TOME*4

6 * MANHATTAN

Regent Singapore1 Cuscaden RdSingapore 249715

7 * HORSE’S MOUSE

583 Orchard RdSingapore 238884

15 * BOB’S BAR

Capella SingaporeSentosa IslandSingapore 098297

> See Chinatown map

6

15

7

SINGAPORE

EDITO IT’S ALL ABOUT PEOPLE

- Hi Alexandre, I’m off to live in Cambodia. We might be

setting up an office there...

- What ?!...

- Alexandre, are you still there ?

This short conversation we had in the depths of Belize

when I was on one of my regular pilgrimages to rum

land marked a turning-point in Ferrand’s history in Asia.

Well, I thought, we all do things differently at Ferrand.

The 60-per-day, full-proof rum barrel tastings proving

of great help, I decided we would open FERRAND ASIA in

Phnom Penh – with one single person making up its staff !

– to explore and hopefully help develop the Asian craft

bar world with our PIERRE FERRAND, PLANTATION and

CITADELLE. This was when we discovered the fascinating

bar scene of Singapore, the wonderful country once coined

as “The Red Dot” by an indelicate politician.

Ferrand’s history is made up of these bold, original and

untypical choices… The same goes for our research which

often leads us to create spirits which are otherworldly

or of a different era. Posterity shall only remember our

successes, but our archives are bursting which those

projects which would thrill and excite some “happy few”

geeks.

One of Maison Ferrand’s solid values lies in its team :

colourful, uncompromising, passionate, excited, that leaves

no one indifferent, just like the products we put so much

heart into imagining. We are a team of passionate misfits

who have the time of our lives, and we consider ourselves

lucky for the fun we have and work hard to that end. To

make a great Cognac, you indeed need a great vineyard,

but what would Cognac be without a one-of-a-kind team

dreaming of it at night ? The same applies to Rum and Gin.

In the end, it is all about people being on a mission and that

is what we are about.

This is why we decided to write this book on Singapore’s

bar world. This city is bursting with passionate, creative

bartenders, most of whom share our same values. They

partake in building the hospitality Singapore is so greatly

renowned for. It is with this same determination they

combine their skills in order to come up with an unequalled

welcome and infinitely delightful creations… Be they native

or “adopted”, Singapore’s bartenders shine all over Asia.

The Red Dot has helped itself to the lion’s share*… allow

yourself to be lured by the siren song*… !

This undertaking would never have been possible without

these wonderful women and men who have chosen to

make and serve the best cocktails. In the end, the world

always ends up being changed by a small group of highly

determined people. This is what is currently happening in

the Asian bar world, and Singapore is leading the pack.

Cheers !

Alexandre Gabriel

A pioneer of the craft in Southeast Asia, 28 HongKong Street is a clubhouse, laboratory and showcase for a talented team of bartenders and the international cocktail community.

28 HONGKONG STREET28 Hongkong St*Singapore 059667

1

The Sidekickcreated by JOE ALESSANDRONI

45 ml Pierre Ferrand 1840 Original Formula Cognac7,5 ml Plantation Jamaica 2001 Rum7,5 ml Pineapple Gum Syrup2 Dashes Fee Brothers Whiskey Barrel-Aged Bitters

Stir & strain over hand-cut ice and then garnish with an orange twist.

(left to right) DAVID*JOE*MICHAEL*ZDENEK*JEREMY*LEO

‘‘ The Sidekick is a variation of the original brandy old-fashioned that celebrates the outstanding combination of full bodied Cognac and Jamaican rum popular in many 19th century cocktails and punches. ’’JOE ALESSANDRONI

Bitters & Love embraces ingenuity through the bartenders’ unorthodox and diverse explorations, creating ‘free-style’ drinks tailored to each guest & occasion.

BITTERS & LOVE36 N Canal Rd*Singapore 059292

2

Kaya Toastcreated by NAZ ARJUNA

1 Barspoon Mathilde Peach Liqueur45 ml Mount Gay Eclipse Rum2 Barspoons KAYA JAM 30 ml English Breakfast Tea30 ml Fresh Lemon Juice15 ml Simple Syrup15 ml Honey1 Egg White

Shake and serve in a jar. Garnish with Kaya & Toasted Bread.

