How having a professional bartender at your party can help you or is good for you


When it comes to big events like weddings and milestone anniversaries, most people don’t think twice about hiring a bartender to serve drinks to guests. But for some reason, most of us baulk at the idea of hiring someone to pour drinks at more intimate gatherings like get-togethers and birthday parties. On those occasions, hiring a bartender may feel a little over-the-top. After all, guests can pour their own drinks, so why spend the money? The truth is, though, hiring a bartender can actually be a relatively affordable “splurge,” and having a professional behind the bar means you have one less thing to stress about and will be able to enjoy yourself that much more.

You’ll Know How Much Booze to Buy

A professional bartender or bartending service will not only help you figure out what to serve based on the type of event and your preferences but will also tell you how much of everything to buy. This also means you won’t buy excess booze and, ultimately, might save you a lot of money.

Help with Set Up and Clean Up

A bartender will get to your home or event space in plenty of time to get the bar area all set up before any of your guests arrive. He’ll also do his best to make sure there aren’t empty glasses and bottles littering the space and, at the end of the party, he’ll help with clean-up.

Have our professional bartenders join you for the next event that you are hosting!

The Host Shouldn’t Also Be the Bartender

A good host offers his guests a drink shortly after they walk into the party. Which means if you don’t have a bartender, you’re also the one making that drink. A good host also offers a guest whose drink is low or empty if she’d like it to be refreshed. Which means, yup, you’re making that next drink as well. And repeat. For the entire duration of the party.

Feel Like a Guest at Your Own Party

As we just mentioned, if you spend the entire party getting drinks for other people, you’ll feel more like the hired help than the host, but even more than that, if you have someone else pouring your drinks and making sure you’re okay, it allows you to actually enjoy the event.

It’s Probably Best if Guests Don’t Make Their Own Drinks

There are a few reasons you don’t want guests making their own drinks. First of all, it’s nice if guests can just relax and not worry about mixing drinks, especially since they may want a cocktail they aren’t quite sure how to make. Second, a lot of people over pour when they’re making a cocktail simply because they don’t realize how much is coming out of the bottle. A bartender can not only make the more complicated cocktails someone may want, he can ensure that those cocktails have the appropriate amount of alcohol so that no one is on the floor before the party’s even in full swing.

A Bartender Won’t Over Serve

In addition to making sure drinks are poured properly, a professional bartender is paid to serve responsibly and pour drinks accordingly as the night goes on. Ultimately, having a sober bartender paying attention to who might be starting to have a little “too much fun,” saves you from a potentially embarrassing conversation and means you can just relax and enjoy yourself.

Fancy Cocktails, not Just “Mixed Drinks”

Bartenders know how to make all sorts of cocktails. From a proper martini to an old fashioned to a refreshing gimlet, you can count on a professional mixologist to be able to pour anything your guests want well beyond the standard “rum and Coke” or “vodka soda.”

A Clean and Organized Bar Area

When people are in charge of making their own drinks, the bar area can quickly become chaotic and messy. A bartender will make sure the bar area isn’t covered in used limes, sticky bottles, and empty soda cans.

Your Guests Will Be Impressed

People expect bartenders at fancier events in big spaces, but they definitely don’t expect to walk into a backyard barbecue or intimate birthday party and see a paid professional serving up signature cocktails.


With our vast experience in the bar industry and every single member of our team having worked at numerous bars and are still doing so at our very own bar – Hopscotch – located at 45 Malan Road, you can be sure that our mixologists from Mixes From Mars will bartend at your event with a high level of service and mixology standards. Drop us an enquiry today to find out more about having our experienced bartenders at your event!

Homemade syrups, ways to use them

It starts out easily enough: Combine one-part water with one-part granulated sugar, boil until dissolved, chill. But little do people know, simple syrups can be as varied and diverse as any other foodstuff. By mixing in spices, herbs, fruit—truly anything your little heart can imagine, you have instant flavoured sweetener. And it’s not just for cocktails. Drizzle on a simple butter-rich pound cake for a seasonal flavour boost, add a splash to whipped cream for sweet spice, stir into your morning coffee or tea to cut out the overpriced coffee chains, or, yes, use it in cocktails for a tinge of sweet flavour.


