Amid Singapore’s saturated bar scene, Native stands out from the crowd. Owner Vijay Mudaliar incorporates spirits from neighbouring countries and regionally foraged ingredients such as betel leaves, tamarind, starfruit flowers and even ants – yes, ants – into his creations. New and beloved on their cocktail menu is the Grasshopper, which involves Chalong Bay rum from Thailand, wheatgrass, lemongrass, coconut ice cream and “grasshopper garam sauce”. Not into creepy crawlies? Try the Pineapple Arrack, a refreshing option made from Ceylon Arrack, pineapple, coconut and Sri Lankan spices.
This trendy new cocktail bar forages for its own ingredients, from cinnamon to pink jasmine blossoms. Have a taste for adventure? Try Antz, the bar’s signature drink – an unusual mix of Chalong Bay rum, aged sugarcane juice, house-made coconut yogurt, basil, and freeze-dried weaver ants.