Atlas Bar at Parkview Square brings on the wow factor with its art deco-inspired interior and eye-catching centrepiece—a 25-foot gin tower with over 1,300 bottles on display. Sample juniper-based spirits from as far back as 1910 or craft gins sourced from every part of the world—for your next martini. More than gins, Atlas also carries an extensive champagne list—more than 250 labels, to be exact—as well as 1920s-inspired cocktails concocted by head bartender Lidiyanah “Yana” K. Don’t leave without trying the bright and silky Sunset Hill, with mezcal, curry leaf and lemon.

“There are over 1,000 gins to try. I recommend the signature Atlas martini.”—Chintan Vansola

This bar is a whisky lover’s paradise with its massive collection of whiskies—more than 1,000 expressions, to be exact—from countries like Scotland, Ireland, Japan and the US. While you will find familiar names such as The Macallan and Bowmore, the exciting part about every visit is discovering rare gems like the long-aged, vintage Glenturret 1977 36 YO. The menu is 70 pages long; it might be intimidating to new visitors who are new to the world of whiskies, but the warm and friendly staff are always present to inform and educate. The whisky collection is complemented by a good selection of other spirits—rums, cognacs and brandies included. 

“This is a professional whisky bar worth visiting…go for the vertical tasting and savour some rare and high-scoring old whiskies in one go.”—David Chin

Industry veterans Michael Callahan and Celia Schoonraad (who also founded bar consultancy, The Compound Collective) are the brains behind the two-bar concept Barbary Coast which took inspiration from its namesake district in San Francisco in the mid-1800s. Housed in a three-storey shophouse on Boat Quay, the cocktail bar has Deadfall on the first floor fashioned after traditional dive bars—hence, it is home to reasonably priced and carefully crafted cocktails, beers and bites. Then, you have the Ballroom that spans two floors and celebrates the glitz and glamour of yesteryear with an extensive cocktail menu (and lots of champagne) and indulgent feasts comprising cheese and charcuterie boards.

“The dual concept establishment is the place to be whatever my mood. Head on to the Ballroom if you’re feeling fancy that night, or stay at Deadfall and keep it real with the crew.”—Dannon Har

Located above Ki-Sho Japanese restaurant is The Bar Kakure, a boutique bar that offers guests a taste of authentic Japanese cocktail culture. It does so with head bartender Kazuhiro Chii at the helm. Having been in the industry for more than two decades, Chii has mastered the art of making delicious cocktails with premium ingredients, masterful techniques as well as presentation. Must-tries include the Highball; traditionally made with whisky and soda, it is elevated with the addition of black pepper for a touch of spice. Apart from the cocktails, there is a great selection of Japanese and Scotch whiskies. A small food menu, which includes one of the best sandos in town, makes for a perfect accompaniment to the drinks.

“A visit here is always reverential but not stuffy, bringing a burst of clarity for the tastebuds, and you should leave with a new-found respect for the cocktail craft.”—June Lee

Wine bars are a dime in a dozen in Singapore, but Club Street Wine Room clearly stands out from the pack with its well-curated wine list and an equally stellar food programme. Founder and CEO Andrew Walsh (who also founded Cure, Butcher Boy and Catfish) explains that CSWR provides a “laidback and unpretentious foray into the world of wines”. It clearly shows in how the space was designed—with booth seats and a bar counter that makes for easy interaction with the friendly staff and head sommelier Amir Solay. Keep an open mind when trying his recommendations—they can range from funky natural wines to pours like the Chateau Kefraya Collection Amphora 2018, made using an ancient winemaking practise where the liquid is stored in terracotta clay vessels. These drinks are best enjoyed with simple but delicious bites.

“Many wine bars proclaim that they are not snobbish, but Club Street Wine Room walks the talk by introducing bar counter seating that mimics the way cocktail bars operate. The wine selection is varied and top-notch, too.”—Dannon Har

Just like the name implies, you’ll always receive a tailored experience at this 28-seater, Ginza-inspired bar situated within the greats on Bukit Pasoh Road. The spirit of omotenashi lives on here with the warm and welcoming staff who pay great attention to detail and take good care of every customer. At the helm is head bartender Daiki Kanetaka, who has amassed an extensive collection of whiskies, rums, Spanish sherries and Armagnacs, among many others. These form the base of your bespoke cocktails, which he can create based on your preferred flavour, aroma and alcohol strength. Moreover, these are served in distinct glassware that makes the cocktail truly unique. A minimum spend is required per person, per visit.

