2 3 · umami, and a new appreciation of subtle colours in an elegant glass. The Martinis of today have changed. So again, make it two for the table please. Silk Martini Ketel One

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Tanqueray London Dry is considered by many to be 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.

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Old FashionedA spotlight on the most ordered cocktailin Jigger & Pony

Classics vs SignaturesThe Jigger & Pony team create three signature cocktails, each based on a different classic

Asian ClassicsWe explore cocktails popular in Asia and give it a unique Asian twist using Asian ingredients

Obsessed with the MartiniA close-up on the Martini, presenting six variations of the drink: from the classic to modern interpretations

Classic Cocktails, ReimaginedBreaking down lesser-known classics with modern techniques

Retro ClassicsThrowback to the 80s with some retro cocktails, as we also celebrate a modern classic from a present-day bigshot

Jigger & Pony ClassicsOur way of saying “thank you” for the six years at Amoy Street

Non-alcoholicFor the teetotallers in our midst

Punch BowlsA Jigger & Pony mainstay; perfect for parties of six and above

Spirits ListIt’s time to check out our back bar andeverything in it

Beers & Wine by the GlassFor those looking for a quick fix

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Contributors

Project Lead - Sarah TsangLayout & Graphics - Donavan ChooLayout - Vicki NgGraphics - Marisa YuenPhotography - Nic Rouge

Bar Manager’sWelcome

Contents

As one of the first cocktail bars in the city, Jigger & Pony’s core has always been based on Classic Cocktails and Convivial Hospi-tality. When we opened in 2012, it was to an emerging cocktail scene, but Singapore has since progressed dramatically with the introduction of more sophisticated imbibing experiences and world class bartenders.

This timely relocation has given us an opportunity to enhance our space and bar programme. In a highly mature cocktail world, we’re excited to showcase an innovative menu that’s relevant and still keeps true to our classic roots.

What I am also excited about is leadinga fine team, already well-oiled from our days on Amoy Street. As described on Asia’s 50 Best Bars, the team are “warm and welcoming” and able to create “a buzzy atmosphere that’s convivial but never rowdy.”

In this new menu that you hold, we delve deep into various categories of Classics, thoughtfully revised with forward-think-ing craft. Expect ingredients that are both inquisitive yet approachable in flavour. Curated by a multi-cultural group of bartenders from Italy, Japan, Korea, Malaysia and Singapore, we have ourselves a strong and diverse identity that’s evident across this menu.

So who the hell still drinks classics? Timeless concoctions with boundless possibilities? We do.

Who the hell still drinks classics?

Jerrold KhooBar Manager

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23 per cocktailPrices subject to 10% service charge and 7% GST

Old Fashioned

The first documented definition of a “cocktail” and the “Old Fashioned” are one and the same -a potent concoction of spirits, bitters, water, and sugar.

Already considered old fashioned in the 19th century, and famously Don Draper’s cocktail of choice in Mad Men (set in 1960s New York), it seems like the Old Fashioned is not likely to fall out of fashion anytime soon. It remains the best-selling cocktail here at Jigger & Pony.

Popular in the 1700s during the era of swashbuckling pirates, the Bumbo predates even the Old Fashioned. This Bumbo is an ode to Sugarhall and all the rum lovers who gathered there.

For the rum lovers

Bulleit Bourbon, demerara sugar, Angostura Bitters

Mount Gay Black Barrel Rum, demerara sugar, nutmeg tincture, cinnamon

Bumbo Old Fashioned

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Classic Classic

Classic

Classics vs Signatures “We serve classic cocktails here,” summed up nicely by the bartender,

addressing a customer across the bar.

There’s little to contend with that statement, seeing that Jigger & Pony has become home to classic cocktails (and fresh interpretations of the same) since our first day of operations. In an industry that clamours to create something completely new or different, Jigger & Pony always goes back to the classics,

tried and true.

Long-time customers at Jigger & Pony will be all too familiar with the grid-like cocktail menu that features classic and vintage cocktails next to our signature iterations. As a nod to our original menu, we highlight three classics versus

their corresponding signatures here.



