issue 02 cocktails arranged from lighter to stronger …...classics are a reminder of asia’s rich...
TRANSCRIPT
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A Jigger & Pony Publication01
Issue 02
Timeless classics versus trendy signatures, which suits you?
The Martini, the ultimate flavour canvas
Three individuals do their part to build cocktail community
12 bars to drink better at around the region
$18.00 + GST
Quick Menu Cocktails arranged from lighter to stronger
Yuzu Whiskey SourBulleit Bourbon, yuzu marmalade,
St Germain, lemon, egg white
J&P Classic MartiniJ&P blend of gins,
Mancino Secco, lemon twist
Sakura MartiniRoku Gin, Japanese sake vermouth,
preserved sakura
NegroniTanqueray London Dry Gin,
Cinzano Rosso, Campari
Old FashionedBulleit Bourbon, demerara sugar,
Angostura Bitters
Crystal Ramos Gin FizzTanqueray London Dry Gin,
clarified Ramos Fizz, orange flower bubbles
Crimson BulletDon Julio Blanco Tequila,
Del Maguey Vida Mezcal, beetroot, lime, dash of Kummel
Dirty MartiniNapue Gin, olives,
olive oil, basil
Shiraz MartinezFour Pillars Bloody Shiraz Gin, Cinzano
Rosso, Luxardo Maraschino, orange bitters
Madame PresidentMonkey 47 Gin, kaffir dry vermouth,
orchid and bittermelon liqueur, Campari lollipop
BoulevardierRittenhouse 100 Proof Rye, Cinzano Rosso,
Campari, Luxardo Maraschino, Angostura Bitters
Bloody MaryKetel One Vodka, cascade hops,
tomato juice, Korean chilli paste, lemon
Mango Hazelnut DaiquiriClairin Communal Rhum, mango,
hazelnut, lime, cream
Rice MartiniBotanist Gin and Haku Vodka cooked with
rice, Dolin Dry Vermouth, rice vinegar
Kiss of FireBeefeater Gin, Nikka Coffey Grain
Whisky, omija berry, Cocchi Rosa, lemon
Barley ManhattanTsukushi Kuro Barley Shochu,
Maker’s Mark Bourbon, Cocchi Torino
Sazerac in the SunRittenhouse 100 Proof Rye, Mount Gay Black Barrel Rum, osmanthus, coconut
sugar, Peychaud’s Bitters, absinthe
Tokyo-HiNikka Coffey Gin, umeshu, shiso peppermint, gari, soda
Williams CoolerVedrenne Poire Williams, Capovilla Pere Williams,
jasmine orris liqueur, lime, soda
23 per cocktail. Subject to service charge and GST
Whisky HighballSuntory Chita Whisky,
Hokkaido super soft water, carbonated
Java CoolerTanqueray London Dry Gin, sesame, calamansi, Fever Tree Aromatic Tonic
MargaritaAltos Plata Tequila, Cointreau,
lime, pink salt
White ToreadorAltos Plata Tequila, Merlet Apricot, freeze-dried yoghurt, lime, egg white
June BugHwayo 25 Soju, Koko Kanu Coconut Rum, homemade midori, Awamori,
lemon, egg white
Jungle BirdPhraya Rum, lemongrass, clarified
granny smith apple juice, Campari, lime
Little Red DotTanqueray No. Ten Gin, Giffard Lychee,
raspberry, grapefruit, rose water
London CallingBotanist Islay Dry Gin, oloroso sherry, lemon, Port Charlotte-orange bitters
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LONDON DRY
ONE UNMISTAKABLE GINFour perfectly balanced botanicals,
one unmistakable gin
Fortune favours the brave. Back in the 1830’s Charles Tanqueray wasn’t afraid to mix his bold ideas. His ingenious pursuit for
perfection paid off, creating Tanqueray London Dry, a perfectly balanced gin and one of the most awarded in the world.
Considered by many as the benchmark of London Dry Gin. The recipe still uses the same combination of four botanicals discovered by Charles Tanqueray in 1830. Using the purest neutral grain alcohol and the finest botanicals, juniper, angelica, liquorice and coriander the fourth and final
distillation takes place in the infamous Old Tom still.
Tanqueray London Dry Gin, sesame, calamansi, pink tonic
Java Cooler
$23++
Java Cooler
Tanqueray London Dry Gin, sesame, calamansi, Fever Tree Aromatic Tonic
$23++
CORIANDERJUNIPER
ANGELICA
LIQOURICE
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Old FashionedA better Old Fashioned without reinventing the wheel
Rediscovering Classics of Asia A reminder of Asia’s rich cocktail heritage
A Spirited CommunityMeet three individuals who are changing the way you drink cocktails
Timeless Classics vs Trendy Signatures Three timeless classics versus their trendy counterparts
Exploring Unique Base Spirits Step out of your comfort zone and explore lesser known base spirits
Martini, the Ultimate Flavour Canvas Have your cocktail and taste it too
Jigger & Pony ClassicsFeatured cocktails from our repertoire of seven years
Punch BowlsFor the love of communal drinking, and a collective fun time
Non-alcoholicSpirit-free zone
Drinking Better in the Region12 bars around Asia that’ll level up your drinking game
Spirits ListOur top picks and everything else in our collection
Beer & Wine by the GlassPour and serve
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ContributorsExecutive Producer – Indra Kantono Managing Editor – Sarah Tsang Design – Donavan Choo, WeDesignCrap Photography – Nic Rouge, La Baleine 52 Photography – Lauryn Ishak Contributing Writer – Emily Seow, City Nomads
By Jerrold Khoo Diageo World Class Singapore Champion 2018
Contents
This is a call to action!
