June 29th, 2011
Recent years have seen the renaissance of the cocktail culture- led by innovative and creative bar entrepreneurs in trend setting metropolises such as New York, London, Melbourne and Tokyo. The new breed of bartender has emerged- best known now as a “mixologist”. They are taking pride in the creative pursuit of mixing an ever increasing diversity of ingredients with premium spirits to create and present stylish drinks. Cocktail bars are now becoming an essential element in the nightlife experience of a sophisticated and discerning clientele. This trend is evident in the major cities of Asia- with centres such as Singapore, Hong Kong, Jakarta, Bangkok and Kuala Lumpur all witnessing a wave of openings of stylish cocktail bars.
Néktar in Singapore is a good example of the renewed popularity of the “cocktail culture”. Opened in late 2010 in the garden courtyard of a restored heritage building, Néktar is the result of the passion of three local entrepreneurs for the new cocktail culture. The space consists of a long “L” shaped timber bar counter set in the centre of the main room, with a smaller private alcove at one end. A compact rear courtyard holds outdoor tables and bar seating for customers who prefer their drinks under the balmy evening skies of Singapore. The bar features full height glass windows down both sides, and a striking art piece on the wall at one end. The “bar chefs” serve from a specially created sunken level floor behind the bar- so that they can have closer contact with seated customers around the bar. The concept is for the clientele to be able to interact with the bar chefs as their selected cocktails are prepared.
Néktar take pride in their emphasis on the creative side of cocktail creation and presentation- and it is the engagement between the bar chefs
and the customer that makes for the “experience” of cocktail appreciation. Representing the skills and passions of Néktar, recently their Executive Bar Chef, Raveen Misra, who has 12 years of experience in mixology both in Singapore and overseas, won the Diageo World Class Competition in Singapore for Ketel One vodka cocktails with his creation ” Ketel Kurrie”. The inspiration for this cocktail came from the Indian curry leaf- as a distinctive “flavour” of the region, and was concocted from Ketel One vodka, air dried curry leaves, pink grapefruit juice, Tahitian lime juice, Benedictine D.O.M., topped off with Balinese saffron.
The cocktail menu at Néktar features their “Collections”– a series of “bespoke” cocktails created from the finest quality premium spirits and produce, with refined tastes and accents. Some examples include:
The Néktar Club: Drawing inspiration from Burma’s famous Pegu Club cocktail, Néktar created a signature cocktail using an age-old method of bowlflaming to galvanise the natural grape sweetness, bittersweet tanginess of the pineapple & bitters before the fragrant strength of the aged Sagathiba is added and shaken to a perfection.
Néktar Margarita :Legends abound as to the origins of this cocktail, and despite its current worldly recognition, the Margarita only became universally known circa 1960. For a more wholesome taste, Néktarbar chefs draw on the natural sweetness of the Agave Nectar to replace the orange liqueur, and finish off the cocktail with a light serving of Sea Salt air…
And a new creation from Executive Bar Chef Raveen Misra- concocted specifically for the recent Diageo World Class National Finals event in Singapore- “Ron & Rhubard“. This cocktail features Ron Zacapa 23 , fresh rhubard, homemade syrup comprising African Red Tea leaf with French vanilla, and a touch of lime juice and chocolate bitters.
In addition to their “Cocktail Collections”, Néktar are also serving a selection of fine spirits, single malt whiskys, sake, champagne and wine, and Aperitif & Digestif. Some light snacks are available from the kitchen- “Chicken Tikka” – succulent Chicken kebabs in a mustard enhanced marinade, grilled in tandoor; “Jhinga Dum Anari” (Grilled Tiger Prawn) Tiger prawns in a pomegranate flavoured marinade cooked in Tandoor – Lucknavi style, plus a few other dishes.
Sitting at the bar is the best way to embrace the cocktail experience at Néktar, and with only a limited number of seats available, bookings are recommended. Néktar tends to have a busy session early in the evenings for pre-dinner cocktails, and then later for the after-dinner cocktail crowd.
Click on slide show below for more visuals of Néktar.
Néktar: Aperitif• Mixology• Digestif
Address: 31 Scotts Road, Singapore 228225
MRT station: Newton
Reservations: +65. 6836 9185
Website: http://www.nektar.com.sg/index.html
Facebook Page: http://www.facebook.com/pages/Nektar/183240195021009
Opening Hours:
Monday to Friday 5:00pm ~ 1:00 am
Saturdays 5:00pm~ 2:00 am
