{"id":76425,"date":"2024-03-21T14:52:13","date_gmt":"2024-03-21T06:52:13","guid":{"rendered":"https:\/\/www.afoodieworld.com\/sg\/?p=76425"},"modified":"2024-03-21T14:52:18","modified_gmt":"2024-03-21T06:52:18","slug":"a-cocktail-journey-into-infinity-at-origin-bar","status":"publish","type":"post","link":"https:\/\/www.afoodieworld.com\/sg\/blog\/2024\/03\/21\/a-cocktail-journey-into-infinity-at-origin-bar\/","title":{"rendered":"A Cocktail Journey Into Infinity at Origin Bar"},"content":{"rendered":"\n

If you’re looking for a truly innovative and imaginative cocktail experience, Origin Bar’s new “INFINITY” menu is a must-visit. Unveiled on March 6th, 2024, this cocktail concept takes you on an imaginative journey inspired by ideas and inventions reimagined as far-fetched concoctions by the talented bartenders.<\/p>\n\n\n\n

With 18 new cocktails showcasing a fusion of imagination and craftsmanship, “INFINITY” emphasizes precision flavor through various techniques and styles. The cocktail highlights alone are enough to pique any cocktail lover’s curiosity.<\/p>\n\n\n\n

The “FAQ Plastic” is an ode to sustainability, using ingredients like soy wine made from tofu waste and oxidized wine fortified with leftover oranges, served on a coaster made from beach waste in Singapore.<\/p>\n\n\n\n

For the adventurous palate, the “Ma To Ma To” offers a complex melange of sweet, salty, acidic, savory, and umami notes, combining distilled ketchup, green tomato cordial, smoky mezcal, and fragrant furikake seasoning.<\/p>\n\n\n\n

Defying expectations is the “Art But No Latte,” an illusory morning cocktail sans coffee, featuring cereal-infused bourbon, berry cordial, and frothy perfection that fakes it till it makes it.<\/p>\n\n\n\n

Other stellar creations include the “Metallico” with iron-rich figs and prunes, and the “Pinapplecolada” playing on words with a blend of pine, caramelized apples, coconut water, and whisky.<\/p>\n\n\n\n

\"Foodie<\/figure>\n\n\n\n

This avant-garde cocktail program is the brainchild of Origin Bar’s diverse team led by Beverage and Bar Manager Adam Bursik, with each mixologist bringing unique cultural influences to their creations.<\/p>\n\n\n\n

But the immersive experience doesn’t stop at the cocktails. A new bar bites menu by Chef de Cuisine Simon Bell complements the innovative drinks with a “fingers or chopsticks only” dining concept. Highlights include the Beef Hash with green tomato puree, Bap Xao Bites, Super Jerky, and an enticing Fried Gelato dessert.<\/p>\n\n\n\n

Whether you’re a cocktail aficionado or an adventurous foodie, Origin Bar’s “INFINITY” menu promises a multi-sensory journey that pushes the boundaries of mixology and imagination. Prepare to be mesmerized by this realm of infinite flavors.<\/p>\n","protected":false},"excerpt":{"rendered":"

If you’re looking for a truly innovative and imaginative cocktail experience, Origin Bar’s new “INFINITY” menu is a must-visit. Unveiled on March 6th, 2024, this cocktail concept takes you on an imaginative journey inspired by ideas and inventions reimagined as far-fetched concoctions by the talented bartenders. With 18 new cocktails showcasing a fusion of imagination<\/p>\n","protected":false},"author":25,"featured_media":76426,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4],"tags":[],"ppma_author":[81],"authors":[{"term_id":81,"user_id":25,"is_guest":0,"slug":"foodie","display_name":"Foodie","avatar_url":{"url":"https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2023\/10\/Untitled-design-1.png","url2x":"https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2023\/10\/Untitled-design-1.png"},"user_url":"https:\/\/www.www.afoodieworld.com\/sg","last_name":"","first_name":"","description":"Foodie is here for all Hong Kong food related news and events."}],"_links":{"self":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/76425"}],"collection":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/comments?post=76425"}],"version-history":[{"count":1,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/76425\/revisions"}],"predecessor-version":[{"id":76428,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/76425\/revisions\/76428"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/media\/76426"}],"wp:attachment":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/media?parent=76425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/categories?post=76425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/tags?post=76425"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/ppma_author?post=76425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}