Tokyo-HiNikka Coffey Gin, umeshu,shiso peppermint, gari, soda

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.

Whisky HighballSuntory Chita Whisky, Hokkaido super soft water, carbonated

Classic to the point of iconic in Japan, the modest whisky highball is the go-to drink for many. Following a Japanese technique maewari, the whisky is mixed with super soft water for at least three days. This renders the flavour of the whisky more pronounced, yet smoother on the palate.

Madame PresidentMonkey 47 Gin, kaffir dry vermouth, orchid and bittermelon liqueur, Campari lollipop

A shout-out to our Head of State, the first female President of Singapore. This floral twist on the Negroni is inspired by the sights and scents of Singapore’s Botanic Gardens.

NegroniTanqueray London Dry Gin, Cinzano Rosso, Campari

An Italian classic named after, and created, by Count Negroni. It takes a charming and eccentric individual to swap out soda for gin in his Americano!

PinnacleBulleit Bourbon, peated Nanyang Coffee liqueur, blend of fortified wines

Named after the 50-storey residential estate in Singapore’s city centre, the Pinnacle is our answer to the Brooklyn, injected with the flavour and aroma of local coffee.

BrooklynRittenhouse Rye, Dolin Dry Vermouth, Amer Picon, Luxardo Maraschino

Part of a series of five cocktails named after the boroughs of New York City, the Brooklyn may not get as much of the lime-light as its illustrious sister the Manhattan. But like the borough it’s named after, the Brooklyn has an understated character.

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Yokohama Java Cooler Jungle BirdSingapore SlingTanqueray London Dry Gin, sesame, calamansi, pink tonic

Beefeater Gin, pineapple, lapsang souchong tea, rhubarb, Cherry Heering, lime, soda

Aged awamori, Nikka Coffey Gin, kumquat, pomegranate, hinoki absinthe

Phraya Rum, lemongrass, clarified granny smith apple juice, Campari, lime

Lately it’s not unusual to see local adap-tations of international classic cocktails in bars, especially in Asia. This trend continues to grow and take the whole continent by storm. As native ingredients and flavours become increasingly niche, they add an all-new dimension to cocktails that have otherwise remain unchanged for many years.

On the other hand, we still see popular Asian Classics, like the Singapore Sling and the Jungle Bird, maintain their questionable reputation of being low craft cocktails with sticky sweet flavours. We hope to not only elevate these Asian Classics but also bring them back to Asia with the use of Asian ingredients.

Asian Classics with Asian Twists


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JAPAN – Bringing this cocktail back home to Yokohama, the Western influences are replaced with Japanese ones through the use of ingredients such as awamori (instead of vodka) and kumquat (instead of orange juice).

INDONESIA – A savoury version of the original classic, the inspiration came from a beloved Indonsiansnack “onde-onde” – sesame covered mochi with a sweet filling.

SINGAPORE – The Singapore Sling is evocative of the early 1900s when it was invented at Raffles Hotel. At that time, Amoy Street (Jigger & Pony’s first location) was infamous for its opium dens. We reminisce this bygone era with the addition of smoky lapsang souchong.

MALAYSIA – Created at the Aviary Bar in Hilton KL in the 1970s, the Jungle Bird is a tiki cocktail centred around strong spirits, with a bitter bite of Campari. This rendition scales back the richness of the original Jungle Bird to create a lighter, more palatable version.

“We hope to not only elevate these Asian Classics but also bring them back to Asia with the use of Asian ingredients.”

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6 Shiraz MartinezFour Pillars Bloody Shiraz Gin, Cinzano Rosso, Luxardo Maraschino, orange bitters

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.

Obsessed with the Martini“A Martini please. Gin, not shaken, very cold, dry, and with a lemon twist. Oh, and make it two for the table please.”

We are all familiar with the exacting standards of Martini drinkers. There seems to be little room for creative flourish with the ‘King of Cocktails’. Yet bartenders are begging to differ - the Martini as a base cocktail in fact makes for an excellent vehicle for flavour.

