Dirty Sips: Tiong Bahru’s Zero-Waste Cocktail Bar
Hidden behind the fabric curtains of Dirty Supper in Tiong Bahru lies Dirty Sips, a cocktail bar that is rewriting Singapore’s drinking scene. Instead of fancy garnishes or overly flashy presentation, this intimate spot focuses on what really matters—the drink itself.
Led by bar manager Ricardo “Arjay” Abaleta, Dirty Sips champions a bold low-waste cocktail programme. Partnering with chef-owner Peter Smit, the team transforms kitchen offcuts—think sourdough trimmings, watermelon rinds, and pickled apricots—into inventive cocktails that surprise with every sip.
The menu is split into Classics and Make it Dirty. The former features staples like the crisp Green Apple Highball ($18) and the refreshing Big Juicy Melons milk punch ($20), while the latter showcases rotating creations inspired by daily kitchen scraps.
Highlights include the White Boy Negroni ($20), a Campari-free twist with micro shiso and pickled apricots, and the quirky Kvass Me If You Can ($18), which turns sourdough trimmings into a tangy, bready kvass cocktail.
For adventurous drinkers, Booze Your Own Adventure ($18) is the ultimate wildcard—pick your spirit and expect layered flavors of guava, thyme, cold brew earl grey, and a surprising green chilli kick.
Even non-drinkers are not left out: Dirty Sips offers four zero-proof options ($12) like the Dirty Cola, a raisiny, herbal, and medicinal alternative to soda.
Set in a gritty, neon-lit space with graffiti art and exposed pipes, Dirty Sips is more than just a bar—it’s a celebration of sustainability, creativity, and the unexpected.
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📍 Dirty Sips, Tiong Bahru | Cocktails from $18