“Amazing speakeasy.”—Marcus Ang

Little India is buzzing with its rich culture and history. And, the brains behind cocktail bar The Elephant Room want to tell its stories through innovative cocktails that are made with local ingredients found in and around Tekka market, as well as uncommon spirits sourced from small-batch producers in India and across the globe. The team also uses various techniques including fermentation and distillation to add another dimension to their creations. Such is the Farmer’s Joy, concocted with Two Indies rum, caramelised camphor and fermented rice for a memorable finish.

“Everything they use has an Indian origin in one way or another, and if a particular ingredient they need can't be found, they simply make it themselves. That deserves applause.”—Dannon Har

The Singapore outpost of the famed neo-speakeasy bar in New York remains as charming as ever. It’s hidden behind a fortune teller’s lair, so the excitement builds up from the moment you walk through a foyer that leads to the main bar and dining area. It’s designed with Old World charm in mind, hence, it is decked out in art deco accents. You’ll be mesmerised by its sexy ambience but you’ll stay for the delicious drinks. Crafted by founding partner Igor Hadzismajlovic, the menu is a mix of tried-and-tested classics from the New York menu and Singapore-exclusive creations. From the latter you have Ginger Smash, a medley of Flor de Caña 4YO Rum, Maraschino liqueur and fresh lime juice; and Ready Fire Aim, a straight-up drink of Del Maguey Visa Mezcal, house-made syrups and hellfire bitters.

“Noisy but fun with a great playlist. Employees Only has the vibe of a pub and bespoke bar, making it a fun spot for after-work drinks.”—Nicola Lee

Championing unpretentious and explorative drinking is modern wine bar, Fool, opened by the same folks behind Cloudstreet and Kotuwa. Helmed by head sommelier Wolfhart Knipp, the bar presents imbibers with an edgy and dynamic wine list presented in a magazine-like menu that incorporates pop-culture references with each bottle on offer. There are over 200 vintage and modern wines sourced from across the world, which means that there is something for every palate. Highlights include the 2019 Anatolikos Fine Assyrtiko, a medium-bodied white wine with notes of citrus and stone fruits, and the NV Ahearne Terence Patrick Darnekusa, a silky and elegant red from Dalmacija, Croatia.

“A great wine bar for a night out in town with friends. The wine list is extensive and varied—and exciting. Delicious plates complete the overall experience.”—Dudi Aureus

When Jigger & Pony first launched its humble bar on Amoy Street in 2012, imbibers across the island immediately took notice of its elevated classics that are made according to the exacting standards of former head bartender Akihiro Eguchi (who’s now the bar director for the Jigger & Pony group). 

Since then it has been ranked as one of the top bars in Singapore. Never resting on its laurels, it moved to a swankier premise in Tanjong Pagar and installed bar operations manager Giovanni Graziadei at the helm. The team also launched a brand new menu of reimagined classics—the likes of Garden Margarita boosted by Altos Plata Tequila, Seedlip Garden, lime and green salt; and Espresso Martini made with Grey Goose vodka, espresso coffee flower and cacao tuile.

“Affable team and exceptionally well-researched drinks.”—Nimmi Malhotra

What was previously a 10-seater speakeasy in Tanjong Pagar has moved to its bigger and newer digs in Ann Siang Hill. The concept and its menu rotate every six months. After introducing us to the cocktail world of tiki bars and Swiss chalets, this time around, it’s all about discotheque. With moody yet stylish interiors, imbibers are invited to party with drinks that are befitting of the occasion—the likes of Pomme, a fruity assembly of Calvados, cognac and cider, and Bardot, featuring cognac, lemon and soda. 

“Innovative, immersive and seasonal. It's never quite the same at Junior the Pocket Bar.  Check out its current themes and enjoy the fun and energetic service from the team”—Nicola Lee

Rum is having its moment in Singapore, thanks to bars like Lime House which continue to spotlight the brown spirit with an extensive collection of rums and rum-inspired cocktails. These are crafted by bar manager Thomas Sobota and are creatively named after the gods, goddesses and spirits in the Caribbean region. In Atabei, the concoction of light rum, lime juice and angostura bitters is named after the first goddess of earth in the Cuban myth. Based on the goddess of fire in Nicaragua, Masaya is a potent yet invigorating mix of dark rum, bamboo vermouth and cane sugar. While the cocktails are worth the visit, don’t leave without sampling the rum flights comprising popular and unique labels.  

