Using single malt whisky, Erwan Heussaff creates a special selection of drinks at The Singleton Social Bar at One Bonifacio High Street.
“When you’re making a cocktail, you want the spirit to shine. You don’t want to overcomplicate things,” says Erwan Heussaff as we enjoy a few drinks at The Singleton Social Bar at BGC.
As I interview him, I’m drinking The Singleton AOI Highball—a cocktail of honeyed Hojicha (roasted Japanese green tea) and soda water—which Erwan admits is his favorite out of the three drinks he made for the pop-up.
“I’m more into simple, subdued, and subtle flavors. With AOI, we wanted to create a different highball that didn’t stray too far from the classic recipe. Since Singleton has this honey, sweet, and tart flavor, we thought it would pair nicely with tea. You have then a mix of refreshing and summery flavors,” he shares, noting also how the Hojicha element is a subtle nod to how popular highballs are in Japan.
Aside from the AOI Highball, Erwan also created The Singleton Narra, mixed with equal parts whiskey, pandan juice and coconut soda; and The Singleton Yoshi, a fruity and fresh mix of blended lemon wedges, mint and pineapple mash. These cocktails, he says, are a great way to make single malt more accessible.
“What’s fun about Singleton is that they encourage you to mix it up and use it in a cocktail instead of compelling you to drink it neat or on the rocks,” he shares, referring to the three curated creations that he made specially for The Singleton Social Bar. “It’s a great drink to begin your journey into the world of single malts, which most people consider quite expensive or premium.”