CHLOE Magazine Fall Winter 2014 Volume 5 Issue 2 | Page 49

CITY SP ACE Swissotel The Stamford, Singapore SAZERAC FAIRMONT HOTEL, NEW ORLEANS 1 sugar cube - 5 dashes of Peychaud’s bitters 2 oz. rye Herbsaint Coat a chilled old-fashioned glass with Herbsaint, then rub a lemon peel around the rim and discard. Muddle sugar and bitters in another glass, add rye, and pour into the old-fashioned glass. THE ST-GERMAIN COCKTAIL THE EMPIRE HOTEL, NEW YORK 2 oz. Champagne * 1 oz. St-Germain liqueur 2 oz. soda water Fill a highball glass with ice, add StGermain, wine, then soda water. Garnish with a nice lemon spiral CHAMPINO BEMELMANS BAR CARLYLE HOTEL, NEW YORK 1 oz. Campari 1 1/4 oz. Sweet Vermouth 2 oz. Champagne Shake campari and sweet vermouth with ice. Strain into a cocktail glass and top with champagne. Garnish with a lemon twist. BELLINI HARRY’S BAR, VENICE, ITALY 2 tbs. white peach puree * 3 drops raspberry puree *chilled Prosecco Pour peach puree into the bottom of a champagne flute, add raspberry puree, and top it off with Prosecco. Revel in the epitome of luxury and take in the awe-inspiring views of Singapore at City Space. Helmed as one of the 50 Best Bars in the World, City Space is a haven of sophistication and relaxing vibes, best known for its innovative cocktails, extravagant spirit selections and impeccable service. The bar boasts some of the most creative cocktails to be served. Imagine having caviar, Tiger beer, and cinnamon with lychee liqueur.