DINE: Whiskey Business With Michter’s Special at SKIRT

Enjoy a whiskey-infused dining experience at SKIRT in W Singapore – Sentosa Cove with a select menu of bourbon-centric recipes until 31 May. Sous Chef Eddie Gan presents the 1kg Aged Black Angus Tomahawk (S$240++) that has been dry-aged for 21 days and infused with Michter’s US*1 Kentucky Straight Bourbon with slabs of pink Himalayan salt bricks before being flame-kissed on the centrepiece parrilla grill.

Executive Pastry Chef Edwin Leow brings to the table the Baked Alaska (S$24++) dessert, using Michter’s US*1 Kentucky Straight Bourbon-infused vanilla gelato and Italian meringue, and served tableside for a fiery visual indulgence.

SKIRT’s mixologists present a line-up of three handcrafted cocktails using Michter’s fine selection of American whiskeys. The Spiced Pear Highball is a refreshing tipple. Rye Brown Derby is shaken to perfection with Michter’s US*1 Straight Rye, fresh grapefruit juice and honey. The classic stirred Sour Mash Old Fashioned delivers a balanced and dry finish. Cocktails are S$24++ each.