The Elephant Room Singapore

Herradura Blanco Tequila, Grapefruit Soda, Black Cardamom, Black Lime Rim

We've reimagined the classic paloma with this carbonated wonder. It's smoky from the black cardamom, with a sour tanginess coming from the addition of kokum (a type of tamarind). A simple sip will get you starstruck.

Grey goose vodka, basmati rice, dried plum, butter chicken foam

The newest version of our homage to Little India’s (and every TER bartender’s) fav dish. It’s a mix of a homemade butter chicken foam, plum, and a blended basmati beverage with milk. NGL, this is a bit wild, but it’ll hit all the right spots – as any good briyani would.

Bacardi añejo cuatro rum, ginger, byadgi chilli, lime granita

This is our take on the classic rum-based highball, but with a spicy little twist. By adding the famous Byadgi chilli originating from Karnataka in India, this fizzy concoction has just the right amount of extra kick.

Ford’s gin, pink guava, vetiver

Our only cocktail that's been on the menu since Day 1. It’s our take on the ubiquitous G&T, but with pink guava and vetiver joining the party, this may just be a classic by itself.

Woodford Reserve Bourbon, Fermented Pineapple, Chai Spices

Chai has always been the unofficial way to welcome guests into Indian homes. It's an unmistakable symbol of Indian hospitality. With fermented pineapple and our own masala blend, this one is our way of making you feel right at home here.

Woodford Reserve bourbon, Champa flowers, Lacto-fermented apple, Honey

A simple highball, elevated with fermented green apple and the intensely fragrant qualities of champa flowers. In Hinduism, these flowers are associated with devotion. We dare to wager that you may just be a devoted fan after a swig.

Herradura Blanco tequila, Flower crab, Rasam spice blend, Kaffir lime leaf

Crab in a cocktail? You betcha. We cook flower crabs from Tekka Market and extract their flavours with ghee. It takes a full two days, but when you taste this spice-forward, umami-packed bomb of a creation, you’ll see why it’s worth every bit of trouble.

Fords Gin, Yogurt Whey, Sandalwood, Curry Leaf

Ghee is clarified butter born in India that's ubiquitous in Indian cuisine, making any dish dance with a rich, nutty taste. In this cocktail, we’ve taken on its heavyweight flavour and turned it into a simply delectable sour.

Monkey 47 Dry Gin, Homemade Amaro, Snow Fungus

Every bar needs a negroni, and in this one, it’s unlike any other. It’s got an Ayurvedic touch, with holy basil's stress relieving qualities, and Sarsaparilla’s anti-inflammatory agents for liver support. A tonic for your worries, basically.

Patron silver tequila, fenugreek, passion fruit

Wake up and smell the fenugreek. If you're a fan of margaritas, we welcome you to meet its unapologetic Indian cousin who is always up for a good time, every single time. It tastes like a friend you'd want at every party.