Kinsman

Tabb Raw baijiu, Plantation 3-Star rum, citrus stock

A bespoke cocktail or mocktail tailored to your preferences

Onion port wine, Green Chartreuse, Absolut vodka, Thai boat noodle reduction, Tomato, Prik nam som

With its spice-rich broth made using pig or cow’s blood, Thai boat noodles proved to be the perfect inspiration for our clarified version of the Bloody Mary. It’s topped off with onion-infused port wine from a local brand Sam Seng for an alluring touch of allium.

Monkfruit coffee wine, Magnolia Lab liqueur, Bourbon, Bénédictine, Chai masala, Cashew cream, Milk, Pepper

Chai is an indispensable part of Indian culture, in the same way that 'yuenyueung' is to Hong Kong. We've blended the two great tea-drinking traditions in this silky-smooth milk punch inspired by the classic White Russian and highlighted by warming chai masala notes.

Cacao nib calvados, Wuliangye baijiu, rice shochu, pineapple, horchata, miso fish sauce butter rim

What's sweet, savoury and purple all over? The champorado, of course. Originating from Mexico, this traditional porridge first arrived in the Philippines during the Age of Exploration, and over the centuries was adapted for local tastes. Today's it made with boiled sticky rice, roasted cacao and coconut milk, and paired with salted dried fish – forming the inspiration for our salty-sweet cocktail.

Ming River baijiu, Sichuan peppercorn, tequila, umeshu, almond orgeat, lime, salt rim

A cross between a Margarita and a Mai Tai with Chinese elements, this refreshingly sour cocktail comes with an unexpected numbing effect thanks to the use of Sichuan peppercorns.

Tabb Raw baijiu, Glutinous rice wine blend, Mango purée, Galangal, Coconut milk

Mango sticky rice is the quintessential Thai dessert. Think gloriously golden mango, mochi-like purple sticky rice, and a drizzling of coconut milk – the perfect triumvirate of sweet comfort. This cocktail is our liquid ode to one of the greatest Asian desserts of all time.

Jiuniang, clarified brioche vodka, crème de banane, coconut water, pandan, green apple, gula melaka

Brought to Singapore during the mid-19th century by Hainanese immigrants working on British ships, kaya toast has become an inseparable part of the city-state’s cuisine. Commonly served in traditional kopitiams, the dependable formula of toast, butter and kaya coconut jam has been recreated here in clarified fashion.

Yuk Bing Siu, milk liqueur, pineapple rum, sparkling milky oolong, Lychee honey, licorice root tincture

Osmanthus wine, Mui Kwe Lu, N.I.P Exotic City Gin, elderflower, Three Cents grapefruit soda, rose tofu

Taking its name from Singapore's neon-purple national flower, the Vanda Miss Joaquim, this refreshing Paloma twist combines light floral notes like osmanthus, elderflower and rose – the latter a nod to the rose bandung, a popular Singaporean childhood drink.