In a Martini, you get unadulterated aromas of herbs, nuances of sweetness and umami, and a new appreciation of subtle colours in an elegant glass. The Martinis of today have changed. So again, make it two for the table please.

Silk MartiniKetel One Vodka, Dolin Dry Vermouth, grapefruit, clarified earl grey milk punch

For added finesse, try the Silk Martini. Apart from the citrusy notes of the grape-fruit, this martini also has an added silky texture from the clarified milk punch.


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A drink for the sophisticated that will never go out of style. Don’t forget to drink with your pinky up!

Classic Gin MartiniTanqueray London Dry Gin, Dolin Dry Vermouth, Mancino Secco Vermouth, lemon twist

Dirty MartiniOlive oil-washed Napue Gin, basil, champagne vinegar, brined olives

In our rendition of the dirty martini, the savoury and briny notes from the olives are complemented by the vibrant basil aroma.

Sakura MartiniRoku Gin, Japanese sake vermouth, preserved sakura

A smooth and earthy martini. Our sake vermouth is made in-house using botanicals such as shiso leaf, angelica root, and citrus peels.

Harvest MartiniBotanist Gin, Dolin Dry Vermouth infused with Citizen Farm herbs

Herbaceous and fresh, clean and dry – the herbs in this cocktail are sourced locally from Citizen Farm. These include tarragon, cologne mint, and butterfly sorrel.

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What’s your inspiration behind the Dry Rob Roy?

I love Manhattans and Rob Roys, but I’ve always felt that the dry versions of these were somehow less tasty and balanced than the originals. And so, I’m always thinking about how to improve these cocktails. Here, I balance the sweetness from liquorice with the savoury notes from mushroom bitters and Talisker 10 Scotch Whisky.

Let’s talk about the Stinger; it’s not the most crowd-pleasing cocktail.

It may not be, but there’s just something magical about it! The initial peppermint taste is like a slap in the face (reminiscent of the menthol taste you’d find in tooth-paste), but as your palate gets accustomed to the mint, the flavour of the cognac begins to come through.

We decided to “deconstruct” or split the drink in two. First, the spherified pepper-mint water bursts in your mouth (like the flavour burst of a classic Stinger). Then, as one sips the drink, it blends with the lingering peppermint taste.

“The idea is not to show off the tech-niques we’re using, but to use modern techniques to bring classic cocktails back to life,” says Giovanni Graziadei (affection-ately known as G). Taking three classic cocktails that are not as well known or popular, G gives them a twist, and reimagines them into a modern era.

Classic Cocktails, Reimagined

Toreador

Created in 1937 (prior even to the Margarita), this classic tequila cocktail is enhanced using freeze-dried yoghurt to give it a silky texture and an extra layer of flavour.

Don Julio Blanco Tequila, Merlet Apricot, freeze-dried yoghurt, lime, egg white

Stinger

With a fragrance similar to the smell of violets, the orris is infused in the cognac. This is then paired with frankincense – an essential oil commonly found in rich fragrances.

Remy Martin VSOP Cognac, orris, frankincense liquor, spherified peppermint

Giovanni Graziadei Principal BartenderJigger & Pony

Q&A

Dry Rob Roy

Although differing in sweetness compared to the original, this cocktail is clarified to give the same smooth mouthfeel of a classic Rob Roy.

Talisker 10 yo Scotch, Dolin Dry Vermouth, liquorice, shiitake bitters

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Naked and FamousAperol, Cointreau, Campari, Vida Mezcal, Yellow Chartreuse, prosecco, gold dust

Created in 2011 at New York speakeasy Death & Co., this absolutely modern classic is given a bubbly, spritz twist. Two pivotal components in this classic, bitter herbal liquors and mezcal, have been gaining much traction in the cocktail renaissance of the 21st Century.

Retro Classics

Woo Woo

Jigger & Pony Classics

Through the six years at 101 Amoy Street, Jigger & Pony has become a place where people can find comfort, forge friendships, and share happiness. To celebrate the good times at our first home, we present a selection of some favourite cocktails.

