Bar Stories SG

Bar Stories SG Bar Stories Pte Ltd Reservation no.: (+65) 6298 0838.
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The New Temple of TikiTiki cocktails often get a bad rep, too cloying, tacky cups and parasol umbrellas. But tiki cockta...
24/06/2026

The New Temple of Tiki
Tiki cocktails often get a bad rep, too cloying, tacky cups and parasol umbrellas. But tiki cocktails done properly are a thing of beauty, complex, balanced flavors, punchy libations with nuance. Here in Singapore we are uniquely positioned to create the new wave of tiki with our access to tropical fruits.

What is a modern tiki cocktail? First ditch the tacky cups. There are so many beautiful ceramics out there, or repurpose something to be a cup. This was supposed to be a small vase. Also think outside the box for spirits, not just different rums, but cachaça, pisco, tequila or gin. Treat your ingredients with respect. Fruits are living things. There is a certain point when they will taste their best. An unripe pineapple tastes acidic and thin, the same pineapple ripen till golden will taste profoundly sweet and bold.

Here we have a cocktail with ripen pineapple, Le gin for it’s green, apple notes. An artisanal japanese lychee liqueur, elderflower, bergamot and dill. Lime balances it out for some acidity. Garnished with bruleed pineapple, dill and a freeze dried lychee.

Come ask for a tiki cocktail the next time you are at Bar Stories.





You Can’t Beat Mother Nature Part 4One of my favorite things to do is to go down to the market and see what special or u...
11/06/2026

You Can’t Beat Mother Nature Part 4
One of my favorite things to do is to go down to the market and see what special or unusual fruits are available. One of my fruit guys pointed out these pink guavas.

I cut them up and they were beautiful. After cold pressing it, we derived a pink-hued honeyed nectar that was uniquely guava in flavor but quite punchy. This pink variety was a lot more intense than its normal colored ones. We have been trying it out on rums, cachacas, gins and piscos.

It’s always terrific to find an amazing ingredient and try to coax out the best flavor for it in a cocktail. Come by and ask for a guava cocktail. Will be available until the shop runs out.





How we create.A supplier came in the same day we were doing our muscat grape post and let us sample some Japanese artisa...
31/05/2026

How we create.

A supplier came in the same day we were doing our muscat grape post and let us sample some Japanese artisanal fruit liqueurs and sakes. We wanted to make cocktails with some of the products to see how the flavors would carry through.

I picked a beautiful plum liqueur. Now the challenge was to create something that showcased the product. This is very similar to what we do every night when our guests ask for a specific ingredient that they would like in their cocktail.

I figured a low alcohol shochu with fruity notes would best let the plum liqueur shine. To complement it, I paired it with the shine muscat grapes and a floral logan honey with just a touch of lime for acidity.

Our process of creating cocktails usually consists of us drawing on a memory bank of flavors and then balancing them to a cohesive harmony.

PS: We bought more muscat grapes this week so come in and try a cocktail with them.





The tale of three grapes.It all started when I spotted some luscious looking muscat grapes at my neighbour fruit stall. ...
30/04/2026

The tale of three grapes.

It all started when I spotted some luscious looking muscat grapes at my neighbour fruit stall.

Then I thought, what could I pair with the honeyed lychee flavors of the grapes. Pisco came to mind, especially one made with the floral moscatel grape.

Combined it with an artisanal Japanese Chardonnay grape liqueur to add some body.

Three different grape products in one cocktail. I love how versatile pisco is, add to that the sense of terroir, plus how extremely suited it pairs with the fresh muscat grapes. It really goes beyond just pisco sours.

Garnish was inspired by all the bars we visited in Kyoto who would always give us a shine muscat grape.

Tools of the trade: Home EditionSizler Bottle OpenerIn this series we talk about bar tools that are extremely useful for...
27/04/2026

Tools of the trade: Home Edition
Sizler Bottle Opener

In this series we talk about bar tools that are extremely useful for home use.

