In this issue:

• New bar news: what to expect from Earworm, the next bar coming from the team behind Offtrack (and when it will open);
• How to make the nostalgic OK Go cocktail from Puffy Bois;
• The Last Word — the round up of Asia’s 50 Best Bars 51-100 list.

Welcome back to Boothby’s Singapore briefing, where this week we’ve got news on what to expect from Earworm, the next bar from the crew behind Offtrack.

We’ve also got a roundup of the Asia’s 50 Best Bars 51-100 list, and this week’s quiz.

Okay, let’s get into it.

What to expect when Earworm opens in September

We love some new bar news around here, and even more so when we find out one of our favourites is about to launch their next bar.

Cue forthcoming Boat Quay bar, Earworm, which comes from the team behind the much-loved Offtrack. I asked co-owner and operations lead Aslam Zainal to tell us what we can expect, when they hope to open, and what is going petit apart from Offtrack.

BOOTHBY: What’s the big idea behind Earworm?

ASLAM ZAINAL: We always set out to build and nurture spaces that blend together various communities and are grounded in our five core pillars: music, people, design, food, and drinks. It’s been four and a half years since we started Offtrack, and it has become a second home to so many people over the years. Growth for the sake of growth has never been on our agenda, but we have always said that if the right conditions presented themselves at the the right time, and we had the same good feeling about a new concept that we had going into Offtrack, then we would be ready to go.

The stars finally aligned and we’re excited to have another space to grow our community by offering something a little different, while remaining true to our identity and delivering the same warm hospitality style we are known for.

Thus, Earworm was born! A fluid concept that oscillates between several modes and energies throughout any given night and week, Earworm is equal parts kitchen, corner pub, and music space. Somewhere you can see a mid-week jazz jam, enjoy a late night boogie on weekends, or enjoy quality yet approachable food and drinks over a catch-up with friends at any time. The venue will be anchored by an al fresco corner pub area that will be seamlessly connected to the street. A pub has always been a pillar of a neighbourhood and that’s what we strive to be.

BOOTHBY: Who are the owners of the new venue?

ASLAM ZAINAL: Same old people from Offtrack: Dean Chew, aka @funk_bstrd — highly respected DJ, co-founder of music label @darkerthanwax, and spatial designer and consultant. You’d probably find more about him online than I can list! Dan O’Connor — a big events guy! You might know more of his works than the man himself but he’s the driving force behind @icecreamsundays_, @sunda.festival, and countless other iconic events in Singapore over the years. I come in as the main operator of the venues, but you already know that.

BOOTHBY: I assume music will be a big part of it, how will this venue differ from Offtrack?

ASLAM ZAINAL: We can finally have a live band! That’s the huge difference, and a key part of the program that we’d like to build in terms of consistency and frequency over time. We will also transform the space into a dance floor on the weekends after 10:30pm for those seeking a club-not-club kind of experience. Expect higher energy, an overlapping but distinct curation of music, and as always, good vibes.

BOOTHBY: When do you plan on opening?

ASLAM ZAINAL: Currently we are looking at second half of September. Tons of work to put in before that to get the space ready, but we’re excited.

BOOTHBY: Where in Boat Quay is the venue located?

ASLAM ZAINAL: 16 North Canal Rd, down the road from Offtrack. You won’t miss us with the bright colours and (hopefully) people drinking at the outdoor pub.

BOOTHBY: What is the plan drinks-wise? Cocktails, or a more corner pub style offering?

ASLAM ZAINAL: The outdoors will have a few tap beers for selection. Some craft, some easy drinking. For the indoors, more classic-driven cocktails, a tight selection rotating on the regular. A menu where you don’t need to think too much about what to drink — just come and hang!

BOOTHBY: What sort of food do you plan to offer?

ASLAM ZAINAL: Elevated pub classics with Asian influence — we’re knee deep in R&D right now so I can’t share too much but super excited to share the menu with everyone soon.

In the meantime, you can follow Earworm on Instagram at @earworm.sg.

Drinks Up!: The OK GO at Puffy Bois

“This is called the OK Go,” says Puffy Bois owner Sam Ng. “It’s our version of a Pina Colada-esque sort of drink. We clarify components of it. So it’s a coconut fat-washed gin plus a bit of dry sherry, and then we clarify it with milk tea, and finish it off with a jackfruit ice cream soda. So it’s a bit of a nod to some of the flavours that [co-owner] Zul grew up with.

“It’s just a banger. And the whole ice cream soda thing is a throwback to childhood, both for me and for Zul.”

Ingredients

• 30ml Coconut fat-washed Beefeater Gin
• 20ml clarified milk tea
• 15ml fino sherry
• 25ml carbonated jackfruit ice-cream soda

Method
Combine all ingredients and pour over ice in a rocks glass garnished with toasted coconut flakes.

For the fat-washed gin:
Steep 4 x Yorkshire Gold tea bags in 1L of boiling water. Add 1L of milk and 125g fresh lemon juice. Cool. Fine strain multiple times to clarify.

For the jackfruit ice cream soda:
Combine 125g of fresh jackfruit pulp with 1.5L of ice cream soda in a pan. Bring to the boil and reduce liquid weight by a third. Strain, cool, and carbonate.