Michael Jackson, Elisabeth Taylor, Charlie Chaplin and Ava Gardner – these are just a few of the more illustrious names in show business that the iconic Raffles Hotel had the honour of welcoming onto its grounds. Yet, the most intriguing visitor (and some would say unwelcome) to the hotel must surely be a tiger that somehow infiltrated its billiard room in 1902 and promptly hid beneath a table. A man from the then-nearby Raffles institution was dispatched to rid the hotel of the unwanted guest and after firing five shots into the darkened room, hit the tiger square between the eyes.
Such intriguing guests now most likely can longer be found at Raffles Hotel, but the Bar and Billiard Room – the oldest existing bar in Singapore in its original location – remains. Once occupying a standalone building built in 1896, it is currently home to over 400 finely curated whiskeys from all over the world by resident whiskey expert Christoph B. Nyfeler, with some limited editions and labels imported specifically for the establishment.
A whisky connoisseur will feel right at home here. One of the whisky concoctions to try is the Boston Sour (S$24), made with bourbon, lemon juice and chamomile gomme tonic bitters. The chamomile gomme tonic bitters made the drink a little over the top for me as it did not blend well with the other ingredients.
If you prefer a refreshing and well-balanced drink, opt for the Santa Barbara (S$22) is made with bourbon, agave sec, grapefruit juice, anise and fig gomme. It is served in a beaker and then poured into a cocktail glass at the table.
The Rum Old Fashioned (S$25) is made with rum nation, hoppe bitters, angostura bitter, orange wedge, demerara, gomme and cherry. While the Old Fashioned is overall not a bad choice, I prefer mine the traditional way without the extra embellishments that made the drink a little too complex for my taste.
Raffles Hotel also holds whiskey appreciation nights during you can be taught the basics of whiskey tasting, facts such as how nose-swirling the whiskey around in the glass allows oxygen to get to the whiskey and evaporation to begin. We were taught that by putting your nose to the glass and breathing in, it allows you to have a sense of the aromas of the whiskey before tasting begins. This is also a good time to take note of and appreciate the colour of the whiskey.
Christoph will be conducting whiskey appreciation nights, whiskey dinners and whiskey masterclass at the Bar and Billiard Room from now till November. Whether you are a whiskey aficionado or just want to learn more about whiskey, it is a great opportunity to sample some of the whiskeys that this elegant and sophisticated bar has to offer.
Bar and Billiard Room
1 Beach Road
Raffles Hotel
Singapore 189673
Tel: +65 6337 1886
