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.

Complementing its interior design that celebrates the glamour of train travel, the beverage concept at Origin Bar centres around a journey of discovery. 18 curated cocktails speak of the spirit of travelling through time, each one focusing on a specific invention or dream of a certain era.

Reminisce on birthed dreams with complex, intense and bold flavours from cocktails like Dark Matters and Play Well, where piquancy builds up. See the evolution of a want that became a need, with Call Me A Doctor and a Star was P*rn, highlighting flavours with a zest for life; and marvel over timeless creations through the concoction of Chicle and Happy. 

Discover these stories of moments in time on a journey with us and raise a toast to the roads travelled and the road paved by Life itself. 

It’s time to begin 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.