(left to right) BEVERLY*NAZ*FIONA

‘‘ The Kaya Toast Cocktail was inspired by a few factors, one of which is a local favourite, the coconut jam itself. The flavours in the Kaya Toast cocktail are very delicate but every ingredient stands out on its own. One of the flavours in there is peach, coupled by the creamy kaya and the smooth Mt. Gay Eclipse Rum, that might just be one of the most complex, most indulgent moment you will have when you take a sip. ’’NAZ ARJUNA

Hidden in a well-conserved shophouse, Ah Sam Cold Drink Stall is a cocktail bar which epitomises the 19th century old world charm along the Singapore River.

AH SAM60 Boat Quay*Singapore 049848

3

Rasin’ the Barcreated by SAM WONG

45 ml Citadelle Gin 15 ml Sake 10 ml Simple Syrup 10 ml Lemon Juice 10 nos. Bitter Flambed GrapesFlambed Black Grape

Muddle then Shake.

‘‘ A great spicy gin that gives the complexity you need in a cocktail.Something that not every gin can achieve. ’’SAM WONG

Instead on spending on a fancy room, we focus on relationships with people, great spirits and product development. That is pretty much the only saving grace of this otherwise derelict venue.

THE SPIFFY DAPPER61 Boat Quay*Singapore 049849

4

The Tow Kay cocktail created by GEORGE C ABHISHEK

25 ml Pierre Ferrand 1840 Original Formula Cognac25 ml Pierre Ferrand Dry Curacao10 ml Pineapple Gum Syrup10 ml Sugar Syrup25 ml Lemon Juice1 Egg White1 Dash Peychaud’s Bitters2 Cream Chargers4 Grams / 2 Sachets of Green Tea

Add the Green Tea sachets, Cognac and Curacao into a Cream Whipper. Charge with 2 cream chargers to quickly infuse the tea into the Cognac. Add the infused mixture into a shaker with Pineapple gum syrup, sugar syrup, lemon juice, egg whites and Peychaud’s bitters. Dry-shake to emulsify, then shake with ice. Double fine-strain into a coupe. Garnish with Green Tea, orange zest and a sprig of thyme.

(left to right) HILDA*GABRIEL*GEORGE* VICKY*JOCELYN

‘‘ Pierre Ferrand Original 1840 Cognac is my favorite cognac to mix. Accessible, yet complex enough to hold its own, it is a joy to work with. ’’GEORGE C. ABHISHEK

Serving aged whiskies and craft cocktails, The Powder Room of Black Swan is the ideal cocktail lounge for an intimate evening of repose and a late night tipple.

BLACK SWAN19 Cecil St*Singapore 049704

5

Vieux Carrécocktail created by ANDREW ZENG

20 ml Pierre Ferrand 1840 Original Formula Cognac20 ml Rittenhouse Rye 100 Proof Whiskey20 ml Carpano Punt e Mes sweet Vermouth5 ml Giffard Gomme Syrup1/2 Teaspoon Bénédictine D.O.M. liqueur2 Dashes Peychaud’s Bitters2 Dashes Angostura Aromatic Bitters

Stir down the liquid and serve in a rock glass over ice, with lemon zest and a gold-dusted cherry.

(left to right) ANDREW*DANIAL

‘‘ Pierre Ferrand Cognac was made to recreate the style of cognac popular at the time the cocktail scene first flourished. This resonates with The Black Swan and our bar team as we also strive to emulate the classic service of the past. ’’ANDREW ZENG

Inspired by the golden age of cocktails and fine drinking, Manhattan blends craft spirits, an array of techniques & tools, polished service and sophisticated design in a modern re-interpretation of the grand NYC hotel bar.

MANHATTANRegent Singapore*1 Cuscaden Rd*Singapore 249715

6

Manhattan originalcreated by RICKY PAIWA

15 ml Pierre Ferrand 1840 Original Formula Cognac15 ml Pierre Ferrand Dry Curacao15 ml Homemade Pineapple Gum Syrup15 ml Fresh Passion Fruit Juice90 ml Sparkling Wine1 Chocolate Swirl Lollipop1 Orchid

Combine the cognac, Dry Curacao, pineapple gum syrup and fresh passion fruit juice into a cocktail shaker. Shake & double-strain into a chilled champagne cocktail glass. Top with sparkling wine and then garnish with a chocolate swirl lollipop and an orchid.

