Jigger & Pony Group’s rum focused cocktail pub Sugarhall invites cocktail lovers to experience its brand new menu. Characterised by convivial hospitality and the feel-good energy of a neighbourhood social, Sugarhall affirms its mission — to be a place in the community where people find comfort, forge friendship and share happiness — with Not Too Sweet.
Principal Bartender Sam Loh and Assistant Principal Bartender Edward Koh introduce the cheeky cocktail programme in a fresh new format, available in hardcopy and as a digital flipbook.
“This is Sugarhall’s first menu refresh since we reopened on Cecil Street last year. We’re proud to present a new, creative cocktail experience that is well-crafted and channels the not-too-serious vibes of the bar,” says Sam, a veteran of Jigger & Pony Group (since 2014) who was also behind the bar at the original Sugarhall at Amoy Street. “We hope that guests will enjoy the fun and relatable approach we have taken with Not Too Sweet.”
Not Too Sweet: a Play on Childhood Favourites
Taking inspiration from the team’s favourite non-alcoholic beverages, the capsule collection of six cocktails reimagines familiar and nostalgic flavours with a boozy, adult twist. For instance, Bandung (a rose syrup and milk drink common in Singapore and Malaysia) gets a glow up with Rose Rosé I Love You (S$23). Crafted with Codigo 1530 Reposado Tequila, vetiver & cherry blossom, the elegantly floral tipple also sees influences from rosé wine.
“During the research and development phase, the team realised that we don’t often indulge in these drinks that we loved while growing up because they’re ‘too sweet’. So, we took on the challenge of creating cocktails featuring the flavours we love that are suitable for more refined and adult palates,” shares Edward
Boba tea fans can look forward to the Bobarazzi (S$24), which pairs quintessential bubble tea flavours like milk oolong tea and winter melon with Roku Gin and green apple. Served with Melati caviar, this smooth and creamy cocktail is a fun cocktail that anyone can enjoy. A more spirit-forward entry is Short & Stout (S$25), made from Bisquit & Dubouché Cognac, Appleton 12 YO Rum, and Sugarhall’s sarsaparilla stout created in collaboration with 1925 Brewing Co. Topped with dairy-free vanilla foam, the drink recalls the flavours and frothy texture of root beer floats
The new menu continues with three other conceptual sections that are close to Sugarhall’s heart.
Not Too Funky: a Gateway to High Ester Rums
Funky is a label usually associated with high ester rums — their aromas and flavours can be intimidating to those unfamiliar to the category. Designed to share the bar’s passion for rum in an approachable manner, guests can discover these rums through cocktails like Jungle Sunbird (S$23). Malaysia’s national cocktail is expressed through the combination of creamy Takamaka Extra Noir rum, an aged agricole spirit from Seychelles, locally brewed Ondeh Ondeh Soju for tropical flavours of pandan and coconut, and a Campari sugar rim.
The Dark & Stormy (S$23) pairs oloroso sherry cask aged Barbados rum and London Essence Ginger Beer. Elevated with a touch of overproof, high ester Rum Fire, the cocktail is a refreshing thirst-quencher that does not compromise on complexity. For a savoury cocktail, look to the Olive Negroni (S$24), where Botanist Gin meets the best Castelvetrano olives, Campari, and sweet vermouth. South African agricole rum Mhoba lends aromas of truffles and olives.
Not Too Fancy: Whimsical Yet Bold in Personality
Fun and perfect for Instagram, the cocktails in this section deliver equally well in terms of flavour. Meet the classier cousin of the Pornstar Martini in Sugarhall’s Pornstar Martinez (S$25). Made with silky Japanese rice vodka Haku and passion fruit and vanilla vermouth, its full body is balanced with an entertaining popping candy lollipop garnish.
The Mango Colada (S$24) will delight any fans of fruit smoothies. With a base of Plantation Original Dark Rum, the cheerful slushie-style cocktail is concocted with housemade mango and coconut sorbet, while lime and basil evokes the greenery on a tropical getaway.
Not Too Classic: A Twist on the Familiar
Here, classic cocktails get a new lease of identity, Sugarhall-style. Featuring Jigger & Pony Group’s iconic citrus wheel garnish for Old Fashioneds, the Rum Old Fashioned (S$26) stirs down dark Diplomatico Reserva Exclusiva Rum with Pedro Ximenez Sherry and Angostura bitters for a luscious and classy sipper. For a sweet-and-tangy profile, the Plum Daiquiri (S$23) shakes up the classic with Bacardi Cuatro Rum, cask-aged umeshu and lime for a fruity but no less elegant riff.
Smokey cocktails lovers will relish the Smokey Manhattan (S$25). Soft peaty hints of Smokey Monkey Whisky runs through the layers of banana, oak and vanilla notes accentuated by aged agricole rum. A moscato-based vermouth lends citrusy complexity to the spirit-forward number
A Dazzling Array of Rums and Spirits
Sugarhall’s passion for rum is most proudly displayed in its diverse spirits list, where the finest expressions of distillation and craft from around the globe can be found. From smooth and mellow Spanish-style rums (Ron) and full-bodied English-style rums to French-style rums (Rhum) with their unique grassy notes, guests new to rum and enthusiasts will find plenty to explore.
Within this treasure trove, rum connoisseurs can look to the Reserva list, the bar’s prized collection of rare and vintage rums meticulously crafted and patiently matured for extraordinary complexity and depth of flavour. The spirits list also features a remarkable variety of other well-loved spirits, beer, champagne, wine, and non-alcoholic libations.
Not Too Pricey: Delight in an Exquisite Happy Hour Selection
Available daily from 5.30pm to 8pm, Sugarhall presents pocket-friendly libations, beer, and wines from S$13. Happy Hour exclusives include the effervescent White Spritz (S$14), which pairs Amaro Montenegro and Prosecco with passionfruit and elderflower, as well as the refreshing Rum Sour (S$15) shaken with Ron Colón Dark Aged Rum, citrus, and egg white for a velvety texture.
All Too Yummy: Comforting Pub Fare, Done Right
Pair boozy nights at Sugarhall with a concise but mighty selection of well-executed gastro-pub fare. Influenced by the team’s experiences of wanting comfort food on nights out, Executive Chef David Tang’s new creations feature bold and familiar flavours. Fall in love with the vegetarian-friendly Vegetable Momos (S$16), crispy Nepalese-inspired fried dumplings served with lime yogurt, honey and a little kick from gunpowder spice.
The aromatic Pepper Fry Chicken Ribs (S$18) comes with gula melaka caramel and tamarind aioli for a sweet and tangy sharing plate. Spice things up a notch with the flavourful Indomie (S$18), accompanied by crackling pork belly and sambal matah, and blanketed with a perfect sunny side-up Japanese egg.
a. Cecil St, Level 2 19, Singapore 049704
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