A relatively new entry, the Yuzu Whiskey Sour debuted on our menu two years ago, and is now a hot favourite among men and women alike.

The Woo Woo has a nose of artificial peach and alcohol, and on the tongue an initial cloying sweetness gives way to more cloying sweet-ness and a strong artificial peach. The finish is short, and, er, sweet. The cocktail is given an extra dimension with the crunchy texture that comes from your teeth falling out after the second or third sip. For extra shame, you can scream “Woo Woo” like a demented, dragged-up Thomas the Tank Engine before drinking it.

-Reprinted from Oh Gosh! (ohgo.sh)

Every bar apprentice aspires to master making the abinsthe jelly, like mastering the tamago in Jiro Dreams of Sushi.

Fun fact: this cocktail was created by Guoyi and Hannah Waters for a competition in 2013!

Yuzu Whiskey Sour

Corpse Reviver #101Babicka Vodka, St Germain, jasmine dry vermouth, lemon, absinthe jelly

Donkey KongBanana-infused Monkey Shoulder Scotch, Nardini Rabarbaro

Bulleit Bourbon, yuzu marmalade, St Germain, lemon, egg white

Hibiscus juniper Absolut Vodka, Merlet Peche, hibiscus tea, berry sugar

1990s

1980s

2000s



Appletini

A sour-savoury combination brings complexity to this easy drinking cocktail – a tribute to the colourful whatsoever-tinis that flooded the bars in the 90s.

Christian Drouin Calvados, Ketel One Vodka, celery, egg white

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Non-alcoholic

Mocktails, zero-proof, or virgin cocktails – there are several ways to describe a booze-free cocktail. Increasingly, these are being treated with greater reverence so you don’t have to sip on a Shirley Temple as your date enjoys a stiff Negroni. Whether you’re a teetotaller 24/7 or you’re going through a self-imposed dry month, these zero-proofers are perfect for you.

British Breakfast Earl Grey Lavender Jasmine Pearl Green Tea Lemon Ginger Mint Chamomile

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Acqua Panna Still WaterSan Pellegrino Sparkling Water Coke/Coke Light/Sprite/Ginger Ale/Ginger Beer

Gryphon Tea Artisan Selection

Water & Soft Drinks

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

Several versions of the Nogroni have started popping up globally, testament to the popularity of the original (Negroni) and the growing focus on alcohol-free options. Say yes to the new movement!

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

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

Rhubarb, known for its pinkish hue, is only harvested in the spring and has a naturally tart taste. A perfect flavour to go into a non-alcoholic fizzy drink!

Rhubarb FizzRhubarb puree, lemon, soda, rose water, berry powder

Prices subject to 10% service charge and 7% GST

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The Team

A Pony never lets another Pony fail. That is the ethos with which this team lives by; whether they are competition-winning bartenders or fresh-faced apprentices, or whether they are doing behind-the-scenes prep work or working an exceedingly hectic Friday night shift.

That can be easier said than done, though. More than half a dozen different nationalities make up the team, each with their own language, customs, and approach to hospi-tality. The tall task of getting this diverse team to play the beauti-ful game of hospitality lie on Bar Manager Jerrold Khoo and Principal Bartender Giovanni Graziadei.

“The whole team is really close, even if the roles we play are differ-ent,” shares Jerrold. “We work on building each other’s strengths and we respect everyone for what they bring to the table. It also helps that we all fancy a drink or two, and are united by our love for dong bei cai.”

Come meet the Ponies. We would love to serve you a good drink!

Nina KongSenior Bar Apprentice

Gary LianChef de Cuisine

Shigeru NakamuraPrincipal Bartender

Yinying LeowSenior Bartender

Polo SeahGroup Executive Chef

Wilson TanChef de Partie

Gan GuoyiHospitality Director

Sarah TsangMarketing Manager

Indra KantonoDirector

Uno JangBartender

Giovanni GraziadeiPrincipal Bartender

Joash ConceicaoBartender

Jerrold KhooBar Manager

Aki EguchiBar Programme Director

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Punch BowlThat feeling when your friends order a punch bowl when you’ve already ordered a cocktail for yourself.