Coming off the ‘World Class’ fever has left me with a headache, a headache to achieve further with my learnings, but more than anything, a sense of urgency to be part of a movement to drink better.
One particular experience that struck me was when I was going through the ‘Better Drinking’ challenge during the Global Finals last year in Berlin. It forced me to take a step back and rethink the way we view better drinking. In today’s context, it’s often seen as using more expensive ingredients, or using advanced techniques and equipment. But we want to look at ‘better’ in a different light.
More than just what’s in a glass, it takes a whole community to make drinking better. In this issue, we look into how a passionate community of rum makers create an incredible authentic rum, and pop it into an exceptional cocktail. We let the age-old debate between the timeless and the trendy thrash it out. We even take an eye-opening look back at Asia’s rich cocktail heritage.
This magazine-menu is Jigger & Pony’s call to action. The team has let their creativity run loose and put in much thought to this so that the next drink you pick up is a better one. To borrow a term a good friend used, we hope that the pages in this magazine are edifying to you, and would expand your drinking horizons.
Bar Manager’s Welcome
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Team Effort
“Can be better” is a phrase everyone in the Jigger & Pony team has heard. This tough-as-nails approach has propelled them to where they are today. This is the best team Jigger & Pony has seen yet, and tomorrow is going to be even better.
Now comfortably settled into Amara Hotel, the team has turned their attention to working out the finer details, looking into deliver-ing even higher quality cocktails with the same, highly convivial energy. This is no mean feat, given that Jigger & Pony is a 140-seater cocktail bar, and the aim is to have every single guest in good spirits, accompanied by a sensational cocktail. “Big, high-volume bar operation, yet with the feel of a small-bar hospitality,” says Guoyi, hospitality director at Jigger & Pony on the goal for the team.
It would take all kinds to success-fully deliver this and the incredi-ble diversity of the team is a major advantage. With more than 10 nationalities in the Jigger & Pony group, each member is able to present a fresh perspective based on their own experiences.
The best team yet. Even better tomorrow
Fabian ChanChef de Partie
Doja MirandaSenior Hospitality Associate
Polo SeahGroup Executive Chef
Gan GuoyiHospitality Director
Giovanni GraziadeiPrincipal Bartender
Wilson TanChef de Partie
Mei-Hsi ChiuSenior Hospitality Associate
Aaron OngBartender
Silvio DanieleSenior Bartender
Yinying LeowSenior Bartender
Joash ConceicaoBartender
Indra KantonoDirector
Sarah TsangMarketing Manager
Uno JangSenior Bartender
Jerrold KhooBar Manager
Gary LianChef de Cuisine
Aki EguchiBar Programme Director
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23 per cocktailPrices subject to 10% service charge and 7% GST
23 per cocktailPrices subject to 10% service charge and 7% GST
not all of them can do the cocktail justice. The Old Fashioned has also undergone a few trends of its own throughout its history, with a regrettable period in the 80s where bartenders added muddled fruits to create colourful, fruity Old Fashioned concoctions.
At Jigger & Pony, the Old Fashioned remains closer to its original form, but still has a subtle fruity element to it. It’s served with a colourful citrus wheel; a skewer of an amarena cherry wrapped around with a slice of lime, lemon, and orange. As the drinker stirs the citrus wheel, the citrus notes take on a bigger influence in the drink.
Old Fashioned
Sazerac in the SunFor the seasoned drinker
The journey towards better drinking should almost certainly start at the Old Fashioned. It is still, and has always been, the very definition of a ‘cocktail’ – a potent concoc-tion of spirits, bitters, water, and sugar.
As the drinker stirs the citrus wheel, the citrus notes take on a bigger influence in the drink.
Despite its seemingly easy recipe, the Old Fashioned is far from basic. Many bartend-ers attempt to put their own twist on it, but
The Sazerac is known for being a stiff cocktail. The pride of New Orleans, the Sazerac is almost like the formidable brother to the Old Fashioned. Adapted to be enjoyed under Singapore’s sun, cognac has been swapped out for rum, and lush flavours of osmanthus have been included.
Bulleit Bourbon, demerara sugar, Angostura Bitters
Rittenhouse 100 Proof Rye, Mount Gay Black Barrel Rum, osmanthus, coconut sugar, Peychaud’s Bitters, absinthe
Stir for more citrus flavours Drink up, beautiful!
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June Bug Kiss of Fire Jungle BirdBeefeater Gin, Nikka Coffey Grain Whisky, omija berry, Cocchi Rosa, lemon
Hwayo 25 Soju, Koko Kanu Coconut Rum, homemade midori, awamori, lemon, egg white
Phraya Rum, lemongrass, clarified granny smith apple juice, Campari, lime
The cocktail scene in Asia has come a long way. It’s only been a recent turn of events that saw much higher representation of Asian bars and bartenders in global awards and compe-titions. In fact, in the early 2010s, the scene in Singapore mostly comprised pubs (not always the savoury kind), and clubs.
Fast forward to today and we can see the shifts in tastes, and higher levels of sophistica-tion displayed. However, even as Asia collec-tively moves forward, the classic cocktails that emerged from our continent decades ago are ironically now becoming more obscure.
Here are four of them, each from a different country in Asia.
Rediscovering Classics of Asia
23 per cocktailPrices subject to 10% service charge and 7% GST
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KOREA – Wow, fantastic baby! Think K-pop but in the 90s. The June Bug was created in TGI Friday’s in Busan, an area known for their white sandy beaches. Typical of cocktails in the disco era, the June Bug is a luminous green.
JAPAN – The winning cocktail for the All Japan Drinks Competition in the 1950s. In this rendition, sloe berries have been replaced with omija berries that have five flavours – salty, sweet, sour, pungent (or spicy), and bitter. How’s that for full-bodied.