Here are some simple syrup recipes for you to put into good use.


Rose simple syrup


Rose’s Luxury in Washington, DC makes this sprightly, pretty cocktail, a mix of rye, rose-tinged simple syrup, fresh lemon juice, and bitters.


You will need


13 cup sugar

2 drops rose extract, such as Terra

12 oz. rye whiskey (preferably Rittenhouse)

34 oz. rose simple syrup

12 oz. fresh lemon juice

2 dashes Fee Brothers Old Fashioned bitters


Make the simple syrup: In a 1-qt. saucepan, stir the sugar with 13 cup water and bring to a simmer over medium heat. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from the heat and stir in the rose extract. Let cool completely.

In a cocktail shaker, combine the whiskey, syrup, lemon juice, and bitters with ice. Shake vigorously, and strain into a chilled rocks glass. Garnish with rose petals.


Fresh mint simple syrup

The ultimate in freshness, use this syrup to sweeten lemonade, tea or even whip it into cream for a dessert topping.


You will need

1 cup sugar

1 cup water

1 bunch fresh mint


Combine sugar and water in a small saucepan. Boil until sugar is fully dissolved. Pour the syrup into a heatproof container filled with hand-crushed mint. Cover and refrigerate for 8 hours or overnight; strain and discard mint. Mint syrup will keep for up to 3 weeks in the refrigerator.


Blackberry lavender syrup


Tart blackberries and floral dried lavender marry in this syrup, perfect for mixing into cocktails such as a gimlet or French 75, or with sparkling water for homemade soda.


You will need

1 cup blackberries

1 cup sugar

2 tbsp. dried lavender (or 12 cup fresh lavender buds)


In a small saucepan, bring the blackberries, sugar, lavender, and 1 cup water to a boil over high heat. Reduce the heat to medium-low and cook, stirring to crush the berries, until slightly reduced, about 10 minutes. Pour the syrup through a fine sieve into a bowl and discard the solids. Transfer the syrup to a bottle and refrigerate before using.


Lemon chamomile syrup


Fragrant chamomile flowers and lemon peels marry in this syrup, perfect for mixing into cocktails such as brandy smash or a Collins, or with sparkling water for homemade soda.


You will need


1 lemon

2 tbsp. dried chamomile flowers

2 cups sugar


Using a vegetable peeler, peel the zest of the lemon into strips and place the strips in a small saucepan along with 2 cups water and the chamomile. Bring to a boil over high heat and then remove from the heat and let stand for 10 minutes. Pour the syrup through a fine sieve into a bowl, discard the solids, and stir in the sugar until dissolved. Transfer the syrup to a bottle and refrigerate before using.

Bored of using simple syrup or off-the-shelf ones? Try making your own exciting ones today!

At Mixes From Mars, homemade syrups are something that we use in nearly all our events as we are able to control the intensity of the flavours that we desire for us to make your event cocktails that will meet all your expectations. From homemade floral syrups such as hibiscus to bluebellvine, to tea flavoured ones, homemade syrups are something that we pride ourselves in. Drop us an enquiry today to have great tasting cocktails specially prepared with our homemade syrups!

Chocolates are yummy to nearly everyone!

Chocolate Cocktails

Chocolate is a favourite ingredient for many delicious treats and most love to enjoy it on its own as well! It is not uncommon for us to receive enquiries for chocolate flavoured drinks and it is something that we at Mixes From Mars enjoy working with!

Adding a little chocolate to a cocktail makes for a delicious, dessert-like drink. However, not all chocolate cocktails are sweet and frothy confections, although some most definitely are. With the right chocolate cocktail recipe, you’ll find there’s something for everyone.