YOUR GREAT NEIGHBOURHOOD

SEAFOOD RESTAURANT

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230 per punch bowlPrices subject to 10% service charge and 7% GST

Punch BowlIt’s become a point where it’s a Friday night ritual to share happiness over a punch bowl at Jigger & Pony. May that tradition never change.

15-20 servings per punch bowl

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.

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.

Stone FenceBulleit Bourbon, Laird’s Applejack, lemon, grapefruit, chai tea, cider

If you’re searching for courage, this is it. The Stone Fence was the liquid courage that soldiers knocked back before seizing Fort Ticonderoga.

Bellini PunchKetel One Vodka, Cocchi Rosa, white peach, lemon, strawberry shrub, rose water, prosecco

Born in Venice, Italy’s floating masterpiece, the Bellini is comparably magical with its marvellous sunset tinge.

Ordered this for the fire Mixing that all up good

Vegetable intake for the day settled

Part of the joy of punch bowls is pouring for your friends

And there’s your fruit intake tooOne for the ‘gram

Cheers to all the punch bowl nights you can remember

In goes the liquid gold!So clear you can see right through it

King FerdinandHendrick’s Gin, Appleton White Rum, chamomile, passionfruit, bee pollen, orange blossom honey, prosecco

The prettiest punch on the menu, this was named after the king who sent Columbus out to discover the New World.

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.

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What to do in this neck of the woods

4. Neon PigeonDate night sorted:

riotous fun fuelled by crushable cocktails.

5. Gibson BarClassic cocktails with a spin in its step:

ingredients and flavours that are driven by travels across Asia.

7. Smith Street TapsHawker craft beer stall:

make sure to order a basket of freshly steamed soup dumplings (check out 中国拉面小笼包, #02-135, Chinatown

Complex Market) to accompany your cold pint.

8. 东方美食饭店 aka Dong Bei CaiRevenge of the garlic:

order the Chong Qing Fried Chicken.

9. Manbok Korean BBQSizzling good fun: top notch service, premium

quality meats, and drool worthy sides.

3. Pastaria AbateCheap and cheerful:

egg pastas are made fresh in-house daily.

1. Sushi KouJapanese izakaya: the $50 Omakase set is

some of the best bang for buck in town.

10. Potato Head SingaporeBurgers, beats and booze:

a sprawling 4-storey complex that marries tiki drinks with glorious meat stacks.

Guest Article Guest Article

We ask local foodie and chronic imbiber Sihan Lee

Follow her on @fundamentally_flawed for more recommendations

In a city that’s so obsessed with food, making a choice can be daunting. So I’ve distilled the best the neighbouring precincts have to offer. All these within a hop, skip and a jump away. Strap on those walking shoes if you’re on a pursuit of ‘shiok-ness’.

A bar crawl in this part of town is the ultimate pick ’n’ mix for any parched individual. It’s also great for anyone who appreciates the minimum travel time necessary between venues. Take my lead, experience Tanjong Pagar’s little slice of New Orleans at Junior, then hop on over to Neon Pigeon for some grungy izakaya vibes. Singapore has come a long way from being a post-shift, shoddy shots, cheap beer town, with new bars constantly opening to build on this repertoire. Traverse across the lush park connecter and arrive at Jigger & Pony affiliated bars housed within a refurbished shophouse - there’s Flagship, Gibson and Humpback, where you’ll find countless libation options for every occasion.

Tanjong Pagar being one of the most iconic neigh-bourhoods in the city, has wealth, influence and style well reflected in its restaurants. Whichever corner you turn, you’ll be entertained by Singapore’s gastro-nomical playground. Burgers, Korean BBQ, or even handmade Pasta; the precinct lives to please the most finicky of tastebuds. After a round of drinks, the hunger pangs start to kick in. Supper suggestions? We’ve got plenty, all within a drunkard stagger of these watering holes.

Fancy something a little different? You’re in the right place. All you need do, is ask this motley crew.

6. Don Don DonkiRetail therapy for Japanese knick knacks:

open till midnight daily.

