Greet the Powder Room’s new menu – it’s the closest thing to a time machine (for now) engineered to transport you to the roaring 20s.  Of course, as demanding as Parched citizens go, we requested that the man behind it be behind the bar, to demonstrate some of their new concoctions. The man is Julian Serna – a firm believer in evolving drinks – respectfully though, as he “never messes with a negroni” (much to our approval).

The Lo&Behold group bar mentor gave us a firm handshake, took a good look at us, and presented “Thank You For Smoking”. Full Theatrics Included.

Blowtorch.

Barrel-aged whisky.

Chat. 

Liquid nitrogen.

Chat. 

What this drink really is, is a skilful, unexpected and delicious distillation of our (and his, we reckon) principal vices – tobacco, caffeine, sweets –  a complex drink for our simple minds. So to level-up to the quality beverage in hand, we started asking the difficult questions.   

Parched: How do you rate Singapore’s drinking scene?

Julian: “Where speakeasies, craft, and artisanal infusions go, Singapore was a good five-six years behind. But it is catching up rapidly. More people are respecting and taking on bartending as a craft and career now. As a whole, this means more refined palette for technique and theatrics; for balance, and a general confidence that “the bartender is gonna make a great drink”.

Parched: Taste and technique is definitely there… so what’s lacking? 

Julian: “Venues. Diversity. Consistency. Ambience.”

Parched: Has Asia taught you anything?

Julian: “BBQ Bitters which I found here! It’s got Cajun spices, mustard seeds, chipotle, old spice in it… and I use it in BB King – a cocktail on our new menu.”

Parched: Oh, sounds wonderful. Make us a BB King will you! Anything else? 

Julian: “I’m working on the loof menu. Trying out pandan, dragon-fruit, durian elements. All I can say is… I will not be defeated.”

Parched: What else are you working on? Tell us something the world doesn’t know yet. 

Julian: “Bottled Craft Tails”

Parched: Whoa. Does that mean we can call in advance and say I’d like six BB Kings to go?  

Julian: “Right. I’ve told you too much. Changing topic. I’m working on adding cacao to “The Boulevardier” actually.”

Parched: We’ll try that too. What’s your bartending philosophy, if any?

Julian: “We serve people, not drinks.” [Says the man as he hands us a BB King – The Powder Room’s current bestseller.]

—

Check out more of our pics from The Powder Room

13