1. Chocolate Old-Fashioned

An old-fashioned is a classic cocktail. This chocolate twist is lightly sweet and complex with the addition of chocolate bitters. The recipe makes one cocktail.


  • 1 sugar cube
  • 3 dashes chocolate bitters
  • 1 orange twist
  • 2 ounces bourbon
  • Splash of water
  • Ice cubes
  • 1 maraschino cherry


  1. Put the sugar cube in an old-fashioned glass. Add three to four dashes of the chocolate bitters and the orange twist.
  2. Muddle the ingredients in the glass until the sugar is crushed and the orange twist releases its oils.
  3. Add the bourbon and a splash of water. Stir. Add ice cubes to preference.
  4. Garnish with the cherry.


  1. Chocolate Mint Julep

The trick to a tasty mint julep is plenty of finely crushed ice. To make it, you can place ice in a zipper bag and whack it with a mallet until it is finely crushed. This chocolate twist on the Kentucky Derby classic makes one drink. It gets its chocolate flavour from chocolate mint.


  • 1 tablespoon confectioners’ sugar
  • 10 chocolate mint leaves, plus additional for garnish
  • Splash of club soda, plus soda to fill the glass, divided
  • 2 ounces bourbon
  • Crushed ice


  1. In a julep cup (or a double Scotch glass or another 8-ounce short glass), muddle the sugar, mint, and a splash of the club soda.
  2. Gently stir in the bourbon.
  3. Add the crushed ice and remaining club soda to fill the glass. Stir gently again.
  4. Garnish with a sprig of chocolate mint.

If you’d like a version with even more chocolate, add a half ounce of white creme de cacao when you add the club soda and ice.


3. Chocolate Malt

If you ever had a chocolate malt with a burger, then you’ll love the nostalgia of this tasty cocktail. It uses delicious RumChata, a cream liqueur with rum. The recipe makes two drinks.


  • 3 ounces RumChata
  • 2 ounces vanilla vodka
  • 1/4 cup chocolate syrup
  • 2 scoops vanilla ice cream
  • 1/4 cup milk or cream


In a blender, combine all ingredients until well blended. Add additional milk to thin to the desired consistency.


4. Mexican Hot Chocolate

This isn’t your regular hot chocolate – unless you’ve always enjoyed yours spiked with some cayenne, a bit of cinnamon, and a nice shot of tequila. This warming drink will leave you wanting more. The recipe makes two drinks.


  • 3 ounces unsweetened chocolate
  • 12 ounces milk
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cayenne (or to taste)
  • 1/2 teaspoon vanilla
  • 2 ounces tequila
  • Whipped cream


  1. In a small saucepan, heat the chocolate, milk, sugar, cinnamon, cayenne, and vanilla on medium-low heat, whisking constantly. Bring to a simmer.
  2. In two mugs, add an ounce of tequila each. Add the chocolate mixture and stir to combine.
  3. Serve topped with whipped cream and garnished with additional cinnamon sprinkles if desired.


5. Chocolate-Covered Strawberry

While no strawberries are actually covered with chocolate in the making of this drink, the flavour brings to mind this delectable combo. Of course, you can feel free to garnish with a chocolate-dipped strawberry if you’re feeling super fancy. The recipe makes one drink.


  • 1/2-ounce white creme de cacao
  • 1 1/2 ounces strawberry liqueur
  • 1-ounce heavy cream
  • Strawberries for garnish


  1. In a small glass, combine the creme de cacao, strawberry liqueur, and cream, stirring to mix well.
  2. Garnish with a strawberry.


Looking to have chocolate flavoured drinks at your next event? Do not hesitate to drop us an enquiry today!

We love gin!

Appreciating Gin and Happy Negroni Week!


