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Spritzes with a VUE

Words by Julia Chan

Discover the hidden gems in Singapore’s first rooftop spritz bar.

Spritzes, skylines and sunsets — where else can you find an even potent combination?

We made a Thirsty Thursday visit to VUE to witness for ourselves how Singapore’s first rooftop spritz bar marries these three components in a heady mix.

Located at the 19th level of OUE Bayfront, VUE is a popular destination for weddings, networking events and gatherings. Often with a spritz in hand, guests have a front row seat to spectacular fireworks displays, light and water shows, and the annual Grand Prix night race around the Marina Bay circuit.

To conjure up a variety of spritzes, VUE’s rooftop spritz bar is helmed by a team of four bartenders (Image courtesy of VUE)

The people that make VUE an unforgettable destination

Making every guest feel like the top of the world is general manager Benedict Tan, who has a track record of more than ten years in F&B concept development and restaurant operations.

VUE’s general manager Benedict Tan frequently interacts at each table at the rooftop bar to describe the spritzes and food served in detail, such as the country/locality of origin, preparation and ingredients. spritzes from left: Aperol Spritz, Ginger-Lemon Spritz, and Les Jardin Spritz (Image courtesy of VUE)

“VUE aims to compliment the experience of the view with our food and beverage offerings, and hospitality. All guests should be able to enjoy the al fresco to soak in the view whilst experiencing friendly service,” Tan said, adding, “Spritzes are the perfect cocktail for Singapore’s weather — especially while enjoying it al fresco style.”

Guests can observe VUE’s bartenders’ skills at the bar (above), where the charcuterie and cheese are also kept, or lounge at the armchairs for a pre-dinner spritz (Image courtesy of VUE)

Tan shared that the rooftop bar’s most popular food and cocktail pairing is the dry-style spritz and charcuterie. “Aperol spritz and Bayonne ham (Jambon de Bayonne) are the perfect pair. The spritz compliments the saltiness of the cured meat, and always refreshes the palate.”.

Tan explained how Bayonne ham (above) is distinct from the more widely-known Jamón Ibérico ham. Bayonne ham comes from Basque country pigs bred in Southwest France (Nouvelle-Aquitaine and Occitanie), and is a high source of protein and B group vitamins (Image courtesy of VUE)
Based on the seasonality of the food, the spritz menu changes regularly. From left to right: Tempura Soft-Shell Japanese Mud Shrimp, Cheese Platter (truffle brie, lavort, and Shropshire blue cheese), Breaded Argentinian Shrimp Sando, and Bayonne ham (Image courtesy of VUE)

VUE bartenders regularly concoct unique spritzes and cocktails to pair with the ever-changing menu, which requires mastery of Bartender 4.0 technical skills in food and beverage pairing, familiarity of cocktail components, and cuisines and cultures of the world.

How does VUE enable its bartenders to pick up and exercise Bartender 4.0 skills?

“As tasting is the most important element of bartending, we allow the bartenders to taste as much to train and expose their palate. Bartenders have to be receptive of feedback and criticism and they have to be able to critique each others’ drinks and provide solutions to improve the drink,” Tan said.

A VUE bartender gives the finishing touch to the Les Jardin Spritz, which consists of a 20-minute infusion of butterfly pea (Image courtesy of VUE)

He also looks for these following technical skills in a good bartender — the ability to identify the lack of flavour and texture in a drink, and identify what components to add to create another dimension to the drink.

From left: VUE’s French 75 and Café Royale No. 2 (Image courtesy of VUE)

David Chan, a visiting bartender who is the Honorary Secretary (General) of the Association of Bartenders & Sommeliers, Singapore (ABSS) commended VUE for making a very good effort in their adaptive skills to describe everything in detail, from the way their drinks are crafted and more so in how their drinks pair with their menu ably.

“This is definitely one of the best bars with a VUE (view). I enjoyed their low ABV (alcohol by volume) spritz. They take pride in making every drink well garnished, he said, adding, “I would love to try more spritz maybe with Champagne, not just Prosecco.”.

A toast to the beautiful Marina Bay skyline with (from left) the Watermelon Spritz and the Tropicana Spritz (Image courtesy of VUE)

The cheerfulness of the different spritzes, paired with charcuterie and cheese set amidst a dazzling view of the Marina Bay, offers a delightful union not to be missed by cocktail fans and aspiring Bartenders 4.0 alike.

Here are some selections from VUE’s Spritz and Cocktail Bar:

  • Aperol Spritz — Aperol, Prosecco, Soda
  • Les Jardin — Butterfly Pea Flower Infused Lillet, St. Germain Elderflower, Prosecco
  • Ginger-Lemon Spritz — Chartreuse, Fresh Ginger, Bruised Lemon, Tonic
  • Tropicana Spritz — Passionfruit & Mango Purée, Passionfruit Liqueur, Fresh Lime, Sugar, Prosecco
  • Watermelon Spritz — Milagro Tequila, Watermelon Reduction, Lime, Vanilla, Agave, Soda
  • French 75 — Gin, Lemon Juice, Champagne, Sugar
  • Café Royale No. 2 — Armagnac, Kahlua, Espresso

 

For more information on VUE, please visit www.vue.com.sg.

About Bartender 4.0

In 2019, a survey of over 100 professionals by e2i and ABSS revealed the key skills that bartenders ready for the Industry 4.0 should possess, among which were:

  • Adaptive: customer interaction, inventory management, cost and quality management
  • Technology: digital technologies and automation
  • Technical: molecular mixology beverages, food and beverage pairing, familiarity of cocktail components, and cuisines and cultures of the world

Hence Bartender 4.0 was launched as an initiative by e2i with ABSS to upgrade bartenders’ adaptive, technical and technological skills to be prepared for Industry 4.0.

About Thirsty Thursday

Thirsty Thursday is a series of visits to Singapore bars which exemplify skills in Bartender 4.0.

These visits, customised for visiting bartenders from various backgrounds, are arranged by Chan, Honorary Secretary (General) of the Association of Bartenders and Sommeliers Singapore (ABSS), and NTUC’s Employment and Employability Institute (e2i).

The aim of Thirsty Thursday is to expose Singapore’s bartenders to skills under the Bartender 4.0 initiative, and build a network of bartenders across Singapore.

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