11 best new cocktail menus in Singapore 2025

New Yorkers got life all figured out as martinis and French fries now make for an Adult Happy Meal. At Gibson Bar, trust the MF Martini, carbonated overnight for velvety microbubbles, to arrive with crispy French fries a la New York. Celebrating an illustrious decade with Timeless, a refreshed 15-strong cocktail menu, Gibson balances sophisticated nods to the past and fearless exploration of new flavours. Other remakes of classics include the Amaretto Sour Affair, which uses a blend of butter-washed bourbon, black glutinous rice, and marzipan sponge brittle for a sultry pulut hitam-inspired number; and the Calypso Gimlet, which features the inimitably bright flavours of calamansi.

Fancy a caviar bump on your cocktail? Then the negroni-style Caviaroni should be your next order when you’re at The Singapore Edition’s Lobby Bar. Head bartender Wong Wee Siong and director of beverage Giovanni Graziadei join hands to present a new menu of 14 craft cocktails that are all substance and style, from Pink Poodle, a playfully chic raspberry milk punch, to Glow Check, a salted orange and pink guava whiskey highball. Another standout includes Hot Couture, a clever riff on a spicy margarita, combining tequila and smoky mezcal with green mango and horseradish for that inimitable kick. Otherwise, the vibrant Jasmine Paloma never fails, especially when the bar starts pouring from eight in the morning.

After four years, Stay Gold Flamingo sheds all complications and takes a retrospective look back with a new menu titled “The Bartender’s Diary”. But it is not one of a wimpy kid. Instead, it is modelled after award-winning bartender-owner Jerrold Khoo’s very own cocktail bible. From a sleek, readapted Trinity Martini to a pistachio macha Alexander-inspired cocktail, look forward to classics, some straight up, some with clever twists, and bangers from previous menus, experiences, as well as from the personal highlight reel of Khoo’s competition cocktails.

The latest volume at MO Bar distils Singapore into a viewfinder with fifteen cocktails that represent the past, the present, and the future. From the kaya toast-inspired negroni to the refreshingly colloquial banana guava highball, each drink regales imbibers with audacious narratives. The former, Sarapan, reimagines with bourbon-kissed Campari, kopi-infused vermouth, Nyonya kaya gin, and finished with a toothsome kaya meringue. The latter, Banana Dollar, is a nod to antiquities from the Japanese occupation. It is built with Okinawan baijiu and banana liqueur, plus a silky foam of guava and banana.

New year, new menuzine. The folks at Jigger & Pony have released the anticipated cocktail menu, Embrace. In a world that can feel quite fragmented, this series feels like a warm and familiar welcome, where comfort and connections are forged over exquisitely crafted drinks. The narrative weaves across 21 cocktails where progressive explorations such as the Red Revival, a sultry number that highlights beetroot, strawberry, and house-roasted Liberica coffee, and the sweet and savoury Peanut Alexander, combining fig, cacao, and salted peanuts, showcase new possibilities.

For nuanced riffs on classics, consider the paloma, enlivened with housemade guava soda, or the sazerac, kissed with apples and calvados. Otherwise, spirit-forward choices of the Dry Martini and the Manhattan will satisfy discerning barflies from all over the world.

Time for some mezcal mischief as classics get claws at this agave sanctuary. Expect sharpened classics alongside their agave alter ego in this latest collection, where the championing spirit of agave and rice spirits stays true to their mission. Take the Alaska, where the spirited classic is enhanced by a melon-infused gin, while the riff, Liver Let Die, features chicken pâté-washed mezcal alongside tarragon and sherry.

Harry Craddock’s Rattlesnake is respectfully reinterpreted with Scotch whisky, maple, cinnamon, citrus, and a splash of Worcestershire, while the contrasting tribute, 24 Karrot, boldly blends Korean soju and moutai in a riff that fleshes out flavours of carrot and pecan. Meanwhile, house favourites have expanded, and the irreverent Meow Now Brown Cow remains, pleasing regulars with an update of banana, coffee and vanilla.

In case you missed it: Sips, not shots: How tequila is becoming popular in Asia for all the right reasons

The New York state of mind is an ever-changing cocktail calendar of seasons at the iconic Manhattan. Masterminded by head bartender Zana Möhlmann, a string of 31 cocktails, each representing the Big Apple’s culture, climate, and hallmark moments, is a literal calendar you can drink. Headliners include spring’s Where the Boys Are, a clever tequila-mezcal union lifted by citrus, berries, and a dehydrated plum; summer’s It’s Gettin’ Hot in Here arrives at precisely 70 degrees Celsius in a teacup atop concrete, a nod to the sun-soaked streets of New York; autumn’s Tatami Shot is a defying act of combining Japanese whisky, baijiu, and a lemon-mushroom oleo that reminds of an espresso martini.

Don’t sleep on the rickhouse either, where new additions of barrel-aged expressions lie alongside cocktail collaborations from Melbourne’s Millie Tang and London’s Connaught Bar.

Another year, another toast! Nutmeg & Clove turns 11 and drops the latest liquid menu inspired by 12 iconic local businesses that have shaped Lion City’s rich heritage. What feels like a heartfelt tribute to the local community, where every drink is a history lesson you would gladly stay back for, standouts include the Pin Cushion, a sexy bergamot and patchouli-laced martini dedicated to C. Armani Tailors in Far East Plaza; Ripple 75, a toothsome twist of a raspberry ripple-inspired French 75; and the Pasar Punch, a clarified milk punch that balances tropical passionfruit with cucumbers and peppercorns.

Of course, always arrive hungry as the modern Asian plates like the crispy rojak brussel sprouts and har cheong pork collar bites do enough to warrant a second serve.

Read more: Veteran bartender Colin Chia reflects on Nutmeg & Clove’s most memorable stories ahead of its 10th anniversary

Only more provocative pours at Fura as part two of the Journal of Future Foods drops. Transforming environmental necessity into a sensorial affair, expect boundary pushing tipples such as the New New Yuck, a bright yet savoury gin sour that headlines with seaweed, alongside shio kombu and a warm lime leaf coconut white chocolate foam; and A Quail Walks Into a Martini, essentially combining cell-cultured quail-infused gin, dry vermouth, and caramelised fennel puree, to deliver a rather dystopian dry martini. Otherwise, hallmarks from the debuting menu like jellyfish martini, mealworm margarita, and a black garlic caviar-themed number, remain expertly balanced so much so that you’ll forget you’re sipping tomorrow’s survival manual.

Drawing inspiration from Japan’s vibrant, convention-defying modan gāru icons, Moga celebrates culinary heritage, unrestrained by tradition, thanks to new bar manager Gavin Teverasan (formerly of 28 HongKong and Nutmeg & Clove). Dive into two distinct sections: eight Izakaya-inspired cocktails, designed to be unfussy and crushable, paying homage to Japan’s diverse flavours; and eight modern cocktails, bold reimaginings of classics with Japanese twists.

Highlights include The Frozen Drink, an alcoholic take on matcha anmitsu with ice-blended whisky and matcha, a calamansi-laced Gimlet, and the adventurous Dirty Sake-tini, a savoury riff with sake, shochu, and pickling brine. For the peckish, consider modern Asian or Japanese plates, from spicy fat clams and crispy pepper squid to fresh sashimi and sushi rolls.

Moga
Address: 1 Hill Street, Pullman Singapore Hill Street, S(179949)

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