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Native launches bottled cocktails featuring its signature drinks

You can now sip on cocktails from one of Singapore's best bars in the comfort of your home

Nicole-Marie Ng
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Nicole-Marie Ng
Native
Photograph: Native
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With the closure of bars and entertainment venues in Singapore as of March 26, many food and beverage venues that still remain open have pivoted to selling bottled cocktails. The latest to join this list is Native, which ranks fourth on the Asia's 50 Best Bars 2020 list and 12th on the World's 50 Best Bars 2020 list.

Native is known for its celebration of local and regional ingredients, highlighting produce, spirits and even materials and music from Southeast Asia. Sip on some of its signature creations in the comfort of your home with bottled cocktails such as Peranakan ($88), a mix of jackfruit rum, laksa leaves, goat's milk, candlenut and gula Melaka. For a limited time only, orders of Peranakan come with kueh salat prepared by Michelin-starred restaurant Candlenut.

Native
Peranakan bottled cocktail
Photograph: Native

Other bottled offers include the Hibiscus ($68), a blend of Hawthorne distillate, hibiscus jun (fermented honey tea) and kithul palm syrup. There's also Forager's Garden ($68), a nod to owner Vijay Mudaliar's passion for foraging locally grown produce. It comprises house-distilled matcha gin, blue pea flowers that are commonly grown in Singapore, calamansi for freshness and matcha kombucha. It's also your chance to try Native's Pineapple Arrack ($88), a beloved tipple that's been on the menu from day one made with Ceylon arrack, old coconuts, pineapple skins and Sri Lankan spices.

Each bottle contains about six to eight portions are best served poured over ice. To order, email info@tribenative, call 8869 6520 or slide into their DMs at @nativebarsg with the following information: your name, delivery address, order and preferred delivery date and time. Delivery is available islandwide.

Native remains open to the public and has launched new snacks built around the fermented products it uses in its drinks. Munch on belinjau crackers with a calamansi miso dip, fried wild rice with locally farmed greens and a soy-cured egg as well as dried kimchi on a rice cracker served with a tofu and miso edamame.

Find out how your can support your local restaurants and bars during this trying time

Read on for more bars offering takeaway and bottled cocktails

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