#speakeasy bar

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Taylor Adam: A Premier Speakeasy Bar in Raffles Place, Singapore

Welcome to Taylor Adam, the premier speakeasy bar near Raffles Place in the heart of Singapore. Here, we blend craft cocktails with a vibrant ambiance to create an unforgettable experience. Whether you're a local or a visitor, our hidden gem is the perfect spot to unwind and indulge in the best that Singapore's nightlife has to offer.

Elite Membership: Elevate Your Experience

Join Taylor Adam's Elite Membership and enjoy exclusive benefits that take your visits to the next level. As a member, you’ll receive a 15% discount, exclusive access to monthly tastings, VIP invitations to premier events, and many more secret perks. Elevate your speakeasy experience with privileges that enhance every visit.

Exclusive Offers at Taylor Adam

Happy Hours: Monday to Friday: Step into the hidden charm of Taylor Adam's Happy Hour, available Monday to Friday. Here, every sip is a journey into sophistication, and every moment is draped in veiled allure. Our happy hours are the perfect way to unwind after a busy day, offering a unique blend of relaxation and elegance.

Ladies' Night Out: Wednesday: Ladies, get ready for an extraordinary midweek soirée with our Wednesday Ladies' Night Out. Enjoy the timeless elegance of a flawlessly crafted G & T for just $12++. Immerse yourself in an evening of refined allure with a splash of exhilaration. Gather your crew and embark on a journey of laughter and glamour, creating unforgettable moments every Wednesday.

Oyster Saturdays: Join us for Oyster Saturdays at Taylor Adam, where every shell brings joy! Delight in our succulent $4++ oysters paired with bespoke cocktails, making your weekend truly unforgettable. This is the perfect way to indulge in luxury and savor the finest flavors.

Taco Tuesdays: Indulge in our Taco Tuesdays, featuring a variety of mouthwatering options such as Grilled Prawns, Chicken, Crispy Fish, Balsamic Tomatoes, Avocado and Corn, or Teriyaki Mushroom—all priced at $8 nett per taco. Each bite is a burst of flavor, ensuring a delightful culinary experience.

Reserve Your Table Now: Don’t miss out on the enchanting experience at Taylor Adam. Secure your table now for an unforgettable culinary journey and immerse yourself in the sophisticated ambiance of our speakeasy bar.

Address: 1 Raffles Pl, #01-03, Singapore 048616 Reservations: sevenrooms.com Phone: [phone]

Join us at Taylor Adam and discover the perfect blend of elegance, sophistication, and vibrant nightlife. We look forward to welcoming you to our hidden gem in Singapore.

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Thompson and Twain Prospecting Prohibition Speakeasy Bar Near Me in Old Town Temecula California CA

Thompson and Twain Prospecting Prohibition Speakeasy Bar Near Me in Old Town Temecula California CA

https://teliportme.com/profile/BackstageGabe

https://goo.gl/maps/inzMBF3qYakovdwX7

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Bandra Hideout Is Bringing The 50’s Bombay Back With Lip Smacking Cocktails And Food

Bandra Hideout Is Bringing The 50’s Bombay Back With Lip Smacking Cocktails And Food

A travelling speakeasy bar is all set to bring the 50’s back with serving up cocktails inspired by the prohibition era. The bar is all set to change themes each year and for its launch, it is inspired by the Bombay which was being constantly raided by the police for illicit alcohol. The Bandra aunties, during this period, used to serve up alcohol in a single room apartment and bringing that theme…

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Fathers Office Speakeasy Bar // American

Fathers Office Speakeasy Bar is accessible via a set on doors down Little Lonsdale Street. There is only a neon sign located above the door to tell you where is it, unless you’re visiting in the evening, when you’ll find bouncers standing guard waiting to check IDs.

Walking up two sets of stairs, you’ll enter the Bar area. The restaurant is located just behind the staircase, with the entrance on the left.

Unfortunately, as it is an open dining area connected to the bar, the ambience and noise level is through the roof!

