issue 02 cocktails arranged from lighter to stronger …...classics are a reminder of asia’s rich...

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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


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


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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.


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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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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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


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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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.



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


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.



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





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



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



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





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


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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


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

issue 02 cocktails arranged from lighter to stronger …...classics are a reminder of asia’s rich...

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