Gibson Bar sure didn’t hold back when it came to celebrating their first anniversary. Having gained recognition locally and internationally (bagging Best New Cocktail Bar at Singapore Bar Awards 2016), the award-winning team led by Aki Eguchi shows no signs of slowing down with an ambitions World Collaboration Menu. It will not just be a namesake, for the five cocktails featured on the menu, are the heart and soul of fifteen craftsmen located all over the world.
The Gibson
The bar’s namesake cocktail gets redefined with the help of Michito Kaneko, Bartender of the Year at DIAGEO Reserve World Class Global Final 2015. Together with Aki, they present a drink that is the epitome of the modern Japanese bartender – minimalistic, yet gentle with a touch of class.
What makes the drink so special is the very first Ginjo Sake-Vermouth by Umenoyado Brewery from Kansai, Japan. It was specially commissioned, with only 72 bottles available in the world (only in Gibson and Lamp Bar, Nara). It brings a distinct umami flavour to the tipple, perfectly paired with a trio of pickled onion, pickled ginger and smoked quail’s egg from Ashino Taku of Ashino Sushi (CHIJMES, Singapore).
Sling It Black
The pristine Ketel One Vodka gets the South East Asian treatment in Boo Jing Heng (Jigger & Pony, Singapore) and Neung Ronnaporn’s (Backstage Cocktail Bar, Bangkok) mysterious Sling It Black. Looks sure are deceiving, for this simple glass of black hides a clean yet sweet profile of jasmine, Thai tea and coconut flavours.
Beachside Broadwalk
Drawing inspiration from their time together on the sandy beaches of Bali during the South East Asia regional finals of Daigeo Reserve world Class 2016 competitions, Rhyse Borland (Sugarhall, Singapore) and David Rios (Spain) creates the incredibly refreshing Beachside Broadwalk. Featuring a bright red watermelon granita, the drink is complete with the addition of a bottle of Don Julio Blanco Tequila and Tio Pepe Sherry. Mugaritiz of Spain adds to the texture of this drink in the form of edible sand (we think its wafer, but Rhyse refuses to tell us the answer). They complete the drink with a spray of aromatic sea salt, taking us straight to the sandy beaches.
Quick Draw
Stuart Danker (Sugarhall, Singapore) and Charle Ainsbury (This Must Be The Place, Sydney) is as straightforward as they come. They offer a glimpse into Guatemala in the form of their Quick Draw. Featuring the sweet Ron Zacapa 23 rum and fermented Banana Wine, it is a cocktail that is sure to be an easy favourite.
Journey of the West
The Old Fashion gets an east-meet-west treatment in the hands of Jerrold Khoo (Flagship, Singapore), Yao Lu (Union Trading Company, Shanghai) and Master Carpenter, Tim Chan (Bird’s Eye Studio, Singapore). It starts with the inviting aroma of orange and vanilla, only to be surprised by toasty hojicha tea flavour and mild bitterness of the Guinness reduction. The cocktail is served in a bottle, containing French and American oak wood chips as a way to continue “aging” the drink. Tattoo artist Feroze McLeod comes in with a fitting label.
The cocktails can be savoured at Gibson Bar at S$23 each (subjected to service charge and GST).
Gibson Cocktail Bar
Level 2
20 Bukit Pasoh Rd
Singapore 089834
+65 9114 8385
