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Eras of New York

MANHATTAN’S 3RD ANNIVERSARY WITH
THE CLUMSIES AND THE UNVEILING OF A NEW MENU

SINGAPORE, April 2016 – Since its inception in 2014, Manhattan has brought cocktail connoisseurs and diners on a journey through the districts of the famous New York City borough. Now three years in and with close to over 170,000 cocktails made, 60,000 plates of gourmet bar bites and almost 8,760 hours of operations, the team rings in its third birthday with a brand new menu which draws inspiration from the eras of New York; embarking on a discovery of the epoch of cocktails in ‘The Big Apple’.

From prohibition to the renaissance, discover the world of cocktails through time.

Manhattan will bring to life the ‘Eras of New York’ – 5 eras, 18 food offerings and 20 delicious craft cocktails. “What we have set out to do and always been focused on at Manhattan is to redefine classics, with our own twist. More importantly, we want to elevate and provide unique experiences for cocktail culturists who we play host to. From the likes of Plantation Pineapple Rum to Rutte Gin, we will be introducing and bringing out the flavours of quality spirits in our cocktails; serving some of them in exquisitely stylish John Jenkins glassware – the first Hotel bar in Singapore to carry the range” says Bar Manager Philip Bischoff.

In addition, to commemorate this milestone year, the team pulled out all the stops and welcomed celebrated Greek bartenders Nikos Bakoulis and Vasilis Kyritsis from one of the World's Best Bars - The Clumsies – for what was a stellar guest shift line-up behind the marble bar on Monday, April 24, 2017 from 7 to 11 p.m.

Echo, Nostalgia, Hypnotic, Nectar and Eureka. Just some of the cocktail names with an ingredients list that includes Childhood Bitters, Greek Spirit, Goat Cheese and Purple Spicy Salad. Known for being one of the most experimental bars the world over, Nikos and Vasilis brought a #9 World’s Best Bar experience with exotic reimagined classics. All things bold and fun, the duo took bons vivants to another dimension with their creative concoctions.

ABOUT MANHATTAN’S NEW MENU

New Amsterdam (1520s to 1650s)

 

A time in history when Dutch explorers settled at the southern tip of Manhattan and the first settlers of New York developed their native way of life; governed by rules they set and rich cultural practices.

Cocktail: First Voyage, $25
Mancino Vecchio, Rutte Old Simon Gin, Penfold's Father Port Wine, Luxardo Maraschino and Orange Bitters From barrel to earthenware ageing.

From barrel to earthenware ageing. This low-abv clay pot-aged cocktail is full-bodied with deep flavours and subtle cherry notes. Left to rest for at least two weeks to heighten smoothness and gain complexity, the drink is a tribute to the history of clay pots being used to store liquids during the time.

Cocktail: Switchel, $26
Plantation Jamaican Rum, Cocchi Rosa, Ferrand Dry Curaçao, Montenegro Amaro, Blueberry, Lemon and Balsamic Reduction

A tangy blend of vinegar, ginger and molasses, switchels were a summertime staple of thirsty colonists.

Food: Crispy Cod Brandade, $19
Salted Cod, Risotto, Squid Ink and Basil Aioli

When Mexican immigrants began their journey in to New York, so did their food culture; including the practice of curing or air drying food which was commonplace. Cured, breaded and fried, these golden rice balls are served with a side of house-made squid ink and basil aioli, making the perfect fuel comfort food to get through, or end, the night.

Food: Green Goddess Kettle Chips (v), $13
Russet Potato, Tarragon and Parsley Mayonnaise

A modified version of the All-American bar snack staple: kettle chips. These basil oil-infused crisps form an impeccable pairing with Chef’s mixed herb-infused mayonnaise.

The Melting Pot (1860s to 1900s)

 

The Industrial Revolution brought about change, especially in standards of living. This was the period of volume and variety of factory-produced goods, metals and machines. With the passage of time and convenience of equipment, it was the point when recreation was reshaped and public bars more prevalent; in short, the turning point of history.

Cocktail: Coal, $24
Mozart Dark Chocolate Liqueur, Pierre Ferrand Dry Curaçao and Bowmore 12 Years

This drink is inspired by the essential mineral rock that was used to operate mining machinery and steam engines in those years. Poured over a beautiful hand-cut ice, enjoy the smooth peaty malt that delivers a heady hit of smokiness and subtle sweetness, with just a dash of cocoa finish teasing the palate.

