Jigger & Pony Group's charismatic cocktail bar Gibson unveils Chimera, its new menu that expresses the bar's approach to creative cocktails. Conceptualised by Gibson’s talented bar team led by Principal Bartender, Gregory Camillo, Chimera innovates and explores the bond between produce and product through perceptive ways.
Though the word can mean many things, Chimera typically refers to an entity where different organisms or elements coexist in the same body. Gibson's new line-up weaves the diverse ingredients and flavours of Asia into classic cocktail structures to create new and inspired tipples. Committed to owning the craft of modern bartending, as well as embracing innovation, the Gibson team has searched tirelessly within local borders and the region to present the best produce in its most gratifying forms.
Bound in a velvety cowhide leather cover that ages gracefully, each of the 17 cocktails is accompanied by watercolour illustrations in Gibson's menu, reminiscent of entries in a traveller's journal to take guests on a personal journey across Asia.
In the business of creating quality libations, the Gibson team looked to beverages quintessential to cultures in Asia. To start, the Sugarcane Spritz presents a different facet of a common Southeast Asia drink (sugarcane juice) in an equally refreshing thirst quencher. Concocted with the bar's exclusive sugarcane wine - created in collaboration with Singapore-based food biotechnology company Starter Culture - we see the humble ingredient in a new light in its pairing with cachaça and a light finish of olive brine.
The Korean wave that still has Singapore in its thralls has provided access to its culture's artisanal alcoholic beverages. Impressed by the texture of craft makgeolli, the team features the cloudy and slightly viscous rice wine in the aptly named Silk. Built upon Bombay Sapphire Gin, this fun cocktail enhances the slightly sweet, tangy, bitter, and astringent flavours of makgeolli with Campari vinegar, apricot liqueur, and rosewater.
Chimera also realises new potentials of unique ingredients. Local agriculture collective Edible Garden City has been a key partner of Gibson, particularly for the bar's signature cocktail series, Urban Farmer. Spotlighting their farmed passionfruit marigold in the previous iteration, cranberry hibiscus is the star of the gorgeously hued Urban Farmer No.4. Its tart and citrusy flavours are elevated and rounded out with botanical notes of Stranger & Sons Gin, and a handpicked assortment of fruits.
Drawing upon the team's love of tea - at Gibson, barley tea is customarily served at the table instead of water - Cold Smoke incorporates iribancha, a late harvest and heavily roasted tea from Kyoto. With a touch of sweetness from pear juice, this bold and smoky cocktail reflects Islay, the birthplace of its base spirit Botanist Gin, which is known for it peaty whiskies.
Tapping on Jigger & Pony Group's knowledge of classic cocktails, from structure to DNA, Gibson's engineering of timeless tipples stays true to its Chimera philosophy. The classic whiskey sour, for one, is reimagined as the Barley Sour. Fresh yet richly flavoured, Woodford Reserve Bourbon is shaken with malted barley spirit, toasted grain syrup, soy wine, and Gibson's own adlay sour mash.
Spicing the Bloody Mary up differently, the team reinvents the classic with a whole new colour palette. Wasabi distillate meets green tomatoes, green peas, and jalapeño in this bright green and bright tasting cocktail. Slightly intense with a touch of heat that fades nicely on the palate, it's garnished with pickled carrot for a well balanced cocktail.
Beyond classic cocktails, look forward to spins on familiar comfort drinks too. A warm remedy is turned into a cool alcoholic beverage in the Not So Hot Chocolate. Infusing cacao nibs with Haku Vodka for a smooth and fragrant base, the cocktail is uplifted with fresh cacao syrup, ginger liqueur, and a few dots of balsamic vinegar reduction.
In addition to its range of signature cocktails (all priced at S$25++ each), Gibson's menu caters to spirit lovers with a diverse spirit list and a curation of reserve cocktails, where premium spirits elevate forgotten classics such as the Pompadour (S$31++). A selection of non-alcoholic cocktails are available at S$18++ each.
Operating Hours
Mon, Wed-Thu: 6pm to 12am Fri-Sat: 6pm to 2am
Sun: 6pm to 12am Closed Tue.
Happy Hour: 6pm to 7.30pm daily
a. 20 Bukit Pasoh Rd, #2nd Floor, Singapore 089834
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