Java CoolerTanqueray London Dry Gin, sesame, calamansi, Fever Tree Aromatic Tonic
INDONESIA – A savoury version of the original classic, the inspiration came from a beloved Indonesian snack ‘onde-onde’, which is a sesame covered mochi with a sweet filling.
MALAYSIA – This classic that put Malaysia’s cocktail scene on the map was created in the old KL Hilton as a welcome drink. Today, it is internationally lauded for its tropical, well-balanced, and sophisticated flavours. Sadly, in February 2019, the cocktail community bid goodbye to its creator, Jeffrey Ong.
Often overlooked, these classics are a reminder of Asia’s rich cocktail heritage
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23 per cocktailPrices subject to 10% service charge and 7% GST
Don’t go it alone - drinking better should not be done in isolation.
Luckily for drinkers in Singapore, the infrastructure of the cocktail scene is so well set up, you’re almost guaran-teed to have a great night out any day
of the week, any time of the year.
But Rome wasn’t built in a day. In fact, Singapore’s wonderful cocktail scene continues to grow, and this is due to the collective efforts of bar owners, bartenders, and a wider
cocktail community. The contributions of the first two are more easily identi-
fied, but who form the third group, the unsung heroes who have been directly
or indirectly making your drinking experience in Singapore better?
A SpiritedCommunity
In an increasingly visual world, it’s so important to capture the essence of a
subject. Lauryn does just that through her photography, shooting for global publi-cations like Conde Nast, The New York
Times, and Monocle. “I hope my images inspire people to live, travel and drink
better - to experience life more sustainably and to go out into the world, unafraid of
their next adventure,” says Lauryn.
The biggest annual event for the cocktail industry, Singapore’s Cocktail Festival
(SGCF) is a nine-day line up of exciting events held across 45 participating bars
and its very own festival village. This event draws over 10,000 visitors annually, includ-ing industry bigwigs from all corners of the world. It’s through the efforts of Ivy and her team that Singapore continues to shine as a
cocktail epicentre in the region.
London Calling
This modern cocktail was tweaked slightly to include a peaty taste and aroma. Using oloroso sherry instead of fino sherry also
gives it a nuttier taste.
Botanist Islay Dry Gin, oloroso sherry, lemon, Port Charlotte-orange bitters
Bloody Mary
Everyone does a Bloody Mary slightly differently. Here, citrusy hops have been
added, and instead of Tabasco, Korean chilli paste is used to give an extra umami kick.
Ketel One Vodka, cascade hops, tomato juice, Korean chilli paste, lemon
Lauryn IshakCommercial/editorial photographer
Ivy WooCo-founder of Singapore Cocktail Festival
Boulevardier
Pretty close to the original, but with slightly brighter flavours, using less Campari and a spritz of lemon
instead of orange.
With over 18 years of experience, Hui has designed the interiors of multiple F&B estab-
lishments. This includes familiar favourites like Super Loco, Privé Orchard, and where you’re probably reading this, Jigger & Pony! Hui contributes to your imbibing experience
in a big way. From comfy seats to creating the right vibe, and even to efficiently placing
service stations so you get your chips and water, stat. She’s got it all covered.
Rittenhouse 100 Proof Rye, Cinzano Rosso, Campari, Luxardo Maraschino,
Angostura Bitters
Siew Hui Lim Interior designer
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23 per cocktailPrices subject to 10% service charge and 7% GST
23 per cocktailPrices subject to 10% service charge and 7% GST
Timeless ClassicsClassics that have
stood the test of time
Trendy SignaturesKeep up with the trends,
stay fresh
Tokyo-Hi
A Highball with all the exuberance of Tokyo, with the inclusion of Japanese fruits and liqueurs. This cocktail reflects
the dazzling atmosphere of Japan’s capital, as well as its love for food and aesthetics.
Nikka Coffey Gin, umeshu, shiso peppermint, gari, soda
White Toreador
This tequila cocktail is enhanced using freeze-dried
yoghurt to give it a silky texture and an extra layer of flavour.
Altos Plata Tequila, Merlet Apricot, freeze-dried yoghurt,
lime, egg white
Madame President
A ‘deconstructed’ Negroni, with its Campari on the outside. There’s also a floral twist
inspired by the sights and scents of Singapore’s Botanic Gardens.
Monkey 47 Gin, kaffir dry vermouth, orchid and bittermelon
liqueur, Campari lollipop
Whisky Highball
Following a Japanese technique maewari, whisky is mixed with Hokkaido super soft water for at least three days to make the flavour of the whisky smoother
and stand out more.
Suntory Chita Whisky, Hokkaido super soft water,
carbonated
Margarita
It’s amazing that the Margarita is enjoyed by basically everyone. Whether you’re 18 or 38, chi-chi
or casual, the Margarita is always the perfect fit.
Altos Plata Tequila, Cointreau, lime, pink salt
Negroni
The Negroni turns 100 this year! An Italian classic loved
around the world, the Negroni remains as celebrated today as
it was back then.
Tanqueray London Dry Gin, Cinzano Rosso, Campari
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Remember that wherever your heart is, there you will find your treasure– Paulo Coelho
If you like me, raise your hand, if you don’t, raise your standards
Timeless Classics vs Trendy Signatures Timeless Classics vs Trendy Signatures
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Did you know?
Haiti has over 500 local distilleries
Williams Cooler
Mango Hazelnut DaiquiriClairin Communal Rhum, mango, hazelnut, lime, cream
Vedrenne Poire Williams, Capovilla Pere Williams, jasmine orris liqueur, lime, soda
Adult beverages take many forms. Some, like sake and shochu, are enjoyed neat in little cups over a spread of comfort food, and others, like gin, are enjoyed almost exclu-sively as a cocktail. Exploring new spirits does not always have to be in the form of a flight; perhaps it’s time to reinvent the way some of these are enjoyed, and to reimagine them in cocktail form.
