Wanna go out for a drink... and maybe even an adventure?

Updated: Mar 25

It’s easy. The new MO BAR at the Mandarin Oriental, Singapore has created 14 cocktails inspired by the sights, tastes and sounds of the Pacific Ocean and the region.

Choices like 7000 Leagues Ahead, Rough Waters By The Coral Sea, and Back To Bali – plus ingredients like Indonesian pandan rum, fermented mangosteen and sparkling pineapple tapache – as well as the stories behind them (check the menu) will make you want to go off and rely on just the stars, a map or a compass to guide you in your travels.

Or maybe you can just stay put and daydream. :)

Mother of Dragons includes strawberry aloe vera, red dragon fruit juice and cachaca

Rough Waters By The Coral Sea includes herb cognac wine and edible coral

The Roaring City includes sparkling pineapple tapache and vermouth jelly

“The nature of the menu in MO BAR allowed us to work with ingredients that are unique to this part of the world. This makes the development of the menu very exciting,” observes bar manager Michele Mariotti.

Michele had fun experimenting with different flavours

“The quality of the fresh produce here in Singapore is great, especially when it comes to fruit,” he adds. “Kaffir limes, for instance, make a great addition to the standard pool of citruses that a bar would use as they are incredibly fragrant, and both the leaves and the fruit itself can be used for syrups, cordials, or as an aromatic addition to your cocktail.”

Enjoy every sip as you admire a view of Marina Bay. (The bar is at the fourth floor, with floor-to-ceiling windows.)

But you can also feed your wanderlust with a drink you can make when you get home. Here’s a suggestion from Michele:

“A great way to use fresh citrus peels or aromatic leaves is to make a soda out of it,” he says. It’s easy if you follow his steps.

MO BAR’s Michele Mariotti’s homemade soda recipe

1. Take the peels and leaves of your favourite citrus.

2. Soak them in 1 litre of boiling water.

3. Add 1 tablespoon of sugar. Let it cool.

4. When it reaches room temperature, strain out the solids.

5. Fill up a soda siphon (it's affordable) with the mixture, and charge it with CO2.

“If you keep this in the fridge, you can have homemade lemonade for your guests,” he maintains.

“What’s amazing is that instead of the peels, you can also add whole fresh fruits in the mix, leaving you with endless possibilities for your homemade sodas.”

Then again, you can always go back to MO BAR and just let Michele and the mixologists fix you a drink. :)

MO BAR is at the Mandarin Oriental, Singapore, 5 Raffles Avenue, Marina Square, Singapore 039797; tel: +65 6885 3500; mosin-dining@mohg.com