It’s Negroni Week! The popular cocktail classic is celebrated around the world! With Negroni, many variations have popped up including the Sbagliato, a fizzy twist which replaces Gin with Sparkling Wine (Sbagliato literally means “messed up” in Italian) and the Boulevardier, with Gin as its base. Of course, there are many more different ways to twist and make a Negroni but for today we will focus on Gin, an integral part of Negroni and many famous class cocktails.

Gin is perhaps the most versatile of the distilled spirits. Sure, whisky is delicious. But gin has a wonderfully complex flavour profile that is unrivalled by any other spirit.

At its core, gin is a neutral spirit that has been flavoured with juniper, and often a variety of herbs, spices, flowers, citrus, and other flavors. Lemon, orange, and lime, as well as coriander, cardamom, and allspice, are all common. Right from the get go, gin is gifted with an almost infinite range of possible flavors and profiles. There’s a gin out there to match your taste. And, for the same reasons, there is a perfect gin for every cocktail, liqueur, and mixer.

The final flavour of gin, unlike most other spirits, relies less on the base spirit or the aging process than it does on the additions made by the distiller during production. Let’s take a stroll through the process of how gin is made:

  1. Obtaining the neutral spirit.

Some distilleries will actually just source an already-distilled base spirit from another distillery. Others will use leftover base spirit from other liquors they make in-house. And still others will go through the process of creating their own from scratch. As with other liquors, the basic process consists of:

  • Creating a mash. Grain, water, and yeast are combined and heated, then allowed to ferment to create a low-alcohol “beer.”
  • The “beer” is strained, put into a still, and heated. Since alcohol has a lower boiling point than water, the alcohol will turn to vapor while the water and other by-products are left behind, so long as the proper temperature range is maintained. The alcohol vapor condenses and is collected as the pure, neutral spirit.
  1. Flavouring with botanicals.

Next, herbs, spices, citrus, flowers, and other flavourings are added to the neutral spirit. All gin contains juniper berries but the unique recipe of other botanicals is what makes each gin special. The time and technique vary.

  1. Final distillation.

Most commercial gins undergo a final distillation at this stage. They’re run through the still one more time, which allows the spirit to retain the flavour of the botanicals, while getting rid of any colour that it has taken on.


As everyone knows, gin is usually enjoyed with some tonic but feel free to give a few of these recipes a try:


  • 1 part gin
  • 1 part Campari
  • 1 part sweet vermouth
  • Orange twist

Combine gin, Campari, vermouth in a stirring glass and stir for about 20 – 30 seconds. Strain into an ice-filled rocks glass. Using a vegetable peeler or zester, cut a very thin strip of orange peel (avoid the white pith), squeeze the twist over glass to release its oils, run the peel over the rim of the glass, and drop into drink.

French 75

  • 2 oz gin
  • 1/2 oz simple syrup
  • 1/2 oz lemon juice
  • Champagne (or other dry sparkling wine)
  • Lemon twist

In a shaker with ice, combine gin, syrup, and lemon; shake well. Strain into a chilled flute or coupe and top up with champagne. Serve up with a strip of lemon zest as garnish.

Gin Rickey

  • 3 oz gin
  • ½ fresh lime
  • Sparkling  water

Squeeze lime half into a rocks glass or large wine goblet. Fill glass with ice. Add gin, bitters, and sparkling water. Give it a light lift with a bar spoon to combine.

Should any of you Gin aficionados are looking to organize a gin party, feel free to get in touch with our events bartending crew will be able to craft a menu for you and ensure your Gin addictions are well fed. Have an awesome Negroni week, cheers!

Portable Bars

Staff Appreciation Festival at Gardens by the Bay

Back in July, we had an event with our client. It was a yearly affair where they invited all their staffs for some rest and recreation time. It was held at the Meadow in Gardens by the Bay. Our client certainly went all out to ensure their staffs left satisfied. It was organized like a festival exclusive only to their staffs. There were food, drinks, photo booths and live performances.

Food & Beverages

A quick briefing before our staffs head into their respective portable bars for service.

