Floyd Cowan Words and Photos

(Singapore, March 2, 2026) I always feel a sense of anticipation when I go for a drink in the area south of North Bridge Street and north of Beach Road. Tucked in these short streets such as Purvis and Seah, are bars and restaurants often hidden behind bland facades that give little indication of what resides inside. On this evening, with lightning flashing overhead, rain sending people for cover, I would be going to two bars, first the Last Word and then Tess Bar & Kitchen. We’d spend 45 minutes in each before going on to WOOBAR W Singapore – Sentosa and wrapping up the evening at Plume in Pan Pacific.

Who is this ‘we’ I refer to? Abigail Lazarus, Senior Communications Executive, at Accela Communications asked me to join a Media Bar Hop for the Diageo World Class Cocktail Festival 2026. I wasn’t about to say no.

As the World Class Bartender of the Year Singapore 2026 competition got underway in February, World Class then announced the launch of the World Class Cocktail Festival 2026, an island-wide showcase with the goal to transform the fine drinking experience and cocktail culture in Singapore. Kicking off on World Bartender Day on February 24 and running through May 31, 2026, the festival invites you to explore the bars of the city through a specially concocted cocktail passport, to enjoy cocktails crafted with iconic brands: Johnnie Walker, Don Julio, The Singleton, Tanqueray, and Zacapa.

“The World Class Cocktail Festival shines a light on the people at the heart of hospitality, celebrating the skill and dedication behind every great bar,” says Alex Freri, General Manager, Strategic Partnerships & New Markets, SEA. (right) “By bringing together tastemakers, rising bartending talent, and some of the world’s most iconic luxury spirits from Diageo’s portfolio, it invites guests to experience cocktails in a more intentional way. Each drink is a showcase of craft and character, inspiring people around the world to see how exceptional ingredients and thoughtful technique can turn a simple pour into something truly memorable.”

Displaying just a small sign facing Purvis Street, The Last Word is up a flight of stairs to a bar that is minimalist in décor but maximum in drinks, food and service. Abigail had Cocktail Festival Menus waiting for us and while I was reading this, World Class Cocktail Festival (WCCF) Bartender Ooi Foo Giap brought trays with izakaya‑inspired food to compliment the cocktails created. I was delighted with the Seaweed Furikake Fries that were dusted with seaweed powder. We also enjoyed Oden and Chicken Karaage.

Giap has gained national attention through Singapore’s top bartending competitions. He was a finalist in the World Class Singapore 2025 bartending competition. His menu lists five cocktails: New Label; Easy, Maria, Night Shift, Oof, Long, Tea, Bukan Martini. Despite the challenge of choosing just one I went for Easy, Maria which Giap said, “Is easy on the pallet.” Don Julio, Reposado, Tequila, Tomato, and Acid find their way into the glass. The skewered tomato rested on a large ice cube. Sipping the drink was layers of flavours that made me think of the colour blue. 

The Last Word - Purvis Street

Before we left Giap stamped our Passport. Everyone loves getting a stamp in a passport. What is the World Class Cocktail Festival Passport experience? In 21 bars across the island, guests can discover five exceptional original cocktails at every stop—revealing the smoky, smooth depths of Johnnie Walker, sun-kissed boldness of Don Julio, the silkiness of The Singleton, Tanqueray’s crisp botanical edge, and Zacapa’s rich decadence. Each creation is crafted to embody precision and creativity with a storytelling flair. Designed to inspire guests to drink better, not more, the festival invites them to slow down, savour, and indulge in truly unforgettable experiences.

Guests who order a specially made World Class cocktail at any of the participating venue will receive a World Class Cocktail Passport. The keepsake passport encourages guests to explore the 21 bars and experience their distinct drinks. Collect a unique stamp at each bar whenever you order a World Class cocktail, with prizes redeemable when certain milestones are reached.

Guests enjoy a complimentary bottle from one of the selected brands mentioned above, each time they reach one of the three milestones, in addition to rewards unlocked at key stages of the journey.

Milestones include:

● Visit 5 Bars: Receive a selection of merchandise from Johnnie Walker, Don Julio, The Singleton, Zacapa and Tanqueray. (Limited to 40 redemptions)

● Visit 10 Bars: Receive S$50 Nett World Class Cocktail voucher at Side Door. (Limited to 20 redemptions)

● Visit 15 Bars: Receive S$100 Nett World Class Cocktail voucher at Side Door. (Limited to 10 redemptions)

Additionally, the first person to collect stamps from all 21 bars and complete the passport will receive the grand prize of a 2D1N Balcony Suite stay at QT Singapore worth $1,000, a choice of luxury spirit from Johnnie Walker Blue Label, Don Julio 1942, or Zacapa XO, a mix of spirit merchandises from Diageo, as well as an exclusive invitation for two to the World Class Bartender of the Year Finals in Singapore.

The rain let up somewhat while we made the dash to Seah Street to Tess Bar & Kitchen.

