Operation Dagger – Experimental Cocktails Gone Right

11 03 2015

Food enthusiasts will be spoilt for choice this month. From 7th to 14th March, we have Singapore Cocktail Week, with a host of activities lined up ranging from cocktail workshops, pop up bars and cocktail bar crawls happening throughout the week.

Then, from 14th to 22nd March comes the 10th edition of Singapore Restaurant Week, where diners get the opportunity to try out special set menus at a special fixed price from some of the finest restaurants in town.

To end off the month, from 26th to 29th March, we have Savour 2015, a food festival for gourmands. Its not merely a gourmet food fair, as attendees also get the chance to participate in interesting workshops such as Sake & Beer Masterclasses and partake in hands-on cooking classes with the guidance of industry professionals. There’s even a Gourmet Market, where you can get your hands on white strawberries, cheeses, oysters, wines, sakes etc. It’s definitely going to be a whole day affair for me.

Given that we are in the midst of Cocktail Week, I thought it would be apt to blog about one of the participating bars – Operation Dagger, where I was at during the first day of the two weekend long event.

Some of my friends had previously raved to me about this joint and after today, I can see why. The spirits used for the cocktails have all undergone some form of modification or redistillation processes to infuse certain flavors into the spirits and are subsequently all rebottled into generic brown bottles, giving the effect of a chemistry lab or fragrance lab. That is also the reason why you won’t ever see spirits in their original bottles here. Very hipster indeed.

I managed to try 2 of the cocktails from the concise menu, both of which I found refreshingly creative. The Egg ($25) comprised of salted egg yolk, vanilla, caramel and had been smoked, which is why it is served in a jar, probably to preserve its smoky aroma. I have come across smoked beers in Bamberg, Germany but never smoked cocktails, so this was a first for me. The cocktail carried with it an incense-like scent that was stronger to the smell than to the taste. I thought that the smokiness accentuated the saltiness of the salted egg yolk, adding greater depth and the cocktail’s flavour sort of reminded me of a mild but smoother Bailey’s.

The tiny glass to the right of The Egg is the Hot + Cold ($25), a cocktail flavoured with lavander, coconut and pineapple. The Hot + Cold literally describes the cocktail, where the top foamy layer is warm and smells like freshly baked buttery new year pastries, while the bottom layer is somewhat reminiscent of a pineapple-infused pina colada. My friend G commented it was too weak for her liking (she’s hardcore and loves stiff drinks) but I actually liked the flavours a lot.

No night is complete with just one cocktail so we headed down to Jigger and Pony for their Punch Bowl and man, it definitely packed a punch despite such an innocent look and unassuming name. I suppose that’s just what happens when 600ml of spirits and a whole bottle of prosecco is poured in a bowl.

Happy drinking!

Operation Dagger

7 Ann Siang Hill, Singapore 069791








%d bloggers like this: