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Let Dreams Take Flight With New Cocktails At Origin Bar Singapore

The journey begins through the arched entrance, evoking the glamour of train travel. Since its opening in December 2017, Origin Bar Singapore has brought gastronomes on an immersive voyage inspired by the origin of flavours, travel adventures and stories of moments in time. Now into its fifth year, the talented team continues to invigorate the imbibing experience with a new repertoire of exemplary creations.

Inspired by stories that speak of the spirit of travelling through time, the cocktails at Origin Bar convene timelessness and ingenuity. The adventures began with creations since the beginning of time, each one focusing on a specific invention or dream of a certain era.

The latest menu showcases 18 brand-new concoctions. Immaculately created by Bar Manager Adam Bursik and his team, each drink delivers layers of nuances and the essence of ingredients handpicked by the team.

Before Christ (B.C)

Love Handles

The Botanist Gin, Rosé, White Port, Strawberry, Pink Himalayan Salt, Bacon

With its origins in the sixth-century pagan fertility feast observed in ancient Rome, Valentine’s Day is a celebration of romance and love. Inspired by this universal day of romance, Love Handles is the perfect drink to start the night with. For those in the mood for a refreshing tipple that is fresh with floral notes, there is everything to love about this drink – with the pleasant flavour of flowers and citrus brought to life by the salty and umami taste of bacon.

Inspired by the 1800s


Los Siete Misterios Mezcal, Raspberry, Cooling Mint, Citrus Oleo Saccharum, Salt

Chewing gum has been around for a long time. Back in the days, ancient people chomped on tree resin until the first commercial spruce tree gum was developed by John Curtis in the late 1840s. While gum is not allowed in Singapore, there is a certain appeal to chewing gum. With mint as the main flavour profile, this cocktail is refreshing and cooling with hints of sweet undertones from orange, pineapple and raspberry.

Peanut Butter Therapy

Michter’s Straight Rye Whisky, Peanut Butter Wash, Peychaud’s Bitters, Sugar, Absinthe Vapor

Many people have been credited as the inventor of peanut butter. First patented by Marcellus Gilmore Edson in 1884, roasted peanuts were grinded into paste to be used as flavouring. With the creation of nut butter, we came out with a drink that is equal parts herbal and nutty. A combination of aromatic bitters with aged spirits, this spirit-forward drink is rich and warm, with an added complexity of flavours.

To the 1900s

Fancy Like A Sunday Morning

Corn Flakes, Darjeeling Tea, Milk Wash, Armetto Disaronno, Sailor Jerry Rum

A favourite breakfast staple, cornflakes was accidentally created by John Harvey Kellog in 1906. With the initial iteration hard as rocks, cornflakes are usually soaked in water or milk to soften. Our version is served on the side with the boldness of spiced rum and blended with the smoothness of milk wash. A perfect way to end the night.


Yuzu, Wasabi, Citrus, Sake, Havana Club 3 Anos Rum

A powerful weapon with an explosive energy, the atomic bomb is first developed during World War II in 1938 by physicists in a Berlin laboratory. Taking a leaf of the book, this tipple is created to be potent – fruity, light and rum with a little spicy background brightens the combination of sweet sake and the acidity of yuzu to a perfect balance.

After the Beep

Chocolate Aged Havana Club 7 Anos, Black Raspberries, Mancino Secco and Rosso Vermouth, Balsamic

This drink pays tribute to the voicemail, a small convenience for the big world. Developed in 1979 by Gordon Matthews out of sheer need to communicate while on an overseas trip, voice messaging became popular in the 1980s. Just like how this integral part of day-to-day communications has evolved, After the Beep is opulent with sweet nodes of chocolate-aged tequila and an added complexity of balsamic vinegar.

Origin Bar is open from Tuesdays to Sundays, 5:30pm to 1am. For enquiries and reservations, call (65) 6213 4398 or email [email protected]

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