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Cocktails have long evolved from just a bunch of spirits and other ingredients thrown together and shaken with ice, into something of an artform. The careful balancing of flavours within the drink still represents the main element of a cocktail, but many mixologists today also put considerable thought into the way the drink is served. The best in the business also throw in a good amount of theatrics into the making of said cocktail, thus evolving the role of the bartender into something which combines a good knowledge of alcoholic beverages, a knack for creating pleasant details in a glass and a hint of performance art.
To celebrate the depth of creativity that the art of mixology inspires, The Peak, in collaboration with Singapore Tourism Board Malaysia, hosted A Singapore Evening in conjunction with The Singapore Cocktail Festival that takes place on 4 to 13 May. The Singapore Cocktail Festival is Asia’s largest celebration of cocktails, offering world-class mixology experiences, bar tours and guest bartenders to drink-makers and lovers alike. To give Malaysians a taste of this festival, two guest bartenders from Singapore visited Kuala Lumpur to showcase their talents along with two local bartenders.
A select group of guests attended this exclusive event hosted at Skullduggery, a speakeasy bar in Plaza Damansara, where they sampled excellent cocktails. Co-hosted by Mindy Teh, Editor-in-Chief of The Peak Malaysia, and Dawn Ng, Area Director of Singapore Tourism Board Malaysia & Brunei, James Estes of Skullduggery served up a Fergus Sour, while Shawn Chong from Omakase + Appreciate mixed a concoction called Gino Perez; from Singapore, David Kit of Nutmeg and Clove handed over a Popping Grenade, while Boo Jin Heng from Tess Bar & Kitchen brought the Queen of Clubs to the table.
James Yam
