When it comes to beer, the appeal of draft over bottle is obvious. Served from a cask or keg, draft alcohol is kept at a consistent pressure and temperature, which helps retain the original flavour of the drink. But could cocktails, with its tradition of bartending showmanship, work as a tap beverage?
Angus Zou saw the potential for draft cocktails to be the next big thing. Bartender and winner of Diageo World Class Taiwan 2010, Zou founded Draft Land in Taiwan five years ago. The initial idea was sparked in 2017 while he was creating custom draft cocktails for a friend’s draft beer bar. “It showed me the possibility of making cocktails in a faster, as well as more consistent manner,” he says.
At the time, it was the first bar in Asia to pioneer only cocktails on tap, making the experience more accessible and affordable to a wider audience. In 2019, it ranked 45th place on the Asia’s Best Bars list.
With Draft Land, Zou wants to shake up the perception of what a bar is supposed to be, as well as introduce a fresh concept. To him, the most important elements of a bar experience are the atmosphere and service. “Bartenders aren’t just mixing drinks, they’re also there to deliver hospitality and take care of customers,” he says.
This desire for top-notch service translates to staff being called “draftenders”, a portmanteau of “draft” and “bartender”. Aside from customer service, they also offer drink suggestions, explain each cocktail, and offer sample tasting so that guests understand each concoction better.
At the newly opened Draft Land Singapore, I experienced the bar’s warm service first hand. Spoilt for choice by the 20 cocktails on tap, I told the draftender to recommend whisky-based drinks. Less than a minute later, he brings over two sample-sized drinks for me to savour before deciding which one to order.
I gravitate towards the Tropical Daydreaming from the bar’s signature menu, which features Monkey Shoulder Blended Malt whisky, apricot, passionfruit, and rosemary. Summery and fruit-forward, the draft cocktail makes a delightful respite from the sweltering heat.
Priced at $18 or $20, the range of cocktails include perennial favourites from Taiwan such as Green Negroni, Tropical Daydreaming, Afternoon Tea Punch, and Fancy Iced Tea. Highlights include six locally exclusive cocktails created in celebration of the World’s 50 Best Bars announcement in Singapore, by renowned bartenders from around the world. Available throughout October, Soul of Osaka by Hidetsugu Ueno of High Five in Tokyo and Oolong Tea Collins by Antonio Lai of Quinary, Hong Kong are crowd favourites.
Located on Purvis street, Draft Land Singapore is the result of a collaboration with the homegrown Nutmeg & Clove, which ranks seven on Asia’s 50 Best Bars 2023. Shelley Tai, co-partner of the local outpost, envisions Draftland to be more than just dining and drinking. “We want to create a lifestyle-focused space that can bring people together, while still serving top-notch cocktails and food,” she says.
As homage to the brand’s Taiwanese origins, Draft Land Singapore will serve modern Taiwanese bar snacks inspired by night market favourites. A twist on the classic lu rou fan or braised pork rice, the braised pork arancini features perfectly charred rice balls filled with braised pork, quail eggs, and pickled cucumber. Meanwhile, a moreish dish of fried oysters served with crispy egg and ikura allude to the well-loved oyster omelette from Taiwan.
Tai shares that her favourite cocktail on Draftland’s menu is the simple but elegant Silver Fizz, which consist of gin, dill, and lime. From the food menu, she recommends the Alishan Pao Pao Cha dessert, a playful yet tasty treat of milk tea gelato with gula melaka pearls and pecorino cheese.
24 Purvis Street, Singapore 188601