2. Junior Pocket BarCosy 10-seater:

champions a different concept every 6-months - New Orleans for now.

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Korean Steak Tartare

Raw Beef90g wagyu hanging tender

Prepare beef 1. Slice beef along the grain to about 5cm in length and 1 cm thick strips. Prepare black pepper and gojuchang sauce for the raw beef 1. Mix everything in a bowl and whisk until well combined. Prepare garnishes 1. Peel off skin of the pear and cut into matchstick size strips. 2. Soak the dried wakame in warm water. Drain and dry with a towel and deep fry at 160 °C, then sprinkle salt. Assemble 1. Mix chilled raw beef strips with about 2 tablespoons of black pepper and gojuchang sauce, and a pinch of salt.2. Mix scallions, wakame, sesame seeds with ginger soy vinaigrette.3. Assemble pear “matchsticks” on a plate or bowl. Add the marinated raw beef, creating a well for the quail egg yolk to sit on. Top with the scallion and wakame mix, and serve with romaine lettuce at the side.

Ask for our food menu!

Garnish1 piece asian pear1 whole quail egg10 grams wakame8-10 pieces romaine lettuce2 stalks scallions1 pinch sesame seeds 2 tbsp ginger soy vinaigrette

Directions

A take on another kind of classic – the steak tartare. Try this fast recipe that gives this dish a delicious Korean twist!

Ingredients

Black Pepper & Gojuchang Sauce¼ cup soy sauce 2 tbsp gochujang 2 tbsp onion, minced 2 cloves garlic, minced 1 tbsp black pepper, cracked 1 tbsp sesame seed 2 tbsp sesame oil

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Celebrations should not end with you feeling broke af after the party dust settles. A great Scotch with a good age statement is an awesome choice that doesn’t require you to break the bank.

Too many choices and 40-page menus make it difficult to pick the perfect spirit, but we’ve created a guideline to help combat the “paradox of choice”. Here are nine different occasions for a night on the town, and the perfect spirit to top it all off.

It’s a single malt, but it’s American; it’s not bourbon, it’s not a Scotch. What is it that you want, boss, what do you want??

They put this here because they literal-ly want to drink this. If you meet a guy named Rhyse at the bar, he might buy you a shot too!

Only high-rollers can afford Japanese whiskies these days, especially one as incredibly rare as this. Hanyu is a Japanese distillery that closed in 2000, and this is its final vintage.

1. To celebrate a win

3. To bitch about work

8. For the bartender

6. For the high-rollers

Singleton of Glen Ord 18 yo Whisky 32

Westland Sherry Wood Whiskey 26

With only four long weekends expected in 2019, just sip on this aromatic rum and envision lush tropical islands and white sandy beaches instead.

2. When dreaming of a vacationPlantation XO 20th Anniversary Rum 24

Feeling socially awkward on your Tinder date? We’ve got just the thing to calm your jittery nerves and bring you harmony!

7. To break the iceHibiki Japanese Harmony Whisky 26

It’s not a party ‘til tequila walks in - the one friend that always believes in your dancing skills. Also, it’s pink.

5. To dance the night awayCodigo 1530 Rosa Tequila 21

Olmeca Altos Plata Tequila 18

When you finally get to catch up with old friends, pick something approachable, yet sophisticated.

9. For long overdue reunionsBalvenie DoubleWood 12 yo Whisky 22

Ichiro’s Malt ‘The Final Vintage of Hanyu’ 15 yo Whisky 150

When it’s time to call it a night, top it off with a good ol’ ‘Murican bourbon, and skedaddle off.

4. For a nightcapMichter’s US*1 Small Batch Bourbon 22

The Perfect Spirit

Each pour measures 45mlMixers sold separately. Additional charges apply for cocktail request.


Each pour measures 45mlMixers sold separately. Additional charges apply for cocktail request.


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GinTraditional

Modern

Unusual

We cast a spotlight on gin, bartenders’ #1 choice of spirit for making classic and modern cocktails. There is a huge abundance of gin styles to discover and enjoy, and by extension, a diverse range of flavours

and aromas. The Jigger & Pony bartenders have curated six different gins here, and recommend how to enjoy each one.

