The Decade Ahead
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Issue 03 1 Positivity wins The Decade Ahead It's official: basic Stewards of classic Linking up with kindred Ponies got talent! bubbles are back! cocktails for the spirits beyond the Celebrating diversity generations to come industry in our team 2020 A Jigger & Pony Publication $18.00 + GST 56 2 3 Gin & Sonic Monkey 47 Gin, soda water, tonic water, grapefruit juice 25 per cocktail Prices subject to 10% service charge and 7% GST 4 5 Contents pg. Basic bubbles are back 10 Stripped down cocktails that are deceptively simple Principal Footloose and fancy fizz 16 Celebrating humankind’s fascination with things that go ‘pop’ bartender’s A sense of place 20 Embracing flavours that evoke welcome a sense of place across Asia Kindred spirits 22 Meet team Fossa, local craft chocolate makers with a passion Positivity wins! for creating new flavours Collaboration across borders 26 My bartending journey started eight years ago, around the same time that Jigger A collaboration between bartenders from & Pony was opening its doors for the first time. That was also the beginning of a opposite ends of the globe cocktail revolution that would shape the drinks world as we know it today. The boundaries of cocktail-making have been pushed to places we could never have imagined, and customer knowledge of product and drinks is stronger than ever. Passing down the 28 tradition of classics When we first started designing this menu-zine, the team reviewed the trends and Stewards of classic cocktails for stories of the past decade, and what we’ve seen is that sheer passion (and a healthy generations to come dose of positivity) can spread and influence the way people choose to enjoy the important moments of their lives. Improving and creating better drinks brought Jigger & Pony classics 34 new ways of socialising, sharing experiences and forging friendships. “Let’s drink Beloved cocktails likely to remain better” - the title of our previous menu - was our way of celebrating this with you. fast favourites We shared ideas and discussed the cocktails of the decade ahead - what would Sober curious 36 we want to see? What would excite us most? Starting from the basics, we explore Cutting the booze but not the quality simple, clean flavours that hold more depth than meets the eye. Then, we look at drinks that spark the imagination of both consumers and bartenders; through the 38 playground that is Bubbly, fizzly cocktails, reminiscent of youthful nostalgia. We also Sharing happiness gain inspiration across borders and boundaries, teaming up with kindred spirits It’s always better when we’re together from across the globe and beyond the bartending industry. Trends the bar industry needs 42 Even as we traverse new ground, we still pride ourselves as stewards of classic cock- From the eyes of a cocktail pilgrim tails for the generations of drinkers to come. So raise your glass with us as we welcome a new decade of cocktail drinking. Trust us, it’s going to be amazing. Spirits list 46 Contributors An exclusive ginterview and Managing Editor – Sarah Tsang other trending spirits Design – Donavan Choo, WeDesignCrap 54 Photography – Lauryn Ishak Beer & wine by the glass Photography – Nic Rouge, La Baleine 52 Contributing Writer – Shane Eaton Giovanni Graziadei 6 7 Gento Torigata Yean Xiaw Sher George Lim Principal Bartender Leow Yinying Senior Hospitality Associate Senior Bar Apprentice In good Principal Bartender Gary Lian Polo Seah company Aki Eguchi Chef de Cuisine Group Executive Chef Hoo Tun Kun Bar Programme Director Senior Bar Apprentice Wilson Tan Chef de Partie Indra Kantono Aimee Jung Director Sam Loh Hospitality Apprentice Principal Bartender Joash Conceicao Senior Bartender Up a moody stairwell, upbeat electro-swing tunes waft through the air. The door at the top slides open, and you’re immediately greeted by a friendly face. Taking a seat at the bar, you’re quickly served water and chips. You know you’re in good company. From hospitality associates to bartenders, these ‘Ponies’ are in the Business of making you happy. And they do it with such synergy, it’s like something straight off the silver screen. As a team they’ve honed their skills, both in hospitality and cocktail-mak- ing, to give customers the best possible experience at the bar. The secret is confidence. Ponies feel a sense of confidence in their own skills, as well as the skills of their teammates, so they know Sarah Tsang exactly what kind of experience a customer Marketing Manager might be looking for, and what cocktail they might want to drink next. With each edition of this menu-zine, the team gets even tighter and stronger. The Gan Guoyi bonds they form are not just amongst Silvio