(left to right) RICKY*ASHISH

‘‘ As a bar which focuses on reinventing classic and forgotten cocktails from the pre-Prohibition era, I like to work with cocktail-driven cognacs, favoured by pioneering bartenders of the 19th century. The Pierre Ferrand 1840 cognac allows for more concentrated flavour in a mixed drink, since it’s bottled at 45% ABV. I love the vanilla and apple notes that come out of the Pierre Ferrand and how it leaves a smooth, velvety finish on the palate. ’’RICKY PAIWA

Mixing premium spirits & fresh ingredients with Japanese aesthetics, service & techniques, the Horse’s Mouth is a Ginza bar with a more laid back Singaporean vibe.

HORSE’S MOUTH583 Orchard Road*Singapore 238884

7

Pierre’s Spicescreated by BYRON TAN

50 ml Pierre Ferrand 1840 Original Formula Cognac15 ml Plantation Grande Réserve 5yo Rum15 ml Becherovka Liqueur3 Dashes Dr Adam Elmegirab Christmas Bitters5 ml Honey Pineapple Pink Peppercorn Syrup

The preparation is to be stirred. Serve in a rock glass and garnish with lemon zest, a cinnamon stick and a star anise.

(top left to right) BYRON*BRYAN(below left to right) JOEY*FARAH

‘‘ It’s an amazing cognac to drink by its own or to be in cocktails. The combination of Pierre Ferrand 1840, Plantation 5 years, Becherovka, Christmas Bitters and Honey Pineapple Pink Peppercorn creates a harmony balance of fruitiness and spices in the drink. ’’ BYRON TAN

Anti:dote is built for classic cocktails, re-imagined through constant experimentation, and dedicated to giving you a new experience each time.

ANTI:DOTELevel 1*Fairmont Singapore80 Bras Basah road*Singapore 189560

8

The Promintory Point created by TOM HOGAN

50 ml Pierre Ferrand 1840 Original Formula Cognac20 ml Yellow Chartreuse 20 ml Punt E Mes Sweet Vermouth20 ml Palo Cortado Sherry3 Dashes of Angostura Bitters3 Dashes of Homemade Orange Bitters

First combine all the ingredients into a mixing pitcher. Add some ice and stir the mixture until it is chilled. Using a julep strainer, strain the contents of the pitcher into a chilled cocktail glass. Garnish with a fresh twist of orange as well as a single cocktail cherry, then serve.

‘‘ Each time I pick up a bottle of liquor to

create a cocktail for a guest, I invest myself

in that guest’s experience. The hope is that

by giving my energy to create a completely

unique experience for my guest, they will

return time and time again to learn, explore

and enjoy. With investment comes risk, and

I reduce that risk by providing my guests

with spirits made by like-minded individuals

who understand the balance between

quality, education, and experience. Pierre

Ferrand is the standard to which I measure

all other cognacs against. It’s not just about

alcohol ; it’s a movement, a commitment

to quality, education and the advancement

of those pillars within the world of spirits.

That is why I choose Pierre Ferrand. ’’

TOM HOGAN

Club Street Social is a convivial all-day neighbourhood bar and café serving fresh, approachable, high quality food, wine and cocktails.

CLUB STREET SOCIAL5 Gemmill Ln*Singapore 069261

9

#26 created by Min Chan

45 ml Plantation Jamaica 2001 Rum1/4 Banana20 ml Fresh Lime Juice15 ml Rich Demerara Syrup

Shake all the ingredients and double-strain into a pony glass. Then garnish with a lime wheel.

‘‘ Alexandre Gabriel and Cognac Ferrand products have been a team favorite since we came across them in Singapore in 2013. Both the man and his products exude an intense passion, individualism and respect for quality and authenticity, and we try to spread the Cognac Ferrand gospel whenever we can to our family, friends and clientele. ’’MIN CHAN

Celebrated as one of "The World’s 50 Best Bars" in 2014, Jigger & Pony is rooted in classic coktails & techniques with a dash of Japanese hospitality.

