Cin Cin doesn’t joke around when to comes to gin, they’re got a fairly serious range of nearly 100 gins, most of which are exclusive and specially imported just for them. And because of this variety you’re able to customise your own Martinis or G&Ts here – there are over 500 ways to do this (more on that later). Let’s start with the gin selection.
You might maybe want to start with some Corsair American Gin (we did), but only because we liked the labels. Otherwise you could pick from a menu that includes Sipsmith VJOP, aged Citadelle Reserve gin, Dictator Columbian Aged Gin Treasure, Cadenhead Old Raj Dry Gin, or Mombassa Club Gin. The point is, start with a lovely sip of quality gin before moving on to the menu.
Speak to the staff, and learn the difference between Sloe Gin, Old Tom Gin, Modern Gin, London Dry or Genever.
Cin Cin Martini ($20): Bulldog gin + Togarashi Infused Lillet Blanc + Bittermens Hopped Grapefruit Bitters + Grapefruit Peel.
Maybe start with this if you’re there during happy hour (5pm to 8pm), you’ll enjoy 1-for-1 offers on the Cin Cin martini, plus house-pour beers and wines.
Earlgroni ($18++): Bulldog Gin infused Earl Grey + Campari + Carpano Antica Formula + Dr Adam Elmigirab Bookers + Dried Orange
At this point you should order one of their signature cocktails. The Earlgroni is recommended for its bitter and citrusy flavours, featuring a quality vermouth that you can sip on its own. The Dr Adam bitters is a nice touch.
Other cocktails, created by head bartender Fadly Sujebto, include the Sambucus Toxin ($25++), made with No.3 London Dry gin, fresh lime juice, lychee puree, elderflower bitters and garnished with a mint bouquet and dried lime. Also the Violette Szabo, refreshingly done with Bankes London Dry, cucumber syrup, lime juice, Domain Chandon Brut and basil leaves.
Dirty Martini ($22++): St George Terroir, Mancino Secco, dehydrated rosemary and olive brine. Martini lovers will pick a gin, followed by a sweet, medium or dry vermouth. Sweet vermouth options consist of a house made Cin Cin shrub, La Quintinye Vermouth Rouge or Antica Formula. In addition to two dry vermouths, there are six medium vermouths to choose from that include a Japanese ginger and Togarashi infused Lillet Blanc.
They’ll ask if you want it shaken or stirred (nope, I don’t know why), but the only correct answer is “STIRRED”. Glare at them, maybe they’ll stop the practice.
Then I customised my own Corsair Barrel Aged Gin with Eramus Bond Classic Tonic ($22++).
Nerd note: The Corsair Barrel Aged Gin is aged for six months in charred oak barrels, previously used to age their spiced rum. The Erasmus Bond Classic Tonic is a classic blend of citrus fruits, some elderflower and a touch of quinine. Taste: A burst of liquorice, cassia bark and lemon peel.
The bar also has light bites to go with your customised G&Ts or Martinis. It’s likely you’ll be spending a bit of time here. I recommend the seared ahi tune and the spicy fried calamari.
Cin Cin, 100 Peck Seah Street, #01-02, Oasia Hotel Downtown, Tel 6385-2604.
Sunday to Thursday: 5pm to 12 midnight; Friday, Saturday, Eve of Public Holidays: 5pm to 1am.