Staying true to character, Rumpoles Bar is effortlessly old-school but subversive.
Rumpoles Bar has not only the right vibe for drinking and chilling, it is also a playroom for those who appreciate cocktails with a twist and also has a great selection of beers and wines. Enjoy music, watch live sports or just unwind with tasty bar bites in this modern-day pub!!
Ms Nur Veronica (below), brainchild of Rumpoles’ resident bartender has created 5 hawker-inspired cocktails right here in Rumpoles Bar at Hotel Jen Tanglin Singapore for our country – Singapore. You shouldn’t miss it!!
The notable ‘plastic bag’ offering is a super-strength version of teh-o limau ice (iced lemon tea) called TEH-Ice. Ketel vodka, St. Germain elderflower and black tea form the body, whilst honey and calamansi provide sweet and sour notes.
Rumpoles’ bartender, Nur Veronica, said, “I love experimenting with new things and since National Day was around the corner, I was inspired to create something very local and Singaporean. I thought about kopitiams and hawkers which are both very iconic, and came up with this series of ‘hawker cocktails’. I think of it as my contribution to the mood of the celebrations.”
If you reckon you are an adventurous person, Kopi-B is the cocktail to try. Unique and nutty, the combination of Highwest rye-infused bacon whiskey, Punt e Mes (a dark, bitter Italian vermouth) and a Maraschino cherry make for a full-flavoured, hearty drink accented by a touch of cherry sweetness. And yes, you even get bacon strips on a mini bamboo skewer to use as your stirrer.
Sling is a variation of the iconic Singapore Sling served in a hawker’s plastic bag (normally used to tabao drinks at kopitiams) and finished off with a dried pineapple wheel.
Fare, we call it the liang-teh cocktail which means ‘cooling tea’ as the key ingredient is water chestnut.
Besides the nostalgic flavours from Ms Nur Veronica’s younger days which she missed a lot, this is what she has to share with us about her more sophisticated spin on the cocktails:
A little bit of the ‘science’ behind mixing a good cocktail (which flavours go well together and which do not) and how she used that knowledge to choose the ingredients for each cocktail.
I would not say I know the very ‘science’ that goes behind the different flavours that you would typically find in a bar. However, what I do have is 9 years of working experience as a bartender. I would say it is most important to decide on what you want your main flavour profile to be, and then take a look at what interesting accents or foils can help to enhance, or balance out, the drink. For e.g., if a drink is too sweet, you can always add in something citrusy to cut through it. These are little things you pick up over the years.
Advice on the best kinds of bar snacks to compliment your favourite drink.
I feel basics are the best. You always want something crunchy and you want something salty. These are the two most important elements of a good bar snack. That’s why at Rumpoles we make it a point to provide free chicken wings and drumlets courtesy of our awesome kitchen at the J65 restaurant downstairs and of course, we pop our own popcorn (lightly salted and buttered) free-of-charge for our patrons.
#hawkersgcocktails will be available till 31st October 2016.
Hotel Jen Tanglin Singapore – Rumpoles Bar
1A Cuscaden Rd, level 2, Singapore 249716
Operating Hours: Monday to Saturday, from 5pm till 1am
Contact: 6831 4326