Thanks to year-round summer in Singapore, ice cold drinks have become a hot weather survival essential. Given that daytime temperatures average at 30ºC and nighttime temperatures rarely drop below 27ºC, there’s never a bad time for a chilled beverage.
When it comes to hosting, cold drinks are also the life of any party – you can always find a good crowd gathered around the cocktail bowl. In fact, as far as Singaporeans are concerned, there’s no party without refreshing summer thirst quenchers!
Since making a good chilled beverage is an essential life-skill here, I’ve determined to learn from the best. With that in mind, I’ve asked Bob’s Bar’s bartender Vincent Zheng, and The Knoll’s Pastry Chef Sam for their all-time crowd-pleasers.
Vincent prefers beach parties, and shares Bob’s Bar’s spin on the classic mojito. Chef Sam, on the other hand, is known to host intimate dessert gatherings, and suggests an elegant cold-infused tea with tart apple notes. I simply couldn’t wait to have my first sip!
Recipe 1: Fresh-Pressed Mojito
Bartender’s notes: “I had my first mojito many years ago at a Full Moon Party in Koh Phangan, Thailand. Since then, mojitos have been my drink of choice for beach parties. This Bob’s Bar recipe replaces soda water in classic mojitos with sugar cane juice. Since rum, the key alcohol in mojitos, is made of sugar cane, this recipe accentuates the rich flavour profile of rum.” – Vincent
45ml white rum
60ml fresh sugar cane juice
15ml fresh lime juice
15ml sugar syrup
Handful of fresh mint leaves
Combine all ingredients and stir well. Serve in a tall glass
- If you don’t have a blender to create crushed ice, you can replace it with ice cubes. However, if you are using ice cubes, be sure to gently crush the mint leaves with your fingers to bring out their fresh aroma.
- For a large party, you can also make this in advance. Prepare it in a cocktail bowl and refrigerate. Simply scale up your ingredients according to the number of guests you are expecting. However, be sure to leave the mint leaves out, and only add them before serving to prevent them from oxidising and turning brown.
Recipe 2: Apple-Infused Iced Green Tea
Chef’s notes: At least once a year, I’d throw a dessert party for my closest friends, and this subtle tea makes an excellent pairing with my creations. Unlike hot tea, cold brewing draws out fewer tannic compounds for a lighter-bodied tea with less bitterness. This is elevated with sweet and tart apple puree – apple puree from jarred baby food works just fine. You can skip the sugar or artificial fruit syrups! – Chef Sam
4 teaspoons of premium green tea leaves
6 cups of water
4 bottles of baby food apple puree
- Freeze the baby food apple puree in ice cube trays overnight.
- Combine tea leaves with water in a large pitcher.
- Refrigerate for 4-6 hours.
- Strain tea to remove tea leaves.
- Add frozen apple puree cubes and serve.
If you love cocktails and spirits, swing by Capella Singapore’s Bob’s Bar to savour our fresh-pressed cocktails, and curated vintage and artisan collection.
And have a chat with our enthusiastic bartenders such as Vincent. They’d be happy to share recommendations and mixology tips!