Shaking up cocktails and mocktails with local flavours for SG50

Head bartender from Regent Singapore, Ricky Paiva (left), 33, and head bartender from Grand Hyatt Martini Bar, Rosanna Mercado (right), 29, pose with their winning cocktail and mocktail - Singapura Nacional and Golden Harvest - respectively. -- ST PH
Head bartender from Regent Singapore, Ricky Paiva (left), 33, and head bartender from Grand Hyatt Martini Bar, Rosanna Mercado (right), 29, pose with their winning cocktail and mocktail - Singapura Nacional and Golden Harvest - respectively. -- ST PHOTO: NEO XIAOBIN 

SINGAPORE - For the upcoming SG50 celebrations to mark Singapore's 50th year of nationhood next year, the Singapore Hotel Association pitted the bartenders of fourteen hotels against each other to come up with a signature cocktail and mocktail that could replace the Singapore Sling as the next iconic local drink.

Here are some of the notable concoctions from Monday's contest:

Cocktails

First prize: Singapura Nacional, by Regent Singapore

The winner of the cocktail category, this concoction puts a new spin on a couple of old classics, the iconic Singapore Sling and the Cuban creation Hotel Nacional. Bombay Sapphire gin, apricot brandy and pineapple juice are shaken with a spiced sugar syrup infused with cinnamon, orange, clove and cardamom.

First runner-up: Majulah Julep, by Marina Bay Sands

A local twist on the mint julep of the American South, this cocktail combines silver and aged rum with galangal and lemongrass gula melaka, as well as fresh calamansi fruit. The traditional mint leaf is joined by laksa leaf and ginger flowers to create flavours reminiscent of local dish Katong laksa.

Second runner-up: Golden Heritage, by Grand Hyatt

Smirnoff green apple vodka and St. Germain elderflower liqueur are shaken with cucumber syrup, carrot juice and apple juice, and garnished with a cinnamon stick, star anise and gold dust.

Garden City, by Fullerton Bay Hotel

In an homage to Singapore's many gardens, this vivid green cocktail of vodka, peppermint liqueur and sour plum jam is smoked under a bell jar with dried Thai basil leaves.

A Toast of Kaya, by Swissotel The Stamford

A liquid version of a typical kopitiam breakfast, this cocktail combines Gordon's gin with kaya coconut jam and 'teh o', or tea with sugar but no milk. Served in a jar, it is garnished with an actual slice of kaya toast.

Mocktails

First prize: Golden Harvest, by Grand Hyatt

With its warm yellow hue a nod to Singapore's upcoming golden 50th anniversary, this prize-winning drink blends fresh mango with peach syrup and coconut cream.

First runner-up: Baba Nonya by Pan Pacific

This Peranakan-themed creation spices up grapefruit juice with a mix of flavours drawn from nonya cuisine, incuding star anise, nutmeg, ginger slices and kumquat.

Second runner-up: Pandan Valley, by Marina Mandarin

Named after one of Singapore's oldest condominiums, this drink muddles yuzu juice with pandan syrup and orange marmalade.

Beautiful Horizon, by Resorts World Sentosa

This mocktail could have been put together from the wares of your local drinks vendor. Marigold orange and cloudy apple juices are combined with Allswell longan and red date tea and F&N NutriTea lemongrass with ginger.