Lockdown Booze-up: Jigger & Pony’s Playful Negroni Will Spice Up Your Friday Night
PUBLISHED May 29th, 2020 07:00 am | UPDATED June 3rd, 2020 10:09 am
Missing Friday nights at your favourite bar? While heading out looks to be impossible for the next few weeks, recreate a similar experience at home with this week’s cocktail recipe – one of Jigger & Pony’s signature cocktails, Madame President.
The dark horse who swept the top spot on this year’s Asia’s 50 Best Bars, Jigger & Pony is beloved for its classic cocktails with an Asian twist. Case in point: Madame President, Bar Manager Jerrold Khoo’s fun, ‘deconstructed’ riff on the Negroni. Kaffir lime leaves and local tea blend Orchid Red are used to spice up the usual flavours, while the Campari lollipop adds a playful flourish. Recreating this cocktail takes a lot more than a few stirs – but it’s deliciously worth it.
Ingredients
30ml Monkey 47 Gin
20ml Kaffir Vermouth
20ml Orchid Bittermelon Liqueur
Campari Lollipop (for garnish)
Method
Kaffir Vermouth
Step 1: Infuse 10 pieces of Kaffir Lime leaves in 1 litre of Dry Vermouth overnight at room temperature. Tear the leaves up a little so that the aroma is released.
Orchid Bittermelon Liqueur
Step 1: Cut up 100g of baby bitter gourd, removing the white parts.
Step 2: Coat them in 75g (or 100g) of white sugar and let sit for 1 hour to extract the juice.
Step 3: Sous vide with 250ml of water and 250ml of vodka at 55°C for an hour. Let the mixture cool to room temperature, and strain.
Alternatively, combine the juice with 250ml of water in a pot, and simmer with the lid on for 1 hour. Remove from heat and cool to room temperature before adding 250ml of vodka and strain.
Step 4: Add 7g of Orchid Red Tea (which can be found at the Singapore Botanic Gardens Gift Shop). Leave overnight in the fridge and strain the next day.
Campari Lollipop
Step 1: Combine 300g of sugar, 200ml of light corn syrup, 125ml water, and 0.5g cream of tartar in a pot.
Step 2: Heat up to 145°C, stirring constantly.
Step 3: Once the solution turns slightly yellow, add 50ml of Campari reduction (by reducing 700ml of Campari to 200ml) and immediately dip the pan in an ice bath for five seconds.
Step 4: Pour the solution into a lollipop mould with the stick in place.
Step 5: Let it cool and remove the lollipop after 1 hour.
Cocktail
Step 1: Combine the gin, Kaffir Vermouth, and Orchid Bittermelon Liqueur in a glass. Stir with ice to combine.
Step 2: Serve with a Campari Lollipop as garnish.