We dropped in tonight on a Scoopon voucher for two:

Father’s Favourite Mixed Platter

The mixed platter seemed quite messy, with the different sauces blending together with the neighbouring entrees.

The buffalo wings (or drumsticks in this dish) had a sticky, tasty sauce and a mild blue cheese drizzle. The pork belly was uneven - one of them was soft and juicy with a deliciously crispy skin while the other was dry with a hard, chewy skin. The polenta sticks were soft and tasty. The arancini balls were moreish with a crispy shell. The calamari was a tad overcooked today with a firm, chewy texture.

Pan Seared Salmon

pan seared and roasted australian salmon topped with citrus creme fraiche and laid on a bed of pistachio, craisins and cherry tomato quinoa salad

The salmon was good in this dish, with a soft centre, but the skin was soggy. The quinoa salad was bland, with only the craisins and cherry tomatoes having any flavour. 

200g Aged Black Angus Rump Steak

cooked medium-rare and served with fries and mushroom sauce

The steak came more medium than rare, with a cold centre. The flavour was quite bland with an overpowering charred flavour. The chips were crispy with quite alot of salt. I liked the aoili/mayo on the side, but the mushroom sauce was very light in flavour and texture with a thick oily layer. 

Salted Caramel and Popcorn Panna Cotta

topped with fresh light popcorn, sticky salted caramel and chunks of homemade honeycomb

The panna cotta was light and creamy with a great balance of flavours. There wasn’t much of a ‘salty’ note in the caramel sauce, but it did have a nice sticky sweetness to it. The popcorn was a tad stale, but otherwise a good dessert.

Milk Chocolate Ganache

milk chocolate and creme fraiche ganache, topped with a freshly made cointreau chantilly cream

This wasn’t the best chocolate ganache I’d had before. There was a overpowering sour note that just didn’t seem to fit in with the dessert. Otherwise, the ganache was delightfully rich and creamy.

I’d visited Fathers Office a few times before but my experience today was lacking. The staff were friendly, but not very helpful as they were quite busy. 

Fathers Office 249 Little Lonsdale Street, Melbourne [phone]  Website / Facebook

Hours: Monday - Thursday // 11:00am - 1:00am  Friday - Saturday // 11:00am - 3:00am   Sunday //  11:00am - Midnight

[underraidar]

It's Pour New at Pour Vous

It’s easy to get overtaken with Pour Vous, you know, with every fine detail of a Parisian speakeasy in the heart of Hollywood. There's no corner cut from anything less than the finest cloth - or marble in their case. Let's also not forget the obligatory aerialist burlesque dancers suspended from the ceiling in cages - as one should always expect. With all this it's even easier to forget that the real stars of the show are the fanciful new cocktails. Unlike the dancers, bar manager Francois Vera's feet are firmly on the bar floor.

Francois (Cole's/Chateau Marmont/Harvard & Stone) has been with the Houstons for 4 years and just recently became the bar manager at Pour Vous. He's also an accredited member of No Vacancy's Dirty Dozen (12 of L.A.’s most notable bartenders) and creator of their cocktail, The Professor. Today he’s nabbed his niche at Pour Vous and is shaking up a storm behind the bar with his humdinger of a drinks list.

Francois' bartending style strikes you immediately as different. Every artisan cocktailier develops their own style but Francois' is rather captivating to watch. He likes to make drinks the classic way without all the smoke and mirrors. He's about straight up classic cocktails - but with his own unique twist in the tail. Interestingly, his ‘alcademics’ are Japanese influenced. Watch him coalesce the ingredients; he’s very agile with a deft motion of nimble hands meticulously crafting each drink with such dexterity. 

The Japanese bartending technique of pouring, measuring, stirring correctly and shaking, with the 'hard shake', is very much honed and owned by him. For us, the enjoyment of a cocktail is equal parts ingredients and equal parts watching the live creation. After spending some time talking and drinking with Francois it's evident that he's extremely knowledgable about the craft of cocktails and invests time in refining his mastery.