Exploring Unique Base Spirits
23 per cocktailPrices subject to 10% service charge and 7% GST
Eau de vie are fruit brandies and can be made with a variety of fruits, one of the most common being the williams pear. Used in cocktails, they add a wonderful fragrance and flavour. Poire, pere, perfect.
Barley ManhattanTsukushi Kuro Barley Shochu, Maker’s Mark Bourbon, Cocchi Torino
Shochu is traditionally made with differ-ent types of potatoes, cereals and even chestnuts! Tsukushi is interestingly made of 100% barley, giving it a unique toasted cereal flavour. This makes it an excellent base spirit for a Manhattan as it gives it a delicious aroma.
Dubbed the ‘Spirit of Haiti’, Clairin is rhum in its finest form. It is produced using non-hybrid varieties of sugarcane that are hand-harvested and transported by ox carts and donkeys. The rustic process of fermen-tation and distillation creates a potent and intensely aromatic rhum.
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The finishing touch to the King of Cocktails
Martini, the Ultimate Flavour Canvas
The Martini is the King of Cocktails. There is plenty of truth to this oft-cited moniker of this ageless cocktail. But more than that, we see the Martini as the perfect blank canvas – one that creative bartenders can take full advantage of.
The Martini starts off with the pairing of unaged white spirit, gin primarily, and dry vermouth to create a ‘dry’, ‘crisp’ and ‘bracing’ cocktail. This gives the classic Martini great textures, but do you notice how little these adjectives really have to do with flavour?
The Martini is thus perfect for taking on subtle-tasting and delicate ingredients, and transforming them into bright and determined flavours. That is precisely how our bartenders got obsessed with the Martini ever since the first edition of this magazine menu. Along the way we have attracted a new audience for the King. It is high time for a flavour-rich Martini party, Bond’s tuxedo definitely optional.
Photography by Lauryn Ishak
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In good spirits
Best enjoyed with great company
A well-stocked party
Don’t believe everything a bartender says “This is your second? I haven’t even taken a sip!”
Martini party with our friends Yijun and Hutch
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23 per cocktailPrices subject to 10% service charge and 7% GST
Sakura Martini
A smooth and earthy Martini. Our sake vermouth is made in-house using botanicals such as shiso leaf, angelica root, and citrus peels.
Roku Gin, Japanese sake vermouth, preserved sakura
Shiraz Martinez
An Old-World recipe meets a New-World gin. The Martinez has been described as the great grandfather of the Martini, whilst Four Pillars’ Bloody Shiraz Gin pushes the envelope in the gin world.
Four Pillars Bloody Shiraz Gin, Cinzano Rosso, Luxardo Maraschino, orange bitters
J&P Classic Martini J&P blend of gins, Mancino Secco, lemon twist
The King of Cocktails, this perfectly balanced drink has earned its place in the cocktail hall of fame.
Dirty MartiniNapue Gin, olives, olive oil, basil
In our rendition of the Dirty Martini, the savoury and briny notes from the olives are complemented by the vibrant basil aroma.
Go on then, dive in
Rice MartiniBotanist Gin and Haku Vodka cooked with rice, Dolin Dry Vermouth, rice vinegar
A staple food to many countries in Asia, rice has a deep sweetness and fragrance. In this Martini, brown jasmine rice is cooked into the gin at very low heat to release these delicate aromas.
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This rendition of the Ramos Gin Fizz was introduced in our sister venue, Gibson Cocktail Bar, in 2016. It very quickly became a favourite, and one of the signature cocktails of the group. The original classic is a creamy, fluffy (and finnicky!) drink, but here it is reimagined into a crystal-clear cocktail.
Crystal Ramos Gin FizzTanqueray London Dry Gin, clarified Ramos Fizz, orange flower bubbles
After winning the Singapore leg of the Diageo World Class Compe-tition in 2012, Bar Programme Director Aki Eguchi created this cocktail for the global finals.
“Back then, I wanted to create a cocktail inspired by Singapore, and I felt its vibrant red colour really suited the theme quite well. I think this cocktail is even more relevant to Singapore’s booming cocktail scene today – we may be just a little red dot on the map, but we’ve got so much to be proud of.”
Little Red DotTanqueray No. Ten Gin, Giffard Lychee, raspberry, grapefruit, Fee Brother’s Rose Water
A simple but very welcome twist to the Whiskey Sour, the addition of yuzu has made this a Jigger & Pony favourite since 2016.
Yuzu Whiskey SourBulleit Bourbon, yuzu marmalade, St Germain, lemon, egg white
Jigger & Pony ClassicsFour choice favourites - cocktails that have been tried and tested, and are loved by many.
23 per cocktailPrices subject to 10% service charge and 7% GST
23 per cocktailPrices subject to 10% service charge and 7% GST
Crimson BulletDon Julio Blanco Tequila, Del Maguey Vida Mezcal, beetroot, lime, dash of Kummel
We ain’t messing around – this blood red cocktail was created in 2015 and features two agave spirits, tequila and mezcal… and the blood of your enemies.
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Sharing Happiness
230 per punch bowlPrices subject to 10% service charge and 7% GST
Punch BowlsNothing comes close to sharing a punch bowl with people you love.
15-20 servings per punch bowl
King Ferdinand Hendrick’s Gin, Appleton White Rum, chamomile, passionfruit, bee pollen, orange blossom honey, lemon, prosecco
The prettiest punch on the menu, this was named after the king who sent Columbus out to discover the New World.
Chatham ArtilleryMount Gay Eclipse Rum, Bulleit Bourbon, Courvoisier Cognac, green tea, lemon, soda, prosecco
Not for the faint of heart, we’re bringing out the big guns with this one.
