I’m not usually the one to imagine myself in a classy hotel, but I could play it posh for a night, channeling my inner Hollywood diva to bask in the decadence and ritziness.

When I think about champagne I tend to think airiness, a sense of anti-gravity – a drink that breathes. I inhale the bready yeastiness of my cocktail as I contemplate the hints of lemon zest followed by a tangy salt breeze, the bubbles rising from the tip of my tongue to pop at the surface of the liquid. 

I lean into the leathery cushion and surrender myself to the lull of jazz blue notes, my companion kicking back in his chair as well as we nod along to the syncopated beats of "Put Your Records On". The room is just dark enough for me to imagine Corinne Bailey Rae at a corner of the stage, the song’s guitar riffs fading into the background.

Astor Bar at St Regis Hotel Singapore

When we entered the main hall of St Regis Hotel, the first thing to greet us was the grand staircase. The stairs were red-carpeted and the balustrades arched over from middle of the lobby, ascending with jeweled chandeliers hanging overhead. This same staircase is where the daily sabrage (popping of the champagne bottle) occurs, a celebratory tradition performed across all St Regis Hotels at sunset to mark the hour of transition from day to night.

(Source: St Regis Singapore)

At the far right of the lobby hides the nondescript entrance to Astor’s bar. Behind the first entrance framed by heavy glass doors lies another set of doors decked out in gold-gilded panels, which then pushes open to a dark, cozy bar. The room is set in muted lighting, the bar counter backdropped by glowing shelves of spirits and wine.

We were guided to our seats by a waiter suited in black tie, where we had front-row seats to the live jazz band playing. As we settled into our cushioned armchairs, the opening chorus of Adele’s “Skyfall” swelled up in the background.

We're celebrating World Champagne Day and on the special tasting menu were three cocktails, all infused with Ruinart Champagne.

Sipping Some Champagne Cocktails at Astor Bar 

Ever the purist (read: snob), my companion simply opted for a glass of Ruinart Champagne (for which you can read his review here). I busied myself with all three cocktails.

The cocktails were presented plainly, arriving in champagne flutes adorned by a dash of restrained creativity – a swathe of mint leaves, a tendril shaved off an orange’s rind, a speckle of dried osmanthus petals stained diagonally across the bowl of the glass. The cocktails took on varying tinges of yellow and orange, the condensation blurring the color within.

The first of the trio was Napoleon Royale. It was the most complex and somber of the colony, centered on bitter and citrus war tunes, infused with elderflower, mint leaf, lime, and bitters. The body of the cocktail was woody with a strong oak finish, its spices and herbal elements giving it an almost medicinal quality. The tenor of the drink ascended to the surface in its remnants, in its aftertaste that lingered on the tongue. The battalion of aromas was swiftly commanded, a tasteful and well-crafted revolution.

My personal favorite was the second cocktail, French 1804, a mix of mango liqueur and passionfruit, anchored by vodka and champagne. This was accompanied by the soft notes of rosemary, adding a floral layer to the fruity base. To top it off, the sour of lime mixes in, present enough to suggest the notion but not detracting from the drink’s persona, kind of like the sculpted trees in jardin à la françaises, which set the scene but do not demand particular attention. This cocktail was lightest on the palate, sliding down the throat with ease.

1804 also happens to be the year of the referendum that ascended Napolean to rule as Emperor of the French Empire. I’m not sure what informs the champagne series’ particular obsession with Napoleon, apart from the fact that both Napoleon and Ruinart originate from France. (For a brief history of champagne and the story of the historic Maison Ruinart Champagne House, read here.)

The last musketeer of the series was Airmail. Overpowering in its sweetness, the peach syrup weighed the underlying liquors of rum and champagne down, the peach and lemon bitters in the cocktail failing to come through. I was intrigued by the playful and voyage-bound quip of the cocktail’s title, but left disappointed as I was unable to appreciate its flavour in my experience of the drink. The cocktail is encumbered by its lack of clarity regarding its own identity and does not soar.

Final Thoughts

Overall, it was an elevated wine and dine experience in an immaculate setting. The cocktails were clean-cut and thorough with their champagne-forward mission, without fanfare or flourish – well-executed but not more than what you would expect from your usual hotel bar. Given the cocktails’ aspirational and movie-reminiscent names, I kept looking for the twist but found none.

I especially loved the thoughtful and immaculate décor of the bar– the 1950s black and white paintings framing the walls, the opulent red leather armchairs with cushioned backings, and the dimly lit Victorian-style lamp shades – all of which lent the bar a cozy and intimate ambiance. The jazz hits doled out by the band added a special touch to the evening – at times sober, at times wistful, all delivered straight from the heart. I’m not usually the one to imagine myself in a classy hotel, but I could play it posh for a night, channeling my inner Hollywood diva to bask in the decadence and ritziness.

@Fayeppudo

New to the art of drinking and cocktails. She thanks @CharsiuCharlie for empowerment.