The kitchen is a mine of resources when it comes to creating cocktails. Beyond the obvious fruit, vegetables and herbs, the fridge and cupboards contain a wide array of unlikely mixer ingredients.
At M Bar, the classic black-toned watering hole at the Mandarin Oriental hotel, the drinks list features concoctions that make interesting use of marmalade, peanut butter, cream, eggs and jalapeno peppers. 'We do not want to limit the contents of the cocktail recipes by using just liquor, juice or fruit,' says assistant manager Andy Wong. 'We are also trying to modify the texture of some popular cocktails to make them more fun.'
The results are surprisingly delicious. The Rhubarb and Orange Margarita marries tequila with the tangy zest of homemade marmalade while the Peanut Malt Flip, a rich mix with cream, egg yolk and Scotch, is what Wong terms 'Breakfast in a cocktail'. Jalapenos, meanwhile, are muddled with tequila, Galliano, lime and syrup to give the Sweet Heat a spicy tingle.
The eclectic cocktail menu is the brainchild of Angus Winchester, a modern mixologist from Britain who is the closest thing bartending has to a rock star or Michelin-starred chef.
The list is split into three sections: the past, featuring classics; the present, represented by current trends; and the future, which offers a taste of frontline international invention.
'It's the cutting edge of mixology, with touches of molecular gastronomy taken from around the world and applied to the cocktail,' says Wong.