5:30pm-1:00am
Adam Bursik
Origin Bar’s Adam Bursik knew he wanted to be working at a bar from the age of 12, when he received a bartending kit for Christmas.
“I was 9 years old when I first tasted alcohol in eggnog, and then experienced my first hangover by drinking too much eggnog by accident,” said Bursik with a laugh when asked about his inspiration for choosing his profession. “By the time I was 14, I entered my first competition, and I haven’t looked back since.”
Growing up in Slovakia, the seeds of exploration and travel were planted as a child, and Bursik knew he wanted to venture beyond Slovakian shores to experience and taste the flavours the world had to offer. He was also inspired by his father, who managed a hotel bar and worked on a cruise ship.
After running well-known bars in Slovakia, as head bartender and bar manager where he made his name creating unconventional drinks, Bursik arrived in Singapore a little over 3 years ago, and managed one of Asia’s 50 Best Bars, Nutmeg & Clove, as well as The Library, prior to launching Origin Bar at Shangri-La Hotel, Singapore.
To create Origin Bar’s cocktail menu, Bursik took a deep dive to immerse in local produce, enjoying the abundance of fresh fruits and vegetables in Singapore’s tropical climate. From a European diet of starch and cheese, taking the plunge into this broad repertoire of tasting notes was a treat for Bursik.
At Origin Bar, Bursik and his team have captured their Singapore stories in a glass to share with voyagers from near and far.
Adam Bursik
Origin Bar’s Adam Bursik knew he wanted to be working at a bar from the age of 12, when he received a bartending kit for Christmas.
“I was 9 years old when I first tasted alcohol in eggnog, and then experienced my first hangover by drinking too much eggnog by accident,” said Bursik with a laugh when asked about his inspiration for choosing his profession. “By the time I was 14, I entered my first competition, and I haven’t looked back since.”
Growing up in Slovakia, the seeds of exploration and travel were planted as a child, and Bursik knew he wanted to venture beyond Slovakian shores to experience and taste the flavours the world had to offer. He was also inspired by his father, who managed a hotel bar and worked on a cruise ship.
After running well-known bars in Slovakia, as head bartender and bar manager where he made his name creating unconventional drinks, Bursik arrived in Singapore a little over 3 years ago, and managed one of Asia’s 50 Best Bars, Nutmeg & Clove, as well as The Library, prior to launching Origin Bar at Shangri-La Hotel, Singapore.
To create Origin Bar’s cocktail menu, Bursik took a deep dive to immerse in local produce, enjoying the abundance of fresh fruits and vegetables in Singapore’s tropical climate. From a European diet of starch and cheese, taking the plunge into this broad repertoire of tasting notes was a treat for Bursik.
At Origin Bar, Bursik and his team have captured their Singapore stories in a glass to share with voyagers from near and far.
The journey begins at the point where ideas cross.
Where cultures, memories, rituals and flavours collide to create something entirely new. Presenting a menu that reimagines the familiar through unexpected combinations and playful storytelling. Across 16 cocktails, each drink explores what happens when two worlds meet — familiar yet surprising, nostalgic yet forward looking.
Come and experience X at Origin Bar.
The journey begins at the point where ideas cross.
Where cultures, memories, rituals and flavours collide to create something entirely new. Presenting a menu that reimagines the familiar through unexpected combinations and playful storytelling. Across 16 cocktails, each drink explores what happens when two worlds meet — familiar yet surprising, nostalgic yet forward looking.
Come and experience X at Origin Bar.
Adam Bursik
Origin Bar’s Adam Bursik knew he wanted to be working at a bar from the age of 12, when he received a bartending kit for Christmas.
“I was 9 years old when I first tasted alcohol in eggnog, and then experienced my first hangover by drinking too much eggnog by accident,” said Bursik with a laugh when asked about his inspiration for choosing his profession. “By the time I was 14, I entered my first competition, and I haven’t looked back since.”
Growing up in Slovakia, the seeds of exploration and travel were planted as a child, and Bursik knew he wanted to venture beyond Slovakian shores to experience and taste the flavours the world had to offer. He was also inspired by his father, who managed a hotel bar and worked on a cruise ship.
After running well-known bars in Slovakia, as head bartender and bar manager where he made his name creating unconventional drinks, Bursik arrived in Singapore a little over 3 years ago, and managed one of Asia’s 50 Best Bars, Nutmeg & Clove, as well as The Library, prior to launching Origin Bar at Shangri-La Hotel, Singapore.
To create Origin Bar’s cocktail menu, Bursik took a deep dive to immerse in local produce, enjoying the abundance of fresh fruits and vegetables in Singapore’s tropical climate. From a European diet of starch and cheese, taking the plunge into this broad repertoire of tasting notes was a treat for Bursik.
At Origin Bar, Bursik and his team have captured their Singapore stories in a glass to share with voyagers from near and far.