“It’s a rum lovers’ paradise in Singapore and its selection is impressive. The amazing staff ensures guests are also well taken care of.”—Jon Jon Bauyon

This Ginza-inspired modern Japanese speakeasy opened at the end of 2019, and is a great zen hideaway when you’re in need of some peace and quiet. Its beautiful space invites you to relax and savour principal bartender Yinying Leow’s stiff drinks laced with Japanese artistry. Browse through the menu, titled One Life for Yourself, comprising elevated classics like Vesper, a boozy concoction of Ki No Bi gin, vodka and Tempus Fugit Kina L'Aero D'Or (a white wine-based aperitif), and Moonwalk, which is essentially a champagne cocktail with a fruity and citrusy twist. The bar offers some delicious bar snacks—including its selection of sandos, which is one of the best in town.

“Classic cocktails and a great bar snacks menu.”—Nicola Lee

One of the most established whisky houses in Europe has a Singapore outpost, and it carries over 500 expressions spanning whiskies, bourbons and brandies. There are, of course, top-shelf whiskies like The Macallan and Glenfiddich from Scotland, and Nikka from Japan. But the beauty of its collection is that it also spotlights lesser-known expressions from countries like India and Sweden. Whisky connoisseurs and newbies are more than welcome to drop by for a dram and explore the world through its various expressions, from the Glenfiddich 18 Ans Ancient, a single malt whisky characterised by elegant vanilla notes, to the Indian Amrut single malt of Punjabi barley which boasts a spicy and complex finish.

“A good selection of expressions, with consistent new releases at affordable prices”—James Phang

Named after an edible plant in Denmark, this plant-forward bar concept sparks conversations about conscious living. Ex-Noma chef Christina Rasmussen helms the kitchen while head bartender Sasha Wijidessa takes charge of the creative cocktails. Empirical Spirits is the base of her many recipes, but are layered with unexpected ingredients and flavours to create tasty tipples. Do try her signatures, such as the King oyster mushroom-infused whiskey and red rice sake.

“You come here for the plant-forward food and drinks menu made with sustainably sourced  ingredients, and you leave feeling that you did something good for the planet.”—Amanda Goh

The cocktail bar has been racking up accolade after accolade since it opened its doors at Regent Singapore in 2014. It was Asia’s Best Bar for two consecutive years (2017 and 2018) and is currently the 9th Best Bar in Asia and the 15th Best Bar in the world.

Seven years on and the bar is still going strong, thanks to its stellar service who always go out of their way to make you feel at home, and a cocktail menu that celebrates the Golden Age of cocktails and fine drinking.

Bar manager Rusty Cerven leads the talented bar team, and they whip up innovative concoctions using premium ingredients and with impressive techniques and presentation. Don’t leave without trying their greatest hits such as the Solera-Aged Negroni and Martinez.  

“Amazing cocktails and a great place to wind down.”—Marcus Ang

MO Bar has consistently been wowing imbibers with imaginative concoctions that take them on a journey across Asia—from Java’s Afterglow, a medley of gin, ginger and spices commonly found on the island, to Hong Kong’s Lap Sang, concocted with whisky, longan honey and tea (which is commonly served in Cantonese meals). Pundits are certainly taking notice, with the cocktail bar leaping from No. 45 to No. 8 at the Asia’s 50 Best Bars 2022, and earning the coveted Nikka’s Highest Climber Award in the process. Accolades or not, bar manager Adrian Besa and his team continue to welcome guests with delicious tipples and warm service that is best enjoyed with friends.  

“Delicious drinks inspired by different Asian cities and personalised service by bar manager Adrian Besa and his team make MO Bar one of the most exciting watering holes in the city.”—Dudi Aureus

Inspiration is everywhere. At Native, local bartender Vijay Mudaliar demonstrates that you don’t have to look very far from your own backyard to come up with drinks that surprise and delight. That said, the sustainability champion forages for local ingredients such as mango, turmeric and cinnamon to create novel flavours in his latest menu, which we think is his strongest to date. He also keeps things fresh and interesting with uncommon ingredients, among which are the foraged ants and Sri Lankan arrak that deliver memorable drinking experiences.

