Cocktail Festival 2023: Behind the drinks our Singaporean bartenders are serving

Isz Valentino of The Dragon Chamber aimed to make a drinkable version of the banana split when he crafted the Banana Royale, the cocktail he will present at Tatler Dining’s Cocktail Festival.

Bringing a bright sweetness with nutty, roasted notes, the cocktail is made by combining gin, aperitif wine, banana, and milk with blitzed Loacker Napolitaner wafers. “Next, citrus is added, and once it curdles, it is strained,” he explains.

He shares that he learned a thing or two from crafting this cocktail, for instance: “Removing solid particles from a cocktail slows down oxidation and spoilage so you can store it longer without losing quality.”

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“I wanted to create a cocktail that aligned seamlessly with the theme while staying true to the essence of Singaporean culture,” says Mama Diam’s He Xin. Hence, Emerald Fizz was born, a cocktail crafted with Hennessy VSOP, Muscat grapes, calamansi cordial, pandan, and soda.

Bright and fruity, the crushable cocktail is refreshing and flavourful. “The beverage is visually captivating but is light and approachable, bearing in mind our guests will be indulging in multiple cocktails,” he notes.

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“Every classic cocktail can be broken down to its core ingredient and reinvented using modern techniques and flavours,” begins Desiree Jane of Sago House. Her cocktail is the Bak Kwa Manhattan, made by fat-washing whisky with bak kwa fat.

“Bak kwa meat and whisky are combined in a vacuum-sealed bag and sous vide at 55 degrees for over two hours,” she explains. The mixture is strained and then frozen for another two hours before being filtered with a cheesecloth.

“The sweetener in the drink is chipotle Torino, made by infusing our house made Torino Mix with dried chipotle,” she smiles. This brings an extra kick to the drink, with caramel and oak notes from whisky and a savoury sweetness from bak kwa.

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Other than the six signature cocktails, drinks will also be available for purchase courtesy of our partners at Bombay Sapphire, Chivas Regal, Dewar’s, Hennessy, Johnnie Walker, Martell, Monkey 47, Roku Gin, Suntory Whisky, and Tanqueray. Each will be working with 12 of their ambassadors or selected bars, such as Rimbar KL, Frank’s Bar, Remedy Cocktail Bar, Vertigo, and The Cove, to serve up to three bespoke cocktails. Don’t miss these tipples, which will be available for as low as RM25. 

Pavilion Hotel Kuala Lumpur’s open-air courtyard will be transformed for the evening in line with our exciting theme, Neon Nights Nostalgia. Our favourite local DJs will be playing throwbacks from the 80s and 90s so get ready to dance the night away. If you're a fan of the shaken and stirred, you will want to attend this event in partnership with the Singapore Tourism Board.

Secure your entry with an advanced ticket purchase and be part of a gathering that will redefine your appreciation for cocktails. Get your tickets to Tatler Dining’s Cocktail Festival here.

Date: October 13-14
Venue: The Courtyard, 8th floor, Pavilion Hotel, Kuala Lumpur
Time: 5pm-10pm
Theme: Neon Nights Nostalgia
Price: RM200 (inclusive of four signature cocktails and food), RM300 (inclusive of six signature cocktails and food)

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