Louis giving the briefing before our staffs head into their respective portable bars for service

Food was provided by LAVISH and other vendors and it included fish and chips, churros, kebabs etc. Drinks were provided by us truly. The special catch was unlike many of our other events, this time we were not providing our customized cocktails, but beer, wine and soft drinks. While we are mostly known for our themed cocktails, we also provide other alcoholic and non-alcoholic services. For beers, we had Heineken and Tiger from the kegs. And for wine, it was Cornerstone Cabernet Sauvignon and Cornerstone Sauvignon Blanc. Whereas for the soft drinks, we had coke, sprite and orange juice.

Jo tapping a beer for the festival before passing it to service at our portable bars

Jo and beers and festivals, a perfect combination.

While it might see very straightforward, the challenges that came with it was the logistics and the weather. There was heavy rain in the morning that interfered with a bit of our layout. The event was catered for 2,400 people. From there we had to plan for the timings for delivery, decorations, tools and equipments. The preferred mode of glassware for the day was plastic cups as the client felt it was safer and there won’t be any breakages as the guests roamed the Meadow. We brought over 6 of our portable bars as service stations to cater to the large crowd. Additionally we had 24 staffs on hand to aid with operations and logistics at 2 separate tentages. To ensure smooth operations we had a team on hand to change kegs and provide wines for the front end staffs.


Portable bar lit up with ambient lighting provided by The AVA Club

Our portable bar lit up. Additional ambient lighting from The AVA Club

The tentages which we were situated in had lights to brighten up the place as the festival was in the night. We felt it was quite bright so we decided to get them to turn it off. Instead, we got our friends from The AVA Club to light up our place with wash lights and centerpiece lighting. It provided a better setting for a music festival which the clients were very satisfied with.

Performances at the Festival

Possibly the highlight of the nights were the performances. Our client engaged local bands like Inch Chua and The Sam Willows to perform their hits. Them supporting local acts was very commendable. The guests loved the performances and it definitely was an experience to remember. Sitting on the meadow, with a glass of beer or wine in their hands swaying to the music. We are extremely grateful to our client for having the opportunity to cater to their festival, it was especially fun planning for this event. Also, shoutout to our friends at The AVA Club for helping us with the lights. Once again thanks for reading and have a great week ahead, cheers!

Flower of Demise

Events Bartending for DEPRESSION

Earlier this month, we were invited to SECTS SHOP for DEPRESSION’s new AW17 launch. The collection was Dragon vs Tiger. It was a private launch specially for SECTS SHOP members. The theme was as the label name, dark and gothic with an avant garde touch. Every outfit in the collection evoked melancholy, in order to complement them we had to be adventurous with our cocktails.

Flowers of Demise

Flowers of Demise for Depression

Mocktails for the Depressed

Starting off with the mocktails we created were the Flowers of Demise. The main ingredients were Roselle Flower and Club Soda served in a Champagne Flute and garnished with a torched lavender. The interesting aspect of this mocktail was the red from the roselle slowly trickling down as time passed.

The next mocktail was a Red Date, Goji Berry and Honey Fizz served in a Champagne Flute and garnished with a spoon full of Homemade Osmanthus Jelly. It was befitting of its name, The Oriental Touch.

Cocktails for the Melancholic

Embers of Melancholy

Embers of Melancholy – Let It Burn~

Next up will be the two cocktails. First of them will be the Forbidden Fruit. It consisted of Gin, Bittertruth Violet, Creme de Cassis, Freshly Squeezed Lemon Juice shaken with Egg White. It was then served in a Couple Glass and garnished with Dehydrated Lime, Blackberries and Dried Rose Petals. It resulted in a cocktail that gave off a dark vibe, it was a little stronger than our usual balanced drinks.

Embers of Melancholy round the cocktails list. It was a spirit forward drink consisting of Auchentoshan American Oak, Cherry Brandy, Carpano Antica Formula, Ruby Grapefruit, Lemon Juice served in Old Fashioned Glass with Ice Ball, Thyme & Grapefruit Twist. Guaranteed to provide an alcoholic kick to the esteemed guests of the event.

