What happens when you make a Gin & Tonic with rose apple, or a Sidecar with tamarind, mango and other tropical fruits? At Gibson in Singapore, the answer is simple: it makes perfect sense — and it is as much fun to mix as it is to drink. To prove the point, the award-winning cocktail bar from the Jigger & Pony Group has launched Timeless – Chapter II, a new drinks list that brings the great recipes of the past into conversation with ingredients native to Southeast Asia.
Gibson’s Cocktails: Sophisticated Yet Simple
As its name suggests, Timeless – Chapter II is the second installment of a story that began in 2025, when Gibson marked its 10th anniversary with the first Timeless menu. Then as now, the premise is to begin with the structure of classic cocktails — always treated with respect — and use local ingredients to introduce an unexpected dimension.
“We want discovery to feel intriguing, not intimidating,” says head bartender Gabriel Gan. “Our guests might encounter an unfamiliar regional ingredient or an unexpected presentation, but the cocktail should always remain recognizable, full of flavor and enjoyable to drink.”
The idea, then, is to look to the past with respect and expertise, using it as a solid foundation on which to build something new. And to do so according to one essential mantra: take the work seriously, but never take yourself too seriously. A little lightness, after all, can only add to the experience.
Rose Apple, Tamarind, Soursop and Mung Beans: Ingredients That Surprise
That philosophy comes through in bright reinterpretations such as the Rosy Gin & Tonic, which layers the traditional gin base with the delicate fruitiness of rose apple and the floral, herbaceous notes of Bai Mudan white tea. Lemon juice brings acidity, while tonic water and bitters add the requisite bitterness. The result is fresh and elegant.
Richer and juicier is the Sidecar Tropicana. At its heart is VOSP cognac infused with tamarind, lending the spirit a deep, gently spiced acidity. Triple sec brings rounded orange notes, lemon adds freshness, while mango, guava and rambutan push the drink firmly into tropical territory.
Then there is the White Penicillin, a punch clarified with soy milk and made with Scotch whisky, aged ginger, lemon and rainforest honey. The base is enveloping, subtly balsamic and spicy, with a velvety texture, while soursop contributes soft fruitiness and fresh ginger jelly delivers a sharper, livelier finish.
Finally comes the playful No Regrets Alexander, an invitation to indulge without hesitation. This reworking of the creamy Alexander is made with rum infused with Thai red tea, shaken with white cacao, hazelnut liqueur, coconut milk and mung bean cream. Gibson describes it as “an undeniably decadent drink”: an indulgent combination of hazelnut, chocolate and vanilla, layered with tropical flavors and subtle spicy, tannic notes.
Making Room for Alcohol-Free Cocktails
They may not technically be classics, but alcohol-free cocktails have become essential to any menu with its eye on the present. Timeless – Chapter II features three, each also available with alcohol. Among them is the Chin Chow Cooler, a signature created specifically for the new menu, combining nonalcoholic tequila, grass jelly, osmanthus flower and Lapsang Souchong tea. The result is smoky, vegetal and floral, with a pleasantly balsamic, refreshing edge.
Returning Signatures and Snacks to Match
Before leaving the menu, two Gibson signatures deserve a mention. Both return in the latest drinks list: the namesake Gibson, recommended with fresh oysters, and the MF Martini, which practically demands a side of French fries. Those pairings offer a glimpse of the food menu, which ranges from small snacks to more substantial plates designed for sharing. The same communal spirit extends to three punches made for groups of eight to 12 — one final detail in a drinks list conceived from every angle.
Images courtesy of Gibson
