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