“The bar offers 100 per cent locally foraged ingredients on its menu. I recommend the pandan cocktail.”—Chintan Vansola

What was once a four-seater pop-up bar along Club Street is now a rising star in Singapore’s local bar scene—and the 15th Best Bar in Asia 2022. It entices imbibers with its innovative menu featuring concoctions like the tequila-based espresso martini (which is one of the best on the island) and the three-lime vodka soda. The latter is another crowd favourite and is made for the island’s hot weather with its mix of limes, vodka soda and beer. Apart from the cocktail menu, the bar has some great coffee and bites. Complement your drinks with sumptuous bites like the Korean fried cauliflower, which are essentially florets tossed in homemade sauce and fried to golden brown perfection.

“An all-day venue where you can look forward to delicious bites and drinks. I recommend the Hay and Apples cocktail.”—Chintan Vansola

Industry veteran Colin Chia is the brain behind this cocktail bar, offering a progressive cocktail menu that pays homage to Singapore’s rich culture. Bar manager Shelley Tai and head bartender Joshua Pang’s latest menu, dubbed The Cocktail Diaries: Flavours and Memories Volume 6, is presented like a journal that invites you to rediscover the island’s famous icons and landmarks with every sip. Embark on a grand island-wide adventure by sipping on the likes of Golden Charm, an ensemble of Hendrick’s Luna Gin, pomelo and London Essence ginger beer that was inspired by the buzzy Golden Mile Complex; and Can Bubble Gum?. The latter is a playful take on Singapore’s ban on chewing gum (which has been in place since 1992) and packs a punch with its mixture of Código 1530 Artesenal Mezcal, distilled tabasco and bubble gum air.

“Laidback setting for Singapore-inspired drinks. Recommended Cocktail: To Old & New.”—Chintan Vansola

The 40-seater wine bar at Regent Singapore is wine lover’s paradise. With group head sommelier Mason Ng at the helm, the team has curated over 1,000 labels rated 90 points and above by the Robert Parker Wine Advocate, and served by the glass or bottle. The idea behind the lounge is to make wines accessible to everyone, thus its collection spans Old and New World wine regions, grape varietals and price point. You can come here to enjoy a glass of premium Domaine de la Romanée-Conti (a bottle alone costs $24,000) or opt for more wallet-friendly options such as the Charles Heidsieck, Brut Resérve NV. The team is extremely well versed in wines, ensuring you have a memorable experience. The food menu is solid, too, and is created to go well with your chosen pours.

“This is the wine bar to visit when you’re looking to splurge on highly rated and delicious pours.”—Jon Jon Bauyon

Travel back to the ’60s at Republic Bar, which offers a cocktail menu inspired by the historical anecdotes of that era. It saw the rise of style icons, rock legends, and international jet sets, which then paved the way for the making of sophisticated cocktails. The current menu celebrates this freedom of expression with tipples that play on ingredients, flavours and sensations. You have the likes of ‘Mythical Beast’, an ode to Singapore’s Merlion and an invigorating concoction of Brass Lion Dry Gin, dry sherry and port syrup, and ‘Milk Bar’, an homage to Singapore’s first milk bar in Stamford Road and a combination of Yakult, cream syrup, egg white and cream soda.

“I love this venue for the retro-glam vibes, drinks that pack a punch, and that Irish coffee (Satisfaction) that you can have again and again. More please!”—Dannon Har

Art styles such as neoclassicism, romanticism and frescoes are the inspiration behind the inspired cocktails at Revival Bar, the latest watering hotel in Robertson Quay. The menu features 16 house drinks—each one celebrates an iconic artwork of the past. Recommended tipples include Pathway in Monet’s Garden, a medley of Beefeater and Hendricks Gin, St Germain elderflower liqueur and honeysuckle; and Jardin Et Poulailler Chez Octave Mirbeau, concocted with Lake Bartezek Vodka, linden leaf, peach and Champagne. Even better, guests will enjoy these in a loft-style bar inspired by the Art Deco movement.

