The Ribena packet drink and the Milo truck cup grows up in Sugarhall's "Not Too Sweet" new cocktail menu, inspired by our favorite zero-proof childhood beverages. 

Singapore's popular rum-focused cocktail bar Sugarhall is launching a new menu that is a guaranteed nostalgia hit! The new cocktail menu, called "Not So Sweet", was inspired by childhood beverages that were only occasional indulgences for Sugarhall's team members - as they were deemed "too sweet". 

The Sugarhall team sough to create cocktails that retained the essence of the sugary childhood drinks that inspired it, while elevating its flavours for more refined, adult-friendly palates. Not too sweet, but still a treat. 

For a sneak peek at the upcoming line up of new libations, scroll on... 

Champion Highball (Inspired by Milo)

Cacao nibs-infused Bacardi Reserva Ocho Rum, malt syrup, reconstructed lime juice, prosecco (S$25++)

"In this stylish reimagination of Milo, we use the finest cacao from Tanzania and roasted honey malt. Sporting a fun chocolate garnish, the cocktail is topped off with sparkling wine for a youthful, bubbly outlook." - Sugarhall

Boba Razzi (Inspired by Boba Tea)

Oolong-infused Roku Gin, winter melon, coconut milk, grenadine caviar (S$24++)

"It takes both boba and tea to start the par-tea. Featuring a refreshing medley of well-loved bubble tea flavours like oolong and winter melon, the finishing touch of grenadine caviars makes for a bobalicious cocktail. Fair warning: you might just want another." - Sugarhall

Rose, Rosé I Love You (Inspired by Bandung)

Codigo 1530 Reposado Tequila, vetiver, pomegranate, pink grapefruit, cherry blossom soda (S$23++)

"A glow-up that blurs the lines of rose and rosé wine, the floral fragrance comes from its clever (we daresay) combination of ingredients. With a slightly dry finish from pomegranate's tannins, we hope this "rose-nates" with you in more ways than one." - Sugarhall

Berry Licious Sour (Inspired by Ribena)

Woodford Reserve Rye Whiskey, blackcurrant three ways, pink grapefruit, egg white (S$24++)

"We use blackcurrant in different forms - fresh, cooked, and even distilled - to achieve the bold, berry-ripe flavours for a cocktail that lives up to its name. Amped up with zesty citrus, and rye whiskey's notes of spices and orchard fruit, get ready for a delightful tipple." - Sugarhall

Toasty 'O' (Inspired by Nanyang Coffee)

Mount Gay Black Barrel Rum, cold brew roasted chicory, dry sherry, chinotto, rosemary (S$24++)

"Will we get grounded for a coffee-inspired cocktail so tasty? Each ingredient in this drink sees the element of toasting, from rum aged in deeply charred casks to roasted chicory root. The best part - it's completely caffeine free!" - Sugarhall

Short & Stout (Inspired by Root Beer)

Bisquit & Dubouche Cognac, Appleton Estate 12 YO Rum, Sweet Vermouth, Sarsaparilla Stout, Raisins, Vanilla Foam (S$25++)

"In search of the root of happiness, we created our own sarsaparilla stout in order to achieve a cocktail that reminds you of the taste that you love. Capped with luscious dairy-free vanilla foam for a frothy texture, you'll want to dive right in." - Sugarhall

The bar is launching its new menu officially on the 8th of July, with an event featuring Singapore DJ Keagan. Reservations can be made at www.sugarhall.com.