Jigger & Pony

Jigger & Pony first opened on Amoy Street in 2012 and moved to its current home inside Amara Singapore on Tanjong Pagar Road in 2018, where the sleek, low-lit room helped the concept grow into a Lion City institution. It is one of the most awarded bars in Asia: No. 9 on The World's 50 Best Bars 2025 (No. 5 in 2024) and No. 3 on Asia's 50 Best Bars 2025, with creative director Uno Jang taking the Altos Bartenders' Bartender Award at the 2025 World's 50 Best ceremony. The bar's signature device is the 'menuzine' - a magazine-style menu, reissued roughly annually, that tells the story of the bar, its bartenders and its community around the drinks. The 2026 edition is titled BLOOM and runs past sixty pages, organised into chapters named Hope, Growth, Beauty, Just Be, Free Spirited and Punch Bowls.

Free Spirited is the non-alcoholic chapter, and its placement is the point: it sits inside the same book as the spirited list, is priced at S$22 against S$28 for the rest, and carries the same tasting notes and photography. BLOOM holds three builds. Pear & Hops combines Seedlip Spice, pear, hops and lemon with Fever-Tree Indian Tonic, described by the bar as fruity and citrusy on the first sip before it deepens into lightly bitter notes from the tonic and the hops. Osmanthus & Tea is a classic-style sour on Lyre's Agave Blanco with osmanthus, orchid white tea, lemon and egg white, pitched as floral with a gentle citrus lift. Bitter Orange & Raspberry uses Monin Bitter, raspberry, NON 1 and lemon, leaning on NON's salted raspberry and chamomile for an aperitivo profile. All three are printed at under 0.5% ABV, and the menu states that alcoholic versions can be made on request. Earlier menuzines carried a Sea Breeze of sage, samphire and grapefruit with a green-salt rim, and a Coffee & Cacao pitched as a no-ABV answer to the Negroni; neither appears in BLOOM, which is the expected consequence of a menu rewritten wholesale each year. The list is deliberately small, but each drink is dialled in with the same culinary technique as the rest of the bar's celebrated programme.