Bar Takeover Lineup

Behind the Bar: The Best of Sri Lanka at The Bar at 15 Stamford

Monday, 1 December 2025 l 19:00 till late

Experience the vibrant, transformative spirit of the Sri Lankan bar scene right here in Singapore. The Bar at 15 Stamford is set to host an energetic bar takeover featuring five distinctive, leading establishments from the island nation on Monday, 1 December 2025. Hosted by Beverage Manager Kavish Hurrydoss, the event brings together bars from Colombo and the south coast that are redefining Sri Lankan hospitality and propelling the country onto the regional and global cocktail map. Each guest bar will present two specialty cocktails, priced at SGD 24++ each, and available from 19:00 until sold out.

GINI

GINI’s story begins humbly in a backyard, inspired by generational recipes and the warmth of the founders’ grandmother’s kitchen. It is now widely recognised as Sri Lanka’s pioneering restaurant dedicated to live-fire, outdoor-kitchen cooking, showcasing the country’s finest local ingredients. Its name is rooted in the Sinhala word “Gindara,” which means fire. The menu is deeply connected to local, seasonal, and hyperlocal sourcing and the bar features cocktails curated using local ingredients. 

Tamarind | Rum, Tamarind, Lime 
Used widely in Sri Lankan cuisine, tamarind is used to give this cocktail a unique sweet and tangy note. 

Narang | Whiskey, Cinnamon, Narang 
The Narang is a small, sour citrus fruit from Sri Lanka, often referred to as a calamansi. The distinct sweet and tangy flavour balances the flavour profile of the whiskey, with the touch of cinnamon adding a warm depth.
 

Jungle Kade 

Founded by Ashwel Handy, a Sri Lankan bartender and entrepreneur redefining how the island drinks, Jungle Kade is a Sri Lankan cocktail bar and open-fire kitchen celebrating local produce, house-made ferments, and contemporary craftsmanship. Founded in Unawatuna, it became known for its moody aesthetic, open flames, and raw approach to flavour. Now preparing to reopen in the south of Sri Lanka, Jungle Kade continues to honour its roots — pushing the boundaries of what island dining and drinking can be, while staying true to the simplicity, honesty, and soul of Sri Lankan ingredients.

Kiri Bath | Voddy, Kiri Bath, Lunu Miris
Inspired by traditional Sri Lankan dishes Kiri Bath (milk rice) and Lunu Miris (spicy onion and chilli relish), typically served for breakfast or on special occasions like the Sinhalese New Year.

Ambarella Machang | Gin, Ambarella, Cucumber
A refreshing concoction featuring ambarella (locally known as kedondong) – a tropical fruit packed with mango and pineapple flavours.
 

Ropewalk 

Tucked within the 300-year-old walls of the Galle Fort Hotel, inside the UNESCO heritage site of Galle, lies Ropewalk - Sri Lanka’s first bar devoted entirely to arrack. Its story begins with the toddy-tappers of old, who balanced high above the ground, moving across ropes strung between swaying coconut palms to collect sap. That sap, once distilled, became arrack, the island’s most historic spirit. The name Ropewalk pays homage to this tradition, while also nodding to the bar’s location near Leyn Baan Street, whose Dutch name translates directly to “ropewalk.” Inside, Ropewalk channels the allure of a 1920s speakeasy, layered with echoes of Sri Lankan and Dutch-colonial design. The drinks here reimagine arrack for the modern stage. 

Anoda | Blend of Dry Gin & Tequila, Soursop, Vanilla, Iramusu 
Sweet, tangy, warm, earthy and botanical, this cocktail showcases a magnitude of flavours harmoniously combined. 

Roperoni | Dry Gin, Curry Leaf & Waraka, Crème de Cacao, Bitters
A spiced, well-balanced negroni with hints of sweetness from the jackfruit and herbaceous notes from the curry leaf.
 

Smoke & Bitters

Currently ranked No. 14 on Asia's 50 Best Bars in 2025, Smoke & Bitters made history by becoming the first and only bar and restaurant in Sri Lanka to ever make the World’s 50 Best Bar list at 67 in 2025. Located on the stunning Pehembiya beach in Dikwella, the menu features wood-fire smoked or char-grilled dishes, as signified by the ‘Smoke’ in its name. The ‘Bitters’ conveys the cofounders’ passion for creating their own bitters from locally sourced ingredients, which dominate the cocktail menu. 

Passion Pop | Codigo Bianco, Passion Fruit, Ceylon Bitters, Carbonated
Fizzy and tropical, this refreshing cocktail combines tanginess with a depth of flavours from the bitters. 

Mai Chai | Havana 7, Havana 3, Sri Lankan Chai Blend, Orgeat, Triple Sec, Tiki Bitters
A signature rum-based cocktail with a local twist, showcasing the warmth and spiciness of chai.
 

Uncle’s

Listed under 50 Best Discovery, The Uncle’s Bar is Colombo’s wildest cocktail bar — a place that feels like the living room of your favourite uncle: doors open, music loud, food flowing, and stories getting taller as the night goes on. It’s the bar where cocktails are spiked with mischief, and where every glass carries a little bit of Sri Lanka. The drinks are rooted in local spirit arrack and sustainably sourced ingredients. 

Karapincha Thel Daala | Coconut Oil-Washed Old Reserve Arrack, Fresh Lime, Kitul Pani, Homemade Karaphincha Cordial
A refined blend of coconut oil–washed arrack, karapincha cordial, lime, and Kitul Pani, a palm syrup from Sri Lanka. Herbal and citrus notes interplay beautifully for a balanced, aromatic experience.

Rampe | Monkey 47, Pandan, Pineapple, Coconut 
Crisp gin harmonises with fragrant pandan, tropical pineapple, and a subtle coconut finish. Bright, aromatic, and beautifully balanced.
 

ROUND TABLE

Reimagining Sri Lanka: A Culinary Renaissance Rooted in Culture, Community & Creativity: In recent years, Sri Lanka has emerged as one of the most compelling stories in global food and drink — a nation redefining its identity through creativity, resilience, and deep cultural pride. From bars and kitchens to farms and coastal toddy taps, a new generation of Sri Lankans is reimagining what hospitality means: rooted in community, respectful of heritage, and bold in innovation. This conversation will be moderated by Vijay Mudaliar (co-founder of Native bar) and explores how local ingenuity, authenticity, and collaboration are shaping a vibrant new era for the island and its people. Monday, 1 December, 16:30 to 17:30.
 

The Best of Sri Lanka bar takeover is on Monday, 1 December 2025 at The Bar at 15 Stamford.

Book your experience now.