Singapore Encore and Gold and Rojak

If you’re anything like us, you’ve been pining for a cocktail to replace the Singapore Sling as Singapore’s signature cocktail for some time now.

Good news, we might just get our wish.

Back to the Hawkers

You might recall that the Diageo World Class Competition 2019 had a Singapore stretch. While not part of the World Class itself, seven of the Singapore finalists were reunited to find Singaporean’s new National Iconic Cocktail.

Long story short, seven cocktails were put up to a public vote, and the winner was the Singapore Encore by Jon Lee of Tippling Club. With a flavour core of rojak, our local “salad” (only in the broadest sense) and Johnnie Walker Gold Label, it was both refreshing and flavourful.

When we mean flavour, we do mean both in terms of the drink’s flavour and local flavour- the sense of Singaporean-ness. Rojak itself is part Malay, part Chinese, and even a little Indian, and is unique to the Malay Archipelago. Its origins are intertwined with the hawker tradition, following it all the way from the pushcart days of the 1950s to the hawker centers of today.

That being said, history isn’t all that Singapore Encore had on its side. With a nutty, spicy flavour and a hint of tangy-ness and sweetness, it has a surprising nuance and a distinctive Southeast Asian profile.

Making the Drink

The preparation does take a bit of work, as one would need to prepare a simple rojak cordial beforehand. The making of the drink, however, is part of the reward. One has to journey into both the wet and supermarket to gather the ingredients.

The rojak flower itself is the hardest of the ingredients to find, but you can get it at most local wet markets – we recommend asking the Indian or Malay vegetable sellers, who tend to stock it under the name “rojak flower”. If you’re still having trouble, look for “torch ginger” online. Citric acid can be obtained online.

Now, the original Singapore Encore cocktail itself is a take on the Whisky Highball (or Scotch and Soda for the traditionalist), so the actual making of the cocktail is pretty easy. No special equipment is really necessary. You can even use a teaspoon instead of a jigger as long as you adhere to the ratios.

Note that in our shot above, we used the Rojak Flower petals for a garnish. It does give it a spicier nose, but the cucumber gives it a fresher, greener profile. Your mileage might vary.

If you’re not inclined to making it yourself but still want to try the next Iconic Cocktail, a modified version called the Gold & Rojak will be available at bars in Singapore, including; Neon Pigeon, Fry Bistro , Taki Taki, Jekyll & Hyde, Muffinry, Blue Mist, Chug Chug, 18 Hours, Birds of a Feather, Haruyuki Izakaya, Wine Mansion, Sum Yi Tai, Mona Lounge, 6 Grey Bar and Gin and Don Ho. If you want the original, Tippling Club will be offering it.