Adam Bursik
Origin Bar’s Adam Bursik knew he wanted to be working at a bar from the age of 12, when he received a bartending kit for Christmas.
“I was 9 years old when I first tasted alcohol in eggnog, and then experienced my first hangover by drinking too much eggnog by accident,” said Bursik with a laugh when asked about his inspiration for choosing his profession. “By the time I was 14, I entered my first competition, and I haven’t looked back since.”
Growing up in Slovakia, the seeds of exploration and travel were planted as a child, and Bursik knew he wanted to venture beyond Slovakian shores to experience and taste the flavours the world had to offer. He was also inspired by his father, who managed a hotel bar and worked on a cruise ship.
After running well-known bars in Slovakia, as head bartender and bar manager where he made his name creating unconventional drinks, Bursik arrived in Singapore a little over 3 years ago, and managed one of Asia’s 50 Best Bars, Nutmeg & Clove, as well as The Library, prior to launching Origin Bar at Shangri-La Hotel, Singapore.
To create Origin Bar’s cocktail menu, Bursik took a deep dive to immerse in local produce, enjoying the abundance of fresh fruits and vegetables in Singapore’s tropical climate. From a European diet of starch and cheese, taking the plunge into this broad repertoire of tasting notes was a treat for Bursik.
At Origin Bar, Bursik and his team have captured their Singapore stories in a glass to share with voyagers from near and far.
The journey begins at the point where ideas cross.
Where cultures, memories, rituals and flavours collide to create something entirely new. Presenting a menu that reimagines the familiar through unexpected combinations and playful storytelling. Across 16 cocktails, each drink explores what happens when two worlds meet — familiar yet surprising, nostalgic yet forward looking.
Come and experience X at Origin Bar.
The journey begins at the point where ideas cross.
Where cultures, memories, rituals and flavours collide to create something entirely new. Presenting a menu that reimagines the familiar through unexpected combinations and playful storytelling. Across 16 cocktails, each drink explores what happens when two worlds meet — familiar yet surprising, nostalgic yet forward looking.
Come and experience X at Origin Bar.
Adam Bursik
Origin Bar’s Adam Bursik knew he wanted to be working at a bar from the age of 12, when he received a bartending kit for Christmas.
“I was 9 years old when I first tasted alcohol in eggnog, and then experienced my first hangover by drinking too much eggnog by accident,” said Bursik with a laugh when asked about his inspiration for choosing his profession. “By the time I was 14, I entered my first competition, and I haven’t looked back since.”
Growing up in Slovakia, the seeds of exploration and travel were planted as a child, and Bursik knew he wanted to venture beyond Slovakian shores to experience and taste the flavours the world had to offer. He was also inspired by his father, who managed a hotel bar and worked on a cruise ship.
After running well-known bars in Slovakia, as head bartender and bar manager where he made his name creating unconventional drinks, Bursik arrived in Singapore a little over 3 years ago, and managed one of Asia’s 50 Best Bars, Nutmeg & Clove, as well as The Library, prior to launching Origin Bar at Shangri-La Hotel, Singapore.
To create Origin Bar’s cocktail menu, Bursik took a deep dive to immerse in local produce, enjoying the abundance of fresh fruits and vegetables in Singapore’s tropical climate. From a European diet of starch and cheese, taking the plunge into this broad repertoire of tasting notes was a treat for Bursik.
At Origin Bar, Bursik and his team have captured their Singapore stories in a glass to share with voyagers from near and far.
Adam Bursik
Origin Bar’s Adam Bursik knew he wanted to be working at a bar from the age of 12, when he received a bartending kit for Christmas.
“I was 9 years old when I first tasted alcohol in eggnog, and then experienced my first hangover by drinking too much eggnog by accident,” said Bursik with a laugh when asked about his inspiration for choosing his profession. “By the time I was 14, I entered my first competition, and I haven’t looked back since.”
Growing up in Slovakia, the seeds of exploration and travel were planted as a child, and Bursik knew he wanted to venture beyond Slovakian shores to experience and taste the flavours the world had to offer. He was also inspired by his father, who managed a hotel bar and worked on a cruise ship.
After running well-known bars in Slovakia, as head bartender and bar manager where he made his name creating unconventional drinks, Bursik arrived in Singapore a little over 3 years ago, and managed one of Asia’s 50 Best Bars, Nutmeg & Clove, as well as The Library, prior to launching Origin Bar at Shangri-La Hotel, Singapore.
To create Origin Bar’s cocktail menu, Bursik took a deep dive to immerse in local produce, enjoying the abundance of fresh fruits and vegetables in Singapore’s tropical climate. From a European diet of starch and cheese, taking the plunge into this broad repertoire of tasting notes was a treat for Bursik.
At Origin Bar, Bursik and his team have captured their Singapore stories in a glass to share with voyagers from near and far.
5:30pm-1:00am