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White Sangria in Suspension

A delicious, refreshing and incredibly smooth and velvety sangria with suspended fruit and mint leaves at different ... CONTINUE

Color Changing Gin & Tonic w/ Blue Ice

Color changing cocktails? Blue ice? Add a twist to your cocktails with butterfly pea flowers! Unleash your creativi ... CONTINUE

Hot Infusion Siphon Cocktail – Lavender, Galangal, Jasmine

Make hot cocktails at the table with the Hot Infusion Siphon! Go beyond the traditional Hot Toddy! The Hot Infusio ... CONTINUE

A Modernist Aviation with Roses and Tangerine Air

A modernist variation of the classic Aviation cocktail by community member Leonardo Cappiello. Velvety soft thanks  ... CONTINUE

Aperol, Rosemary, Honey, Scotch Paper and Gel Cocktail

A fantastic edible cocktail combining two molecular mixology techniques: cocktail papers and cocktail gels. The str ... CONTINUE

4th of July Layered Cocktails

With the CocktailMaster, making layered cocktails is a breeze regardless of the number of friends you have invited. ... CONTINUE

Nikko Spring – Carbonated Oba Cocktail

Refreshing carbonated cocktail by molecular gastronomy chef Ryan Clift at Tippling Club restaurant in Singapore. S ... CONTINUE

Mexican Bubble Cup at Singapore’s Tippling Club

This beautiful, exotic molecular cocktail from Chef Ryan Clift at Tippling Club in Singapore is delicious! Tequila  ... CONTINUE

Cocktail IN an Ice Sphere

Bored of serving your drinks on the rocks? Why not try in the rocks? A new presentation used by some of the most in ... CONTINUE

White Russian Krispies

Not your everyday breakfast! In this fun edible version of the White Russian cocktail, the Rice Krispies cereal is  ... CONTINUE

Modernist Food and Cocktail Pairing by Chef Ryan Clift

Molecular gastronomy Chef Ryan Clift delights diners at his Tippling Club restaurant in Singapore with a modernist  ... CONTINUE

Pisco Sour Cocktail Marshmallow

The trend of converting a classic cocktail into a marshmallow was started by molecular mixologist Eben Freeman with ... CONTINUE