Other than the above cocktails and mocktails, we provided beers and wines as additional options for the guests. Variety is key to keeping everyone satisfied.

All in all, Mixes from Mars is thankful to DEPRESSION for having us. It has been an honor working with your team and giving us a chance to come up with such interesting cocktails for you


Cocktail Workshop

Cocktail Workshops

Have you ever though about what goes on in our bartender’s head when they create a drink? Or wondered how liquors were created? Mixes from Mars has cocktail workshops for the inquisitive and the aspiring home bartenders. The workshop program was devised by Jo and Louis, bar managers for both Hopscotch and Mars Bar respectively. They decided it was a great idea after receiving many requests to teach their customers bartending. One of the workshops was held for a bachelorette party for one of our regulars. Let’s just say our memories that day were a bit hazy.

Workshop Content

Cocktail Workshop 2

Cocktail Workshop 2

The one issue they faced when planning a workshop was, “What do we teach?”. An experienced bartender takes years to learn the trade. It could range from flavor pairing to ice picking. Not to mention the basics of knowing your liquor and shaking or stirring techniques. After some trials, they settled on teaching the essentials.

  1. Types of Liquors

    Perhaps the most important detail of them all. It is required to know at least the base spirit of the cocktails. They are Vodka, Rum, Gin,  Tequila, Brandy, Bourbon and Whisky. Each of them gives the drink a different taste and character. Our bartenders will teach the students about the production methods for each of the liquor.

  2. Equipments

    During operations, we use different variations of tools for different drinks. The basic equipments like the shaker tins, bar spoons, strainers are introduced. The students are then taught how and why we use the different equipments. Depending on the cocktails that the students will be preparing that day, they might be introduced to other equipments we use.

  3. Shaking and Stirring

    Both methods seek to chill the drink but they introduce different depths to it. Shaking aerates the drink while adding more dilution, whereas stirring mildly dilutes hence it is used often for stronger drinks. This is taught to the students including shaking with egg white, if their cocktails require so.

  4. Components of a Cocktail

    Possibly one of the more interesting parts of the workshop. The students are given a glance in the minds of our bartenders when they create a cocktail. How do you make it balanced? How do you discern a customer’s palate and create a cocktail for them? They are taught about the sweet and sours that help to balance the cocktail. Sweet could also mean sweetened liqueurs or homemade syrups that we so often use for our events. For the sours, we like to emphasize fresh citrus as the taste is very different from the sweetened ones we find in supermarkets. Who knows, maybe one of the ingredients for the day will be fresh yuzu juice imported from Japan. Additionally students will get to play with bitters, which modifies and adds complexity to a cocktail.

After the lesson comes the practical part, where the students get to craft their cocktails, under the supervision of our bartenders. What’s left afterwards are the tasting of each other drinks and the networking. At the end of the cocktail workshop, students go back with more than just the knowledge to be their own home bartender. They will also go back after fostering stronger bonds with their colleagues or maybe meet a new friend or two at an open workshop. Cocktail workshops currently are popular among our corporate clients as it presents a networking opportunities not only with people in their companies but also with prospective partners. For more information regarding our cocktail workshop, do drop us an enquiry with our contact form and we will get back to you as soon as possible. As always, have a good weekend ahead, cheers!


Events Bartending with Fossil

Mixes From Mars Throwback #1: Product Launches

Greetings! In the past few months, we have been a little busy. Other than Hopscotch’s closing and our Bali Trip, as usual we were busy with events bartending. This is a little write up about some of the past few events we have done; through some coincidence, the events covered in this post were all product launches. Coming up with cocktails to suit the product is one of our favorite things to do.