Subak PunchBotanist Gin, Barsol Pisco, sugar, verjus, watermelon, makgeolli
Subak, meaning watermelon, is the star of the show here. Super popular in Korea as a punch during the summer to keep cool in the heat.
Rosé Sangria Rosé wine, Vedrenne Poire Williams, Aperol, Appleton White Rum, lychee, lime, soda
A refreshing and elegant punch, with uplifting fruity and floral notes that bring out the best of this Provence rosé wine.
Planter’s PunchBarbados & Jamaican rums, pineapple, passionfruit, grapefruit, lime, grenadine, soda, overproof rum
Fruity and sweet, but potent and fiery. That toxic concoction of rums can really blow you away. Stay grounded.
Russian Spring PunchKetel One Vodka, Altos Reposado Tequila, Merlet Cassis, lemon, lavender earl grey tea, La Fee Absinthe Blanche, prosecco
Brace yourselves, this lethal punch is not to be trifled with. So gather the strongest among you to take this beast down.
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Non-alcoholicBetter drinking sometimes means taking a step away from alcohol. Fortunately, there has been a new focus on providing better alcohol-free options across the cocktail industry. Here are some booze-free options that are as sophisticated as any cocktail.
An alcohol-free riff on the Amaretto Sour, the almond flavours are recreated here through the homemade orgeat.
Almond SourHomemade orgeat, Giffard Apricot syrup, lemon, egg white, soda
A timeless classic without the booze, you’ll find that this drink retains that signature bittersweet, bracing taste of a Negroni.
NogroniSeedlip Spice 94, Campari syrup, verjus
Refreshing and satiating, this drink is suitable for any of Singapore’s seasons – spring, summer, even the haze.
Apple ElderflowerElderflower cordial, apple, lemon, peppermint, egg white
15 per mocktailPrices subject to 10% service charge and 7% GST
The Virgin Mary is a classic in its own right. It may not have the vodka, but it certainly still has a bit of a spicy, savoury kick.
Virgin MaryTomato juice, Korean chilli paste, lemon
British Breakfast Earl Grey Lavender Jasmine Pearl Green Tea Lemon Ginger Mint Chamomile
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Acqua Panna Still WaterPerrier Sparkling Water Coke/Coke Light/Sprite/Ginger Ale/Ginger Beer
Gryphon Tea Artisan Selection
Water & Soft Drinks
Enjoy Seedlip with tonic 17 or as a bespoke mocktail 18
A complex blend of aromatic spices and oak, with a bright citrus peel finish.
Seedlip Spice 94A floral blend of hand-picked peas & homegrown hay with traditional garden herb distillates.
Seedlip Garden 108
Prices subject to 10% service charge and 7% GST
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Tsukune
Chicken Meatballs500g chicken, minced50g chicken breast cartilage, minced40g green scallion, finely chopped15g shiso leaf, finely chopped1 tbsp high quality sesame oil1 tbsp Japanese shoyu1 tbsp corn starch1 whole egg
Prepare chicken meatballs 1. Mix all liquid ingredients in a bowl. In a separate bowl, mix chicken, cartilage, herbs, and corn starch together.2. Combine liquid ingredients with chicken mixture, and knead/whip evenly for 5 minutes until everything emulsifies.3. Pre-heat oven to 180 °C.4. Form chicken mixture into desired shape and place on a baking sheet lined with wax parchment paper. 5. Bake chicken in oven for 8-10 minutes. Prepare tare1. Combine everything in a pot and bring to a boil.2. Once the liquid is boiling, lower the heat to simmer and stir occasionally, until liquid is reduced by half.3. Chill and put aside. Prepare chicken skin 1. Remove excess fat from chicken skin. Deep fry until crispy, then season with salt. Assemble 1. Brush tare on meatballs, then torch with a blow torch. 2. Sprinkle sesame seeds and scallion.3. Place tare and egg yolk in a deep bowl as a dip for the meatballs. 4. Serve meatballs with a side of shichimi and chicken skin.
Ask for our food menu!
Directions
These Japanese chicken meatballs are the ultimate comfort food. Its sweet, savoury flavour is guaranteed to leave you wanting more. Top it off with a piece of deep-fried chicken skin for extra indulgence.
Ingredients
Tare (Sweet Sauce)100ml Japanese Shoyu100g brown sugar1 cloves garlic, crushed2 stalks scallion stems
Garnish50g chicken skin1 pinch scallion leaf, thinly sliced1 tsp white sesame seed, toasted1 tbsp tare1 egg yolk
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Drinking Better in the Region:12 Bars Around Asia That’ll Level Up
Your Drinking GameIt’s not as hard as it sounds
For most modern day drinkers (like myself), it’s likely the craft spirits and beer revolution in the last two decades got you to put your money where your mouth is. But once you head down that beautiful rabbit hole, what are the
next steps in your imbibing journey?
The great thing is that becoming more educated on the contents of your alcoholic beverage is way more fun than getting schooled in other things, because it involves more drinking. We don’t mean binge drinking; in fact, drinking better and drinking responsibly go hand in hand. By engaging more with what’s in your glass and the people who have a hand in producing it, each tipple is an adventure that could take you to more places than you can imagine, rather than being a step along the way to drown your sorrows or to
get smashed.
Amongst the 12 bars across the region that we’ve picked out, you’ll find establishments helmed by industry veterans of the spirited community that’ll show you a thing or two about different cocktail styles and styles of bartend-ing. There are also bars highlighting new or native appellations of alcohol that might otherwise go unnoticed in the avalanche of new alcoholic products, and those who dish out underrated twists on Asian classics that have (more or less) gained a cult following. Visiting these spots will certainly broaden
your horizons and challenge your existing notions of a typical drink.
