SINGAPORE, April 2014 – Manhattan at Regent Singapore 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.

Here, the world's first in-hotel rickhouse serves as a unique workshop for celebrated American Head Bartender Ricky Paiva. Featuring over 100 American oak barrels from a small cooperage in Minnesota, the rickhouse will be used to finish whiskies and other spirits and to age bitters and single-cask cocktails. Throughout the year, guests can savour a rotating “From the Rickhouse” selection of Paiva's finest oak-driven work.

A one-of-its-kind Ingredients Room – housing a remarkable collection of unusual ingredients from around the world (think rarities such as wildcherry bark, shisandra berries and dandelion root) – along with a carefully curated selection of fine artisanal spirits and recipes of yesteryear, serve as inspiration for Paiva as he handcrafts his list of interesting and unusual tipples.

The main beverage menu will feature 25 seasonally rotating cocktails that take you on a journey through the rich history, cultures and flavours of Manhattan's countless intriguing neighbourhoods, be it Spanish Harlem, the Theatre District or Wall Street. Other must-tries include a unique solera-aged Negroni, the housemade traditional rock & rye, and a first-of-its-kind trolley service that elevates the classic Manhattan cocktail by blending rare and house-finished spirits, artisanal vermouths and a unique collection of bitters to each guest's taste.

Equally noteworthy: A premium ice programme carefully designed to showcase the multitude of rare, house-made and artisanal ingredients in the cocktails. Made from water of the highest quality, the array of high-purity, high-density hand-cut ice offerings ensure flavours take centerstage, enhancing your experience.

Manhattan's tireless attention to detail also extends to its custom cocktail glasses, handcrafted by one of the world's oldest glass factories. Shaken cocktail lovers can sip from the rim of an elegantly striated coupe, while stirred whiskey enthusiasts can imbibe from the depths of one-of-a-kind Nick and Nora styled stemware.  Recognizing that all fine whiskeys start as an artfully arranged grain mash, Manhattan worked closely with an award-winning local microbrewery to develop an exclusive “Knickerbocker” lager that pays respect to the deep traditions of craft brewing in America. Inspired by the traditional American steam ale, the refreshingly crisp lager combines multiple malts and two different hops to lend a light “fruity” feel.

At Manhattan, food isn't an afterthought. To complement the inspired beverages, Chef Nicholas Trosien reinvents iconic New York gastronomy, serving up gourmet bar bites that reflect New York's melting pot of cultures. Citrusy Shrimp Ceviche Tacos ($20), topped with a delicious Bloody Mary cocktail sauce, are excellent to share, as are the House-made Kettle Chips ($12), perfect with a pan-fried onion dip laced with rum-infused grated foie gras. A modern spin on classics, other libation-friendly standouts include the Maine Lobster “Roll” ($26), fresh Maine lobster wrapped around a refreshing crab salad, and Street Style Hot Dogs ($15) dressed with mustard made from Manhattan's Knickerbocker lager. His clever interpretation of The Big Apple Cheesecake ($10) (a delicate rum-infused apple mousse on a vanilla sable) and Bourbon-infused Donuts ($10) make for a sweet finish to your night out.

A contemporary evocation to the Golden Age of cocktails, Manhattan's sophisticated décor spotlights the bar as the “stage” and the bartender, the lead actor. Behind mysterious black lacquer panels and a refined Italian marble entry foyer, a feature staircase draws the eye to the center of the room where more than 300 illuminated bottles become “the dramatic backdrop” against which the bartenders perform. While the luxuriantly colored furnishings evoke the richness associated with legendary 19th century New York hotel bars, the ornate inlaid Turkish and Italian stone scalloping of the bar stage pays homage to the iconic buildings of Manhattan with an art deco style.

Despite these strong throwback elements, Manhattan exudes an upscale contemporary feel with luxuriously upholstered leather chairs and sofas and walls lined with patterned woven linen, making it the perfect spot to congregate and celebrate over well-executed cocktails and bar cuisine. At the same time, the openness of the design ensures that every guest entering the door will soak in the theater of craft bartending.

