Matcha gin or banana whisky?

Bartenders are infusing novel as well as Asian flavours into their drinks using equipment such as rotovaps and sous vide machines

(Clockwise from top left) Jam at Siri House’s head bartender Kavinn Raaj,  Old Man Singapore’s Mr Andrew Yap, IB HQ Singapore’s co-founder Kamil Foltan and Smoke & Mirrors’ head bartender Jorge Conde.
(Clockwise from top left) Jam at Siri House’s head bartender Kavinn Raaj, Old Man Singapore’s Mr Andrew Yap, IB HQ Singapore’s co-founder Kamil Foltan and Smoke & Mirrors’ head bartender Jorge Conde.PHOTOS: CHONG JUN LIANG, TIMOTHY DAVID, SMOKE & MIRRORS

With the help of equipment you would more likely find in a science laboratory or kitchen, a handful of cocktail bars here are pushing flavour boundaries.

At Smoke & Mirrors, head bartender Jorge Conde, 29, has drawn on the bar's location atop the National Gallery Singapore for a Pablo Picasso-inspired cocktail made with a smoky mezcal.

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A version of this article appeared in the print edition of The Sunday Times on May 19, 2019, with the headline 'Matcha gin or banana whisky?'. Print Edition | Subscribe