P.S. I haven’t included any other Singaporean bars on this list because you’re probably reading this in Jigger & Pony, and I believe more conversations on where to drink better – especially with those who contribute to this goal - can only be beneficial. So if you’re interested to hop somewhere else, any member of the staff would be happy to point you to the next amazing watering hole(s).
Go forth, imbibers!
Words by Emily Seow, Editor in Chief of City Nomads and Co-Founder of The Bar AwardsRead more at www.citynomads.com and follow @thebarawards on Facebook for updates
For bar recommendations and the latest happenings across Asia's exciting bar scene,
join our community of industry insiders and Asia's best booze writers at…
www.thebarawards.com
@thebarawards @thebarawards
Next spread:(1 - 3) Learn a thing or two with these bar veterans
(4 - 8) Go local(9 - 12) Drinking experiences and Asian classics
Photos provided by Emily Seow and respective venues
36 37Drinking Better in the Region by Emily Seow Drinking Better in the Region by Emily Seow
1. Shingo & Steve: The Odd Couple, Shanghai
7. For sake’s sake:Sake Central, Hong Kong
3. Agave you some worm salt: COA, Hong Kong
9. Honey ma gold: Great Leap Forward, Beijing
4. Thai folklore: Tep Bar, Bangkok
10. Waterbug & tonic:Liberation, Bangkok
5. Morning tea: Mixology Salon, Tokyo
11. Cocktails on tap:Draft Land, Taipei
6. Sting(less) like a bee: Bar Trigona, Kuala Lumpur
12. Coffee & cocktails: The Curator, Manila
2. The godmother of bartending: Coley, Kuala Lumpur
8. A Japanese botanist’s dream: Bar Benfiddich, Tokyo
Two wildly different bar personalities, one menu juxtaposing the bold, no-holds barred American style of Steve Schneider and the creative, under-
stated ways of Shingo Gokan.
Dim mood lighting sets a reverent tone for sake served at the store’s 16-seater bar,
accompanied by Chef Lok Yan Li’s seasonal menu of otsumami.
Jay Khan’s bar is a haven for agave spirits and will likely have you leaving the bar a convert. Try
the worm salt rimmed Paloma.
Made with Sichuan peppercorns and honey from the Great Wall, Beijing’s first craft brewery’s
signature golden ale is what most love about China in a pint.
Find home infused ya dong (Thai herbal whisky), delicious Thai snacks, and musicians playing traditional music in a restored shophouse in
Bangkok’s Old Town.
Used in traditional Thai spicy chilli paste nahm prik mang da, this is one Asian classic even the sustainable food progressives would approve of.
Brush up on your knowledge on Japanese tea and cocktails at this nine-seater bar in a Ginza mall
that opens its doors at 11am.
Ungarnished drinks in simple glassware, Draft Land strips cocktail service to the bare essentials.
Best part? You can try before you buy.
Named after the local stingless Trigona bee, it’s no surprise that its honey replaces simple syrup
in most of the cocktails here.
Coffeeshop by day and cocktail bar by night, staff at The Curator treat ingredients and customers
with the utmost respect.
A tribute to Ada Coleman, owner CK Kho adeptly turns Malaysia’s favourite soft beverages
– think coconut water, bubble tea, and kedondong – into easy-drinking cocktails.
Hiroyasu Kayama’s apothecary-like bar in Shinjuku has shelves lined with herbal infusions
and homemade liqueurs, made with produce grown on his family’s land in Saitama.
38 39
LONDONEast London Gin Glass 22 | Bottle 280
KYOTOKI NO BI Kyoto Dry Gin Glass 23 | Bottle 300
SINGAPOREBrass Lion Singapore Dry Gin Glass 24 | Bottle 220
1
2
3
Mixers sold separately. Additional charges apply for cocktail request.Bottle purchased is kept for 30 days
Prices subject to 10% service charge and 7% GST
Gin Around the World GinGin is loved around the world. It’s an amazingly diverse spirit, with a wide
variety of styles and flavours. It’s exciting to see distilleries popping up globally, and creating their own identities. Take a look at these featured
gins, originating from London to Kyoto to home, in Singapore.
Mixers sold separately. Additional charges apply for cocktail request.Bottle purchased is kept for 30 days
Prices subject to 10% service charge and 7% GST
BeefeaterBotanistBrass LionCopperheadEast London Liquor Co. Batch No.1Four Pillars Bloody ShirazFour Pillars Rare DryGiniversity BotanicalHawthorn’sHendrick’sKI NO BI Kyoto DryKyro NapueLe Gin de Christian DrouinMonkey 47Monkey 47 Distiller’s Cut 2016Monkey 47 Distiller’s Cut 2017Nikka Coffey GinOld Young’s 1829Poor TomsRokuStar of BombayTanqueray London DryTanqueray No. Ten
230230220240 280240230220230240300210230210420400240230 260230290230240
1818242622191824181923231823464319182018231819
Bottle45ml
40 41
Top Picks 2019 Scotch Whisky
Mixers sold separately. Additional charges apply for cocktail request.Bottle purchased is kept for 30 days
Prices subject to 10% service charge and 7% GST
Mixers sold separately. Additional charges apply for cocktail request.Bottle purchased is kept for 30 days
Prices subject to 10% service charge and 7% GST
Singleton of Dufftown 18 yoDufftown is the new introduction for the Singleton range in Singapore. Producing more malt whisky than any other town in Scotland, Dufftown declares themselves the ‘Whisky Capital of the World.’ Glass 35 | Bottle 450
Glendronach Revival 15 yoThe triumphant return of a cult favourite malt that was suspended a few years ago due to a supply issue. Glass 49 | Bottle 630
Port Charlotte 10 yo Celebrating this new expression and bottling from Port Charlotte, distilled, matured, and bottled on Islay. Glass 25 | Bottle 320
1
1
2
2
3
3
Aberlour 12 yo Double CaskArdbeg 10 yoAuchentoshan Three WoodBalvenie DoubleWood 12 yoBowmore 15 yoBruichladdich Black ArtBruichladdich Classic LaddieCaol Ila 12 yoClynelish 14 yoCopper DogGlendronach Original 12 yoGlendronach Revival 15 yoGlenfiddich 15 yo SoleraGlenlivet 15 yoHighland Park 12 yoHighland Park Dark OriginsJohnnie Walker Black LabelJohnnie Walker Green Label 15 yoJohnnie Walker Blue LabelLagavulin 16 yoMacallan 18 yoMonkey ShoulderOban 14 yoOban Little BayOld Pulteney 17 yoPort Charlotte Port Charlotte 10 yo Singleton of Dufftown 12 yoSingleton of Dufftown 18 yoSingleton of Glen Ord 12 yoSingleton of Glen Ord 18 yoTalisker 10 yo
290320350290460
290280330230250630350320330
230340890370990230320360450420 320250450240
260
2325272235682322261819492725263518266928771825283533252035193220
Bottle45ml
Here are some Scotch whiskies that we’re excited about. These featured bottles are relaunches of old favourites, or new expressions for Singapore in 2019.
