Drinks

Drinks

Something with the highest margins for F&B establishments but inevitable for a patron because who can shy away liquid that taste good?
timtam_tum ✨
timtam_tum ✨

Will this be a weekend hobby? I made the following Burpplebeyond redemption this week #2:
Hopscotch mains at the beautiful garden by the bay, I could not complain.
But what I truly adored was the cocktail I snagged during happy hour, the pot of cold is a fancy concoction nicely thought through by the mixologist(s). As explained and written on menu: “This alcoholic twist is made by mixing the drink with dry ice, which lowers the temperature enough to create a frozen effect, resulting in an instantly smooth and creamy cocktail sorbet.” Also, the alcoholic content of white rum, rhuburb liqueur is not lost in the cold - hats off to the geniuses of the mixologist!

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Coffee place near new workplace - was a good cuppa and more importantly… much.needed.sustenance 🌝

Reliable weekend coffee run courtesy of Burpplebeyond 🙌🏻

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The long weekend is a perfect excuse to “live to eat”, or maybe get that coffee that was covered all over (social) media. I got a flat white that was milder than I’d imagine, maybe I should get the speciality drinks next time.

Weekend bad habits: stocking up on natural wines for no particular occasion.

After an hour’s wait for dinner, we wound down for post dinner drinks at Native Bar, 2 words “thank God”. I had a tree of life cocktail and a sip of Native’s chrysanthemum gin neat before adding tonic for my child like palate. The Tree of Life had the following sub components Ceylon Arrack. Coconut Milk . Coconut Nectar . Coconut Wine. Coconut Water. Coconut Husk. The last was a meringue as brittle as wafer biscuit, I was impressed.
I’m no cocktail aficionado so all I could say is the concoction was smooth and completely up my alley. I also noticed how “perfect” the ice blocks looked in my drink and my dining companions’ (Oolong Highball - not pictured). I was told these were hallmarks of the dexterity of a mixologist - I’d give him/her that then.

Drinks that are sweet & tangy? Sign me up! At Hey! I am Yogost I get to calibrate my sweetness level from a scale of 0 to 1 which is perfect to suit the “feels of the day”. I tried a 0% and 25% and was pleased, the 0% when I need unadulterated yogurt slurps with fresh fruits and 25% when I need something sweet. I appreciate that fresh yoghurt is used here and am surprised to find it pairs well with green tea. If you need your yoghurt sweet, I suggest choosing a sweetness level of 50% or higher!

Happy to find out that Yogost will open its 2nd outlet at i12 Katong on the 25 Feb and City Square Mall on the 5th Mar. There will be an opening promo for both outlets: 1-for-1 drinks!! (with T&Cs - e.g. free drink of the Purple Rice Yoghurt).

Thank you Burpple for the introduction and Hey! I am Yogost for the pleasant dose of calcium.

My 2 SG cocktail festival experience summed up as trying to capture drinks under dim bar lighting and wondering if it was the baijiu or
vegan foam that made Ju Hua Tai’s “follow your heart” taste funky.
Dear Teresa was lovely, you can hardly go wrong with Hendricks Gin I guess.

My 2 SG cocktail festival experience summed up as trying to capture drinks under dim bar lighting and wondering if it was the baijiu or
vegan foam that made Ju Hua Tai’s “follow your heart” taste funky.
Dear Teresa was lovely, you can hardly go wrong with Hendricks Gin I guess.

Beautiful latte art and solid drinks on burpplebeyond. Enough said!

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My first burpplebeyond redemption during the COVID circuit breaker period was bubble tea 5 min from home... because everyone could use some sweetness during this period.
Yocha “brews” milk tea that are good enough for me (caveat: NOT a bubble tea connoisseur).

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Upon the recommendation of quite a few Tastemakers I had to make a visit here and I am just another convert with Burpplebeyond. This was just an exemplary example of making ordinary ingredients great with much attention to detail. First tea leaves are brewed via a coffee press and suave espresso machine. Then for cold teas, they are shaken in a metal cocktail like mixer, usually to incorporate a variety of real fruit flavours you can choose from.
I also had the melon milk tea latte which was really putting together premium ingredients of Hokkaido milk, melon fruit; and slightly dulled tea with the rich taste of the former components.

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Eat to live, live to eat. Alternating between the 2 all day err day?

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