Cover Affie Adut, director and co-founder of Here & Now (Photo: Affie Adut)
Affie Adut, director and co-founder of Here & Now (Photo: Affie Adut)
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We speak to the award-winning bartender about the exciting new addition to The Five @ KPD and his favourite pours
Modern tropical tiki cocktail bar Here & Now sits on the top floor of The Five @ KPD. Behind the bar, you’ll often spot Affie Adut, director and co-founder of the bar. As the Bacardi Legacy Malaysia winner in 2018, Adut went on to place as first runner-up in the Southeast Asia Bacardi Legacy competition, before winning the Amaro Di Angostura Versus cocktail competition in the same year.
Adut conceptualised the cocktail menu at Here & Now, which is based around the notion of time—clock hands split the menu into three sections of past nostalgia (classic cocktails such as the Daiquiri and Junglebird), present day (the same classic cocktails with a creative twist), and future unexplored (deconstructed, revolutionary takes on the present day cocktails).
Guests are recommended to choose a classic cocktail from the past nostalgia section before experiencing the present day and future unexplored versions.
Above Affie Adut conceptualised the cocktail menu at Here & Now
Above The interior of Here & Now
Affie Adut conceptualised the cocktail menu at Here & Now
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We speak to the experienced bartender about his drink of choice, and what he would make for a special occasion.
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An early drink that intrigued you
Midori Sour was my first ever cocktail and the first time I ever tried alcohol! From the first sip, I was intrigued by its flavours. It changed my life and made me who I am today.
Most memorable cocktail
The Frozen Irish Coffee from Erin Rose, an Irish pub in New Orleans. I was there for Tales of the Cocktail (an annual festival of industry professionals) and had the chance to try the cocktail on a hot sunny day, walking around the French Quarter. There are few things as perfect!
Tipple for a Tuesday
Lemon Chuhai, made with Japanese imo (sweet potato) shochu, soda, and fresh lemon juice, is always my fix.
What goes into your favourite cocktail?
A Daiquiri made with freshly squeezed lemon juice (instead of lime), with lemon peel added during the shake for more lemon essence. I sometimes even fat wash the rum with lemon oil, true to the saying: “when life gives you lemons, make Daiquiri!”
Drink of the moment
I’m a fan of tall, fizzy drinks. To be honest, sometimes I can’t recall the best drinks I’ve had as since they're so enjoyable, I drink too much and have a hangover the next day.
However, one that has always stayed in my mind is Natural Cider by Agung Prabowo and Saan Shakal from Penicillin, Hong Kong, when they were in town for a guest shift at Jann.
Favourite drink to make for a customer
Anything, except mojitos, since I have them on tap at Here & Now!
What drink you would make for a big moment
Daiquiri shots, so I can yamseng with everyone!
What you love to recommend to guests at Here & Now
It really depends on the hour. In the afternoon, I’d always recommend trying our cocktails on tap, especially the Celery Cider. In the evening, definitely any three cocktails from our Past, Present and Future cocktail list.
A special something
Definitely a bottle of Veuve Clicquot, the yellow label since it’s a colour that represents happiness, hope, and spontaneity to me.
What you would bring to a dinner party
Moscato wines to be enjoyed after dinner.
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A drink you haven't tried but really want to
A drink that tastes like ocean water—let me know if you’re making it, I’m down for a glass or two.
Last drink you’ve had
Kakubin highball.
It’s your last meal, what are you having with it?
Definitely the original batch of Bad Monte wine by Jon Lee.
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Credits
Images: Affie Adut
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
