Ingredients used are from local resources and very creative concoctions. This one is Peranakan and the box behind are some of the items that went into the making of this drink. It’s cool that the staff took pains to explain in detail how each drink came about. Appreciate their passion to share which in turn, makes you also appreciate a lot more of your drink for the night. They also shared where else we should go for our next bar hop. This is a cool place to check out. Make sure you stop by! #sgfoodie #foodie #foodstagram #sgigfoodies #foodgasm #foodporn #sgfoodporn #sgfoodies #instafood #instafoodsg #instafoodporn #sgeats #foodieat #singaporefoodie #sgfoodtrend #sgfood #topsgrestaurants #topcitybites #burpple #cocktails #sgbars
Flash frozen with liquid nitrogen, the basil leaf atop cuts a striking image with an out there pairing of basil meringue and ants sitting pretty within its fold. No, this isn't from any episode of Fear Factor, but the signature cocktail from up and coming cocktail bar, Native. You're supposed to pop the whole leaf into your mouth for the full experience.
Imported from Thailand, the weaver ants are crunchy but taste of little else, although it's said they are meant to be nutty and slightly sourish. Native's ethos of sourcing it products locally from the region is reflected in everything, from its music, to its drinks ware, and of course their cocktails.
Concocted from a shaken mix of handmade coconut yoghurt, Chalong Bay rum, bits of salt-baked tapioca and soursop, the final secret ingredient is locally foraged ants swirled into the drink for a hint of acid. As a whole the cocktail is reminiscent of alcoholic fermented milk -- sweet, slightly sour and creamy.
Taste: 4/5
Though a new player in the cocktail scene, its sheer dedication towards championing regionally sourced produce, liquor, and crafts already sets it apart from stiff competition. Hailing from bars the likes of Operation Dagger and Nutmeg & Clove, Vijay & team have brought both that finesse and experimental streak to Native's compact-but-solid cocktail list.
With much anticipation, I started the night with the most-talked about cocktail here: Antz ($23). It's not just a quirky moniker; you do get to enjoy the insect in your drink. Crunchy Thai weaver ants are served with basil meringue with a dash of bitters on a nitrogen-frozen basil leaf, while blended, locally foraged ants add a sour tang to the mix of Chalong Bay agricole rhum, aged sugarcane, coconut yoghurt, salt baked tapioca, and soursop, served in an ant hill-shaped ceramic cup made by a local potter. The result is a delicious, coconut-y drink that I would positively crawl back for.
#burpple #nativebarsg #instadrink #sgcocktails
Interesting cocktails from @nativebarsg. The bartender joked that they catch their own ants by leaving sugar crumbs. Interesting savory cocktail with salted baked tapioca. It also smells of ketchup! Reminded me of a cocktail I had before at @operationdagger . Turns out the boys were previously from there too.
Mixed with Thai rhum, aged sugarcane, coconut yogurt, soursop and baked tapioca. These six legged friends are nutty and crunchy 🤚🏽@nativebarsg .
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52a Amoy Street, Singapore 069878 •
Mon-Sat 1830-0030 hr .
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#antscocktail #cocktailbar #mixology #sgcocktails #wineporn #instacocktail #sgfoodies #sgfoodporn #drinkporn #sgeats #foodphotography #marinabaysands #sgfood #burpple #alcoholic #asiacocktails #foodporn #singaporeinsiders #foodtrending #oysters #sgbars #barhopping #whisky #sake
👍🏾 Cocktail packed with the goodness of ants. Crunchy and full of nutrients!
Yoghurt and rum based drink blended with 🐜, topped with a liquid nitrogen-frozen leaf and Big Black ANTS!
I was asked to put the entire leaf in my mouth and crunch into the ants before drinking the cocktail. Aiyo! I'm sold!!! Love the Cold cold crunchy ants! ❤️❤️❤️ .
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#sgcocktails #ants #sgbars #sgcocktailbars #asiacocktails #prettycocktail #cocktailbar #sgfoodies #burpple #burpplesg #singaporeinsiders #foodporn #stfoodtrending #stfood #sgfoodies #sgeats #foodiesg #foodporn #mixology #barhopping #instacocktail #sgmakandiary
Amidst the party bars on Amoy Street comes this surprising find — a cocktail bar on the second floor of a shophouse helmed by Vijay Mudaliar. Formerly from Operation Dagger, this award-winning, very friendly bartender (he won the 2015 Singapore leg of the Diplomatico World Tournament) whips up cocktails featuring locally foraged ingredients and spirits sourced from the region. While most people get bugged out by the mention of ants in their drinks, be not afraid of the stellar Antz ($23, prices are nett). A concoction of Thai rum, aged sugarcane, coconut yoghurt, salt baked tapioca (this gives the drink an incredibly unique texture), soursop and weaver ants, this drink is a far cry from being gimmicky despite the fact that yes, you can see the Thai-imported ants on the leaf you're meant to eat before sipping on the drink. Also try the Invisible Man ($21) — served warm, it's an whisky-centric drink inspired by things you might find in a bin, featuring flavours of banana peel, ghee, vanilla tobacco and ginger. This is the perfect place for a fun week night out with friends — but only if they are adventurous drinkers like you are.
Avg Price: $45 per person
Photo by Burppler Jayne Tan
Thai rum, aged sugarcane, coconut yoghurt, salt baked tapioca, soursop, ants. While this cocktail probably has made its name for itself because of the use of ants, it really should be known for how bloody tasty it is. Start by popping the entire leaf in your mouth - it's ice cold from liquid nitrogen and provides a cool first blast of flavour that wakes your palate up. The texture is slightly thick and unusual from the tapioca, but in a very pleasant way. Surely a must-have when you're here!