Cocktail: Iron Horse, $24
Monkey Sloe Gin, Lillet Blanc, Crème de Cacao, Grenadine and Lemon

Especially for the gin lovers. Made with the base spirit popular at the time, this creation is Manhattan’s take on the legendary 20th Century cocktail, which was named after the first steam locomotive that travelled from Chicago to New York City. Connecting a continent and bringing fresh fruits and ice to industrial cities. Refreshing, fruity and with hints of crème de cacao for a chocolatey finishing.

Food: Crispy Golden Cauliflower (v), $14
Tahini Sauce, Pomegranate, Blue Cheese, Roasted Pistachio and Pine Nuts

These cauliflower florets atop a delicate cauliflower mousse deliver crisp crunchiness with every bite. Peppering the dish are sweet pomegranate seeds, roasted pistachio and pine nuts, and blue cheese shavings for that added punchiness. A poignant reminder of working conditions and the factory food of former years; reflective of a time when vegetables and simple food fare were what people lived on.

Food: Citrus Cheese Filo Cigars, $12
Filo Pastry, Lemon and Cream Cheese

Aptly representing the time when cigarettes were popularised, this citrus cheese fondue filo pastry is rolled and served warm with an amusing play of “smoke” to go with it.

Gotham Rising (1920s to 193os)

 

Another major turning point in history that led to culture clashes but also the rise of speakeasies, and the introduction of some of the most creative innovations in the cocktail industry.

Cocktail: 12 Mile Out, $24
Plantation Pineapple Rum, Michter’s US1 Straight Rye, Ferrand Dry Curaçao, Lemon and Grenadine

A tribute to the time during Prohibition that was known for rum-running and when alcohol was only permitted 12 miles out of the coastline. Dressed with lush mint and pineapple garnishing, this seemingly inviting drink packs a punch with its rum and rye combination.

Cocktail: Ultima Palavra, $23
Maracatu Cachaca, Mancino Secco, Yellow Chatreuse, Lemon, Citrus and Mango Tea Syrup

A direct translation to the ‘Last Word’ this is an ode to the classic cocktail, which was said to be the last cocktail drank at the end of Prohibition. This shaken drink is refreshing and brings out a balanced flavour profile of sweet and sour with the house-made citrus and mango tea syrup.

Food: Pork Polpette, $18
Meatballs, Jalapeños, Grilled Pineapple and Tomato Sauce

Bringing to the tables some flavours of Italy, these meatballs are reminiscent of Italian immigrants settling in Manhattan’s German neighbourhood on Lower East Side district - Kleindeutschland, or better known as ‘Little Germany’, which used to be lined with butcher shops. The team’s house-made pineapple ketchup with red wine vinegar and maple syrup makes a nice accompaniment for an ‘Old World’ New York delicacy.

Food: Ziti Pot (v), $18
Ziti Pasta, Truffle Cream, Smoked Cheddar and Asparagus

Inspired by the Italian migration from Naples and Sicily into New York’s ‘Little Italy’ on Mulberry Street, Manhattan’s take on the American favourite mac ‘n’ cheese is yet another marriage of ethnic influences with the use of Italian ziti pasta, asparagus and a smooth truffle cream reduction.

City of Tomorrow (1950s to 1960s)

 

Approaching a time after the World War II when New York’s visual art scene and American pop art movement was vibrant and buzzing. The influx of different races and cultures brought about the genesis of fusion cuisine, with streets filled with parties. The start of New York’s growth into becoming one of the largest pulsating metropolitan cities in today’s America.

Cocktail: Jack Rose, $24
Laird's Apple Jack, Peach, Lemon, Grenadine, Egg White and Soda Water

So popular in mid-century Manhattan as to be considered one of David Embury’s six basic cocktails in “The Fine Art of Mixed Drinks”, the ambassador of New Jersey’s native spirit. Just as its name says, a straightforward rose-coloured classic cocktail made with applejack and grenadine, with a fragrant peach aroma lacing the drink.

Cocktail: Kerman, $23
Ocho Blanco Tequila, Pistachio Orgeat and Lime.

Named after the first pistachio trees that were grown on American soil in 1950. A delicately sweet, aromatic liquid, with every sip nicely balanced by a raspberry salted glass rim.

Food: Chicken Drumlets, $18
Shoyu and Mirin-infused Paprika and House-made BBQ Ketchup

Tender and flavourful, Manhattan’s new variation of the popular fall-off-the-bone drumettes tells the subtle story of the rise in fusion cuisine and influence of Asian flavours in the U.S. The house-made smoked ketchup and paprika aioli sauce lends a spicy tinge to these good-old American wings.

