Sustainable Sips, Singapore Inspired

Our four House mixologists traveled to Singapore for the annual Singapore Cocktail Festival, sharing a taste of The House Collective experience through sustainable cocktail creations.

Sustainable Sips, Singapore Inspired

Our four House mixologists traveled to Singapore for the annual Singapore Cocktail Festival, sharing a taste of The House Collective experience through sustainable cocktail creations.

From Houses to Singapore…

In May, our House mixologists visited the city of Singapore and brought The House Collective experience to the City of Gardens with our zero-waste cocktails.

From Singapore to Houses…

Drawing on their trip, our mixologists are now bringing their unique experiences back to their Houses with inspiration from the vibrant melting pot.

The Opposite House Beijing - UNION

Apple Pie Martini

This sweet treat upcycles leftover apple peels from our House bakery. It is made with apple peels soaked in blanco vermouth, vodka washed with remaining butter, and a foam garnish made of croissant scraps for a buttery aroma.

Frugal Hemingway

As delectable as the classic daquiri but with none of the grapefruit wasted, this cocktail features preserved grapefruit peel tincture, grapefruit juice and grapefruit pulp turned into salt. For sweet and sour touches, it also utilizes leftover plum tomato soup from our Michelin-starred Jing Yaa Tang repurposed into syrup, leftover lime peel and cherry syrup.

Pandan Sour

A Singaporean spin on the whiskey sour, this cocktail is made with fresh pandan and salted egg yolk. Upcycled whey from the pastry kitchen enriches the flavors, and a cookie made from the whey and candied pandan leaf serve as garnishes.

Invisible Laksa Soup

Inspired by the spicy noodle dish, this smooth and full-bodied clarified milk cocktail uses white rum washed in leftover shrimp heads and laksa leaf oil. It is finished with a curry powder rim to add complex layers of taste.

The Upper House Hong Kong - Salisterra

Salt Storm

A unique blend of the Pornstar Martini and the salty lime sodas you find at your neighborhood cha chaan tengs, Salt Storm is a tangy, refreshing summer delight. This drink upcycles leftover lime husks by preserving them in salt before turning them into a syrup which hperfectly balances salty and sweet.

Korova Milk Tea

An elevated and upcycled twist on the yuenyeung, a classic drink created by mixing coffee and tea. The homemade Curaçao liqueur featured in this decadent after-dinner drink is made from leftover orange husks and Aperol infused with leftover coffee grounds.

Monsoon Mango

Taking inspiration from the vibrant energy of Singapore's Little India, Monsoon Mango combines tequila, mango and passionfruit with a kick of chili syrup. Tropical adventure in a glass that will transport you to the hustle and bustle of this colourful cultural enclave.

Green Silk Martini

This subtly creamy mix of gin, vodka, vermouth, coconut water and pandan leaves is a delicate drink highlighting the sweet notes of Singapore's beloved pandan chiffon cake. Experience the region's favorite flavour in a refreshing new way.

The Temple House Chengdu - JING

Go Bananas

A delightful gin-based mix that utilizes banana peels, a favorite ingredient in sustainable projects. The gin is infused with eucalyptus leaves and white chocolate, while the banana liquid is clarified and dipped in dill syrup. On the side are scrap banana peels deep-fried and served with homemade Sichuan chilli powder.

Eco Rouge

Wine sold by the glass oxidizes after it's opened, eventually losing its fruity flavor. Eco Rouge uses old wine to create a summertime cocktail with Montenegro infused with aromatic Thai black tea and paired with sweet and sour raspberry vinegar.

Watermelon Rind Sling

A play on the famous Singaporean Sling, this cocktail makes use of the daily 7.5kg of watermelon leftovers produced at The Temple House. This summer evening sip replaces lemon juice with homemade fermented juice made of watermelon rind, which is then mixed with gin liqueur and melon liqueur.

Fruit Bazaar

Inspired by the colorful fruits of Singapore's Little India, Fruit Bazaar uses pineapple tepache made from marinated and fermented pineapple skin, paired with peach liqueur and apricot liqueur, guava, lime, and lychee jasmine kombucha. A cool, sweet, and sour summer cocktail.

The Middle House Shanghai - Café Gray Deluxe

Punked Bandung

A twist on the classic rose milk drink, Punked Bandung is made with strawberry gin, rose honey syrup, sherry, tonic, and milk. The milk is split into curd and whey, with the whey adding cream and acidity and the leftover curd being made into an edible atop a flatbread cracker.

Cheese Teh Tarik

A subtly savory spin on Southeast Asian milk tea made with Sri Lankan Ceylon tea, Bourbon, and parmesan with hints of pistachio, and hazelnut. The leftover cheese and tea are dried and fried for a zero-waste garnish.

Fort Canning

Inspired by the colors of the Bird of Paradise flower in Fort Canning Park, this cocktail uses the entire pineapple from husk to leaf, and features Campari, lime, and Indian jaggery syrup for a rum-based tropical explosion.

Pandan Flower Bellini

Made with Singapore's most beloved ingredient, this cocktail is a fresh and fragrant summer blend of pandan leaf distillate infused with leftover lime husks, floral elderflower, fresh passionfruit, and topped off with refreshing sparkling wine.

Guest Shift Across Our Houses

Not only did our mixologists bring back inspiration, they also brought Mel Chavez from Smoke and Mirrors Bar to perform a guest shift at each of our Houses to launch our menus.

Going from Shanghai, to Beijing, to Chengdu, to Hong Kong, we had a great time shaking and stirring.

Event images

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