JIGGER & PONY101 Amoy Street*Singapore 069921

10

Olde Saintcreated by JING HENG BOO

45 ml Pierre Ferrand 1840 Original Formula Cognac10 ml Blueberry Shrub2 Dashes Peach Bitters2 Dashes Angostura Bitters

Stir all the ingredients and pour into a rock glass which has been filled with a big chunk of ice.

(left to right) JING HENG*YISHU*CHRISTYNE LEE*KIM SHI*NASZRI KHAN

‘‘ This is truly a Cognac designed for bartenders to mix with. For the classic cocktails we do at Jigger & Pony, we can now re-create the drinks the way they would have tasted back then. ’’JING HENG BOO

Featuring over 80 types of rums sourced from around the world, Sugarhall is Singapore’s foremost rum bar and grill-house.

SUGARHALL102 Amoy Street*Singapore 069922

11

Mai Tai a la Sugarhall #2 created by AKI EGUCHI

45 ml Pineapple Infused Plantation Grande Réserve 5yo Rum20 ml Spiced Apricot Brandy15 ml Lime Juice10 ml Orgeat Syrup2 Dashes Almond Essence

Shake all the ingredients and pour into a big rock glass which has been filled with crushed ice. Then garnish with flaming Plantation Overproof on the lime shell, nutmeg powder, cloves and cinnamon.

(left to right) STUART*AKI*JERROLD*JACKIE

‘‘ This is a very fine rum that gives us bartenders a world of possibilities. You can be as creative as you like in creating cocktails with this rum, as it showcases itself finely as a sipper or in a classic Mai Tai. ’’AKI EGUCHI

12

The brain child of a British mixologist, The Cufflink Club offers serious cocktails with whimsical names and presentations. Requiring neither reservations nor dress code, it delivers an exquisite yet unassuming experience.

THE CUFFLINK CLUB6 Jiak Chuan Road*Singapore 089262

La Manchette Royalecocktail created by NICK HASS

30 ml Pierre Ferrand Original Formula Cognac30 ml Pierre Ferrand Dry Curacao 20 ml Fresh Pressed Lemon Juice10 ml Claret 30 ml Free Range Egg White 60 ml NV Brut Champagne

Place all the ingredients but the Champagne into a mixing tin and shake like hell to emulsify the egg white. Add a large, clear block of ice into the shaker and then shake again vigorously for precisely 10 seconds. Double-strain the contents of the shaker into an expensive, polished coupe which has been chilled, then lavishly splash cold Champagne onto the mixture as a finishing touch.

(left to right) NICK*AARON*JOEL*KRISSY*CHRISTIAN*RUBAN

‘‘ Ferrand brought to my cocktail world a Cognac I can finally mix with. The booze stands up against modifiers and citrus like the best of them whilst not carrying the price tag of other houses. Cognac is cool again and Ferrand might just be the brand to thank. Santé ! ’’ NICK HASS

13

Featuring all natural, house-crafted cocktails, well-curated spirits, wines and an extensive rum list, Potato Head Folk houses 3 distinctive bars under one roof - Three Buns, Studio 1939 and The Rooftop.

POTATO HEAD FOLK36 Keong Saik Road*Singapore 089143

Sweet Cruising Sidecarcreated by MOHAMMAD IRWAN

60 ml Pierre Ferrand 1840 Original Formula Cognac22 ml Pierre Ferrand Dry Curacao 40 ml Apricot Puree10 ml Simple Syrup, 1 Egg White3 drops Peychaud’s Bitters

The preparation shall be fully built in the cocktail shaker.Dry-shake the mixture, then shake again with ice. Serve in a martini glass and garnish with some Peychaud’s Bitters motifs.

(left to right) IRWAN*FAZILAN RAHIM*KELLY*HOWARD

‘‘ It is a really smooth cognac that serves well on its own and a versatile spirit that works very well as a key ingredient in bespoke cocktails. ’’MOHAMMAD IRWAN

14

The Library is a secret sanctuary away from the world, where the perfect cocktails are created with all seriousness and pride of craft. Well not all seriousness...

