Supernova Asia Final 2025: Singapore Champions

When was the first time you called yourself a bartender?

Alexandra: 2024 was when I first felt like a true bartender, after six months working behind the bar.

Cassandra: I first called myself a bartender when I was given the opportunity to participate in menu creation.

What flavours are big right now in your local scene?

Alexandra: In Singapore, heat is rising in spicy cocktails, becoming a staple in high-end bars and social clubs. With hyperlocal infusions, bars are experimenting with local ingredients and flavours like pandan, chili crab, chicken rice or even kaya toast, creating unique and exciting cocktails.

Cassandra: Currently the biggest trends are sustainability and zero-waste practices.

And also, incorporating locally sourced and seasonal components into cocktails.

Tell us about your Supernova creation, for this year’s Atlas theme

Alexandra: I’m going with the flow, allowing myself to explore and be creative.

Cassandra: I would blend elements of grandeur, global inspiration and celestial aesthetics.

The cocktail should both draw from global ingredients, and be visually stunning.

The bartender you most admire?

Alexandra: Xù Dolly, a Vietnamese bartender and content creator.

Cassandra: My current head bartender, Kelvin. His motivation and leadership has taught me so much about bartending and hospitality.

A local ingredient you love to use

Alexandra: Pandan, as it has a unique and fragrant flavour that's often described as a mix of vanilla, coconut, and grassy notes, with a hint of herbal sweetness.

Cassandra: I also like pandan. It has a nice aromatic and is slightly nutty, it can be used for desserts and also savoury dishes.

What innovative technique do you love to use?

Alexandra: Using aromatic sprays or infused mists to enhance the olfactory experience of a cocktail.

Cassandra: Fat-washing cocktails, turning fat into flavour. Infusing spirits with fats adds silky texture and insane depth.

Which bar in your home country would you love to visit?

Alexandra: Tonic, and the Unicorn Pub – Cocktail Bar in Hanoi,Vietnam.

Cassandra: Cat Bite Club.

Your favourite drink to make, and why?

Alexandra: Whisky Sour, a classic cocktail known for its perfect balance of sweet, sour, and spirit-forward flavours. It's a refreshing and simple drink that showcases the depth of whisky.

Cassandra: My favourite drink to make is Irish Coffee. There's something about the contrast between the hot coffee, the whisky's kick and the silky cream float that makes it both comforting and refined. And it gives me the sense of satisfaction when the cream floats perfectly.