Ahead of its 10th anniversary this October, Jigger & Pony Group’s award-winning signature cocktail bar Gibson unveils its latest menu, TIMELESS, which presents enduring classics through contemporary expressions. 

Nestled on the second storey of a 1930s heritage shophouse, Gibson retains its original layout and Art Deco ceiling. Anchored by a stained-glass backbar and softly glowing Louis Poulsen pendant lamps, the space is all-occasions: from intimate date nights in a cosy corner to flavourful bites and punch bowls for lively gatherings. 

Keep a look out also for the team's new look: a relaxed green overshirt jacket, to match the elegant dusty pink seude cover of the new menu, with pages featuring playful, tongue‑in‑cheek cartoons, a nod to Gibson’s ethos of always being serious about its craft, but never taking itself too seriously.

Led by Jigger & Pony Group Creative Director Uno Jang and Assistant Principal Bartender Gabriel Gan, the team brings a distinctly Southeast Asian sensibility to the menu. Expect each drink to be familiar yet surprising, delighting and always delivered with some theatrical flair. 

Gibson

On the menu since 2015, the bar’s namesake and signature cocktail is a Gibson-owned evolution of the classic dry martini. Crafted with Roku Gin and housemade ginjo sake‑vermouth, the Gibson replaces citrus with a pickled pearl onion, and is served at a bracing ‑15 °C. Accompanied by a trio of condiments of pickled pomelo, sliced pickled onion, and smoked quail egg, the layered flavours add umami richness to the drink’s crisp, clean profile. Best enjoyed alongside freshly shucked oysters, the Gibson remains as enjoyable today as it was a decade ago.

MF Martini with Fries

A new creation, the MF Martini is a fresh take on the wet‑style martini with a distinct textural twist. Made with a 2:1 ratio of No. 3 London Dry Gin to Cinzano Dry Vermouth, it delivers a softer, rounder profile with lifted aromatics through Cocchi Americano and orange tincture. Carbonated overnight, the martini is imbued with fine microbubbles that enhance the drink with a velvety texture and crisp finish. Designed to be indulged with salty French fries, the pairing was first popularised in New York as the “Adult Happy Meal”. The combination creates an irresistible loop: the salt calls for a sip of martini, and the martini draws one back to the fries.

Calypso Gimlet

Crisp and fresh with the bright tang of calamansi, the Calypso Gimlet is where East‑meets‑West seamlessly in a timeless classic. Calamansi is made into an oleo‑saccharum and shaken with Monkey 47 Gin, bringing out the gin’s complex character. Once a remedy for scurvy among British sailors, the tipple is named after the music genre that captures rhythm, brightness, and joy originating in Trinidad and Tobago, former British Empire colonies.

Maharaja's Mule

The Mexican Mule takes on a new lease of life in Gibson’s Maharaja’s Mule. Introducing spice on spice for extra depth and character, old ginger meets Citra hops‑infused Don Julio Blanco Tequila and the herbaceous lift of Fernet Hunter. Fully carbonated and finished with a silky ginger ale foam, the drink opens with a soft, aromatic layer. Served in a chilled copper mug as Mule tradition calls, the metal’s quick chill keeps it bracingly cold, amplifying its vibrant, invigorating flavours from first sip to last.

Onyx Blazer

A signature tableside ritual that sees blue flames dancing mid-air, the Onyx Blazer continues Gibson’s tradition of featuring a blazer on every menu. This rendition sees Monkey Shoulder Scotch Whisky blended with cacao, malt, cinnamon and chile liqueur, then ignited and thrown back and forth for a spectacular show. Poured into a ceramic cup with cacao tea, the drink is warm, aromatic and reminiscent of Javanese spiced hot cocoa.

Amaretto Sour Affair 

Dessert takes liquid form in the Amaretto Sour Affair, a velvety reinvention of a cocktail long dismissed as too sweet. Butter‑washed Maker’s Mark Bourbon is shaken with Amaretto Disaronno, black glutinous rice, cherry, and roasted peanut — an indulgent nod to Southeast Asian desserts like pulut hitam. Garnished with marzipan sponge brittle, the well-balanced cocktail channels nostalgic dessert notes in a guilty pleasure that is as familiar as it is elevated.

Whether guests are in the mood for a light snack with their cocktail or heartier options for sharing, Gibson’s refreshed food menu offers something for every appetite. Freshly shucked oysters (S$6 to S$8 each) remain a Gibson staple, with four seasonal varieties offered year‑round. Sourced primarily from Hama Hama Oyster Company in the US, they are priced at S$2 to S$3 each during Happy Hour. For an elevated experience, enjoy them with the Gibson for an umami‑rich lift.

For the first time, French Fries (S$10) arrive at Gibson in a generous 300‑gram cone, served hot, lightly salted, and perfectly crisp. Best paired with the MF Martini, this addictive combination is designed to be enjoyed as‑is, no condiments needed. The expanded food selection now also includes favourites from sister venue Live Twice, such as the beloved Wagyu Katsu Sando (S$44) and Tamago Katsu Sando (S$24). All signature cocktails are priced at S$28, non-alcoholic cocktails at S$20, and punch bowls at S$180 (serves 8 to 12 portions).

Happy Hour runs daily from 6pm to 8pm, Happy Hour cocktails range from S$16 to S$18. Prices are subject to GST and service charge.

Visit Gibson Bar

2nd Floor, 20 Bukit Pasoh Road, Singapore 089834, (Outram MRT Exit 4)

Sun - Mon: 6pm to 12am; Wed-Thur: 6pm to 1am; Fri-Sat: 6pm to 2am; Closed on Tuesdays; Happy Hour: opening to 8pm

Kanpai!

88 Bamboo Editorial Team