Indra Kantono’s journey into the cocktail world is a fascinating tale of transition from the world of finance to the world of hospitality. Despite his name suggesting Indonesian roots, Indra has called Singapore home for the past 25 years.

His initial career trajectory was far removed from the glamour of bars and cocktails. In fact, he worked in the finance sector, where he gained valuable insights into business strategy and financial management – skills that would later prove essential as he ventured into the hospitality industry.

The idea of opening a bar was not a decision that came lightly for Indra. The transition into the hospitality industry was born from a shared desire with his wife, Woyi, to build something of their own.

They weren’t seasoned bartenders or hospitality experts, but their entrepreneurial spirit and passion for creating memorable experiences were key drivers in their success. In 2012, the duo launched Jigger & Pony at a time when the Singapore cocktail scene was in its infancy.

“We saw a gap in the market: a space where the art of cocktail making was the centrepiece, but with an inclusive and inviting atmosphere that could appeal to both regulars and newcomers,” Indra recalled.

Their passion and vision paid off when Jigger & Pony quickly became one of Singapore’s must-visit bars, helping to solidify the country’s growing cocktail culture. “It was about making people feel welcome, making every guest experience unique,” Indra explained.

Designing spaces

Over the years, the Jigger & Pony Group has expanded its footprint both in Singapore and internationally, becoming a staple in the global hospitality scene. With multiple venues around the world, the company has maintained its commitment to innovation, excellence, and creating spaces that foster connection.

Each space carries its own personality, but conscious effort is made to ensure that core values remain intact. “We learned to refine our processes and ensure that we never compromised on quality or experience,” said Indra. The company embraces a philosophy of kaizen, the Japanese concept of continuous improvement.

“A good bar should transport people to a different place, even if it’s only for an hour,” said Indra. The Jigger & Pony experience goes beyond the drink itself – it is about creating a space that encourages conversation, exploration and enjoyment.

Distinct identity

Creating distinct identities for each venue was essential to maintaining relevance in a competitive landscape. “The market is saturated, and people are always looking for something new. A signature cocktail list alone won’t make you stand out,” Indra said. “It’s about creating an experience that people can’t find elsewhere.”

This is why every venue under the Jigger & Pony umbrella has a distinct identity, whether it’s the intimate setting of Velvet Lounge or the lively energy of The Horse’s Mouth. “Our team’s collaboration – whether it’s bartenders, designers or marketing specialists – is critical to crafting an identity that resonates with guests.”

This balancing act of maintaining brand consistency while giving each venue the freedom to flourish on its own has been key to their continued success.

Jigger & Pony’s commitment to innovation is reflected in its approach to cocktails. For example, their Vesper Martini, crafted at the Liftwise venue, is a perfect example of how the staff combines classic recipes with new techniques to create something extraordinary.

The Vesper Martini is made using overproof gin and vodka, shaken with large ice cubes and strained to preserve delicate ice shards, creating a beautifully cloudy drink with a unique texture.

Whether it’s through seasonal ingredients, new glassware, or experimental garnishes, the company remains at the cutting edge of the industry.

“We don’t just want to reinvent the wheel, we want to perfect it,” Indra explained. “It’s about taking something familiar and making it better, more exciting, and more aligned with what guests expect today.”

Streamlining operations

As Jigger & Pony Group has grown, so has the complexity of managing multiple venues. In response, Indra has implemented systems to optimise efficiency while still allowing staff the creative freedom to experiment.

One of the ways they’ve achieved this is through the establishment of a central lab. This facility serves as the backbone of operations, allowing the team to prepare large quantities of ingredients, syrups and garnishes in advance, ensuring that every venue is stocked with the same high-quality materials.

It also serves as a place to test new concepts and recipes, allowing the team to collaborate and innovate in a controlled environment. “In Singapore, where manpower is limited, it allows us to focus on delivering exceptional service without worrying about operational bottlenecks.”

Jigger & Pony operates with a seven-layer organizational structure that allows for growth from entry-level positions to senior management. The company also runs the Pony Academy, an online platform where employees can access training materials, learn about new industry trends, and engage in personal development.

This way Jigger & Pony ensures that its bars are staffed with experts who can deliver exceptional service and maintain the high standards that guests have come to expect. “We believe in growing from within,” Indra said. “It’s about creating a culture where everyone can succeed, not just as individuals, but as a team.”