Raise a Toast to Singapore at One-Ninety Bar

Inspired by the dazzling cocktail capitals of the world and their iconic botanic gardens, One-Ninety Bar at Four Seasons Hotel Singapore Head Bartender Sophia Kang and Beverage Manager Gabriel Carlos invite guests to sip on 12 creative concoctions that tell the story of culture, unique botanicals, famous landmarks and the iconic bar scenes in Singapore, India and Montreal. 

The Secret Gardens menu is a curated collection of tipples that embody the essence of each city, transforming the stories into liquid poetry, where every shake, stir and pour reveals a chapter untold.

As a tribute to Singapore’s rich cultural heritage, guests are invited to indulge in the spirit of experimentation with its iconic botanical-inspired tipple from the menu – the Kampung Kueh. Savour this rum-based cocktail that distinctively embodies the popular local kueh (cake) with profile flavours of coconut, pandan and jackfruit. An aromatic and creamy libation that raises a toast to the kampung (village) spirit and food culture that continues to lend a significant tale in Singapore’s treasured heritage.

And, what better way to pay homage to the rich tapestry of Singapore's history than to relish in a symphony of flavours that perfectly embodies the essence of our Little Red Dot?

Pandan, Coconut and Jackfruit Syrup

Makes 500ml syrup

• 125 g Jackfruit Meat
• 250 ml Coconut Water
• 250 g White Sugar
• 12.5 g Pandan Leaves
• 37.5 g Coconut Cream

Blend the jackfruit with 200 ml coconut water. Add the sugar and mix well until completely dissolved. Set aside the puréed jackfruit mixture.

Soak the pandan leaves in the remaining coconut water. Add coconut cream to the mixture and simmer in a pan till aromatic.

Add to the puréed jackfruit mixture and mix thoroughly. Refrigerate and set aside for 2 hours. Finely strain the mixture and refrigerate until use.

Kampung Kueh

Makes 1 cocktail

• 40 ml El Dorado 12 Years Rum
• 15 ml Bitter Truth Golden Falernum
• 20 ml Pandan, Coconut and Jackfruit Syrup
• 25 ml Egg White
• 30 ml Cream

Add all the ingredients into a cocktail shaker. Dry shake (no ice) until all ingredients are properly incorporated. Add ice cubes and shake vigorously. Fine strain into a chilled glass. Add one big cube of ice. Garnish with pandan leaf and toasted coconut shavings. Sip and enjoy.

Visit One-Ninety Bar’s website to learn more about our Secret Garden Menu at Four Seasons Hotel Singapore.