As temperatures climb and humidity lingers, there's no better time to embrace drinks that are cool and crisp. Whether you're easing into a long evening out or looking to refresh your palate on a sunny afternoon, these refreshing picks from some of Singapore's top dining destinations are guaranteed to lift your spirits — without weighing you down.

To make things easier, we’ve organised these recommendations into three categories

• Wines,

• Cocktails, and

• Mocktails (non-alcoholic)

Hero Image Credit: The Guardian

WINES:

Effortlessly elegant and endlessly drinkable, these warm weather wines are made for easy enjoyment — no occasion required.

L: Prosecco Canevel (Credit: Canevel), R: NV Balthasar Ress 'PETMAN' Riesling Pétillant Naturel (Credit: Balthasar Ress)

PANNEERSELVAM SOUNDARARAJAN, GROUP SOMMELIER, ALTRO ZAFFERANO

Fondly nicknamed Panneer, the young man began his career as a hotel waitstaff – during which he was exposed to the world of wine and wine pairings. Fascinated, he eventually pursued the path of a professional sommelier; earning not only recognition for his vinous expertise through placement in notable competitions, but also for his service. At Altro Zafferano, Panneer aims to foster interactions where guests feel comfortable expressing their wine preferences in the elegant atmosphere of the restaurant.

• Prosecco Canevel
  Light, crisp, and aromatic, this Veneto sparkling wine captures the spirit of aperitivo. Served in a chilled white wine glass, it offers delicate notes of green apple and white flowers — a classic warm-weather choice to open any evening. “In warm climates, we want wine to feel approachable and enjoyable. If someone wants their wine colder or even with ice, we’re happy to accommodate,” says Panneer.

NEW ZHEN JIE, SENIOR SOMMELIER, 67 PALL MALL SINGAPORE

Zhen Jie is a Senior Sommelier with extensive experience in fine wine curation and service. Currently at 67 Pall Mall Singapore, he first joined the private members’ club in 2023 and quickly rose through the ranks — from Junior Sommelier to Sommelier, and now Senior Sommelier — thanks to his deepening expertise and guest-centric approach. His wine journey began with floor and supervisory roles at acclaimed establishments like Burnt Ends and Preludio, where he developed a sharp understanding of hospitality operations and wine service.

• NV Balthasar Ress 'PETMAN' Riesling Pétillant Naturel
  Bright, playful, and just a little offbeat, this naturally fermented sparkling Riesling is served well chilled and makes for an ideal terrace companion. Expect lively bubbles and a refreshing citrusy lift.

COCKTAILS:

Whether you're easing into the night or making memories with friends, there's a cocktail here for every vibe.

L: Qualcosa Di Rinfrescante from 1-Alfaro, R: Caffettino and Margarita del Sud from Altro Zafferano

RUZAINI HASHIM, GROUP NIGHTLIFE & BEVERAGE MANAGER, 1-ALFARO

Ruzaini Hashim oversees drinks programming and atmosphere across multiple 1-Group venues, including the newly opened 1-Alfaro. With over a decade of experience in bar management and mixology, Ruzaini has played instrumental roles in establishing concepts that blend hospitality and trend-forward beverage innovation.

• Qualcosa Di Rinfrescante (Cocktail)
  Designed with group gatherings in mind, 1-Alfaro’s Qualcosa Di Rinfrescante is a communal cocktail that lives up to its name — “something refreshing.” Served chilled in a decanter with individual glasses, it's the perfect starting point for a convivial night out. Made with gin, elderflower, mint, orange and prosecco, this vibrant, lightly effervescent cocktail is bubbly, floral, and citrus-forward, with garnishes served on the side for personalised flair. It’s especially suited for humid Singapore nights, bringing people together from the very first pour. “Group outings often begin with indecision — this cocktail removes the guesswork and sets a relaxed tone for the evening,” shares Ruzaini.

GILBERT FOSSON, OPERATIONS MANAGER, ALTRO ZAFFERANO

With a decade of experience across both European and Singaporean dining landscapes, Gilbert Fosson brings deep operational expertise to his role as Operations Manager at Altro Zafferano. His journey in hospitality has spanned Italy and Singapore, including key leadership roles such as Food & Beverage Manager at Luppolo e Grano in Aosta, Restaurant Manager at ilLido Group — where he oversaw the Michelin-starred Art Restaurant — and General Manager at Ricciotti.

• Margarita del Sud (Cocktail)
  Blanco tequila, triple sec, Sicilian blood orange, Calabrese chilli syrup and a smoked salt rim come together in this bold reinterpretation of the classic Margarita. Served in a rock glass, it’s spicy, zesty, and bracingly fresh.