Daniele Hospitality Director themselves, But also with guests to the bar, Giovanni Graziadei Senior Bartender forging friendships that last. Principal Bartender Jerrold Khoo Still the best team yet, and even Alan Teo Gladwin Png Mei-Hsi Chiu Bar Manager Uno Jang better tomorrow! Bartender Senior Bar Senior Hospitality Apprentice Senior Bartender Associate 8 9 Embracing diversity Diversity of the team is one of Jigger & Pony’s biggest strengths. Meet three Ponies that demonstrate this, coming from very different backgrounds, but united by a single goal of delivering hospitality. Meet the Ponies Mei-Hsi Giovanni Joash Chiu Graziadei Conceicao Hailing from Taiwan, Mei’s Born in Torino, Italy, Giovanni Born and raised in Singa- passion for the hospitality moved to London when he was pore, Joash’s first foray into the industry stemmed from her love 20 to pursue his bartending drinks scene was at a high-vol- for life. She first started out in career. There, he worked in some ume sports bar straight out of the wine industry before working of the best bars in the world, the army. Deciding to pursue at Indulge Experimental Bistro including The Blind Pig and 69 bartending as a career, he joined as a marketing and PR specialist. Colebrooke Row. Jigger & Pony a year later. Hospitality to Mei is… Hospitality to Giovanni is… Hospitality to Joash is… from creating a good time for all guests making sure everyone feels at the heart. He believes it’s all as well as the team. To connect home, But great hospitality is about forming genuine connec- people and create unforgettable making sure that everyone feels tions, forging bonds and leaving memories for everyone. even better than at home! lasting impressions on guests. “The diversity of our team has helped us to be more create good memories for guests joining us for a welcoming as we receive guests from all around drink,” says Mei. the world. Language barriers are almost never an issue. Amongst the team, we get a clearer perspec- “Sometimes it’s challenging to come to an agree- tive on how different people perceive things, from ment because everyone has their own way of doing food and drink, to social norms,” shares Joash. things,” Mei continues, “so communication is important, and we have to spend some time to For example, Giovanni’s background of working in decide on a common ground.” London bars has driven home the need for quick and consistent service. “A Londoner does not like “Often this ends up slowing the decision-making to wait for drinks. Even the highest quality cannot process,” adds Giovanni, “but ultimately we recog- justify a long wait,” he shares. This has positively nise the unique strengths of our team members impacted the team to embrace better mise en place and find the best person to tackle the issue.” (preparing everything in place before opening) to ensure fast and accurate service. Joash doesn’t see this as a problem though, “the combination of cultures actually helps us to “The different backgrounds of the team have understand each other better rather than cause shown me there’s always more than one way to any differences. After all, we spend a lot of time solve the same problem, and this has taught me together at work and after hours. We really know to be more flexible. What’s most important is to each other inside out.” 10 11 Giorgio Armani’s got his basic black tee, we’ve got our basic Highballs. Vodka Sodas. Gin & Tonics. Club This train of thought is echoed by fellow Italian Bubbles. These deceptively simple drinks are making a comeback in drinks, you may think. “I can make that at home,” Giovanni Graziadei. “Nothing is too simple for a big way, and are ready to capture your attention. you think. There’s a good chance that these drinks you not to give attention to,” he shares, “one of account for your first foray into cocktails. As you the things we’re trying to do is create cocktails that ventured deeper into the world of craft cocktails, don’t have to be explained to death… But they can however, these basic drinks may have fallen off be if you wish.” Basic bubbles your radar. At the core of this section, and its main inspira- Yet, the more sophisticated our tastes get and the tion, we have the Highball. It’s a straightforward are back higher the level of craft we reach, the more we feel and comforting cocktail, But it’s also become a the need to strip it all back to the basics. In Giorgio showcase of hospitality at Jigger & Pony. You might Photography by Lauryn Ishak Armani’s words, “to create something exceptional, have tried all sorts of fancy cocktails, impressive your mindset must be relentlessly focused on the flavour combinations, But what you really want is a smallest detail.” good, proper Highball - explanation optional.