In Oysters From Ubin, the glass you drink from is a ceramic cup specific to the cocktail. With a drink headlining an ingredient distilled from oyster grown on a small island off of the already tiny isle of Singapore, the cup integrates the ground up shells of the same oysters used for the distillate.
To do this, Native, a cocktail bar just off of Chinatown, collaborated on this custom ceramic cup from a local ceramics artisan. This keeps in line with Native’s mission of crafting cocktail experiences that are fully local to Singapore as best as they can.
You have to hand it to Native, because the storytelling here is complete. And the resulting drink is indeed unique — maybe even too unique? Aside from the aforementioned oyster distillate, the drink mixes together miso cured eggs, and is topped with kampot pepper, coriander shoots, plus a little calamansi for balance. It’s delicious. It’s umami. It’s special.
