If you're a fan of Mexican spirits, or of Singaporean bar Deadfall, boy are you in for a treat. Now called Deadfall Cantina, it has transformed itself into a watering hole with an agave spirits-centric flair.

Also the ones behind Barbary Coast (No. 29 on Asia’s 50 Best Bars List 2021), F&B design and consulting agency Compound Collective is the brainchild behind the revamp. They originally drew inspiration from the eponymous 19th century harbourfront district, Barbary Coast, during San Francisco’s gold rush era.

From left: Partner Roman Foltán, Celia Schoonraad, and Michael Callahan

While Deadfall Cantina now pays homage to all things Mexico, don't expect kitschy paintings of Frida Kahlo, sombreros or mariachi bands. Taking over are loud colors smeared across crackly, unfinished concrete walls that thrust guests into the middle of an Oaxacan lane in the midst of the Day of the Dead celebration.

Some drinks even feature authentic Mexican ingredients – pasilla chili infusion, mole fat wash, coriander salt rim, and prickly pear mash. Such flavors are even produced close to home in the team’s 1,000 square foot cocktail lab located just a five-minute drive down the road.

Expect anything ranging from playful margaritas to takes on good old classics.

Codigo Tequila Frozen Watermelon 

The Codigo Tequila Frozen Watermelon (SGD 23), marries melon’s natural sweetness with agave syrup and a gasp of lime, while the Buttered Paloma (SGD 24) is a playful riff on the classic paloma. With a Los Arcos tequila base, it sees the addition of beurre noisette (browned butter)  that lends a caramelized, nutty aroma and creamier mouthfeel. In addition, clarified grapefruit, lime, and citrus salt remake the sour burst that accompanies any good Paloma.

The Pasilla Mole Negroni (SGD 25) embodies the traditional flavors of Oaxaca in a glass, with mole fat washed Beefeater Gin and Campari stirred with sweet vermouth and chocolate bitters, rounded by a nip of spice owed to pasilla chile. 

Oaxacan Wine

Banana Maple Whisky Sour

Other must-orders include the caramelized banana and maple syrup laden Banana Maple Whisky Sour (SGD 23); the piña colada-margarita hybrid Pina Margarina (SGD 23), featuring Los Arcos Tequila, coconut, pineapple, cordial, lime and saline; and the overtly aromatic Oaxacan Wine (SGD 24), with Quiquiriqui mezcal, Los Arcos tequila, Cocchi American, floral chamomile tea, and honey balanced with homemade acids.

Enthusiasts of Mexican spirits, might find themselves wandering toward a back bar that boasts the city’s largest collection. About 70 per cent of the bottles on offer are either mezcal, tequila, or raicilla. Guests can browse and select from this impressive stockpile and have a taste in pours of 20ml and 40ml. 

 A twist from your usual salted egg dish with the salted egg yolk cauliflower tacos.

The food selection is also something special, with inherently Singaporean dishes married with Mexican flavors. Guests can look forward to Hainanese chicken and rice wrapped into a burrito (SGD 18), 48-hour braised beef rendang “relleno” stuffed inside a smoked poblano with salsa roja (SGD 23), and more! 

Open until 3am, there's no need to rush at Deadfall Cantina, so guests can sit back, relax and be enraptured in music featuring reggaeton, salsa, cumbia, Latin pop, and more!

Lok Bing Hong A budding journalist that loves experiencing new things and telling people's stories. I have 30 seconds of coherence a day. I do not decide when they come. They are not consecutive.