“Newest bar in town by the same folks behind Barbary Coast and Deadfall. Its more residential location gives it a more soulful feel, and the cocktail list is fresh and exciting.”—June Lee

For adventurous imbibers, Sago House is the place to be. Set up by three industry veterans—former Monkey Shoulder brand ambassador Jay Gray, Spiffy Dapper owner George Abhishek and ex-craft spirit distributor Jane Silva—the cocktail bar offers an impressive menu that changes on a weekly basis depending on the availability of local ingredients. The bar team strives to create cocktails that are fresh and balanced—you’ll find six core drink styles (martini, old fashioned, sidecar, flip, highballs and sours) reinterpreted with unique flavour profiles every week.

“It takes a lot of creativity for bartenders to change up the menu every week, but Sago House continues to offer imaginative and winning cocktails that keep us coming back for more.”—Amanda Goh

Perched atop National Gallery Singapore, Smoke & Mirrors has one of the most scenic views of the CBD. It also has an enticing cocktail menu on offer, thanks to assistant bar manager Mel John Chavez, bar supervisor Eduardo Zamora, and senior bartender Wong Wee Siong. Their offerings make up The Real Art of Drinking Volume II menu, an expanded version of their Volume I menu where famous artworks and paintings in the museum are reimagined as sumptuous drinks. The menu is divided into eight categories—each one is guided by principles of art such as movement, contrast and proportion. Man From Manila was inspired by Filipino painter Fabian de la Rosa’s Portrait of Jose Rizal and is a lip-smacking combination of Michter’s bourbon, yam liqueuer and jackfruit.

“Inspiration really comes from everywhere, and it is amazing how the bartenders can take the different elements of art and transform them into delectable sips.”—Dudi Aureus

This dual-concept bar by local bartenders Jerrold Khoo and Bai Jia Wei strays away from the traditional classic bar with a space that is divided into two sections: an all-day café and a bar. The bar puts the spotlight on American- and Japanese-inspired cocktails with a bevy of tipples divided into two sections—Stay Gold and Nothing Gold Can Stay. The former harks back to timeless recipes and the latter puts a spin on classic libations. If you do visit, we recommend the Wild Fresh Sawa, a gin sour crafted with Botanist gin, chamomile basil syrup and yuzu.

“The menu preserves the classics and riffs off them in the same breath.”—Nimmi Malhotra

Located in the heart of the Central Business District is Taylor Adam, a speakeasy hidden behind a tailor shop at Raffles Place. Step through the velvet curtains and find a covert cocktail bar reminiscent of a jazz lounge and furnished with a counter table and cosy nooks where you can sip on concoctions inspired by trade and travel. Each drink tells its own story and even comes accessorised with motifs that represent its origins. Inspired by the popular Beatles song, “Lucy in the Sky with Diamonds”, the LSD is a medley of Hendrick’s gin, tangerine, lemon marmalade and egg white that is served with snazzy glasses.

“Like the tailoring concept Taylor Adam is all about, you'll be taken good care of when ordering bespoke cocktails here. The signature menu is a good place to start, but go bespoke when you're ready to take it up a notch.”—Dannon Har

Even before the cocktail scene in Singapore became as buzzy as it is today, chef-owner Ryan Clift’s Tippling Club has been impressing imbibers with its unique cocktails paired with experimental techniques. More than a decade since it opened in 2008—and with a bigger space in a three-storey shophouse in Tanjong Pagar—Clift and his team continue to push the envelope of mixology with its latest menu, dubbed The Guide to Modern Drinking Part II. Their current offering takes cues from modern art and celebrated artists whose works are translated into progressive tipples. Take, for example, the Highballs inspired by Dali’s fascination with the atom, or the Untitled (Skull), an assemblage of Nicaraguan rum, green apple and sandalwood bitters. It was named after American artist Jean-Michel Basquiat’s Untitled (Skull) painting.

“To be inspired by art in the way the team has taken cocktail creativity to the next level.”—Nimmi Malhotra

Since 2016, Wine RVLT has been revolutionising the natural wine drinking culture in Singapore with its treasure trove of organic and biodynamic wines sourced by veteran sommeliers Alvin Gho and Ian Lim. The assortment of pours includes the sparkling Pjenušavo vino from Croatia and the Don & Kindeli pinot gris from New Zealand. There is no physical wine list here, but you can let the extremely knowledgeable staff guide you on your natural wine journey and the dozens of bottles on display. For something quick and easy, the staff also prepares a daily selection of sips.

“Wine RVLT fills a niche in the local drinks scene.”—June Lee