Bar Mananger Samuel Sim’s program at Kite is pretty simple: Cocktails with a touch of Singaporean and Asian flavours. But like all things done well, a lot of thought and details were sorted in the background to make the final product appear simple.

In some ways the cocktails were created to complement the modern comfort food that Kite serves, with subtle ingredients to remind you of friendlier, more fun times in your past. So the Suspicious Slinger which I started with had strong Tangueray gin but also a hint of gula melaka. It was bracing, has depth and was refreshing.

Sim’s experience included stints in Fine Spirits by La Maison du Whisky, The Library and Horse’s Mouth. And of course a bunch of cocktail competitions that’s almost obligatory among the younger generation of bartenders. Between a few cocktails we got the lowdown on him.

Who Moved My Kueh?: Pandan vodka, Cointreau, passion fruit, fresh lime and egg white. Like a sour cocktail, but with an interesting pandan aftertaste. The signature cocktail of Kite.

What’re your three golden rules of cocktail making?

1) Use solid ice cubes that are not too wet as that may over-dilute the drink that you’re mixing.
2) The balance of flavours in a cocktail is very important.
3) Listen to your guests. Gather as much feedback as you can – it’s how you learn and become better.

Most memorable drinking experience?

Having drinks at the Balcony Bar after work, nine years ago, with my colleagues from The Living Room. On a $5 dare I dipped my head into the jacuzzi – oh the joys of being young – only to find out later from the staff that a group of customers had been soaking their feet in it earlier.

Soap Opera: Kinako Rye, maple syrup, Punt E Mes, Suze, orange bitters and bergamot goodness. A version of El Presidente but with a stout like foamy head. Recommended.

Person you would most like to drink with? (Can be fictional)​

Captain Jack Sparrow, while going on a voyage.

What’re the 8-10 spirits a beginner needs to start a good home bar?

Gin, vodka, rum, tequila, mezcal, bourbon, rye, Scotch whisky, brandy and pisco.

​And good advice/tips for a home bar?​

Try not to make any flaming cocktails at home without proper guidance, unless it is covered by a fire insurance policy, or you just have too much spare cash in your bank account.

What’s a cocktail/bar trend that needs to stop/that’s overrated?

I believe that all the bars and bartenders are always doing their best to keep up with new cocktail and bar trends, I personally think that nothing is overrated, or should stop, if the guest enjoys the experience.

What is your guilty pleasure? What do you drink at home?

A game of poker with friends while enjoying a good bottle of rum.

What’ve you learned about life from behind the bar?

There’s nothing you can’t do with a bit of persistence and determination.

What do you serve someone with a broken heart?

Ahhhh, I think a Zombie. The Zombie (above) that I do has three different types of rum, gold rum, white rum, over-proof rum, I throw orange curacao in there as well, passionfruit syrup, lime and pineapple juice – it’s a strong drink and it will help them to forget that night.

Kite, 53 Craig Road, #01-01, Tel: 9729-7988.

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