Hilton Singapore Orchard bar and lounge Ginger.Lily has a refreshed menu of 17 inventive cocktails dreamt up by head mixologist Michael Mendoza. Named Bloom, it’s an ode to the rich plantation history of Orchard Road, shining the spotlight on native fruits, herbs and ingredients.
In Full Bloom ($22++), a mix of fruit-infused peach Rinquinquin and tonic water is a light, refreshing option, as is Birds and the Bees ($30++). Served with a piece of honeycomb, it marries whiskey, flavours of pineapple and jackfruit with mango-scented honey, and ginger ale. Blossom ($22++) is a pretty botanical libation perfumed with the light herbaceous notes of elderflower and lemongrass, alongside Brass Lion Butterfly Gin, and tart hibiscus kombucha.
Then there are those served with a dose of theatrics. Seashell ($24++) is a G&T with lemongrass and cucumber that’s crowned with fried baby crabs perched on top of a mesh ‘net’. The Kokum Spice ($24++), served with a bubble on top, is a sultry spice-forward martini that combines kokum with honey and Ceylon arrack (coconut palm sap). Interestingly, its flavour is reminiscent of sour plum drinks.
Java fiends will undoubtedly appreciate the Coffee Break, the bar’s version of an Irish coffee that goes down like a warm hug with Mizurana whiskey, coffee kombucha, and coffee foam.
For bites to prime your belly before the boozing, choose from plates like Iberico ham on sourdough bread ($29++), seared Hokkaido scallops ($26++) in green pea puree and a briny crustacean emulsion, or a hefty sando ($39++) with a thick juicy slab of wagyu beef and black garlic aioli.
Ginger.Lily is L5, Hilton Singapore Orchard, 333 Orchard Rd, Level 5, Singapore 238867. Cocktails are available from 1pm to 1am.