Welcome to the new Golden Age of fine drinking.

About Ricky Paiva
Head Bartender, Manhattan
Bartender extraordinaire, Ricky Paiva honed his craft at some of the world's leading bars such as San Francisco's Rickhouse, voted “Best High Volume Cocktail Bar” by Tales of the Cocktail 2011, and Local Edition, known for housemade syrups, drinks that reflect the 1950/60s drinking culture in America, and an intriguing “Pho Bloody Mary”.

As Head Bartender of Manhattan, Ricky combines his creativity and expertise to revive classic and forgotten cocktails that leap from the pages of history. His tools? Manhattan's carefully curated selection of artisanal spirits, the world's first in-hotel rickhouse and a remarkable collection of housemade ingredients.

Ricky – who got his start in bartending while at culinary school in Portland Oregon a decade ago and was crowned “Best Personality” at, G'Vine Gin Connoisseur Program Global Finals in France in 2012 – is particularly skilled and passionate about housemade ingredients (you can say the Ingredient Room at Manhattan was built for him). And his mantra of attention of detail is beautifully translated in every cocktail he serves. As he aptly opines, “I place great emphasis on every detail, from quality ingredients to the perfect garnish on that ideal glass.”

About Nicholas Trosien
Manhattan Chef
His passion for food, you can say, is in his blood. Born and raised in Michigan, USA where he learnt from a young age how to run and manage restaurants, thanks to his parents who own two fast-food restaurant franchises, Chef Nicholas Trosien loves deep-diving into new cultures and sharing the bond between food, people and history.

Most recently Sous Chef at Four Seasons Hotel Palm Beach where he put his culinary mark on the two acclaimed restaurants, Graze and Jove, Chef Nicholas got his start at the Cordon Bleu College in Miami. He then honed his craft working under James Beard award-winning chef mentors and various outstanding American restaurants including East City Grill, Mark's, and The Office in Delray Beach where he was the youngest executive chef on the busy food trendy Atlantic Avenue. Subscribing to the mantra “simplicity is the ultimate sophistication”, he believes in combining technique with great ingredients to create meals that give people something to talk about. Outside the kitchen, Chef Nicholas enjoys exploring new restaurants, hawker stands and local food markets. Besides his wife, he also loves food competitions, basketball, golf, and riding motorcycles.

About Solera Aging
Think fractional aging. Originally started with and still being practiced today with sherries to maintain consistency over different vintages, the solera system of aging, developed by the Spanish and Portugese, is blending at its best.  

Here's how it works: wines, or in Manhattan's case, cocktails, are stored in barrels and fractions of the contents of the oldest barrels are combined with pulls from newer barrels to create a cohesive house blend. Over the years, you'll find a multitude of maturity levels within the Solera system as the spirit or cocktail that is removed from the oldest cask is replaced with the cocktail in the second oldest cask. The result? A sophisticated blend of young and old that brings depth, character, complexity and roundness into your glass.

Fact Sheet
Manhattan                                       
Regent Singapore                                              
2nd floor, Singapore 249715                                                                                                               
T. +65 6725 3377                                                                                
F. +65 6725 3242                                                                                
manhattan.rsn@fourseasons.com
www.regenthotels.com/singapore
www.facebook.com/manhattansg

Opening Hours:
Daily from 5pm to 1am.
Violet Hour: 5pm – 7pm, Mon-Fri

Seating Capacity
Total: 89
Main Salon: 56
Three private rooms:

Rockefeller Room: 16
Hidden behind a “secret” door and lined with an ornate marquetry wallpaper tinted in silver blue tones, this uber-luxe space is reminiscent of private New York clubs in the 1920s. Settle into the plush tufted faux steel-blue suede banquette and savour perfectly concocted cocktails over fine conversations. 

Private Salon: 10
Tucked away from the Main Salon, this welcoming space oozes comfort with opulent Italian plum velvets and tan American leather seats amidst custom hand-tufted wool rugs.

The Library: 7 
Timber paneling and lush green Italian velvet accents evoke quiet sophistication and a relaxed elegance that befits its name.