SINGAPORE — Singapore Cocktail Week (SGCW) 2016 kicks off this weekend; and thanks to its successful debut last year, this sophomore edition now sees more cocktail-themed events, nearly 200 of them, spread across seven days.

One of the key focus of the SGCW remains its spotlight on the local cocktail scene. This year, 61 participating bars and restaurants will be featured, which is more than double the number it had last year.

Speaking of local, the Jio You Cocktail Club event, a pop-up cocktail bar, will showcase cocktails inspired by popular local dishes. Held on March 18, the cocktails feature such intriguing flavours as nasi lemak and prawn noodle soup, and are presented in nostalgic drinking vessels. This is open to the public, but a limited number of wristband (ticket) holders will get a free welcome drink. Drinks are priced at S$15 each.

The bartender at the helm of this event, Steve Leong, is no stranger adding a twist to classic cocktails by using local kitchen ingredients. He’s the head barman at Tess Bar and Kitchen — and also Singapore’s Diageo World Class 2015 finalist — and has won a few nods with his boldly savoury concoctions, such as a bak kut teh-inspired gin-based cocktail, and more recently, his chicken rice-flavoured gin martini, dubbed the Tender 10 (for its use of Tanqueray 10 gin).

“I start with identifying and understanding the key elements and flavour profiles that make up each dish,” he said. “From there, it’s just like cooking — mixing and matching complementary ingredients for a balanced and delicious cocktail.

“For example, inspired by Nasi Lemak, I use barley in the cocktail to reflect the star of the dish, coconut rice, which falls under the grain family.”

Aside from the nasi lemak and prawn noodle soup cocktails, Leong also has two other offerings for the Jio You event. One is a cheeky Crab Those Buns cocktail (his nod to chilli crab), which features chilli crab paste and sundried tomatoes infused with orange juice and lemon with tequila and is served in a recycled condensed milk tin with a mantou (bun) on the side; the other cocktail is a more straightforward creation: Coconut milk, orange, rose syrup, rum and coconut jelly, which he named D’Bandung and is served in a hollowed-out coconut shell.

Meanwhile, other Singapore-inspired tipples also boast genuinely nostalgic qualities, such as the Raffles’ 1915 Gin Sling. Available at at the hotel’s Bar & Billiard Room, this is a spin on the Singapore Sling made with Raffles 1915 Sipsmith Gin, Peter Heering, Dom Benedictine, Angostura Bitters, lime juice and soda.

Over at Jigger & Pony, the Little Red Dot is a nod to the nation’s multi-cultural sensibilities. “Little Red Dot is a mix of gin, lychee liqueur, Indian rosewater, raspberries, and grapefruit juice and is a tribute to Singapore,” said Aki Eguchi, bar programme director of Jigger & Pony and other establishments such as Sugarhall, The Flagship, Gibson and Humpback.

“We use a London dry gin, which naturally represents Singapore’s British heritage as well as the diaspora within our population,” said Eguchi of the cocktail. “With China being the main cultivator of lychees, we chose to represent the indigenous Chinese by using a lychee liqueur in the mix. The Indian rosewater is a little reminder of my encounter in Little India, and the raspberries are a nod towards the interactions I have had with European guests and counterparts here.”

The ingredients, Eguchi explained, are shaken together with ice, and the resulting liquid is a beautiful hue of red; and there are no fancy garnishes, either. “It is simplistic and beautiful on the outside, but packs a punch on the inside … (it) should not be underestimated or looked over, just like our tiny city-state,” he added.

On the other hand, Kite’s Samuel Sim has come up with something a bit more personal. His offering is the Who Moved My Kueh cocktail, made with pandan infused vodka, orange liqueur, passion fruit and fresh lime.

“(It’s about) using local and Asian flavours to create nostalgic moments evoking childhood memories,” said the bar manager. In his case, the drink was is inspired by the memory of his mother serving him nyonya kueh for breakfast before he went to school.

Speaking of Peranakan connections, Jekyll & Hyde Head Craftsman Nicholas Lim’s featured signature cocktail is dubbed The Little Nyonya. “(Coming from) a Peranakan family, I was exposed to many local herbs and spices at a very young age,” said Lim, who explained how he was particularly drawn to the unique fragrance and peppery character of laksa leaves. It is a simple yet refreshing drink that features rum as the based spirit, with a little lemon juice sweetened with lemongrass syrup.

David Koh, manager at Bar Stories, found inspiration in the traditional ondeh ondeh – or, more specifically, the burst of flavour from the gula melaka filling, which he described as “slightly smokey, complex and earthy”. This flavour, he added, pairs well with bourbon, calamansi and a little Kaffir bitters, the main ingredients in his signature Kampong Glam Sour.

In contrast, Manhattan’s (at Regent Singapore) barrel-aged Singapura Nacional presents a more complex sip, made with gin, apricot brandy, grapefruit bitters and homemade spiced simple syrup, and fresh pineapple.

“This is a clever coupling of two iconic cocktails: Hotel Nacional Special and The Singapore Sling,” said the bar manager Philip Bischoff.

He explained that elements of the two drinks were combined to create “a blend of light notes that perfectly complement our tropical climate”.

We don’t know about you, but that certainly sounds like a smart way to enjoy your tipple.

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5 WORKSHOPS TO CHECK OUT AT SINGAPORE COCKTAIL WEEK

1. CURING FOOD WITH SPIRITS

Ever wondered about more ways to pair your favourite Black Berkshire with your favourite white rum? Specialist Chef Drew Nocente will show you how to cure and prepare meats through three dishes: Mackerel in gin, halibut in vodka and, of course, pork in rum. And explain how the method enhances their flavours. March 14, 6.30pm at 5th Quarter. S$71 (limited to 20 guests)

2. GIN AND TONIC PAIRING WORKSHOP

Make the ultimate G&T in this workshop hosted by Head Bartender Abhishek Cherian George. Taste different gins and tonic mixes and learn the best way to make them at home. March 15 to 17, 5.30pm to 7pm, at Spiffy Dapper. S$65 (limited to 16 guests)

3. CLASSICS GOING NATIVE

Top London bartenders Martina Breznanova of Nightjar and Marian Beke of The Gibson show you some surprising local ingredients that you can use to take classic cocktails to another level. March 18, 5.30pm to 7pm, at Nutmeg & Clove. S$58 (limited to 30 guests)

4. 50 CLASSICS FROM AN EIGHT-BOTTLE BAR

Learn how you can make up to 50 classic and signature cocktails with only eight spirits and liqueurs. Perfect for the home enthusiast looking to start a bar collection at home. March 19, 6pm to 8pm, at Jigger & Pony. S$58 (limited to 16 guests)

5. MEZCAL APPRECIATION

Join Proof & Company’s team of experts on an educational mezcal tasting and food pairing workshop. Sample some of Mexico’s most exceptional agave spirits, including the much-lauded pechuga, paired with regional Mexican fare. March 19, 3pm to 5pm, at Super Loco. S$35 (limited to 30 guests)

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Singapore Cocktail Week runs from March 12 to 19. Visit http://singaporecocktailweek.com.sg/ for more details.