Something exciting is coming your way this weekend! Whether you’re celebrating an upcoming anniversary or simply spicing up the weekend, Tippling Club presents to you a different way to fire up your week.
Once Upon a Time at Bar Termini
Serving up a slice of 1950s Italy in the eastern fringes of London’s Soho, Bar Termini—the offshoot of coffee maestro Marco Arrigo and cocktail alchemist Tony Conigliaro—brings Italian aperitivo hour to Tippling Club for a one-night only Termini takeover. Held in conjunction with Singapore Cocktail Festival 2017, on the menu are Bar Termini’s signature Negronis, expertly executed by guest bartenders Gregory Camillò and Robin Kolek and peckishly paired with inspired Italian fare by Tippling Club’s Chef Ayo Adeyemi.
Inspired by the traditional Italian culture that was present throughout Tony Conigliaro’s childhood, Bar Termini is evocative of the 1940s film noire movement. Named after Rome’s central railway station, Bar Termini marks the start and end of a journey as an authentic Italian pit stop from dawn to dusk and beyond, offering a simple yet expertly executed drinks list—including a unique collection of prosecco and bespoke house Negronis—that celebrates the Italian aperitif.
An extension of Tippling Club’s Sensorium Menu that places the focus on memory-triggering scents, Head Bartender Joe Schofield presents The Cosmos Menu as part of this year’s Singapore Cocktail Festival experience – five futuristic cocktails steered by scent that orbits the olfactory mysteries of outer space.
Through a series of fragrances crafted in conjunction with International Flavors and Fragrances Inc. (IFF), a leading innovator of sensory experiences that move the world, Joe taps on the sense of smell and interstellar intrigue to create cosmos-inspired tipples that promise to take its purveyors through the planets and beyond.
THE COSMOS MENU
Moon Milk, White Wine, Citrus, Jameson Whisky
Heat, Sunflower Honey, Citrus, Havana Club Rum
Stars, Carraway, Citrus, Absolut Elyx
Meteorites, Cold Brew Coffee, Honey, Salted Caramel, Cream, Aberlour Whisky
Liquorice, Blackcurrant, Citrus, Monkey 47 Gin
Each cocktail from The Cosmos Menu is priced at SGD22++ and will be available at Tippling Club for a limited time only throughout Singapore Cocktail Festival 2017 from 16 to 21 March.
Desserts take centre stage on Tuesday, 21 March as internationally acclaimed pastry chef Will Goldfarb brings his flagship dessert bar, Room4Dessert, to Tippling Club for a four-hands dining experience with Chef– Owner Ryan Clift.
Flirting with opposite ends of the flavour spectrum, Clift and Goldfarb present five exquisite courses, starting with two savoury selections from Clift’s playful repertoire that will undoubtedly set the stage for three of Goldfarb’s tasteful, inventive handmade desserts. On the menu are promises of whimsy, with appellations such as Bitter Grandpa (Mangosteen bitters, ginger flower, Javanese black tea, Pelawan mushroom, mango) and Whiskey, Torture, Turgenev (Sablé breton, whiskey, pineapple, lime, sorghum).
In true Tippling fashion, each course will be paired with cult cocktails concocted by Tippling Club’s Head Bartender Joe Schofield and Room4Dessert’s very own Koming.
Having been in the international spotlight for his dramatic interpretations for more than 15 years, with stints at El Bulli, Gerard Mulot, Cibreo, and Tetsuya, Goldfarb’s desserts have been featured in Montagud’s Pastry Revolution, and his writings on creativity have been published by the International Journal of Gastronomy and Food Science. His Bali outpost has been eulogised across the likes of Wall Street Journal, Vice, Conde Nast Traveler, and The Guardian, among other local and regional media outlets.
BIN 38 at Tippling Club
38 Tanjong Pagar Road