The same group that brought Miss Fitz Kitchen + Bar is excited to announce the launch of Roxy, a new cocktail bar concept in the heart of the Singapore CBD at The Sail at Marina Bay. Roxy is a glammed up but worn in cocktail bar and spirits room inspired by the back rooms and rock & roll nightclubs of 1970's Lower East Side Manhattan. This mischievous yet sophisticated lounge serves adult fun as a spirit-forward drinking den and tasting room with a vintage panache from décor bathed in a red-light hue and iconic images of NYC musicians, artists and socialites.
Found through an unmarked door at The Sail at Marina Bay or through the passageway in the back of Miss Fitz, this 20-seat hidden enclave immediately transports you back in time and across the world to the 1970’s in The Big Apple. Filled with the sounds of classic rock n roll, early glam bands, original punk rock and emerging disco of the era, you can’t help but feel that you are drinking alongside the legends that adorn the walls – whether having a Negroni with David Bowie or a Boilermaker with Keith Richards, the sights and sounds bring to life the grit and glamour of the era.
The cocktail menu combines the simplicity of spirit-forward, classic drinks typical of an old-world back room bar with a glamourous twist of 1970’s rock n roll across three distinct categories: signature cocktails, classic cocktail flights, and boilermakers (a beer and a shot combo). The concept and cocktail list were created in collaboration with Proof Creative, one of the worlds most awarded drinks consultancies.
Named for iconic nightclubs, songs of the era and classic beverages from the five boroughs, each signature cocktail (S$22+ - S$25+) brings a unique story of New York Americana to Singapore. Highlights include theCBGB Swizzle, a riff on the classic Mai Tai named for the Lower East Side Manhattan club known as the birthplace of punk music; You Don’t Have to Put on the Red Light, an amaro twist on the classic Negroni named for the Sting song and bar’s namesake “Roxanne”; the Jean Genie, a pear twist on a classic daquiri named for the David Bowie song that he called “a smorgasbord of imagined Americana”; and The New York Dolls Sour, a whiskey sour with American apple brandy named for the legendary 1970’s glam metal band.
In addition to the signature cocktails, Roxy offers cocktail flights (S$45+ - S$55+), each featuring three variations on a classic. Explore the different base spirits and speak with the staff on the evolution and history of the cocktails over time. The team is led by head bartender Tash Nayar, who brings 10 years of industry experience to his second concept launch as head bartender (previously at Miss Fitz).
The bar bites menu truly ties the New York to this Singapore location with the perfect pairing to any drink. The bites are variations on iconic New York foods that bring simple, yet playful forms of the food that defines New York. You can’t miss the Bagel Popcorn, popcorn tossed in the spices of an everything bagel; Pastrami Sandwich Bites mimicking the famous Katz Deli, or a Hot Dog With Diced Onions & Cheese found at any street corner push cart.
For those looking for more of a dining destination, check out Miss Fitz in front of Roxy. Miss Fitz offers a menu of contemporary Mediterranean sharing plates for a bright, vibrant meal before or after drinks at Roxy.
Junior The Pocket Bar has opened its doors at a new location on Ann Siang Hill. Formerly part of The Proof Collective, Junior The Pocket Bar is now independently owned by proprietor, Joe Alessandroni, with Hazel Long helming the bar and Peter Chua remaining Bartender in Residence and also becoming an equity partner in the business, Junior Productions Pte Ltd.
Providing guests with the same intimacy and cosiness that Junior is known for, the space currently seats 25 people, and offers a refresh to its latest menu, with some exciting additions.
A locally rooted, modern bar, Junior The Pocket Bar works with local artists and craft producers to showcase the flavours and traditions of the world’s great drinking cultures, reinterpreted for a modern cocktail bar. Junior will retain its rotating concept while establishing a core Junior identify that will remain the backbone of the bar programme.
The updated menu sees the introduction of Junior’s Homebrew & Highballs, which will remain a staple on the menu. These low concept, flavour driven house fermented beverages can be with alcohol (make it boozy) or without (keep it boujee). Flavours include Thai Ginger Beer with mixed ginger, curry spice and sour tamarind (can be spiked with dark rum), and Lacto Lime Soda with salt-cured citrus, lime leaf and soda (with the option to add tequila). Junior’s core menu also includes Eat The Rich, a selection of culinary cocktails paired with a decadent small bite, such as the Deviled Egg Martini with Hendrick’s Orbium Gin, botanical infused white port, East India sherry, and grapefruit bitters, served with a Caviar Deviled Egg. A small selection of natural wines, craft beers, and fine spirits rounds out the drink offerings.
Junior’s current concept, Washi is inspired by the bars in Shinjuku’s Golden Gai with a funky, playful twist on the 1980’s Bubble Era Tokyo. The bar’s fifth volume sees origami cocktails such as the Crane, with kyoho grape, Sakura vermouth, cognac and lemon, the Rabbit with miso roast carrot aqavit, honey, lemon and Junmai sake, and the Panda with genmaicha vermouth, sparkling sake botanic vodka and pickled bamboo shoot.
The bar snacks menu has a couple of items that take a nod to the Washi theme with the Tako Wasabi marinated octopus calamansi, wasabi and the Roast Pumpkin Hummus with yellow miso, furikake vegetable crudites. Signature Sandos include the Mala Hot Chicken fried sandwich with Szechuan sauce, purple cabbage slaw and pickled pineapple and the French Dip Bành Mí with slow-cooked beef shank, onion jam, fresh herbs and spiced beef jus.
Hair of the Dog colloquially refers to the drink that is taken to lessen the effects of a hangover. While they wish you to never be there, they want you to know that your HOTD cocktail is on them when you drop by the next day?
Wallet-friendly wines, whiskeys on promo, bar bites and mains, Hair of the Dog has the simple plain goodness that leaves you going for more.
Singapore Distillery offers a range of unique gins which are distilled locally – 6 for now. So everyone will be able to find the right gin for them. It took the Singapore Distillery team many batches, over 100 test batches to get each gin to where they want them.
All of Singapore Distillery's gins are diluted to 42.5% ABV, or alcoholic strength. In their experience and the findings of many distillers worldwide, this brings out the best flavour of botanicals without having a sort of raw alcohol taste which is the case when the alcohol strength is higher. Many Gin connoisseurs say that gins with less than 42.5% ABV don’t have the flavour to stand up to tonic water or other ingredients in cocktails.