Copperhead with tonic and Energeticum Bitters 28

Brass Lionsimply with tonic 24

Giniversity Botanical with tonic and an orange slice 26

Monkey 47 Distiller’s Cut 2017 with soda 46

Le Gin as a French 75 cocktail 23

Four Pillars Rare Dry Gin as a Tuxedo cocktail 23

Mixers sold separately. Additional charges apply for cocktail request.Bottle purchased is kept for 30 days


BeefeaterBotanistBrass LionCopperheadEast London Liquor Co. Batch No.1Four Pillars Bloody ShirazFour Pillars Rare DryGiniversity BotanicalHawthorn’sHendrick’sKyro 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

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Bottle45ml

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Whisky List Whisky List

TOP 5 LEGENDS Scotch WhiskyAberlour 12 yo Double CaskArdbeg 10 yoAuchentoshan Three WoodBalvenie DoubleWood 12 yoBowmore 15 yoBruichladdich Classic LaddieCaol Ila 12 yoClynelish 14 yoGlendronach Original 12 yoGlenfiddich 15 yo SoleraGlenlivet 15 yoHighland Park 12 yoHighland Park Dark OriginsJohnnie Walker Black LabelJohnnie Walker Green Label 15 yoLagavulin 16 yoLaphroaig LoreMacallan 18 yoMonkey ShoulderOban 14 yoOban Little BayOld Pulteney 17 yoPort CharlotteSingleton of Glen Ord 12 yoSingleton of Glen Ord 18 yoTalisker 10 yo

290320350290460340280330250370320330460260340370520980220320360450420240410260

2325272235262226202925263621262940771825283533193220

Bottle45ml

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

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Bottle45ml

Rye WhiskeyBulleit 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

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Bottle45ml

American Single MaltWestland Single MaltWestland PeatedWestland Sherry Wood

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Bottle45ml

Glenfiddich 15 yo Solera

29 | 370

Macallan 18 yo

77 | 980

Old Pulteney 17 yo

35 | 450

JohnnieWalker Green Label 15 yo

26 | 340

Lagavulin 16 yo

29 | 370



Japanese WhiskyChita Single GrainHakushu 12 yoHibiki Japanese HarmonyIchiro’s Malt ‘The Final Vintage of Hanyu’ 15 yoMiyagikyo Single MaltNikka Coffey GrainNikka Coffey MaltYamazaki 12 yoYamazaki Distiller’s ReserveYoichi Single Malt

260

330

379320320

360370

214026

150292525402829

Bottle45ml

Rest of World WhiskiesIrish Whiskey

Taiwanese Whisky

JamesonRedbreast 12 yoTeeling Small Batch

Kavalan Ex-Bourbon CaskKavalan Ex-Sherry OakKavalan Single MaltKavalan Vinho Barrique

220260220

330400290920

182018

25312371

Bottle

Bottle

45ml

45ml

36 37





Indian Whisky

Canadian Whisky

Amrut FusionAmrut Spectrum

Canadian Club Standard

290590

220

2245

18

Bottle

Bottle

45ml

45ml

Rum/SugarcaneAppleton White Bacardi 8 yoBacardi Carta BlancaBacardi GoldDiplomatico Reserva Exclusiva 12 yoEl Dorado 12 yoFoursquare 2004Havana Club 3 yoMount Gay Black BarrelMount Gay EclipseMyers’s Original DarkNeisson Le Rhum VieuxNeisson Profil 105Phraya GoldPlantation XO 20th AnniversaryRon Zacapa 23Ron Zacapa Reserva Limitada 2013Ron Zacapa Reserva Limitada 2014Ron Zacapa Reserva Limitada 2015Sailor Jerry Spiced RumMaracatu Cachaca

220250220220270250300220230220220280220240310260690690690220220

181918182120231819181822181824205353531818

Bottle45ml

Babicka Grey GooseKetel OneKetel One Citroen

220230220220

18191818

Bottle45mlVodka

Codigo 1530 RosaDel Maguey Mezcal VidaDon Julio BlancoMachetazo Espadin MezcalOcho AnejoOlmeca Altos PlataOlmeca Altos Reposado

