no ice, usually garnished with a lime wheel
- Method: Shaken
Born in Cuba in the early 1900s and made famous by Ernest Hemingway (who lived in Cuba), the Daiquiri is often mistaken for a Margarita (which uses tequila). The classic is far simpler, and often served without ice.
A daiquiri has 3 basic ingredients: a spirit, lime juice, and sugar syrup. So, bartenders will often experiment with a combination of different fruits, herbs, and swapping the rum base for other spirits to create endless daiquiri variations.
The most famous riff is the Hemingway Daiquiri, created when the author tried El Floridita bar’s version and requested no sugar (he was diabetic) and double the rum. The bartender obliged and named it “Papa Doble”. Over time, the recipe evolved to include grapefruit juice and Maraschino liqueur.
Whiskey Sour (alcohol content: 18%)
- Ingredients: 60ml bourbon, 25ml fresh lemon juice, 20ml simple syrup, egg white (or substitute)
- Flavour Profile: Tart, balanced, smooth, with creamy foam head
- Served: In a coupe or old-fashioned glass with ice, garnished with a cherry and/or lemon slice
- Method: Shaken (twice)
One of the oldest known sours, it appeared in print as early as the 1860s. Sailors once drank sours to combat scurvy—citrus was both a flavour and a remedy! The recipe follows the daiquiri but with the addition of the egg white, which when shaken, produces thick foam (like a Guinness beer). In order to achieve this, bartenders would shake the drink twice—once without ice, and once with ice, before pouring it into the glass.
These days, bars may swap eggs with fancy foamers or aquafaba (the liquid from chickpea cans) as a plant-based alternative.
The sour template (spirit + citrus + sweetener) forms the base of many other classic drinks like the Amaretto Sour, Pisco Sour, or Gin Fizz (which has the addition of soda water).
Exploring Singapore’s Cocktail Scene
Once you get to know these classics, you’ll be better equipped to explore what local bars have to offer. Don’t be afraid to chat with bartenders—tell them the flavours you enjoy, and they’ll likely suggest something built on the DNA of one of these five. Whether it’s a jasmine-infused sour, a smoky Old Fashioned, or a gin Martini with Southeast Asian botanicals, there’s a world of craft and creativity waiting for you.
And who knows? You might even find a new Singapore classic of your own. Or at the very least, you’ll be able to confidently order something that isn’t just rum and Coke.
