We’re on the last quarter of 2015 and it’s amazing how fast time flies by without even realising. It has always been a pleasure to return to Catalunya for a splendid meal accompanied by a great service and beautiful view. This time round, I came back for a purpose – to taste the delicious line of new cocktails on Catalunya‘s revamped bar menu.
Catalunya sees the arrival of Mr Miguel Espinosa, a veteran in cocktail mixology with a decade of bar management experience across Europe, Argentine Republic, Spain and the United States. Known to integrate techniques from the elBulli kitchen and mentor mixologist Javier Caballero, Miguel takes the rein and steels Catalunya‘s bar into a new season filled with snazzy cocktails.
Starting with an interesting twist to a good ol’ classic is the Banana Rum Fashioned. This classic is a sous-vide of rum with dehydrated banana stirred well in muscovado sugar, a secret mix of bitters and dark rum. The burning cinnamon stick adds an alluring smoky impression of a cigar.
Second in line is the Aged Negroni, which is no stranger to cocktail bars around the world. This special addition to Catalunya Bar is an original recipe of Bombay Sapphire gin, Campari liqueur and vermouth rosso aged in white oak barrels for a minimum of one month before it is aerated for two weeks. For those who love their Negroni woody with a hint of orange citrus, the Aged Negroni fits to a T.
Moving on to The Dark Side, is a good mix of Jägermeister liqueur, Campari liqueur and grapefruit juice topped with cava. Miguel gets this cocktail inspiration from Argentina where he used to reside.
The classic Bloody Mary cocktail gets a new name – Bloody Rosemary at Catalunya. Miguel’s twist starts with a sous-vide of green pepper and basil in vodka. Tomatos are then grilled and puréed with dried chilli, cucumber and chipotle mix before adding to the mixture. Finally, rosemary is smoked into the vodka for an added edge to the all time signature, creating a full-bodied intensely flavourful drink.
Cool down from the sweltering heat in Singapore with Hawaiiwan Tropics. This trick up Miguel’s sleeve is a mix of homemade banana rum, Bols Blue Curacao liqueur and cherry liqueur topped with pineapple purée and coconut cream. Look forward to an extra treat with a chunk of fresh pineapple to round up the pleasant looking turquoise cocktail in a mason jar.
Level up your cocktail experience with whiskey-based Breakfast Julep. Nothing like your orange juice at breakfast, this notorious Julep is shakened with Maker’s Mark bourbon, Disaronno liqueur, mandarin purée and lime with Moscato Di Asti casually added before serving.
The Triple Deck adopts various techniques before it is shaken behind the bar. The first step to creating the body of this sour cocktail is a sous-vide of rum with cinnamon at no more than 50 degrees celsius. After a night of the sous-vide process, the cinnamon infused rum is shaken with homemade grapefruit cordial before it is topped off with an extra dimension to the concoction.
Homemade ginger syrup and lemon juice is mixed with thickening powder, mostly adopted by culinary chefs to maintain elements in suspension in a liquid without their sinking into it, to create a thick top layer that will leave you with a crema of aromatic, tasty and bubbly foam. We say the best way to drink this is to sip the foam then the body of the drink before immersing yourself into this specialty.
A party is never complete without the necessary drink menu, and since Halloween is just around the corner, you can sip on a selection of Halloween themed cocktails while you do the boogie to the DJ’s ghoulish picks during the Weekend Bingo Brunch, available on 31 October 2015 and 1 November 2015.
Cast a spell with Toil and Trouble as the passionfruit pureé and Don Julio Bianco brew bring your spells to life. While nothing says Red Eye better than a test tube of candy tasting vodka, Witches’ Brew dares you to a game of rum versus eyeballs. Round it off by sipping on primacy with Potion Royal – a premium Gvine Gin with a dash of coconut milk.
With such snazzy and tasty cocktails on the menu, I doubt you’ll be needing anything else for the night – except for a bed to crash on later.
Catalunya Singapore has ceased operations in Singapore 2 June 2016.
Address: 82 Collyer Quay, Fullerton Pavilion, Singapore 049327
Reservations: +65 6534 0886
Lunch: Monday – Friday 12pm to 2.30pm
Dinner: Monday – Sunday 6pm to 10.30pm
Weekend Brunch: Saturday and Sunday 12.30pm to 3.30pm
Cocktail and Tapas Bar
Monday – Friday 12pm to 2am
Saturday and Sunday 6.30pm to 2am
Cover Photo credit: Catalunya Singapore