Now to the drinks

We’re as talented in the imbibing, as Francois is in the making, and with 14 cocktails on offer there was no way we’d be able to try all of them in one sitting – and definitely not standing. So we paced ourselves; 4 on the Friday and 10 at the official launch. The drinks were perfectly balanced - unlike us. We may have been zozzled but we do it with such profession, class and many an empty glass!

The menu boasts 14 cocktails with each one as distinct or complex as the next. Each drink is imbued with Francois’ creative vision, and cocktail mastery, with a firm grip on advanced level bar tending. Out of the 14 cocktails two from last season's menu still remain; the Moulin Rouge and De Peche Mode, (because we just can’t drink enough), and the introduction of the nouveau cocktails are being embraced with open hands and mouths.

Remember The Maine   Photo: Frank Ishman

Remember The Maine - Rittenhouse Rye Whiskey, cherry heering, sweet vermouth and Pernod Absinthe. This prohibition cocktail harks back to 1898 when U.S.S. Maine exploded in Havana Harbor and touched off a period of global aggression that began with the Spanish-American War. “Remember the Maine!” became the rallying cry of yellow journalists seeking a strong, American response to what they saw as a Spanish act of war. While the truth is as muddied as the origins of this drink, this “Manhattan with Heering” is clearly delicious and definitely memorable. Oh and how.

Mademoiselle & Remember The Maine Mademoiselle - Akvinta Vodka, lime juice, Raspberry Gomme, Miracle Mile Yuzu bitters, basil, aged balsamic, salt, soda. Balanced, citrusy (from the Yuzu bitters), sweet and the aged balsamic and touch of salt, balanced out with the basic and the unsurpassed kick from the Akvinta organic Croatian vodka - you've got a cocktail where all formalities and politeness will be out the window. It turns a mademoiselle into a right madam. 

L'Aphrodisiac - Cabeza Tequila, Mezcal, Aloe Vera liqueur, lime juice, orgeat No story on L'aphrodisiac. I came up with that drink. It's def aphrodisiac cocktail because nuts are aprodisiac (orgeat-almond syrup), tequila and Mezcal are definitely aphrodisiacs.

Sazerac   Photo: Frank Ishman The Sazerac - You don’t often see this quintessential cocktail served the way it was traditionally invented. In around 1870 rye whiskey replaced cognac as the main ingredient due to the cognac shortage at the time (here's a bit of history swizzled in for you). At Pour Vous there's no shortage here. You'll find the traditional Sazerac made with Martel Vs Cognac and dash of Angostura bitters which really opens up the flavors.

L'Resistance - Fords Gin, Dolin Bianco Vermouth, yellow chartreuse, citrus oil. This drink was named by Simon Ford (of Fords Gin) and it's Francois' favorite drink to make. This bitter, sweet, bittersweet, tangy cocktail is certainly the piece d' resistance.

French 75 -  A twist on the classic French 75 with the choice of D'usse VSOP Cognac or Beefeater Gin and lemon juice, fine sugar and Brut Champagne. In a French speakeasy bar this drink has 75 reasons and two ways to be drunk.

Brandy Sour - I got really excited about this one. Traditionally the national drink of Cyprus and was introduced as an alcoholic substitute for iced tea. Francois' Brandy Sour features D'usse VSOP cognac, lemon juice, fine sugar, Angostura bitters, citrus oil and egg whites, which made it fluffier and less dense than your traditional sour. Yes, it was worth the excitement.

La Bete Verte & Puff Puff Pastis La Bete Verte - Pernod Absinthe, lime juice, cucumber, fine sugar and purified water. In French this means the stupid green and, yes, it's stupidly green but will make your cheeks stupendously rosé. Francois ensures all the flavors are balanced to perfection and even cuts off the skin of the cucumber as it adds bitterness. Take a winning bet on La Bète Verte for some gargantuan green-eyed sips. 