Food: Brisket Roll, $22
Wagyu Beef, Sriracha Mayonnaise and Filo Pastry

Incorporating a touch of sriracha, a popular Vietnamese hot sauce condiment, this juicy braised wagyu beef in delicately crisp filo wrap is a small tribute to the alliance between South Vietnam and America after the long war.

Bright Lights, Big City (1980s to 1990s)

 

With the rising economy, this was America with peace, prosperity and order. Social culture was at its peak and New York became the land of discovery; complete with the glitz and glamour of a cosmopolitan city.

Cocktail: TKH, $24
Michter's US1 Straight Rye, Averna Amaro, Knickerbocker Beer Syrup and Angostura Bitters

Inspired by The Knickerbocker Hotel, a landmark luxury hotel in the heart of Times Square in New York City; formerly known to be the popular address for legendary political moguls and glamourous entertainment starlets and arguably one of the reasons why New York was named the city that never sleeps. A delightful dark aromatic brew that delivers subtle bitterness, slight floral notes and a refreshing sweet caramel mellow finish.

Cocktail: Brunchin’, $27
Rutte Celery Gin, House-made Bloody Mary Mix, Lemon and Egg White

Boozy brunch was all the rage in the 1990s, now an enduring New York City institution for weekend warriors over the world. This tall glass of the delicious gin-based classic honours the time in 90s New York when brunch-goers were sipping on endless Bloody Marys and champagne. An all-time brunch favourite for generations to come.

Food: Pepper Dog, $18
Pork and Beef Pepper Bun, Mustard Aioli and Pickled Vegetable Relish

One of the pop culture icons of this era was the hotdog, with food stands and carts now an integral part of American food culture. This unparalleled comfort favourite is Manhattan’s variation with a piquant pickle relish for a hint of both sweet and sour flavours.

Food: Knickerbocker Popsicle, $12
Beer Sherbet and White Chocolate

Celebrating the vibrancy of New York during this time, the culinary team serves up a fun popsicle dessert with Manhattan’s very own Knickerbocker lager.

Note: Prices quoted above are subject to 10% service charge and applicable government taxes.

Fact Sheet

Manhattan, Level 2
Tel: +65 6725 3377
Fax: +65 6725 3242
Email: manhattan.rsn@fourseasons.com

Opening Hours: 5 p.m. to 1 a.m.
Violet Hour: 5 p.m. to 7 p.m. (Monday to Friday)
Sunday Cocktail Brunch: 11:30 a.m. to 3:30 p.m.

Seating Capacity
60 guests (Main Salon and The Bar)
10 guests (Private Salon)
10 guests (The Library)
12 guests (Rockefeller Room)

About The Clumsies

Nikos Bakoulis and Vasilis Kyritsis opened The Clumsies in December 2015. Since then, the bar shot to fame as one of the Best New International Cocktail Bars in 2015 and ranked #22 of the World's Best Bars in 2015, just after nine months of operating. The following year 2016, The Clumsies was recognised as the best international high volume bar and ranked #9 World's 50 Best Bars upon reaching two years of operations.

About Manhattan

Home to the world’s first in-hotel rickhouse, Manhattan at Regent Singapore, A Four Seasons Hotel, is a grand hotel bar inspired by the 19th century’s Golden Age of cocktails and fine drinking. Delivering on its name with a glamorous yet modern space reminiscent of old New York, craft bartending meets artisanal spirits to pay homage to classic and forgotten cocktails that leap from the pages of history. Recently awarded #11 World’s 50 Best Bars and Asia’s Best Bar by Drinks International. For more information on Regent Singapore, A Four Seasons Hotel, visit www.regenthotels.com/EN/Singapore or check us out on www.facebook.com/ManhattanSG

About Regent Singapore, A Four Seasons Hotel

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 105 properties in 43 countries. Open since 1982, Regent Singapore, A Four Seasons Hotel, provides a preferred address for both business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Condé Nast Traveler Readers' Choice Awards 2015 - #1 Hotel in Singapore, BCA Green Mark Award (Gold Plus) and Smart Travel Asia’s Best in Travel (Business Hotel) Award. For more information on Regent Singapore, A Four Seasons Hotel, visit www.regenthotels.com/Singapore or check us out on www.facebook.com/RegentSingapore.

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For more information:

Andreana Soh
Director of Public Relations and Communications
DID.+65 6725 3190
andreana.soh@fourseasons.com

Janice Yeo
Public Relations and Communications Executive
DID.+65 6725 3192
janice.yeo@fourseasons.com