From ‘Local club unveils Asia’s most expensive drink’, 15 Sept 2012, article by Nicholas Yeo, Today online.
Local club Pangaea and luxury jeweller Mouawad unveiled Asia’s most expensive cocktail at an exclusive showcase at Marina Bay Sands on Friday evening. The drink, dubbed “The Jewel of Pangaea“, costs S$32,000 a glass, and is targeted at a rarefied clientele that enjoys the art of cocktail mixing.
The Jewel of Pangaea is mixed by award-winning master mixologist Mr Ethan Leslie Leong, who has over 18 years of experience in the industry and is reknown for his work as director of bar operations at the Maison Ikkoku cocktail bar on Kandahar Street. The cocktail is infused with gold-flecked Hennessey brandy, a hickory smoke-infused sugar cube, 1985 vintage Krug champagne and garnished with a Mouawad Triple X 1-carat diamond.
…At the event, Leong prepared the drink for the first time and presented it to Ms Sabrina Ault, owner and creative director of Pangaea. She said, “The Jewel of Pangaea is not just a drink, it’s an experience – the spirit of Pangaea in a glass.”
The ‘spirit’ of MBS elite club Pangaea is of course the appreciation of the finer things in life in the most obscenely exorbitant manner possible. Opened in 2010, this exclusive lounge is not ashamed to admit their preference for ‘the well-travelled and discerning set, celebrities, CREATIVE types, models and, of course, the rich and famous’ as their clientele. In their mission statement, not only do they aim to be the most ‘thrilling’ ultra lounge in the world, they also cater to those who only ask for the very best, meaning if you ‘drive a Ferrari’ or ‘fly a private jet’. For a brand that makes reference to a prehistoric super-continent, the appeal of Pangaea is anything but Stone Age, though someone like me who wouldn’t meet their criteria of an ideal customer may be barred from entering for resembling too closely a Flintstone. I suspect Pangaea is not so much about the element of ‘jetsetting’ than it describing the age of some of the stuff they put into cocktails to justify the ridiculous prices.
One could make any beverage cost 30k by ‘garnishing’ it with expensive jewellery, even if precious stones add no flavour whatsoever to a cocktail. You could surprise your spouse on your wedding anniversary with a diamond ring tucked within the mint leaves of her Mojito and declare that it was the most expensive drink on the menu, provided she doesn’t choke on it first. Gold flakes used to be something people adorn their clothes , hair or love letters. If you’re a Pangaea regular however, you eat precious metal just for the sake of eating it, not that it’s tasty or nutritious, but because you could afford it. I bet Pangaea’s toilet rolls are lined with cashmere from albino mountain goats and you wash your hands or flush with ‘sparkling’ water imported from the Alps. Even the complimentary nuts may be seasoned with the finest Baltic Sea Salt money can buy, and perhaps served in an oyster shell complete with mother-of-pearl. What’s missing is just the stack of dollar bills for you to light your vintage cigars with.
A ‘mixologist’ is a fancy term for an ‘accomplished bartender’, where you create your own award-winning drinks instead of sticking to a bar menu. It’s like how an ‘illusionist’ is more celebrated than a parlour-trick magician. Take away the accessories from the Jewel and you’re left with a sweetened champagne-brandy mix, nevermind that something as simple as a flaming sugar cube is described as if it were Peking duck. Of course, you can’t leave any simple ingredient unnamed without some history and scarcity behind it. A Mint leaf has to be ‘Louisville grown’, and your ice must be sourced from a 10,000 year old glacier (FACT!). Your blackcurrants must come from the FOREST, your honey from WILDFLOWERS, and somewhere in that ‘infusion’ must be an extract of some BARK. No wonder you have names like Pangaea; the ingredients are stuff our foraging cavemen ancestors used to pick too.
‘Jewel’ also appears to be inspired by the 35,000-pound ‘Flawless’ drink served at uber-rich club Movida in 2007, which contains gold leaf, Cristal Rose champagne, Louis XII cognac and a white diamond ring at the bottom. No it’s not an ‘experience’ in a glass, it’s a rich-man’s aquarium in a glass. If I wanted a diamond ring I’ll go to a jewellery shop, rather than via the round-about way of getting my hands on it only after poisoning my liver with spirits named after dead French emperors and swallowing gold at a snobs’ party where you can’t tell if someone has a genuine ‘stiff upper lip’ or one injected with collagen. But then again, time is what rich people have in spades anyway.
Jewellery-drinks are stupefyingly crass and an insult to beverage artisans who believe that the ‘finest ingredients’ don’t necessarily have to come from halfway around the world, or from the ground remains of some famous rapper’s gold dentures. The Jewel makes the Singapore Sling look like raspberry flavoured throat gargle in comparison, and although the price of it shouts ‘high-end’, it’s hard not to label this concoction as flashy and shallow, like a Playboy mansion party or a gaudy Las Vegas casino. You don’t need to be a mixologist to create something vulgar (but less costly) right in your kitchen: Get some brandy and champagne leftover from last year’s Xmas hamper, sprinkle in gula melaka, young coconut juice (YOUNG, mind you) and finish off by dropping your mother’s engagement ring into the bottom. Instant atas-ness achieved. Incidentally, there’s a luxury cocktail called ‘The Red Ruby’, which contains pomegranate liqueur, cognac, vodka, champagne and, you guessed it, an ACTUAL RUBY. I prefer mine with coconut milk, sago and chestnuts wrapped in gelatin.