Last Words

Last Word 

Equal part classics may not seem like the most creative of cocktails but in recent years, these traditional tipples have served as a launchpad of creativity for many a bartender. Take the Negroni for example. Traditionally, equal parts gin, Campari and sweet vermouth. Swap out the gin for whiskey, you get a Boulevardier. Swap out Campari for Lillet Blanc, you get a French Negroni. The list is endless. The trick is all about proportion and balance. While we can wax lyrical about the Negroni for days, we wanted to share another equal parts classic that is perfect for the hot weather, the Last Word.

Made with equal parts gin, lime, green Chartreuse and Luxardo maraschino cherry liqueur, it is deceptively simple. In it’s simplicity, the proportions and base ingredients become all the more important. For instance, if you’re using fresh lime, when you squeezed the lime and how long it has been sitting also makes a difference.

Gordon’s Gin (left), Luxardo maraschino cherry liqueur (middle), green Chartreuse (right)


This drink is usually shaken and served in a coupe ungarnished. As you sip it, you immediately taste the bitterness of the Luxardo which soon transitions to the sweetness of the Chartreuse, with the refreshing citrus rounding off taste. Then, the dryness of the gin kicks in and you go in for a second sip. For more tasting notes, check out our video on the Last Word!

If you haven’t tried this taste tipple yet, go to any bar that does a good classic or just make one yourself. We guarantee you will not be disappointed. Now, that’s our LAST WORD. 🙂

May our glasses never be empty, cheers and talk soon.


The Olive Sour – our Black Cow’s Gold Top Cup submission

Recently, we submitted an entry to Black Cow’s Gold Top Cup where the winner of the Singapore leg would receive an all-expense paid trip to Dorset, UK to take part in the global finals. We usually refrain from submitting cocktails for competitions but this one piqued our interest.

Black cow vodka is an ingredient which we use often at the bar. It is a vodka made from the whey protein left over from the cheese making process; making Black Cow Deluxe Cheddar to be exact. The ingredients gives this vodka a creamy aftertaste and is the perfectly compliment for dirty martinis.

For this year’s Gold Top Cup, participants were asked to create cocktails that paid homage to a momentous event in their lives. The drink should be a #TasteMoment in a glass.

We came up with a DeconDrinks original, the Olive Sour, which married Black Cow Vodka’s milky characteristics with the fattiness of olives. Together with homemade lemongrass syrup, lemon and butterscotch liqueur, the cocktail has a floral note, balanced acidity and a complementary sweetness to the pepperiness of the olives. After numerous trials we felt quite good about the cocktail so we crossed our fingers and submitted it.

Not long after, we received an email from East Wind Imports, the importer of Black Cow Vodka. Alas, our submission was not selected for the Singapore Finals. We were a little deflated but replied to enquire on the areas our submission was lacking.

We were pleasantly surprised to receive a response from Dave Kelly of East Wind Imports, who not only personally responded to our queries but even threw in some nuggets of advice on how to do better next time.

He said we had missed the finals by a point, which only further deflated our punctured ego. But more importantly, he said we had not given enough brand relevance to our entry. We had neglected to factor in the Black Cow story into our #TasteMoment and how it spurred us to create the cocktail. On hindsight, it would have been easy to tweak our story to suit the competition’s purpose but oh well… Needless to say, we will not be making this mistake again.

Hopefully this is a good takeaway for those of you interested in competing! Good luck and may the odds be ever in your favour.

May our glasses never be empty, cheers and talk soon!


Mango Sticky Rice – A DeconDrinks Original

Dessert drinks are a speciality at the bar where we work. Since we started, we were amazed at the array of dessert cocktails served. There was the Strawberry Shortcake, the Key Lime Pie, Black Forest martini, the Peanut Butter and Jelly cocktail, the list goes on. It seemed that each bartender had a signature dessert drink of their own.

We jumped on the bandwagon three years ago and started trying to come up with our own signature dessert cocktail. In our opinion, every bartender should have a few staple dessert cocktails in their repertoire to cater to the occasional sweet-tooth. After some experimentation, we present to you the Mango Sticky Rice cocktail.

Mango Sticky Rice Cocktail, A DeconDrinks Original

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The Paper Plane

The Original Paper Plane Cocktail (Source:

Nothing starts a good meal like a solid pre-dinner tipple and the Paper Plane is our go-to. Created by Sam Ross, a bartender at New York’s Attaboy, it is incredibly easy to make and has the missing acidity which is perfect to whet your appetite.

In general, whiskey cocktails can be classified into built (mint juleps), shaken (whisky sours), and stirred cocktails (Manhattans and Old Fashioneds). There is a simple beauty in the layers of flavour and the textures in all these cocktails, imparted not only by the liquors but by the whiskey choice of the bartender.

Each of these cocktails have a perfect time for consumption.

The Mint Juleps is a joy to behold on a hot day and is perfect when looking for something light, refreshing and easy to drink. The Whisky Sour is the perfect dessert in a drink. Its versatility coupled with its creamy texture makes it a great liquid ending, akin to a lemon sorbet dessert to any whisky aficionado. Nothing beats the classic Manhattan or Old Fashioned as a final nightcap.

That leaves a void just before dinner. Negronis, and the later conceived Boulevardier typically fill this space with their bittersweet notes.

So why the Paper Plane above the rest?

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Bloody Marianne – A DeconDrinks Original

Bloody Marianne - A DeconDrinks OriginalAh, the Bloody Mary, a staple in any hotel bar. Simple in its most basic form but notoriously difficult to get right. We were out for drinks one night with one of our collaborators, R from GiftYard, when the topic came up and he suggested that DeconDrinks come up with our own version of the Bloody Mary.

R was a pretty tough customer. He didn’t like the pasty and gritty mouthfeel of canned tomato puree and didn’t fancy the texture of freshly blended tomatoes.

So we drew on our past experience. About two years ago, we were fascinated with tomatoes and one of the flavour combinations we came up with was lychees and tomatoes. Building on that idea and knowing R’s palate, we came up with the following:

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The Home Bar – Spirits

To have a home bar, the most important thing is to have spirits! Curation of spirits for your bar should firstly be based on personal preference. After all, if you don’t like it, it is unlikely you’ll encourage other people to drink it. It is your home bar. You make the decisions.

What we’ve done is put together a list that will allow you to create most commonly requested drinks. It’s up to you if you want to share the good stuff. We use the term speed rack to refer to these staples. In a bar, the speed rack comprises of bottles that are frequently used and are placed in a rack within easy reach so you can speedily get a drink out.  Similarly, this is what we feel could help you speedily make your friends and you happy.

Our Speed Rack from left to right: Ketel One Vodka, Gordons London Dry Gin, Captain Morgan Rum, Cointreau, Tequila, Bulleit Bourbon, Lagavulin Scotch, Regan’s Orange Bitters, DeLuze Cognac

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