Mixes from Mars and Fossil

Joyce, Sandy and our lovely Fossil Coordinator, Pearlyn


Fossil Q Launch

Fossil whom we’ve worked with last year, engaged us in May for their product launch. It was for the same product except it was at a different venue now. This time we brought our portable bar to Suntec City. Our drinks were the same, which was the Q Aspro and Q Dolce. Just like the previous event we did for Fossil, it was for the promotion of their smartwatch Fossil Q. More details about our customized drinks can be found in our previous post!

Rose Smoked Old Fashioned

An Old Fashioned with additional horsepower


A brand synonymous with luxury cars. Maserati approached us through Visionnaire, an events management company who we worked with for our previous Mont Blanc event. The request was straightforward, They wanted us to come up with three cocktails for three of their luxury car models.

Levante consisted of Rum, Blue Curacao, Elderflower Liqueur, Creme de Violet, Egg White and Fresh Lemon Juice. It was then garnished using silver spray with a Maserati Logo on top of the shaken egg white. Louis spent a really long time hand carving the Maserati Logos onto a plastic sheet.

Quattroporte was made up of Bourbon, Angostura Bitters, Orange Bitters and garnished with Dehydrated Orange Wheel. To enhance the cocktail experience, we smoked woodchips which were steeped in rose water. The smoke was used to coat the glass before the cocktail was made.

Molecular mixology was up next with Ghibli. Consisting of Vodka, Tropical Blue Syrup, Sour Plum and Lychee, we included Sodium Alginate and Calcium Lactate. It resulted in cocktail caviar. It sat in a spoon garnished with edible gold dust and lychee spheres!


Garnish for our Chanel drink

Creation of a Beauty

Chanel and Mixes From Mars

Beautiful, aren’t they?

Also a client whom we are working with for the second time. Chanel approached us and requested for two mocktails that were similar to the range of products they were currently promoting. It was for Chanel’s Hydra Beauty range. We were really happy with how it turned out!

Hydra Blue was the one on the left which consisted of Tropical Blue Syrup, Calpis, Yuzu and Club Soda. It was garnished with Baby’s Breath. One of the difficulties we had at the beginning was because we chose to use a Camellia as it was a signature symbol of the Chanel brand. In the end it was decided to use Baby’s Breath for the matching of colors. Reason being Camellias were not in season and keeping them requires a bit of logistics planning due to the climate difference; Camellias require a cooler climate to last.

Refresher Orb was the drink on the right, made with White Grapes and Club Soda. It is then topped with Tropical Blue Air which was an aspect of our molecular mixology. It added an extra dimension with the aesthetics and the bubbles being a little sweet. Leaving the drink out allowed the Tropical Blue to slowly trickle down, leading to a gorgeous effect which we loved.

All in all, we really enjoyed coming up with these cocktails for our clients and we look forward to working with them again. As June is ending, we are looking forward to the coming months as we will be pretty busy with events bartending and looking out for the next Hopscotch. We hope you have a great weekend ahead, cheers!

Full Body Work Out

Mixes from Mars and Hopscotch Bar’s Bali Trip

After Hopscotch held our final party, we went for our annual company trip! Our destination this time was Bali. Working in the bar meant that we led mostly nocturnal lifestyle, which got us all excited for the sunny islander lifestyle. While we met at the airport at about 9 in the morning, we found it really weird to see each other so early and in attires that weren’t black; which was our daily work attire.

Arrival in Bali


Bali Villa

No filter, just the work of good sunlight

We reached Bali in the afternoon where we had a driver send us to our villa. The villa was spacious and we had a pool right at the entrance. Due to the hot weather, it was a priority for us to go for a swim. Beers were in order to complement the weather, we all lazed by the pool side while we waited for dinner.

Dinner at Mexicola

Mixes from Mars at Mexicola

Finest Mexican food in Bali

For dinner, we traveled to Motel Mexicola at Seminyak for some Mexican food. It was one of the most unique experience we’ve encountered. It felt like we were being transported to somewhere in Mexico. The party vibes, music and cuisines were quite exquisite. They even had an omakase menu for us which allowed us to try all their specialties in bite sized portions. It gave us some inspiration for our next event planning and cocktail menus. Our night was followed by shopping then drinking and chilling back at the villa.

