As we kick off a new year, the phrase “out with old, in with new” is often heard. I decided to follow this advice during my recent journey to Singapore.
As a cocktail geek, whenever I’m in Singapore, I always make a pilgrimage to Raffles, the birthplace of the Singapore sling. While Raffles will always have history and a colonial elegance, the Singapore slings have a lost a bit of their magic, as throngs of tourists, cameras in hand, belly up to the bar for these now mass-produced tipples.
It’s time to let go of the past, I thought, and time to find a new cocktail spot in the lion city. A friend suggested I try Ku Dé Ta, a rooftop hotspot located in the Marina Sands resort. This ultra-lux restaurant/bar/lounge provides stunning 360-degree views of the city from the 57th floor of its waterfront location.
While the venue was impressive indeed, the handcrafted cocktails made an even more striking imprint. The menu, created by mixologist Knut Randhem, features a selection of tropical-tinged coolers, each one light and fresh, which pair to perfection with the food and climate.
I start off with their most popular drink, the Storm Cooler, a mixture of vodka, passion fruit, honey and raw Persian licorice powder. While licorice in a drink may seem out of place in Southeast Asia, I am reminded that Randhem hails from Norway and Denmark, where this flavor is more common. The result is quite remarkable.
“Very refreshing,“ says Mae Ng, Ku Dé Ta’s marketing executive. “It’s a sweet cocktail but not too overbearing.”
I couldn’t agree more. While a drink forged from sweet passion fruit and honey could easily turn into a sugary jumble, the Storm Cooler finds a perfect balance with the piquant licorice powder, which gives it a sassy kick.
This cocktail would be the ideal accompaniment to watching the sun set from the Skybar’s breathtaking patio. It’s served with large ice cubes, which melt slowly in the humid climate, keeping the flavor profile intact and not watered down.
While the drink’s ingredients combine flavors of Scandinavia with a tropical flair, its moniker comes direct from Denmark. It is named in honor of a Norwegian sailor who saved a man from the sea near Denmark. The sailor later opened a beach hotel, one of the oldest in Denmark, where Randhem has worked during the busy summer season.
The second drink I sample, named after Christopher Columbus, is a cultured mixture of Tahitian limes, Madagascar vanilla, pineapple, Spanish orange, vodka and sage. Given all its exotic flavors, I try to imagine if Columbus had made his way to Asia – instead of stumbling upon the Americas – if this would have been a cocktail he brought back to Europe.
While pineapple is usually found in sweet drinks, this super-cool drink is wonderfully tart and brisk, based on a classic cobbler. The key is the sage, which imparts a zesty tang that compliments the tart lime and muddled pineapple.
This unique combination was the brainchild of Randhem. “Pineapple works well with dry flavors like sage,” he says. “It breaks up the sweet fat flavor of the pineapple and opens it up.”
The last drink I try is the Honey Rose Daiquiri. To the customary ingredients of rum and lime, Randhem adds honey and rosewater to give this standard an exceptional spin. I really enjoy this drink, because as in a well-made daiquiri the taste of the rum shines through as the other flavors harmonize perfectly – like the backup girls in a Ray Charles song.
Randhem custom-blends the rum at Ku Dé Ta in order to achieve the desired flavor profile for his cocktails. The daiquiri is typical of many of the cocktails on his menu. “I like to take something that people are used to and present it in a completely different way,” he says. “I like to have lots of fun with odd flavor combinations.”
Randhem’s modern take on cocktails makes for a stimulating experience, just right for a new year. When I return to Singapore in March, I’ll be heading straight to the bay for a delicious liquid treat at Ku Dé Ta.