SINGAPORE - For years, the Singapore Sling has held court as the “drink from Singapore” that everyone had to have once in your life, whether you’re a local or a visitor to these fair shores. But now, one of these clever concoctions by five of Singapore’s bartenders - Russell Cardoza of Tippling Club; The Eastern Remedy by Alvin Au Yong, Library; Sugar Man by Peter Chua, 28 Hongkong Street; Igenios Cafetal by Vijay Mudaliar, Operation Dagger; and Los Reyes by Ricky Paiva, Manhattan at Regent Singapore - earn a place alongside as this island’s cocktail du jour. Here’s what their creators, who will be taking part in the Bacardi Legacy Global Cocktail Competition, had to say about their creations:

THE EASTERN REMEDY by Alvin Au Yong. Made with creme de Cacao white, DOM Benedictine and lime juice to balance the sweetness of coconut water, this drink is designed as a pick-me-up. “Fresh coconut was my go-to drink and food. Bacardi Superior is also my dad’s favourite rum. DOM Benedictine is used to incorporate a hint of herbal notes as I recalled my mum taking a small measure of it regularly for perceived health purposes. And Creme de Cacao (because) chocolate used to be a guilty pleasure of mine growing up,” Yong said, adding that having fresh coconut water as the primary ingredient will appeal to most modern imbibers. “Compared to the Singapore Sling, the Eastern Remedy is complex in flavour but light, clean and refreshing at the same time.”

SUGAR MAN by Peter Chua. This drink aims to “quench the thirst, excite the palate and heal the soul of its imbiber”. “Bacardi Superior has always been a rum that embodied the flavours of being fresh, clean, sweet and complex,” said Chua, who wanted to recreate these qualities in the Sugar Man. “Ginger syrup and fresh lime (is used) to create that refreshing spice and sweet/sour balance; cucumber to add an even more refreshing taste whilst the salt acts as a flavour enhancer to the delicate cucumber oils. Absinthe was used to add an herbaceous edge to the cocktail and giving it a more dynamic profile, and ginger beer to accent the ginger spice even more, while the fizz gives the drink a complete refreshing texture and nose as the bubbles break off the surface of the glass, releasing all the flavour and aromas in the cocktail.”

IGENIOS CAFETAL by Vijay Mudaliar. The drink is said to be a twist on a classic Canchanchara - which was created in Cuba during one of the country’s infamous Ten Years War for independence — comprising Barcardi Superior, fresh lemon juice, maple syrup, Campari and a dash of coffee — shaken, double-strained and served in a coupette glassware. “I wanted to bring coffee and rum together as both products have a very similar history,” he said. “Coffee differs slightly in different parts of the world. This allows bartenders to add a little bit of their identity based on where they are located into the drink as we pass it on.”

LOS REYES by Ricky Paiva. This drink is also served “up” - all the ingredients are placed in the shaker, shaken and then double strained into a small coupe glass. “The inspiration of this drink is based on a Coquito, a traditionally Puerto Rican holiday drink,” Paiva said. “My mother was born and raised in Puerto Rico and I wanted to celebrate my Puerto Rican heritage in this cocktail. I just wanted to thin the cocktail to make it lighter and more approachable all year long.” The drink is a “simple yet really good cocktail” that can be made at any bar. His concoction also boasts some familiar flavours, bringing together Bacardi Silver, sweetened condensed milk, coconut milk and a bar spoon of maple syrup.

SMASHING GOOD THYME by Russell Cardoza. Green peas in a cocktail? Cardoza is confident it is the right ingredient to lend those important refreshing fruity notes. The drink was created “to be a contemporary classic paying homage to the Daiquri and Mojito” while his choice of ingredients, such as thyme and green peas, was meant to showcase his experience working closely with chefs. The peas and thyme are muddled in a shaker before Bacardi Superior, Yellow Chartreuse, lemon juice and “rich simple syrup” is added to the mix and shaken with ice. It’s then double strained and served over ice, “garnished with a sprig of thyme”.