Water Rafting on Day 2

Bali Rafting

Full Body Workout

An activity we were looking forward to the most! We were split up into five boats for water rafting. The journey took an hour to complete with many small activities. These included breaks for rest, photo opportunities and mini cliff jumping. One of the more eventful things was Elijah going overboard after his boat had a rocky encounter. It was quite the fun attempting to rescue him while he was panicking. Not to worry though as our favorite chubby bartender was in Nicholas, Roger and the guide’s safe hands.

Ultimo Restaurant

Italian food in Bali

To compensate our hard work rowing, we had a fulfilling dinner at Ultimo, an Italian restaurant known for its food at a cheap price as compared to Singapore. As usual, we over ordered and had to bring the leftovers back to the villa. We ended the night as usual with beer, games and comedy shows.

Day 3

We started our day with water sports but it did not feel like it was worth our money. It was quite costly with only about ten to fifteen minutes per activity. Our next trip was to Potato Head Bali, which was one of Bali’s most popular bar. We had cocktails and lunch to fill our stomach. While at Potato Head, we also gathered ideas and inspirations for our future event menus and for the next Hopscotch.


Day 4

High Flyer

Jo the Monkey

The destination of the day was Tree Top Adventure Bali. It was perhaps the most exhausting period of our trip; it was quite fun though. From the initial brief by Sandy who was our trip planner, we thought it was just a really long zip line. Only when we reached the place did we realize that it was an adventure park, up in the air. Secured by carabiners and steel wires, we navigated throughout the many courses available. To the acrophobics like Roger and Nicholas it was quite an ordeal, until they got used to it. Jo, Joyce and Sandy were some of the few that completed all the courses.

We headed for seafood dinner by the beach after our full body workout. It was a rushed experience as we had to catch the flight back to Singapore within an hour. With our stomachs filled and thirsts quenched, we bid Bali goodbye and headed back to Singapore. With our new found experience, we look forward to the coming months where we have quite a few exciting events lined up. Stay tuned while we keep you updated and as always, have a great week ahead, cheers !



Negroni Week

Negroni Week is upon us once more. Conceived in 2013 by Imbibe Magazine and Campari as a celebration for the famous classic cocktail.  It also serves as a fundraising campaign for the various charities around the world. Despite being in Singapore for only 3 years, it has already built a loyal following that awaits its arrival every year.

How it came about

According to most accounts, it was conceived in Florence, Italy at Caffe Casoni when Count Camillo Negroni requested the bartender to strengthen his favorite cocktail, the Americano by replacing the gin with soda water. Efforts to verify the source did not provide much evidence but what the world got was an amazing cocktail that has cemented its place in cocktail history, as proven when it was listed as one of the classics.

Recipe & Variations

The standard Negroni recipe calls for equal parts of Gin, Sweet Vermouth and Campari, 1 ounce each is widely used. It is also the ratio we use for our events, which has found many fans!

Jo, our resident mixologist and head bartender of now defunct Hopscotch Bar tweaks his ratio a bit.

  • Gin 30ml
  • Sweet Vermouth 20ml
  • Campari 10ml

He tweaked his ratio based on the palate of most of the customers at Hopscotch and found that they preferred a slight Campari taste. Fret not if you are worrying about the volume as you can adjust it based on a 3:2:1 ratio.

Louis, our head of operations gives a twist to the Negroni, preferring to use the traditional 1:1:1 ratio but switching the Campari out for Aperol. He prefers it as it gives the drink more complexity compared to the original recipes.

As the bar industry grows, bartenders are being more innovative with their recipes, introducing new and quirky ingredients to spice up their Negronis. Who knows, maybe at your next Bespoke party, we will create a few new Negronis with some seasonal ingredients that we have procured from our local wet market.