Bar Stories SG

Bar Stories SG Bar Stories Pte Ltd Reservation no.: (+65) 6298 0838.
(707)

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!

Valentine’s Day menu!Come down for a great meal and cocktails plus a few surprises! We might not make you fall in love w...
03/02/2026

Valentine’s Day menu!

Come down for a great meal and cocktails plus a few surprises! We might not make you fall in love with each other but you will definitely leave satisfied and happy! (Although we have to say quite a few couples have had their 1st date here and are now married!)

Make reservations in our bio.

Hello from Johor Bahru!Recent team bonding day with the Bar Stories and Lil’ Habibi team. Spent it with some super fun e...
01/02/2026

Hello from Johor Bahru!

Recent team bonding day with the Bar Stories and Lil’ Habibi team.

Spent it with some super fun events organised by Chuan our JB resident, like gel pellet CQB and go-karts.

But more than team bonding it was an opportunity to show how grateful we are to each and everyone of our team at Bar Stories.

Also huge shout out to the Lil’ Habibi team for putting their heart and soul into the new food menu. It really rocks. (You guys should really check it out!) We are so grateful.

(P.S. Also supper grateful to our guests that have left us tips over the last few months. We never expect it but it’s always appreciated and it funded this trip! So thank you!)

24/01/2026

Know the rules, so you know how to break them.

People know Bar Stories for our unique creations. But regularly we get requests for the classics. We talked about finding your voice before, so how do we create cocktails within the parameters of a classic, but imbue it with our identity?

First know the rules of the game, understand the structure of the cocktail, why are those flavors used in those ratios. In essence, understand the intent of the cocktail.

If someone asks for a negroni they are looking for something boozy, bitter and herbaceous. Now deliver that without using the usual ingredients.

Rust
Rye Whiskey
Cynar
Noix de la Saint Jean

In the above cocktail I’ve stuck to a mostly 1:1:1 ratio.

The base is rye whiskey. Cynar comes in for Campari. Noix de la Saint Jean stands in for sweet vermouth.

It's not exactly a 1 to 1 ratio because you have to take into account that cynar, an amaro with artichoke, isn't as bitter as campari. The French noix tastes almost like Carpano, an italian sweet vermouth with its raisin notes. But it also has hints of those green unripe walnuts for another layer of complexity. The rye though is very different from gin and flips its personality to something dark and spicy. If it works in a Boulevardier, it definitely works here.

An expression of caramelised orange oils finishes off the cocktail.

A riff off a classic cocktail. One that is unique to us, retaining the flavor profile of the original but more layered and complex. Come down and try it at Bar Stories.

As we close out the year, we are super grateful that we have been serving you cocktails continuously for 15 years. (Read...
31/12/2025

As we close out the year, we are super grateful that we have been serving you cocktails continuously for 15 years. (Read the CNA article in our bio.)

It is our passion and joy.

We have to admit that with rising costs, this year hasn’t been easy. But we are looking forward to 2026 with a new, exciting food menu revamp from .sg. We have tried the dishes and they are delicious, and at a price point thats even more attractive.

So if you love us, tell your friends about us, or even better, grab them and come on down.

We can’t wait to see you.

28/12/2025

The Joy of Tiki cocktails Part 2.

I love tiki cocktails because of their unrivalled complexity and nuance. If you look at some tiki recipes you might see a blend of spirits, interesting and varied modifiers and unique accents. This complexity can sometimes lead to the downfall of a great cocktail if not prepared well with certain elements overpowering the whole sum of the cocktail. The aim for a great tiki libation is for a complex yet balanced and coherent drink.

This one does that with tones of very South East Asian flavors.

Dark Rum
Fresh ginger
Gula Melaka
Calamansi Lime
Pimento Dram Allspice liqueur
Falernum
Cinnamon
Nutmeg
Clove

PS We obviously love fire.





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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