From 19 January, Singapore's award-winning Nutmeg & Clove will unveil its 2026 cocktail lineup: a collection of 12 original cocktails with cheeky names inspired by iconic Singlish phrases.

Additions to the bar's original dozen signatures in its hall of fame, the menu is brought to life through a series of vivid, comic-style narratives where each cocktail embodies a familiar local expression. 

To add global perspective to this deeply Singaporean experience, every drink is paired with a standalone featurette showcasing insights from international industry peers, world-renowned bartenders, and leading media personalities.

The new menu includes:

• Dabao

  

  • Inspired by spontaneous moments on the go, Dabao reflects the familiar ritual of grabbing cold takeaway drinks to beat the heat before heading off again. Served in a custom glass shaped like a dabao takeaway plastic bag, this carbonated creation blends whiskey with bright calamansi and floral jasmine tea. A touch of Branca Menta adds bittersweet herbal depth, while the lift of homemade Coca Cola ties everything together with a nostalgic fizz reminiscent of takeaway drinks from local eateries. Effervescent, aromatic and effortlessly cool, it’s perfect for nights that start in a rush but end in style.

• Shiok

  • Shiok reimagines the blissful calm of a post-shift spa visit, particularly that unmistakable “shiok” feeling after a perfect foot massage. Presented in a short wooden glass capped to capture its delicate aromas, the drink is a soothing yet vibrant sour that combines gin with the earthy warmth of sage and sandalwood. Lemongrass and lemon lift the drink with refreshing citrus, while egg white provides a soft, foamy texture that mirrors the spa-like serenity. Aromatic, earthy and smooth, it’s a sensorial escape in a glass.

• Jialat

  • Born from a “jialat” moment after one too many fiery bites, Jialat transforms a tummy-troubling tale into tropical bliss. This playful Ramos-inspired cocktail is served tall in a ceramic straight highball cup and blends tequila with ripe mango and yellow bell pepper for subtle earthiness. Coconut and cream add velvety richness, while saffron brings a golden hint of spice. Finished with lime and a spritz of soda, it tastes like a luxe mango lassi — fizzy, tropical and indulgently smooth, perfect for cooling the heat and lifting the mood.

• Bojio

  • Inspired by a sun-soaked day at Sentosa and that classic “bojio!” moment, Bojio captures the carefree spirit of beachside gatherings. Served in an elegant gold-stemmed Nick & Nora, it’s a refined take on a tiki sour made with white, gold and dark rums for depth and tropical funk. Creamy rice milk and pandan create a silky, fragrant base balanced with bright lime and a touch of saline for a coastal whisper. Notes of banana and Oloroso sherry round out the drink, perfect for good times you don’t want to miss.

• Lobang 

• • A cheeky nod to Singapore’s comfort food culture, Lobang asks: “Got any lobang for Teochew porridge?” Reimagined through a martini lens, it is spirit-forward and savoury. Shochu forms a clean, crisp base, layered with the umami depth of Chinese olive and braised peanut, rounded by white pepper and mirin. A touch of Amontillado sherry adds nutty complexity. Elegant, clever and supremely drinkable, it evokes late-night supper vibes with unexpected sophistication.

• Can Lah!

  • Born from a playful R&D session, Can Lah! proves that inspiration can come from anywhere — even canned fruit. Rich and spirit-forward, it elevates the humble canned peach. Bourbon whiskey and Shochu intertwine with peach, red wine and warm spices like cinnamon, clove and cardamom, creating layers of sweetness and aromatic intrigue. It’s comforting and surprising, a testament to creativity (and a cheeky “can lah!”).

• Alamak! 

  • A quintessential “tourist moment,” Alamak! recreates the experience of taking a guest for a Singapore Sling and exclaiming, “Alamak, so expensive!” before having one back at Nutmeg & Clove instead. This bright, tropical twist blends gin, pineapple, passionfruit, pomegranate, and creamy soursop, finished with kirsch, clarified milk and gentle carbonation. Served tall in a sling glass, it’s a cheeky homage to the national icon.

• Die Die Must Try

  • Inspired by a late-night Golden Mile adventure and the discovery of an unforgettable Thai supper spot, Die Die Must Try channels the bold punch of Thai street food. Tequila infused with the essence of Thai papaya salad forms the base, layered with nutty peanut richness and a subtle shrimp paste kick for umami depth. Spicy, savoury and addictive, it’s a daring yet irresistible cocktail that captures the energy of Bangkok nightlife.
    

• Atas

  • For those more at home in a chic Orchard Road or Marina Bay Sands café, Atas elevates the classic afternoon high-tea experience. Built on a smooth Vodka base and served in a deep inverted bowl Nick & Nora, it blends the floral notes of rose and saffron with the bittersweet depth of coffee and PX sherry. A hint of butterscotch adds warmth, while a glossy foam crowns the drink for a touch of elegance. It’s refined, indulgent and perfect for lingering conversations.

• Bo Ta Bo Lampa 

  • A playful showdown of favourite shots inspired Bo Ta Bo Lampa, born from guest bartenders around the world revealing their go-to picks. Centred around colourful fruit shots from Korean bartenders before it quickly took a spirited turn, ending in laughter and a rousing “BTBLP!” Served tall with a mini bottle, this bright and fizz-forward highball blends whisky with Drambuie, crisp apple cider and a vibrant beetroot-carrot mix. It’s lively, colourful and full of global camaraderie.

• Heng Ong Huat

  • A warm greeting for prosperity and luck in cocktail form, Heng Ong Huat is a festive milk punch served in a rock glass derived from Colin’s timely visit to Shelley’s new outlet, bringing with him wishes of the words and symbolic pineapple in hand. Gin and Amontillado sherry form a gently nutty base, brightened with pineapple and kumquat. Oolong tea and a splash of milk lend a silky, balanced texture with sweet-sour notes that evoke familiar CNY flavours. It’s refreshing, celebratory and perfect for toasting to new beginnings and auspiciousness.

• Own Time Own Target 

  • Own Time Own Target captures the good-natured and flexible spirit of Colin, who is never in a rush. During a scheduled meetup with fellow bartenders, a few ran late due to unpredictable working hours, to which Colin merely shrugged in understanding, proclaiming “own time, own target.”. Served in an elegant wine glass, this milk punch is sweet, nutty and luxuriously smooth. Whisky forms the warm base, layered with the aromatic depth of Ceylon tea. Clarified milk adds a silky body, while Amaretto and white cacao contribute comforting notes of nuts and chocolate. A sophisticated nod to teh tarik, it’s perfect for sipping at your own pace.

There's also a lovely spread of bites to accompany the new drinks, with highlights including the Chilli Crab Dip ($25) share plate with onsen eggs and baked mantous, Crispy Turmeric Chicken ($20), and a playful Bak Kut Teh Burger with fries ($22), featuring a crispy pork patty layered with bak kut teh aioli in a toasted brioche bun. 

Nutmeg & Clove

Address: 8 Purvis Street Singapore 188587

Opening Hours: 5:00 PM - 12:00 AM daily

Kanpai!

88 Bamboo Editorial Team