Puff Puff Pastis - Lovingly named and 'packed' with the wonders of Plymouth gin, cherry, Ricard Pastis, orgeat and mint. No need for manners here; it's too good to sip, sip, share. 

East India Negroni - by Jim Meehan (PDT)    Photo: Frank Ishman

East India Negroni - Made by one of the mastermind mixologists from PDT comes a variant of the traditional Negroni and uses a smooth, yet funky, blend of aged rums. The addition of the East India Sherry amps up the drink's exoticness and sweetness. We definitely enjoyed this classic drink with a twist.

Uisce Buck    Photo: Frank Ishman

Uisce Buck - After about 10 drinks things start to look blurry and we thought this drink was called Uncle Buck, until we took a closer look to see this drink is called UISCE Buck. Uisce is the word for whiskey in old Irish. It used to be Uisce beatha and the word "whiskey" itself is simply an anglicized version of this phrase - not that you give a buck really. Charming drink though.

  Monte Carlo Monte Carlo - This is Francois' favorite drink to make and it is definitely going to be a favorite to order. It contains Wisers rye whiskey, benedictine, angostura bitters and citrus oil.  We don't recommend getting behind the wheel after this one!

[underraidar]

Occupy No Vacancy: All Your Pleasures At Your Service

Unless you’ve been hiding in a bathtub of gin, you know a Houston Brothers’ bar when you see it. The men behind the bar, (figuratively speaking), are Mark and Jonnie Houston, the proprietors and liquor-visionaries of La Descarga, Pour Vous, Harvard & Stone, No Vacancy and Dirty Laundry. Their bars are all about about innovation, restorations, reservations (if you fancy a table), luscious libations and molecular attention to detail. 

The brothers Houston indomitably manage to outdo themselves with each establishment they conjure. No Vacancy is no different, in that sense, and incredibly different in every other sense. Built in 1902, No Vacancy at Hotel Juniper is the oldest Victorian house in Hollywood and boasts 3400 sq. feet of peerless sensory stimulation.   

No Vacancy makes room to Service…all your pleasures.

Upon descent to the main bar you’ll be transported back to the 1900s, with a speakeasy vibe, and surrounded by ornately opulent period details. You’ll enjoy pre-prohibition era craft cocktails, outstanding hospitality, elite bartenders, live performances (burlesque acts, fire-eaters, death-defying tightrope walkers), and live music on the porch. Look out for the telephone booth, (which doubles as a leather-tufted photo booth), and a clandestine corner which boasts a vintage gift shoppe. There’s also the occasional in-house psychic - as one would expect from any bar. Even the entrancing entrance behind door 1902, with the inimitable Houston whimsy, will bed-dazzle you time and again. 

Think No Vacancy. Think Dirty Dozen. Then drink again. 

When it comes to the drinks, but of course, No Vacancy does cocktails like no other. The hanging plaque outside the bathrooms features ‘The Dirty Dozen’, 12 of L.A.’s bartending and mixology elite, and reads like a haute bartender catwalk of cocktail aristocracy. They plan to move ‘The Dirty Dozen’ to the second floor bar, (opening early 2014), and the downstairs bar will get a new menu. 

Bar-ometer high. We went recently and met ‘Dirty Dozen’ contributor, and bar manager, Sean Hamilton, (Harvard & Stone, La Descarga, First & Hope, The Edison). His vast mixology and bartending expertise ensures you can entrust your drink in his hands. We found him to be quite congenial and happy to talk drink with us. It’s always refreshing to find a bartender who puts as much detail into the craft of a cocktail as they do into guest engagement. Sean was as perfectly balanced as his drink, China Doll. 

Sean Hamilton - Creating his smashing China Doll cocktail.

Sean’s creation uses Caprock Gin, jasmine water (because you can’t find fresh jasmine anywhere), lemon juice, coconut jasmine cream, egg white and is garnished with edible flowers. 