THE LIBRARY49 Keong Saik Road, Singapore 089153

Pierre without a caircreated by NICHOLAS QUATTROVILLE

300 ml Pierre Ferrand Reserve Cognac 75 ml Almond-infused Pierre Ferrand Dry Curacao 6 ml Rose Water 10 Dashes Peychaud’s Bitters 10 Dashes Angostura Bitters

First combine all the ingredients. Then carbonate, seal in a bottle and refrigerate. Serve in a chilled coupette glass. Serve with strawberry macaroons, Brie de Meaux and friends.

Serves up to 5 people.

(left to right) ALOYSIUS*ERA*NICHOLAS*CHANEL*ALVIN

‘‘ The importance of Pierre Ferrand to the

industry for us is three-fold. To begin with,

their passion feeds our passion to create tasty

honest liquid. Furthermore, as a bartender,

to have the opportunity to create drinks with

a cognac that was inspired by pre-Phylloxera

plague cognacs, which were more for all day

drinking rather than the after meal drinking

style currently associated with present day

cognacs, is a privilege. Finally, for the industry,

Pierre Ferrand fought hard to be allowed

to create Citadelle, a wonderful addition to

the Gin market, and their relationship with

Plantation Rum helped created a great Rum

for us to play with. ’’

NICHOLAS QUATTROVILLE

15

Bob’s Bar explores the rich flavours, colours and spirits of Havana’s golden era through authentic rum-based cocktails and ‘‘Flights to Cuba’’ tastings from one of the best curated collections of cane spirits in Southeast Asia.

BOB’S BARCapella Singapore*Sentosa Island*Singapore 098297

Daiquiri Viajerocreated by BRENDON KHOO

45 ml Plantation Trinidad 1999 Rum20 ml Fresh Lime Juice 20 ml Homemade Sour Plum Syrup

First pour all the ingredients into a shaker and top them up with cubed ice.Then give a good hard shake and fine-strain into a chilled coupe glass. Garnish with a skewered bak kwa and an orchid to add the finishing touch.

(left to right) BRENDON*VINCENT

‘‘ Here at Bob’s Bar, we pride ourselves on having

among Singapore’s largest rum collections, and

Plantation Rums from Cognac Ferrand has played a

huge role in the development of our cocktail program

and growth of our collection. The fact that a wide

variety of Plantation Rums are made available gives

us a chance to expand our repertoire and make

even more variations on classics to suit guests’

cocktail needs, particularly with the Single Island

varieties, whereby the different styles of rum from

each individual island has its own unique character,

giving depth and complexity to each cocktail we

make it with. Each one brings something different

to the table, so for our drink, the Daiquiri Viajero, a

Singaporean twist to the classic, employs Plantation

Rum Trinidad 1999 Single Island Rum, whereby the

finesse of a proper Trinidadian rum makes itself heard

whilst blending harmoniously with fresh lime and

sour plum, with the bak kwa as a bonus to bring the

cocktail to an entirely new level. ’’

BRENDON KHOO

16

Situated in the heart of Singapore’s charming Tanjong Pagar dining district, L’Aiglon is a cocktail bar that beckons those with a taste for sophistication.

L’AIGLON69 Neil Road*Singapore 088899

P.O.Dcreated by LOUIS TAN

30 ml Plantation Barbados 2001 Rum 30 ml Plantation Original Dark Overproof Rum20 ml Lemon Juice20 ml Grapefruit Juice20 ml Homemade Raspberry Grenadine SyrupGarnished with Nutmeg

The preparation is to be shaken. Serve in a coupe glass.

(left to right) WAI LEONG*LOUIS*PIERRE-EMMANUEL*PIERRE-YVES*ALASRAIR

‘‘ The strength of the Plantation Overproof rum helps compliment the lighter Barbados single island rum profile, allowing the flavour to stand up to the raspberry syrup that we use. I cannot think of a better overproof rum to use in this drink. ’’LOUIS TAN

17

Blending a canon of classics and modern creations using local ingredients, House of Dandy delivers the essence of an old-school club with a modern vibe.