Tess is not the lady who was serving us, (that would be WCCF Bartender Bae Chehui (above) but Tess Bar & Kitchen is a drink and food-centred concept with a focus on a modern interpretation of cocktails and food. It’s modern, stylish and luminous ambience is perfect for its upscale drinks and crackling food offerings. In fact, the Triple Cooked Crackling Pork Belly  - Chimichurri – did crackle. Check out their menu for their complete offering. 

Bartender, Bae Chehui makes a combination of modern classics as well as bespoke cocktails for the truly adventurous. How could one resist her Midnight Silk? This is the way she chooses to make the Johnnie Walker Black Ruby Whisky cocktail.  She dashed in Sweet Vermouth and Fernet Branca and made midnight silky. Ms Lee’s other cocktails made for the Festival are Emerald Line, Sunlit Orchard, White Garden Fizz, Velvet Monastery and Golden Antidote. Do any of them entice you? Come in out of the rain and discover their intriguing potions for yourself.

Our mixed media group scrambled into a mini van that splashed through the rain to Sentosa and W Singapore - Sentosa Cove’s WOOBAR.  WOOBAR, W Singapore – Sentosa Cove where WCCF Bartender: Head Bartender, Karan Vanker greeted us.

We were soon delving into the Cheese Platter, the Korean Chicken Wings (Local) Pork & Chicken Satay (Local) Torched Salmon Maki Roll and Avocado Maki Roll. Food food and more food. 

The curious cocktail question “Ruby! Why So Fruity?” was answered by Johnnie Walker Black Ruby’s glass companions, Yuzu, Apple, Raspberry Jam, and Mint. Another unique and enjoyable drinking experience. What a festival! And I was only at my third stop. Lucky you who can make it to all 21! If whisky isn’t your tipple of choice try Butter Me Up, Baby, the Highland Summer Spritz, or go local with Its Hot Lah! – yes with hot sauce! Kiwi-Tiny 10 Martini where you will find Tanqueray No.10, Kiwi Cordial, Orange Bitters. 

We lingered with Karan, overlooking the W pool and the conversation drifted into the fact that the pool is open late into the night. We were informed that patrolling security have found couples engaged in activities other than swimming. It’s Hot! Lah!

PLUME

WCCF Bartenders: Beverage Manager, Matthew Chan, (below right) Bar Manager, Siew Han Jun, Head Bartender, Akmal Hakim, Bartender, Rojie Leong-On and Bartender, Meor Muhammad are all on duty at Plume, Pan Pacific’s popular bar. Despite all the company I found I talked most with Matthew, who ensured that we were well drinked and well fed. At this point most of us were stuffed with food but when the ‘Har Cheong Gai’ Prawn Paste Chicken, Singapore Hokkien Noodle, and Penang Char Kway Teow were graciously served, we could not resist temptation. 

Sandalwood Collins comprises of Sandalwood Tanqueray N° TEN, Lemon, and Soda.  Fruit of Labour begins with Don Julio Reposado, add Apricot Liqueur, Maple Syrup, Lime, and Aromatic Bitters and you have a smashing drink Royal Mai slips in  Zacapa No.23, Crème de Cacao, Cashew Orgeat and Lime. Though never having known or been a Midnight Hotelier I doubt they would object to a wee dram of The Singleton 12 Year, along Artichoke Amaro, Sweet Vermouth, and Chocolate Bitters. Nothing goes with whisky like chocolate.

I did not feel like I was Under Pressure to try the Johnnie Walker Black Ruby, with Basmati Horchata, Roselle-Chai Syrup, and Nitrogen. All four bars made fine work of the Johnnie Walker Black Ruby, but I was curious what did the whisky actually taste like  when not mixed with all these hangers on. I asked Matthew if I could have a finger of the Johnnie Walker straight and he kindly obliged with at least two fingers. I found it delightful. Certainly unlike their original Black and Red it is layered with flavours while still being distinctly and strongly whisky. I was delighted – and delighted that JW is still creating and adding more brands to their shelf.

Matthew told me how it came about that he became a bartender. It's an interesting story, but I am not going to tell it here. Drop by Plume and ask him about it.

There are 17 more bars participating in addition to the four we have highlighted here. Get your passport. Make a plan and enjoy a great variety of quality cocktails. 

The Last Word

Unit 02-01, 8 Purvis Street,

Singapore 188587

lastword@nutmegclove.com

T: +65 91875719

W: lastword.sg

Tess Bar and Kitchen

36 Seah Street

Singapore 188392

tess@tessbar.com

T: +65 6337 7355

W: tessbar.com

WOOBAR

21 Ocean Way, W Singapore - Sentosa Cove
Singapore, 098374

T: +65 6808 7258

woobar.singapore@whotels.com

W: woobar.sg

Plume

Level 1, 7 Raffles Boulevard

Marina Square 

Singapore 039595

T: 65 9459 7165

plume.ppsin@panpacific.com

W: panpacific.com

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