DYLAN ONG, CHEF-OWNER, CHOON HOY PARLOR 2.0

Chef Dylan Ong is the chef-owner behind The Masses and Choon Hoy Parlour. After co-founding the Saveur, Dylan launched The Masses in 2017 to realise his own vision — an ever-evolving bistro driven by seasonal produce, cost accessibility, and heartfelt hospitality. In 2024, he introduced Choon Hoy Parlor, a tribute to his mother and a proud celebration of Singapore Soul Food — heritage fare that speaks to his roots. Now with both restaurants housed at Arcade @ The Capitol Kempinski, Dylan continues to champion honest, inclusive, and progressive dining, with the ambition of putting Singapore Soul Food on the global map.

Baijiu collection at Choon Hoy Parlor 2.0

• Say Hai Say Bai (Cocktail)
  Bright, citrusy, and refreshing, Say Hai Say Bai is Chef Dylan Ong’s personal pick for beating the heat. Inspired by his love for Chūhai — a popular Japanese shochu highball — this inventive cocktail pays homage to Asian drinking culture while boldly blending the distinct personalities of both Japanese shochu and Chinese She De baijiu. Served cold in a highball glass, the drink layers shochu, Calpis, Midori, calamansi, and a touch of baijiu, all shaken to a fine chill. “Chūhai has always been my go-to,” he shares. “So I thought, what if I gave it a twist by adding baijiu into the mix? That’s how Say Hai Say Bai was born.”

KELVIN TAY, GENERAL MANAGER, SHISEN HANTEN BY CHEN KENTARO

As General Manager of Michelin-starred Shisen Hanten by Chen Kentaro, Kelvin Tay brings a wealth of leadership experience honed at some of the region’s most prominent venues, where he blended his deep appreciation for service excellence and oenology. Prior to this, he held key management positions at The White Rabbit, The Black Swan, and Sky on 57 at Marina Bay Sands. His expertise in wine has earned him judging roles at esteemed events such as The Business Times Wine Challenge and The Royal International Wine Show, and he previously served as Director of Wine at Pudong Shangri-La.

• Aged Mandarin (Cocktail)
  Kelvin’s elevated take on a G&T, this cocktail infuses gin with rare 20-year-aged mandarin peels, cinnamon, grapefruit, goji berries, star anise, and chilli. It’s then served over ice with Franklin & Sons Mallorcan Tonic Water, grapefruit and lemon peel in a Burgundy glass. “Each ingredient has its own character — savour it slowly and you’ll discover new layers as the drink warms slightly,” he advises.
  
  

MOCKTAILS (Non-alcoholic):

From bold brews to crisp citrus refreshers, these alcohol-free picks are perfect for any part of the day.

NEW ZHEN JIE, SENIOR SOMMELIER, 67 PALL MALL SINGAPORE

67 Pall Mall Singapore’s Naughty Corner

• Lemon, Lime & Bitters (Mocktail)
  Not wine, but undeniably refreshing — this non-alcoholic favourite features Angostura bitters, lemonade, and lime (cordial or fresh juice), poured over ice and topped with a lime wheel. “It’s super refreshing and low- or no-alcohol, depending on how you make it — plus, it’s incredibly easy to throw together,” he adds. 

GILBERT FOSSON, OPERATIONS MANAGER, ALTRO ZAFFERANO

• Caffettino (Mocktail)
  Need a caffeine lift without the buzz of alcohol? This layered mocktail blends double espresso, almond syrup, and tonic water in a highball glass — giving you bitterness, sweetness, and effervescence all at once. Originally created during late-night team experiments, it’s now a quiet favourite on hot days.
  

KELVIN TAY, GENERAL MANAGER, SHISEN HANTEN BY CHEN KENTARO 

Shisen Hanten by Chen Kentaro 

• Szechwan Harmony Cold Brew (Mocktail)
  Crafted with a refined blend of oolong, pu’er, chrysanthemum, and rose petals, this tea-based mocktail is cold brewed for five hours and served at 8–10°C in a tulip glass to trap its delicate floral aromas. Originally conceived in Nagoya as a pairing for Mapo Tofu, it has since evolved into a palate-cleansing favourite. “As the tea cools, the floral character becomes more pronounced — it’s both refreshing and a sensory reset,” explains Kelvin.
  
  

Whether you're after bubbles, bitters, spice or something non-alcoholic, these drinks offer more than just refreshment — they bring storytelling, creativity, and personal flair to every glass. So go ahead: chill down, drink up, and toast to tropical indulgence.

1-Alfaro: Labrador Tower, Level 34, Singapore 118479

67 Pall Mall Singapore: Shaw Centre, Level 27, Singapore 228208

Altro Zafferano: Ocean Financial Centre, Level 43, Singapore 049315

Choon Hoy Parlor: The Arcade @ Capitol Kempinski, Singapore 178906

Shisen Hanten by Chen Kentaro: Hilton Singapore Orchard, Level 35, Singapore 238867