Jigger and Pony in Singapore is without doubt one of the best bars in Asia, even being crowned number 1 on Asia’s 50 Best Bar list back in 2019.
When we asked Jerrold Khoo, the Bar Manager at the time, to join us on the podcast he told us all about how the bar reached its fame.
The bar has been known for its creative cocktails and Jerrold shared with us this epic Negroni twist!
This deconstructed negroni even comes with its own Campari Lollipop!
Let’s take apart each of those ingredients so you can try and make them at home too.
Firstly we will start with the Kaffir vermouth.
1. Tear up 10 kaffir lime leaves so that their aroma is released.
2. Infuse the leaves in one litre of dry vermouth overnight at room temperature.
The next part is the Orchid bitter melon liqueur.
1. Slice 100g of baby bitter gourd, making sure to remove the seeds.
2. Toss the sliced bitter melon in 75g to 100g of white sugar till evenly coated. Let the mixture sit for 1 hour to extract the juice.
3. Combine the bitter melon with 250ml of water and 250ml of vodka, and sous vide* for one hour at 55ºC. Let it cool to room temperature and strain.
4. Add 7g (approx. two teaspoons) of Orchid Red Tea Leaves (available at Gardens Shop, Singapore Botanic Gardens) to the strained mixture. Leave overnight in the fridge. Strain again the next day.
1. *Alternatively, combine bitter melon mixture with 250ml of water in a pot and simmer, covered, at low heat for one hour. Remove from heat and cool to room temperature. Stir in 250ml of vodka and strain.
Now on to the exciting Campari lollipop garnish! The ingredients you will need are:
1. Combine sugar, corn syrup, water and cream of tartar in a pot.
2. Heat up to 145ºC, stirring constantly.
3. Once the solution turns slightly yellow, add the Campari reduction and immediately dip the pan in an ice bath for five seconds.
4. Pour the solution into a lollipop mould with the stick in place.
5. Let it cool at room temperature and remove the lollipop after one hour.
Campari Reduction
1. **Heat 750ml of Campari, uncovered, over medium-low heat. Do not allow this to reach a rolling boil. You may wish to pour it out into a heatproof measuring jug every half an hour to check until it is reduced to 200ml. Cool at room temperature before use.
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