All Mixed Up: Rozette Arellano’s Floral Cocktails Tell Her Story
Asia's got a knack for knowing the best ways to unwind, and we're diving into that vibe with "All Mixed Up." You'll find us in cool bars, drink in hand, escaping the tropical heat and spicing up our nights. With this series, we're exploring Asia's hottest bar scenes, chatting with the wizards behind the concepts and drinks — mixologists, bartenders, brewers, and more. Whether you're a cocktail whiz or just curious about the craft, we're serving up the stories behind the faces that fuel our nights out. So grab a drink and relax as we uncover the secrets behind our favorite bars. Trust us, these stories are best served chilled!
“Cocktails are the elixir of good times and great memories,” but when they’re mixed with florals, they turn into something else entirely. They become fragrant love letters, with every sip a declaration, and every aroma a hug.
At SKAI Bar, perched high above the Lion City, the bar transforms into a garden where spirits come alive. Here, floral notes aren’t just accents, they become the soul found at the bottom of the glass, inviting guests to experience a symphonized memory with every drink.
This is where Rozette Arellano reigns — a self-taught mixologist specializing in the art of floral cocktails. Inspired by the flowers found in her past and the joy she brings to her guests, she presents a wonderful approach to mixology — one that represents her passion and creativity.
"Guests don’t just come to SKAI for the view; they come to enjoy and indulge in the drinks as well. For me, making drinks is more than just bartending; it’s a way of continuing to serve guests, but in a more personal and creative way. In crafting each cocktail, I feel like I’m doing both — serving and bartending — bringing together hospitality and mixology in one experience," Rozette said.
The Beat Asia was able to chat with Rozette about her journey to mixology, what goes on in her cocktail conceptualization, and what else she has in store in the future.
Your cocktails are known for their vibrant, floral notes, inspired by your mother’s garden. How have these flowers and your memories of them shaped your creations, like for your cocktails “The Violet” and “La Bionda”?
I wanted to create something eye-catching, and I was inspired by the beauty and colours of the flowers I see every day at home. Floral cocktails aren’t just about the taste — they evoke emotions and memories. Flowers add a touch of elegance, bring unique flavours, and offer stunning visual appeal.
Speaking of your cocktails, what was your creative process behind them, and what kind of experience do you aim to deliver to the drinker?
Whenever I visit other bars, I often find myself asking the same question I ask when creating my own drinks: 'What feeling does this evoke?' When I started bartending and eventually became a mixologist, my goal was clear — to craft drinks that transport people. With that first sip, I want the drinker to be taken back to the happiest moment of their life, to be reminded of a place or memory that brings them joy.
How has working under SKAI Bar’s lead mixologist, Howard, influenced your development and style as a mixologist?
Howard has always been an incredible leader. Watching how he works — especially how he handles both the pressure and the pace — has been a real inspiration. He’s constantly encouraged me to be creative and to find my own style. While we each have our own approach, we always have each other’s backs, and I am truly grateful for that support.
You and Shaina Yeh crafted a collaborative mocktail for the MŌGA takeover. What was the inspiration behind this creation and how did your styles merge in this drink?
Shaina is really creative, and it was a pleasure collaborating with her. She brings a refined, classic style which compliments my more subtle approach. I was inspired by her aesthetic when creating this drink, Celestial Sip. It features a cucumber-flavoured syrup with an oolong tea base, topped with soda — a refreshing and revitalizing profile.
Whenever you’re off the clock, what’s your personal favorite cocktail? What other cocktails do you reach out for?
You’ll usually find me sitting at a bar somewhere, slowly savouring an Old Fashioned. While I often craft cocktails with a softer, more delicate touch. My personal taste leans towards strong, simple classics. That contrast keeps things interesting for me — both as a drinker and a mixologist.
Do you believe in the idea that the cocktails that people order says a lot about them and their personality?
Absolutely. The drinks people choose often give away a little about who they are. When someone orders a Margarita, I instantly think — they’re here to have a good time. Let’s be honest, nothing says 'Let’s party' quite like a Margarita. A Gin & Tonic? That’s usually the sophisticated one in the group, the effortlessly cool type. A Martini gives off a mysterious, clever vibe — like there’s more beneath the surface. And I have huge respect for those who go for something strong and straight-up; to me, that’s a bold, unapologetic choice.
As female mixologists in Singapore, how do you see the role of women in the bartending scene evolving, and what advice can you offer to aspiring and budding female mixologists?
Be your own mixologist. Find your rhythm, discover your own palate, and stay true to your style. Being a woman doesn’t limit you — it’s a strength, not a setback. The industry is evolving, and there’s space more than ever for women to lead, create, and inspire behind the bar.
Whenever you conceptualize a new cocktail, what elements do you prioritize and how do you balance innovation with tradition?
A great cocktail should have a well-rounded flavour profile, and there are many elements to consider. The ingredients need to work in harmony, both in taste and texture. I also pay close attention to originality and presentation — because how a cocktail looks is part of the experience. To me, tradition means respecting the classics but not being confined by them. That’s where the excitement begins — when you take a timeless drink and add a unique spirit or an unexpected ingredient. That’s when it transforms into something personal, something artistic.
What are some unconventional ingredients or flavour profiles you’re currently experimenting with or wanting to explore in future creations?
I’ve been exploring ways to infuse my cocktails with local flavours — something that feels close to home and meaningful. Right now, I’ve been thinking about working with pandan and ube. It’s a direction I’ve been working towards for a while. Singapore has played such a big role in my journey, and incorporating local elements into my creations is my way of showing gratitude and celebrating the place where I found my passion.
Following the successful MŌGA takeover, are there any future collabs or events where cocktail enthusiasts can look forward to?
I’m excited to share that we’ll be hosting Bar Notes from Seoul, South Korea for a special takeover at SKAI Bar on May 26. It’s always such an incredible experience to connect with guests through new creations and unique flavors. Plus, I’ll be taking over the bar at MŌGA on July 28 — another amazing opportunity to showcase something fresh and personal.
Bar takeovers are such a great way to push boundaries, have fun with creativity, and most importantly, share that passion with everyone who comes through the door.
Should you like to visit SKAI Bar and try out Rozette’s creations, SKAI Bar welcomes reservations through this website. Follow SKAI Bar on Facebook and Instagram.
Location: SKAI Bar, 70/F of the Swissotel the Stamford Hotel, 2 Stamford Road, Singapore 178882
Enjoyed this article? Check out our previous All Mixed Up profiles here.
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