Image Credit: Robbery At the Museum Smoke & Mirrors
Renowned destination rooftop bar Smoke & Mirrors welcomes the arrival of new Head Bartender Jorge Conde and the launch of his creative cocktail menu, Illusion of Flavours.
Developed by Jorge, the list consists of sixteen progressive drinks that combine artistry and chemistry, inspired by classic cocktails.
With over fourteen years of industry experience and a background in graphic design, Jorge has a keen eye for detail, a love for art and a curious spirit about the world around him.
Drawing from his training in bars across his home country of Spain and his experience in London before moving to Singapore, Jorge provides world-class warmth and hospitality to every guest.
With his endless creativity and flair, he has curated a collection of cocktails influenced by his love for the arts that stay true to the Smoke & Mirrors name, combining spirits and magical illusions while pushing the boundaries of expectations with modern techniques.
“For this menu, my goal was to reimagine classic cocktails, focusing on traditional flavour profiles and exploring new ways to create them,” says Jorge,
“By using techniques such as distillation, preservation and fermentation, we are able to create unconventional combinations that will surprise and intrigue our guests.
I find that people often have preconceptions about how a drink will taste, and I wanted to challenge those expectations with our drinks.
While the presentation may appear to be simple, the flavour profiles are quite complex and layered, evolving as you enjoy the drink. As you may expect from the name, there is more than meets the eye.”
“Illusion of Flavours” is divided into six categories, each featuring a selection of cocktails inspired by different flavour sensations. Bringing the menu into the digital age, QR codes for top cocktails invite guests to discover more about the preparation if they choose.
Art is a consistent theme of the menu, with cocktails paying homage to renowned classics which have inspired Jorge such as Andy Warhol, Pablo Picasso, Salvador Dalí and Vincent van Gogh. A few favourites include:
Fizzy & Elegant
Image Credit: The Heart of Vincent Smoke & Mirrors
The first section of the menu features offerings such as the agave-based The Heart of Vincent (SGD 28), inspired by a famous quote from The Letters of Vincent van Gogh. “The heart of a man is very much like the seas. It has storms, it has its tides, and, in its depths, it has its pearls too.” Savoury elements are woven throughout the drink with a depth of flavours from sea salt, quinine, sparkling wine and pickled purslane, an edible local succulent plant.
Sour & Neat
Image Credit: The Japanese Gang Is Still Alive Smoke & Mirrors
The traditional acidic component of cocktails comes to life through unexpected ingredients in this section, exemplified in The Japanese Gang is Still Alive (SGD 25), an experimental twist on a whiskey sour infused with local ingredients. Black sesame and black rice are used in two forms, first fat-washed with butter and whiskey, then dehydrated and repurposed as a garnish to give an additional layer of texture. Adding rice vinegar and aquafaba – a substitute to frothy egg whites – the resulting combination comes to life with bubbly effervescence as the drink is enjoyed, evolving the overall flavour profile which every sip.
Long & Refreshing
Image Credit: Robbery At the Museum Smoke & Mirrors
Putting a Smoke & Mirrors spin on the classic Singapore Sling, Robbery At The Museum (SGD 28) introduces several variations of sour cherry to the traditional mix of gin and pineapple. Maraschino liqueur, cherry brandy and house-made cherry bitters blend with gin, local herbs, fermented pineapple and a fizzy foam of aquafaba and soda water for a playful take on the local favourite.
Savoury & Umami
Image Credit: Peel & See Smoke & Mirrors
Moving in a more culinary direction, this section features the banana-infused Peel and See (SGD 28), inspired by Andy Warhol’s iconic piece for The Velvet Underground. The unlikely combination of banana, miso and olive oil are integrated into the gin base through a multi-step process of sous vide, dehydration and fat-washing, then combined with quinine aperitif and served with an additional dash of olive oil for garnish.
To Be Continued…
Constantly playing around with new concepts and techniques, Jorge sees the launch of “Illusion of Flavours” as just the beginning. The menu will evolve over time, continuing to entice guests and push the boundaries of creativity.
