15 Stamford’s Newly Launched ‘Lost Highway’ Cocktail Menu Traverses Heritage Flavours Along the Pan-American Highway

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Nestled within the vibrant cityscape of Singapore, The Bar at 15 Stamford opened within The Capitol Kempinski Hotel Singapore in October 2018 as a celebrated destination for culinary and cocktail artistry. Debuting as a bespoke cocktail bar, The Bar at 15 Stamford set a new standard with one of Singapore's most extensive rum collections and is now expanding further afield — geographically 30,000 kilometers north to south to encompass a diverse array of gin, vodka, whiskey, bourbon, rum, mezcal, and agave spirits. 

Broadening horizons by traversing the world’s longest thoroughfare – the Pan-American Highway – the newly released cocktail lineup entitled ‘The Lost Highway’, spans Alaska to Argentina, highlighting 14 cities along the route through a libation lens. Radiating timeless heritage charm, the site where The Capitol Kempinski Hotel Singapore stands today used to be the house of the first US Consul to Singapore,  further intertwining the American and Singaporean connection that influenced the revamped menu. 

The menu is designed by Beverage Manager Kavish Hurrydoss, who cut his teeth at leading experiential hospitality brands from Soneva Fushi in the Maldives to Potato Head in Singapore, and Head Research and Development Bartender Máté Csizmadia, whose decade long culinary background afforded him opportunities at the Pink Pony Club and an internship at Barcelona’s distinguished Sips Drinkery House. Inspired by the open road and the excitement of discovery, each destination is represented through signature flavors and ingredients of that particular region, presented in an approachable way for cocktail beginners and buffs alike.  

Instead of an emphasis on rotovap infusions or molecular gastronomy garnishes, the menu centers around a concept of restrained simplicity – honing in on a few ingredients—sometimes just one—for an easy-to-understand sip. Chock-full of ingenious creations, the goal is to remove confusion around a highly curated ingredient list that can seem a foreign language to those outside the industry. Further enhancing the menu’s accessibility, the team has put together a flavour compass, one that plots each cocktail on a spectrum: from bitter and complex in the north to refreshing and sour in the south, from strong and bold in the west to fruity and light in the east. Think craft quality cocktails, served up with a twist, without the confusion. 

The cocktail tour begins at the northernmost terminus of the Pan-American Highway in Alaska with the Northern Lights (SGD 24), a gin and pomelo-based sipper presented atop a light-up coaster. Vibrant mixed herb syrup-filled pipettes are squeezed tableside, mimicking the wavering hues of the Aurora Borealis. As the treacly tastes seep through crushed ice, imbibers are greeted with a moreish mosaic.

A playful twist on the beloved Paloma, Beets by Dre (SGD 24) embodies the spirit of Mexico by pairing the earthiness found in a trio of agave spirits – Koch Borrego mezcal, Código Artesanal mezcal, and Patron Silver tequila – and beetroot. As beetroot acts as a symbol of celebrations in Mexican culture, commonly consumed at weddings, birthdays and holidays, the drink itself correspondingly mirrors that same sentiment and ruby hue, encouraging guests to add a bit of fiesta to their daily lives. Further amplified by a pop of acidity from grapefruit, this carbonated take on a clarified milk punch is balanced by a rim dusted in a piquant blend of dehydrated oregano, capers, lime zest and pink peppercorns.

The journey continues next to Guatemala, an area home to the ancient Mayan civilization where the highly coveted papaya was colloquially referred to as the Fruta Bomba (SGD 24), earning this cocktail its name. Orbiting all things papaya, the drink wholly utilizes the luscious fruit in its entirety, honoring the region’s key agricultural export. The team infuses Planteray 3 Stars with the banana peel while slow-juicing the flesh, converting the surplus liquid into a papaya gel. After blitzing the papaya seeds with almonds to make a papaya orgeat, the leftover mash is dehydrated into an almond and seed cracker garnish. Ultimately, the papaya skin-infused rum, papaya juice, and orgeat are clarified, re-carbonated as a long drink, and finished with the aforementioned papaya gel-topped crisp for a holistic dram that is at once sustainable and satisfying. 

Referencing the American fruit companies influence on Honduras’ banana export industry in the late 19th and early 20th century, the Banana Republic (SGD 24) showcases banana in all forms. The team converts the banana flesh into a flavored oleo, and laces the excess pulp with clove and oats before dehydrating and baking it into an ornamental crunchy chip. The dried fruit, savory leather, and tobacco notes of Zacapa 23 rum round out the medicinal herbaceousness of Fernet Branca for a booze-forward take on a banana fragranced Old Fashioned. 

A bridge between the wine and cocktail world, Once Upon a Grape (SGD 24) acts as a tip of the hat to Chile’s respected wine industry while simultaneously underscoring the humble grape’s breadth. ABA Pisco, a grape distillate that is also Chile’s national drink, serves as the base, infused with basil, while verjus, the non-alcoholic end product from wine production, lends tartness. From fresh grapes, the team makes a tannic raisin syrup to shake with Malbec, Pedro Ximenez sherry and Mancino Rosso Amaranto. Poured into a wine glass and presented alongside a cheeseboard and custom-made and labeled wine bottle, this drink could convert even the most devout oenophile.  

Other signatures include the Rye & Rouge (SGD 24) with Canadian rye and upcycled red wine homemade vermouth; the American West’s Gold Rush (SGD 24) featuring Michter’s Bourbon, pear brandy, rosemary, and black cardamom; the Nicaraguan leaning Coffee Tonic (SGD 24) riffing on Asian tastes with black sesame, peanut butter and rum adorned with hot coffee foam for an unexpected, yet welcoming, temperature contrast; and many more. 

Augmenting the cocktail offerings, The Bar at 15 Stamford also boasts an impressive 50+ globally-curated wine varietal list with an emphasis on Old World Wines, plus a robust champagne and bubbles selection. For spirits enthusiasts, there are tasting flights of four varieties of a particular spirit in 20ml pours.

Coupled with the menu rebrand, The Bar at 15 Stamford has opened an additional secluded drinking space for 15-20 guests, available for private parties, intimate gatherings, and business meetings via pre-booking. In a city renowned for its culinary and cultural diversity, 15 Stamford stands out as a true gem. More than just a bar, its  five-star hospitality and meticulously curated food and drink offerings make it a destination for anything from special occasions to simply indulging in the pleasures of fine drinking.