China Doll - Delicately Delectable.

Wo-manning the bar, that night, was Bianca Antonacci (Harvard & Stone), the rather striking bartendress who masterfully crafted the night’s cocktails for us. She’ll be contributing a creation to the cocktail menu’s refresh in early 2014.

It seems as if every single bartender at No Vacancy is handpicked for the Houston Hospitality Dream Team which comes across in the meticulous detail imbued into every drink.

Service with a style.

The other half of Under Raidar particularly enjoyed The Professor, created by François Vera, (Chateau Marmont, Cole’s), which is Bols Genever, Solerno Blood Orange Liqueur, Aperol and fig bitters. We also enjoyed The Royal Swizzle (Alex Straus), Madame Lou (Adrian Biggs), and Gin and Jameson (Dave Fernie) - so that’s actually every cocktail on the menu. It’s a hard job we have. 

The Professor - A libation to learn from.

The Royal Swizzle - Atlantico Reserva rum, orange liqueur, lime and orgeat syrup and mint-ally fresh garnish.

If you haven’t already, you should visit No Vacancy where there’s always room for all your pleasures; just check-in to check it out. 

No Vacancy

1727 N Hudson Ave, Los Angeles, CA 90028

[phone]

www.underraidar.com/novacancyla

www.novacancyla.com

To find other top shelf, top secret speakeasy and craft cocktail bars visit: www.underraidar.com

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Looking Glass Cocktail Club: Sip Through The Looking Glass

Upon arrival at Looking Glass Cocktail Club, in Hoxton, all's not what meets the eye, which called for a more investigative look through the looking glass. Like any professional drunks speakeasy bar avengers we set out on our peripatetic quest to see through this chicly antique 1920s cocktail bar. It's truly a dream for those with a decidedly discerning palate and an appreciation for Lewis Carroll's whimsy. Looking Glass Cocktail Club ingeniously combines multi-sensory elements to create an unforgettable experience you'll (literally) want to go through. 

Bar #1 that's not just an affront.

The bar area is small, cosy and stripped back to just a handful of ornate Louis XVI armchairs and other antique victorian seating. We found the head bartender to be as experimental as he was engaging. He took as much pleasure in offering, as we did in accepting, his homemade vermouth - which pleased our mouths much indeed. He also showed us, first-hand, the crafting of the perfect cocktail and his experimentation is evident in each inventive drink he created. We held up our part by creatively consuming them!

The Shoreditch 'Cuppa' The cocktail menu was an abundance of molecular elements on a list of twisted classics with I.N.C.R.E.D.I.B.L.E cocktails that are totally credible at the same time. The liquid offerings were divided into Old Fashioned Style, Short Drinks, Long Drinks and Tea Cup Cocktails with lots of British-inspired names like 'How Very English', 'The Modern Gentleman' and 'The Shoreditch Carrot'. Then there were those like the Caliente y Sicio and The Intrepid Onca Pinata for a refined Spanish twist.  

We're proud to say we pretty much tried everything on the menu and highly recommend The Shoreditch Cuppa, Past Your Bedtime and Mal Adona. We can safely say every drink was quite something and, well, everything in our case!

The Artisan Negroni: Part 1

The Artisan Negroni - Part 2

The Artisan Negroni - Part Parched.  What we loved about Looking Glass Cocktail Club is that what you see isn't what you get; there's so much more besides (and behind). Without giving it all away we'll say that any Alice In Wonderland fan should apply, as well as those who avidly seek intelligently crafted prohibition cocktails, served pretty damn neat. We won't divulge anything more so you’ll have to pay them a visit to find out how to, literally, go Through The Looking Glass...oh and how! Full Frontal Exposure: underraidar.com/lookingglass

TW: @LookingGlassE2    FB: LookingGlassCocktailClub

Looking Glass Cocktail Club

49 Hackney Rd, London E2 7NX    ([phone] 

Ready for more? Now you can look through other secret bars we uncovered in London!