Rum enthusiasts should look out for Senior Bartender Stuart Danker when visiting Sugarhall in Singapore. Well-versed in the world of rums, the affable and dynamic bartender previously trained as a chef, which explains his natural affinity towards flavours and textures. From working in various kitchens back in his hometown of Kuala Lumpur in 2006, Stuart then opened himself up to new challenges overseas in Macau as Bar Supervisor at the Grand Lisboa Casino before moving to Singapore in 2010.
Joining Jigger & Pony in 2013, he has since developed his niche behind the bar, gaining worldwide attention from being invited to guest bartend at the famed Candelaria in Paris to creating a cocktail especially for the launch of Haig Club whisky by David Beckham. His inspirations are mainly derived from his various travels to date, coupled with a conscientious reading of bartending books to widen his perspectives.
“Cherry Heering, without it Singapore Sling won't have its body and flavor”
Garnish: Pineapple and cherry
Method: Shake first 6 ingredients with ice and strain into ice-filled glass. Top up with soda.
• 30 ml Reposado tequila
• 15 ml Cherry Heering
• 45 ml Pineapple juice
• 10 ml Lemon juice
• 10 ml Grenadine
• 2 dash Angostura Aromatic Bitters
• Top with Soda