Anytime you step into Gibson, you might hear conversations centring around four topics: fashion (the copping of kicks or holy grails), art (discussions on collection or exhibitions, otherwise), leisurely activities (the last I went, I overheard someone talking about spending a month in Mykonos) or frankly, anything sybaritic.
This telegraphs exactly what people come to the establishment to do. Drink one of Gibson’s cocktails from its expansive menu, soak in the glamour of the place, and next, have a good time.
Here, Principal Bartender Gregory Camillo takes us through its latest cocktail menu titled Chimera.
Pictured above, Urban Farmer No. 4 from the Gibson cocktail menu: Stranger & Sons Gin, cranberry hibiscus, raspberry, cassis, Nardini Rabarbaro, Muyu Jasmin Verte, granny smith apple, lime juice.
“Launched on 29 August 2022, Chimera is Gibson’s new signature cocktail menu. It’s our first major menu refresh since I joined Gibson as Principal Bartender last August, and the result of six months of research and development alongside my bar team — Bryan, MK, TK and Hafiz.”
“Joining our eponymous cocktail, The Gibson, are 13 new drinks that weave Asian ingredients into classic cocktail structures. We take great pride in sourcing the best produce in Singapore and the region – for example, Urban Farmer No. 4 is the next cocktail of the series that’s a collaboration with local agriculture collective Edible Garden City.”
“Previously featuring their farmed passionfruit marigold, the fourth iteration spotlights their cranberry hibiscus in the gin-based drink.”
Pictured above, the Sugarcane Spritz from the Gibson cocktail menu: Yaguara Cachaça, sugarcane wine, Pineau des Charentes, Muyu Chinotto, verjus, lime cordial, olive brine.
“Ingredients aside, some cocktails also draw upon Asian culture, like the humble sugarcane juice. A common thirst quencher in parts of Southeast Asia, we ferment it with the help of Singapore-based food biotechnology company Starter Culture to create our own sugarcane wine. Paired with cachaça and a light finish of olive brine, the Sugarcane Spritz is an equally refreshing drink.”
Pictured above, the Not So Hot Chocolate from the Gibson cocktail menu: Cacao nibs Haku Vodka, ginger liqueur, fresh cacao syrup, balsamic vinegar reduction, egg white.
The term “Chimera” can mean many things, but it typically refers to an entity where different organisms or elements coexist in the same body. For instance, there’s the fire-breathing Greek mythology creature that is part lion, part goat, and part snake.
Life forms composed of cells with more than one distinct genotype are also referred to as chimaeras, such as the two-coloured rose, which is half red and half white.
The Dry Martiki from the Gibson cocktail menu: Coconut distillate, dry vermouth, sherry fino, Merlet apricot liqueur, rose water, px vinegar.
“Gibson has always embraced innovation and creativity in bringing together different flavours of cocktails to create drinks that are entirely new and our own. Besides incorporating Asian flavours and ingredients into classics, we’re also not afraid to switch up the components of the classics for something different and unexpected.”
“Thus, Chimera was the perfect name for it.”
Once you’re done with this story, click here to catch up with our September 2022 issue!
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