It’s been a horrible few weeks. Illness followed by an intense workload combine into a perfect storm of slow, tooth-gritting writing.
Still, I felt that it wouldn’t be right to see cocktail week off without a quick recap of the many great moments throughout. It wouldn’t be very much fun if I just gave a recount of everything I did, though. So, I just chose the three things I loved most about the entire week.
The Workshops
I’m something of a geeky drinker. For me, it’s not just about getting the blood alcohol level as high as possible, as quick as possible. To get the most out of my drinking experience, I absolutely must know everything I can about what I’m drinking. Call it a not-quite-killer curiousity.
The fortunate thing is, Singapore has so much talent in the bar scene, it’s actually a little surprising that some knowledge doesn’t simply arrive in our heads by osmosis. I had the fortune of attending some truly great workshops organised by said talents, and while I did not achieve enlightenment, I definitely came out much brighter. Two of them in particular stand out in my mind.
The first one was “Potential Wasteland” run by the folks at Operation Dagger. The whole bar oozes with bright ideas, and even has literal lightbulbs forming its centrepiece, as if to make the point. The workshop itself was about giving “waste” from cocktail making new purpose. I enjoyed a veritable medley of unusual treats, such as green tea with leftover cucumber rinds, watermelon rinds pickled in spiced cider and sautéed, dried and fresh mushrooms paired with cocoa bits used in infusing wine. These might seem to be the rejects of bar cuisine, but they were all lip-smackingly delicious.
The drinks were great too. We had day-old red wine infused with berries and the aforementioned cocoa bits. While it’s not what you call a “fresh” drink, it was rich and flavourful, even a little thick in its texture. A great way to make use of the leftover wine from a night of wild partying. Lovely, and, I like to think, eco-friendly.
The second workshop that really anchored in my mind was run by a Mexican gentleman named Hector Vazquez. His bespectacled visage and gentle air remind me of screen legend Gregory Peck as lawyer Atticus Finch in To Kill a Mockingbird. It would seem unlikely that a mezcal master distiller would have much in common with a literary lawyer defending oppressed blacks in the Southern US. Yet, as Hector spoke passionately about the struggles of agave farmers and family distillers, I found myself thinking of ordinary folks who struggle against a system that often marginalises them. Poignant.
Unlike many other spirits, mezcal is often made traditionally, down to having a donkey power the mill that grinds the agave into a ferment-able pulp. It’s not hard to see why a commercial distiller, with industrial machinery and mass production, has a great advantage over the average mezcal maker, who might be making the spirit in his backyard. It was a truly remarkable thing to hear their story from Hector. I was very, very impressed, and more than a little touched.
The Bar Awards
It’s not just about the science behind the bar, though. Like a well-rounded school education, it’s also about the art and crafts. Artists and craftspeople who work behind (and around) the bar toil nightly so that we can have a great time. Months of intense R&D to create a new cocktail, impossibly long hours spent shaking their arms off, dealing with rowdy customers all night long. It’s not often that we stop to appreciate the work that they do, so it’s great to see some recognition for their efforts at last. You should check out the winners here for inspiration.
Also, it’s interesting to see what happens when you put a hundred bar professionals in a room; it’s fun.
The Drinks
And of course, the drinks. I went back to the usual favourite haunts; Gibson, Anti:Dote, Tess and even tried some of the new ones. Amazing, drinks that show creativity and skill. At $14, they were a real steal, so I had to ration them out to prevent liver damage.
The most memorable ones were the Crystal Ramos Gin Fizz from Gibson, my favourite, and the Fallen Fruit at Operation Dagger. The Fallen Fruit in particular is quite a piece of art. Poached pear, caramel, curry leaves and vanilla, sipped through a dried, hollowed out vanilla bean “straw”.
Other standouts included the High Tea @ Tess, a rose and Japanese cucumber infusion, which I had long after tea-time. The Southern Iced Tea at Meatsmith, a Bourbon influenced afternoon libation, was brilliantly executed as well. Lovely stuff.
Cocktail Week 2016 was a splendid affair. Wonderful experiences with great people and great drinks, all at a very reasonable price. Fingers crossed for an even bigger and better event next year!