At Bar Stories we had a problem. At the end of the night we had to drink or throw our open bottles of tonic water and soda because it would be flat the next day. Until we found the Sizler Bottle Opener which also acts as a bottle cap to keep the liquid effervescent. Super useful at Bar Stories. We don’t have to throw out the bottles anymore and the seal is so tight the fizz still stays. We did an experiment where we capped a bottle of tonic and it still stayed exuberantly effervescent even after five days!

No more flat soda or tonics at home. Don’t want to finish that beer… well now you don’t.

Nippon Reiki Corporation Sizler Bottle Opener
Amazon.sg from just under $13
$6 in Japan

Finding Your Voice Part 3I remember when I first started with Bar Stories 15 years ago, people would come in and ask for...
31/03/2026

Finding Your Voice Part 3

I remember when I first started with Bar Stories 15 years ago, people would come in and ask for “classic” cocktails like a screwdriver or a cosmo. Our guests are so much more savvy now. Aviations, negronis, last words (testing if we have chartreuse) old fashions & clover clubs are super common requests now.

In order to make these cocktails more unique to Bar Stories, we like to put a little spin on it. It’s more personal.

Here we have a Clover Club. We starts off with fresh raspberries, gin, lemon. But we add floral longan honey and Jasmine, its a touch of exoticism to complement the velvety sweet-tart cocktail.

Finding our own voice, using the array of great Asian ingredients, and knowing when to follow, bend or break the rules gives us something unique and interesting to serve even when a guest asks for a classic.





You Can’t Beat Mother Nature Part 3.So in part 2 we talked about passionfruit and we are talking about it again.Why? Bec...
09/03/2026

You Can’t Beat Mother Nature Part 3.

So in part 2 we talked about passionfruit and we are talking about it again.

Why? Because we just bought a batch from a different supplier and when I first cut into one, I was surprised to see how fiery its vermilion / red-orange pulp looked. Then I tasted it and was blown away by its mango-like sweetness. Passionfruit are usually vibrantly tart, this felt like a whole other animal (fruit!) we have tasted so many passionfruits over the last 15 years but this one is really unique.

Come down to this week and ask for a cocktail with this sweet passionfruit.

See you around.





Do what you want.Sometimes not having a menu can be constraining.I say that because the amount of prep is immense. We wa...
27/02/2026

Do what you want.

Sometimes not having a menu can be constraining.

I say that because the amount of prep is immense. We want to give ourselves as many options as possible. And by the time we are done with that it’s hard to introduce something new.

However, not having a menu also allows us to do whatever we want. This time, something whimsical. Does anyone remember that Pen Pineapple Apple Pen song?

Well this cocktail is Pine. Apple. Pineapple.

It starts off with the beautiful Italian pine liqueur from quaglia1890, its such a unique flavor. Then cold pressed green apples, and then sweet cold pressed pineapples. Grassy cachaca gives the cocktail body and character. Rosemary for a little more herbaceousness, elderflower lends a floral sweetness, a touch of lime balances it out and a hint of sandalwood as a finishing note.

Not a cocktail I would make during a slammed service. There are just too many bottles to grab. The garnish is too elaborate to make. But for a concept driven cocktail it was great. Loved the flavors.

How might you try something like this? The best time is to come right when we open before it gets too busy. When we can do whatever we want.






Happy Chinese New Year from the Bar Stories & Lil’Habibi team. Just wanted to let you guys know that we will be closed ...
16/02/2026

Happy Chinese New Year from the Bar Stories & Lil’Habibi team.

Just wanted to let you guys know that we will be closed Tuesday to Thursday as we celebrate CNY. We will be open again on Friday, 20th February.

See you guys then!

Address

55-57 Haji Lane 2nd Floor
Singapore
189248

Opening Hours

Tuesday 17:00 - 22:30
Wednesday 17:00 - 22:30
Thursday 17:00 - 22:30
Friday 17:00 - 22:30
Saturday 17:00 - 22:30
Sunday 17:00 - 22:30

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