42 43
Mixers sold separately. Additional charges apply for cocktail request.Bottle purchased is kept for 30 days
Prices subject to 10% service charge and 7% GST
Spirits List
Bourbon Whiskey
American Whiskey
Bulleit BourbonBulleit 10 yo BourbonElijah Craig 12 yo BourbonHigh West Campfire BourbonMaker’s Mark BourbonMichter’s US*1 Small Batch BourbonRussell’s Reserve 10 yo Bourbon
230270240
240280230
18201923192118
Bottle45ml
Rye Whiskey
Others
Bulleit RyeDad’s Hat Pennsylvania RyeHigh West Double RyeHigh West Rendezvous RyeMichter’s US*1 Single Barrel RyeRittenhouse Straight Rye 100 ProofSazerac RyeWillett 2 yo Rye
Michter’s US*1 American WhiskeySt. George BallerWestland Single MaltWestland PeatedWestland Sherry Wood
230260
280230320
280560330330330
1820192421182323
2244262526
Bottle
Bottle
45ml
45ml
Japanese WhiskyChita Single GrainHakushu 12 yoHibiki Japanese HarmonyIchiro’s Malt ‘The Final Vintage of Hanyu’ 15 yoMiyagikyo Single MaltNikka Coffey GrainNikka Coffey MaltYamazaki Distiller’s ReserveYamazaki 12 yoYoichi Single Malt
240
420
370320320450
370
194033
150292424355129
Bottle45ml
Mixers sold separately. Additional charges apply for cocktail request.Bottle purchased is kept for 30 days
Prices subject to 10% service charge and 7% GST
Spirits List
Rest of World WhiskiesIrish WhiskeyJamesonRedbreast 12 yoTeeling Small Batch
230250230
182018
Bottle45ml
Taiwanese WhiskyKavalan Ex-Bourbon CaskKavalan Ex-Sherry OakKavalan Single MaltKavalan Vinho Barrique
330400290
25312371
Bottle45ml
Indian Whisky
Canadian Whisky
Amrut FusionAmrut Spectrum
Canadian Club Standard
280
230
2245
18
Bottle
Bottle
45ml
45ml
Grey GooseHakuKetel OneKetel One Citroen
240230230230
19181818
Bottle45mlVodka
Altos PlataAltos ReposadoCodigo 1530 RosaDel Maguey Mezcal VidaDon Julio BlancoDon Julio ReposadoMachetazo Espadin MezcalOcho Anejo
230240 270230230240270290
1819211818192123
Bottle45mlAgave
44 45
Courvoisier VS CognacMerlet XO CognacPierre Ferrand 1840 CognacRemy Martin VSOP CognacLaird’s 80 Proof Applejack Barsol Primero Quebranta PiscoChristian Drouin CalvadosCapovilla Eau de Vie Pere WilliamsVedrenne Eau de Vie Poire Williams
Mixers sold separately. Additional charges apply for cocktail request.Bottle purchased is kept for 30 days
Prices subject to 10% service charge and 7% GST
Mixers sold separately. Additional charges apply for cocktail request.Bottle purchased is kept for 30 days
Prices subject to 10% service charge and 7% GST
Rum/SugarcaneAppleton WhiteBacardi Carta BlancaBacardi GoldBacardi 8 yoCaroni 21Caroni 23Clairin Communal Diplomatico AmbassadorDiplomatico Reserva Exclusiva 12 yoDiplomatico Single Vintage 2002El Dorado 12 yoEl Dorado 21 yoFoursquare 2004Gosling’s Black Seal Havana Club 3 yoKoko KanuMount Gay Black BarrelMount Gay EclipseMount Gay XOMyers’s Original DarkNeisson Le Rhum VieuxNeisson Profil 105Phraya GoldPlantation Guyana 2005Plantation Original DarkPlantation XO 20th AnniversaryRon Zacapa 23Ron Zacapa Reserva Limitada 2013Ron Zacapa Reserva Limitada 2014Ron Zacapa XORum Nation Barbados Rum Nation Demerara SoleraRum Nation Jamaica White Pot StillRum Nation Panama 18 yoRum Nation Panama Decanter 21 yoSailor Jerry Spiced RumMaracatu Cachaca
230230230240
230
270
270
230230230250230
230280230230
230310250690690
230230
18181819647718522130203423181818201827182218182318242053535020181822301818
Bottle45ml
Antica Formula CarpanoAperolBigallet China-ChinaCampariCinzano RossoCocchi AmericanoCocchi RosaCocchi TorinoDolin DryFernet Branca Fernet Branca MentaFernet HunterGenepi de Dolin 1821Lillet BlancMancino SeccoNardini FernetNardini RabarbaroNonino AmaroSuze
16161616161616161616161818161616161716
45mlAperitif/Digestif
230380240230
230
183019181818183018
Bottle45mlCognac/Fruit Brandy
Port/Sherry Sandeman Ruby PortBarbadillo La Cilla P.X. SherryBarbadillo Manzanilla Solear SherryBarbadillo Oloroso Cuco SherryTio Pepe Fino Sherry
1624161616
60ml
Spirits List Spirits List
46 47
Wine by the Glass
Beer & Cider by the Bottle
YOUR GREAT NEIGHBOURHOOD
SEAFOOD RESTAURANT
Prosecco 17 Chardonnay 17 Sauvignon Blanc 19
Andreola ‘Verv’ NVTreviso, ITA
La Chouette Cider, FrancePilsner Urquell, Czech RepublicSuntory Premium Malts, JapanBrewlander ‘Hope’ Summer Ale, SingaporeBrewlander ‘Love’ Wild IPA, SingaporeBrewlander ‘Respect’ Porter, Singapore
201418161716
M. Pierre ‘Le Chat Noir’ 2018 FRA
Paua 2017Marlborough, NZL
Pleasantly floral and fruity aroma, with a delicate fine flavour.