270230230270300220220

21181821231818

Bottle45mlAgave

AperolBigallet China-ChinaCampariCocchi AmericanoFernet Branca Fernet Branca MentaFernet HunterGenepi de Dolin 1821Lillet BlancLillet RoseNardini RabarbaroNonino Amaro SuzeAntica Formula CarpanoCinzano RossoDolin DryMancino Secco

1616161616161818161616171616161616

45mlAperitif/Digestif

Merlet XO CognacPierre Ferrand 1840 CognacRemy Martin VSOP CognacLaird’s 80 Proof Applejack Barsol Primero Quebranta PiscoChristian Drouin CalvadosVedrenne Eau de Vie Poire

380230220

230

29181818181818

Bottle45mlCognac/Fruit Brandy

38 39

Wine by the Glass

Beer & Cider by the Bottle

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’ 2015 FRA

Paua 2016/17Marlborough, 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 2016McLaren 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


40

Quick Menu Cocktails arranged from lighter to stronger

Classic Gin MartiniTanqueray London Dry Gin,

Dolin Dry Vermouth, Mancino Secco Vermouth, lemon twist

Dirty MartiniOlive oil-washed Napue Gin, basil, champagne vinegar, brined olives

NegroniTanqueray London Dry Gin,

Cinzano Rosso, Campari

BrooklynRittenhouse Rye,

Dolin Dry Vermouth, Amer Picon, Luxardo Maraschino

Old FashionedBulleit Bourbon, demerara sugar,

Angostura Bitters

Woo WooHibiscus juniper Absolut Vodka,

Merlet Peche, hibiscus tea, berry sugar

Silk MartiniKetel One Vodka, Dolin Dry Vermouth, grapefruit, clarified earl grey milk punch

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

Donkey KongBanana-infused Monkey Shoulder Scotch,

Nardini Rabarbaro

Bumbo Old FashionedMount Gay Black Barrel Rum, demerara

sugar, nutmeg tincture, cinnamon

Java CoolerTanqueray London Dry Gin, sesame, calamansi, pink tonic

Harvest MartiniBotanist Gin, Dolin Dry

Vermouth infused with Citizen Farm herbs

Sakura MartiniRoku Gin, Japanese sake vermouth,

preserved sakura

PinnacleBulleit Bourbon,

peated Nanyang Coffee liqueur, blend of fortified wines

StingerRemy Martin VSOP Cognac,

orris, frankincense liquor, spherified peppermint

Dry Rob RoyTalisker 10 yo Scotch,

Dolin Dry Vermouth, liquorice, shiitake bitters

Naked and FamousAperol, Cointreau, Campari,

Vida Mezcal, Yellow Chartreuse, prosecco, gold dust

Tokyo-HiNikka Coffey Gin, umeshu, shiso peppermint, gari, soda

23 per cocktail. Subject to service charge and GST

Whisky HighballSuntory Chita Whisky,

Hokkaido super soft water, carbonated

Singapore SlingBeefeater Gin, pineapple,

lapsang souchong tea, rhubarb, Cherry Heering, lime, soda

Jungle BirdPhraya Rum, lemongrass,

clarified granny smith apple juice, Campari, lime

Yuzu Whiskey SourBulleit Bourbon, yuzu marmalade,

St Germain, lemon, egg white

ToreadorDon Julio Blanco Tequila, Merlet Apricot,

freeze-dried yoghurt, lime, egg white

YokohamaAged awamori, Nikka Coffey Gin,

kumquat, pomegranate, hinoki absinthe

Corpse Reviver #101Babicka Vodka, St Germain,

jasmine dry vermouth, lemon, absinthe jelly

AppletiniChristian Drouin Calvados,

Ketel One Vodka, celery, egg white

Documents

2 3 · umami, and a new appreciation of subtle colours in an elegant glass. The Martinis of today have changed. So again, make it two for the table please. Silk Martini Ketel One