Ernest Hemingway wrote about it. Richard Nixon supposedly drank it right before he stepped down as the US President. James Bond caused much consternation over how he likes his made. The martini is as delicious as it is divisive, but thankfully the former is much more prevalent here. Here are seven bars to drink the best martini in Singapore on World Martini Day.
At its heart, the martini is a cocktail made with gin and dry vermouth garnished either with a lemon twist or an olive and served in a chilled cocktail glass. A dash of orange bitters is optional. The ratio between spirit and aromatised wine, however, has changed over the years. Supposedly invented in the US in the early 20th century, Prohibition meant that early variations were sweet with at least half of the drink consisting of vermouth to mask the poor quality of gin, which was really juniper-flavoured moonshine.
During the 1920s, the martini dried out into its now recognisable form. London dry gin became the default, and vermouth was gradually relegated to the background. Winston Churchill preferred to “observe the vermouth from across the room while I drink my martini.” Hemingway was partial to the Montgomery Martini, a 15:1 ratio named after British Field Marshal Bernard Montgomery’s tactic for attacking only when his army vastly outnumbered the enemy.
Today, variations of the martini have made it into cocktail canon. The Perfect Martini is an equal split between gin and vermouth. The Gibson modifies the garnish with a pickled pearl onion. A Dirty Martini adds olive brine to the mix, and the Vodka Martini replaces gin. Contrary to what Bond says, your Martini should be stirred to prevent it from being a watery mess.
Then there are martinis concocted by bars in Singapore. Fura makes theirs with jellyfish. Puffy Bois slips in dry sherry. Nou Noodle Bar swaps out the gin for mezcal and infuses it with duck fat. At No.5 Emerald Hill, find martinis inspired by traditional Asian desserts. Check them out below.
(Hero and featured images credits: Photo by Cathy Scola / Moment / Getty Images; Atlas)
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For a bar that carries over 1,300 gins from around the world, the martini is naturally at home at Atlas. They even have their version in the Atlas Martini, which uses Atlas’s own London dry gin, ambrato vermouth, orange bitters, and champagne vinegar to create a style that is floral and brisk. Head bartender Lidiyanah “Yana” K has also made it central in her latest cocktail menu – she uses the drink’s format to explore different themes.
S$27++
Tuesday – Thursday, 12pm – midnight
Friday & Saturday, 12pm – 2am
Closed on Monday & Tuesday
(Image credit: ATLAS Singapore / Facebook)
One of Fura’s tenets is to use ingredients that are abundant or are causing an imbalance in the ecosystem. In this case, it’s jellyfish. While the species is already widely consumed in Asia, the bar is probably the first one to use it in a martini. Infusing it in Roku Gin brings a saline flavour to the spirit, which Fura combines with kombu and fish leaf (a Vietnamese plant similar to oyster leaf), and spirulina-infused dry vermouth. The drink is finished with a few drops of roasted kombu oil for a poised and savoury martini.
S$25++
Tuesday – Saturday, 5pm – 12am (closed on Sunday & Monday)
(Image credit: Fura)
When your bar is named after a cousin of the martini, it is imperative that you execute it well. Fortunately, Gibson does so exceptionally. Combining Roku Gin and a house-made ginjo sake vermouth, the cocktail is poured from a crystal decanter stored at minus 15 degrees Celsius. A trio of condiments: pickled onion, pickled Chinese artichoke, and smoked quail egg complement and contrast its dry, umami, and slightly fruity flavours. During happy hour every day from 6pm to 8pm, the bar offers mini servings of the Gibson for S$10++ each.
S$28++
Sunday – Tuesday, 6pm – 12am
Wednesday & Thursday, 6pm to 1am
Friday & Saturday, 6pm to 2am
(Image credit: Gibson)
The Bar at Morton’s serves a quintessential martini: cold, boozy, and it arrives fast. But the best part of drinking the cocktail there is that it entitles you to unlimited servings of filet mignon sandwiches during the steakhouse’s Power Hour. It’s fastest fingers first, so position yourself strategically to get your hands on the snacks.
Happy hour: Monday – Friday, 5pm – 7pm
S$19++
(Image credit: @carol.kheng / Instagram)
Need a martini along Orchard Road? No.5 Emerald Hill is an unimpeachable option. The selection is vast, ranging from styles flavoured with fresh fruits, remixed with different spirits, topped with champagne, and even inspired by traditional Asian desserts. Sweetening the deal even further is the price: from S$26++ for two. They’re also a fantastic accompaniment to the crispy chicken wings.
From S$26++ for two
Sunday – Thursday, 12pm – 2am
Friday & Saturday, 12pm – 3am
(Image credit: 5 Emerald Hill Cocktail Bar / Facebook)
Nou Noodle Bar crosses cocktails with noodles at the establishment on Craig Road, likewise with its martini. Inspired by the duck mee sua on the menu, the bar infuses Machetazo Salmiana mezcal with duck fat and garnishes it with a pickled onion, resulting in a smoky, slightly gamey Gibson dubbed the Duck-Tini.
S$24++
Wednesday – Sunday, 5pm – midnight (closed on Monday & Tuesday)
(Image credit: Nou Noodle Bar)
Puffy Bois democratises the martini without compromising on quality. Consisting of Fords Gin, dry vermouth, and orange bitters, the pizza spot adds a touch of palo cortado sherry for a hint of nuttiness and serves it straight from a bottle stored at minus 10 degrees Celsius. That means you get your martini fast, bracingly cold, and in time to savour with the lovely black clam pizza.
S$23++
Thursday – Monday, 6pm – midnight (closed on Tuesday & Wednesday)
(Image credit: Puffy Bois)
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This article first appeared on Lifestyle Asia Singapore