Fruit-driven aromas, elegant white peach flavours and fresh
mineral acidity.
Pungent flavours of passion fruit, well-rounded and fruity with
smooth tannins and great acidity.
Rosé 18 Shiraz 17 Pinot Noir 19
Floral and red fruit aromas, deliciously fruity, crisp, and
extremely refreshing.
Complex cherries on the nose, medi-um-bodied with red fruits and smoky
spice, finishing with bright acidity.
Full and elegant on the nose packed with ripe red fruits. Medium-bodied
fruity wine with fresh acidity.
Chateau Du Seuil 2017Coteaux d’Aix-en-Provence, FRA
Speak No Evil 2018McLaren Vale, AUS
Pencarrow 2016Martinborough, NZL
La Chouette Cider, FrancePilsner Urquell, Czech RepublicSuntory Premium Malts, JapanBrewlander ‘Hope’ Summer Ale, SingaporeBrewlander ‘Love’ Wild IPA, SingaporeBrewlander ‘Respect’ Porter, Singapore
Prices subject to 10% service charge and 7% GST
48
Quick Menu Cocktails arranged from lighter to stronger
Yuzu Whiskey SourBulleit Bourbon, yuzu marmalade,
St Germain, lemon, egg white
J&P Classic MartiniJ&P blend of gins,
Mancino Secco, lemon twist
Sakura MartiniRoku Gin, Japanese sake vermouth,
preserved sakura
NegroniTanqueray London Dry Gin,
Cinzano Rosso, Campari
Old FashionedBulleit Bourbon, demerara sugar,
Angostura Bitters
Crystal Ramos Gin FizzTanqueray London Dry Gin,
clarified Ramos Fizz, orange flower bubbles
Crimson BulletDon Julio Blanco Tequila,
Del Maguey Vida Mezcal, beetroot, lime, dash of Kummel
Dirty MartiniNapue Gin, olives,
olive oil, basil
Shiraz MartinezFour Pillars Bloody Shiraz Gin, Cinzano
Rosso, Luxardo Maraschino, orange bitters
Madame PresidentMonkey 47 Gin, kaffir dry vermouth,
orchid and bittermelon liqueur, Campari lollipop
BoulevardierRittenhouse 100 Proof Rye, Cinzano Rosso,
Campari, Luxardo Maraschino, Angostura Bitters
Bloody MaryKetel One Vodka, cascade hops,
tomato juice, Korean chilli paste, lemon
Mango Hazelnut DaiquiriClairin Communal Rhum, mango,
hazelnut, lime, cream
Rice MartiniBotanist Gin and Haku Vodka cooked with
rice, Dolin Dry Vermouth, rice vinegar
Kiss of FireBeefeater Gin, Nikka Coffey Grain
Whisky, omija berry, Cocchi Rosa, lemon
Barley ManhattanTsukushi Kuro Barley Shochu,
Maker’s Mark Bourbon, Cocchi Torino
Sazerac in the SunRittenhouse 100 Proof Rye, Mount Gay Black Barrel Rum, osmanthus, coconut
sugar, Peychaud’s Bitters, absinthe
Tokyo-HiNikka Coffey Gin, umeshu, shiso peppermint, gari, soda
Williams CoolerVedrenne Poire Williams, Capovilla Pere Williams,
jasmine orris liqueur, lime, soda
23 per cocktail. Subject to service charge and GST
Whisky HighballSuntory Chita Whisky,
Hokkaido super soft water, carbonated
Java CoolerTanqueray London Dry Gin, sesame, calamansi, Fever Tree Aromatic Tonic
MargaritaAltos Plata Tequila, Cointreau,
lime, pink salt
White ToreadorAltos Plata Tequila, Merlet Apricot, freeze-dried yoghurt, lime, egg white
June BugHwayo 25 Soju, Koko Kanu Coconut Rum, homemade midori, Awamori,
lemon, egg white
Jungle BirdPhraya Rum, lemongrass, clarified
granny smith apple juice, Campari, lime
Little Red DotTanqueray No. Ten Gin, Giffard Lychee,
raspberry, grapefruit, rose water
London CallingBotanist Islay Dry Gin, oloroso sherry, lemon, Port Charlotte-orange bitters