HOUSE OF DANDY74 Tras St*Singapore 079013

The Grape Gatsbycreated by SHAMMIE ADAM

6 Grapes45 ml ArteNOM 1580 Tequila25 ml Pierre Ferrand Dry Curacao15 ml Lemon Juice15 ml Lime Juice15 ml Egg White10 ml Sugar Syrup

The preparation is to be muddled/shaken & strained. Garnish with fresh grapes & dehydrated lemon.

(left to right) SHAMMIE*SHAWN*JAMIE*GERALDINE*NAN

‘‘ Pierre Ferrand dry curacao has the sweetness and spiciness you need without being overpowering, the taste from the curacao orange peels and spices make this stand out way ahead of any other curaçao in the market right now. ’’SHAMMIE ADAM

18

The Tippling Club’s distinctive, modern cocktails manifest from culinary concepts created by Chef-Owner Ryan Clift and Head Barman Kamil Foltan.

TIPPLING CLUB38 Tanjong Pagar Road*Singapore 088461

Upsy-Daisycreated by RUSSEL KRISTOPHER CARDOZA

Daisies category of drinks are twists on Daiquiries/Margaritas with reducing the base of spirit and adding liqueurs as a twist.

45 ml Fig Infused Pierre Ferrand 1840 Original Formula Cognac5 ml Cerbois VSOP Armagnac25 ml Fresh Lemon Juice10 ml Sugar Syrup 2 : 1

Fig Infused Cognac : cut 15 grams of dried figs into small pieces and mix together with 100 ml Pierre Ferrand 1840 Original Formula Cognac, leave it for 24 hours and occasionally shake. Strain the liquid into fresh bottle to be used… Pour all the ingredients into a shaker, adding as much ice as you can. Hard-shake and then double-strain into a sugar-rimmed glass. Rim half the glass with sugar. Garnish with deep-fried orange jelly, orange gel, candied orange, a sprig of mint and some fig flesh.

(left to right) KAMIL*RUSSEL

‘‘ I like the dark, deep wood notes with fresh fruity aroma from Pierre Ferrand 1840 cognac, which I had decided to complement with infusion of figs. I also decided to use Armagnac for its light fruity notes with a kick of spiciness. ’’ RUSSEL KRISTOPHER CARDOZA

PHOTOGRAPHY : Amos Wong

www.amoswongphoto.com

GRAPHIC DESIGN : Nadja Lauriot Prévost

IMPRESSION :BM Imprimerie

14, rue Pierre-Paul RiquetZ.I de Canéjan33610 Canéjan

Tel. +33 5 57 26 51 51 Fax. +33 5 57 26 51 59

www.imprimerie-bm.fr

© all rights reserved toMAISON FERRAND

1 * 28 HONGKONG STREET

28 Hongkong StSingapore 059667

2 * BITTERS & LOVE

36 N Canal RdSingapore 059292

3 * AH SAM

60 Boat QuaySingapore 049848

4 * THE SPIFFY DAPPER

61 Boat QuaySingapore 049849

5 * BLACK SWAN

19 Cecil StSingapore 049704

6 * MANHATTAN> see singapore map

SINGAPORE - Chinatown

7 * HORSE’S MOUTH> see singapore map

8 * ANTI:DOTE

Level 1Fairmont Singapore80 Bras Basah RdSingapore 189560

9 * CLUB STREET SOCIAL

5 Gemmill LnSingapore 069261

10 * JIGGER & PONY

101 Amoy StSingapore 069921

11 * SUGARHALL

102 Amoy StSingapore 069922

12 * THE CUFFLINK CLUB

6 Jiak Chuan RdSingapore 089262

13 * POTATO HEAD FOLK

36 Keong Saik RdSingapore 089143

14 * THE LIBRARY

49 Keong Saik RdSingapore 089153

15 * BOB’S BAR > see singapore map

16 * L’AIGLON

69 Neil RdSingapore 088899

17 * HOUSE OF DANDY

74 Tras StSingapore 079013

18 * TIPPLING CLUB

38 Tanjong Pagar Rd Singapore 088461

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