Cover Ben Nair is a financial contract manager by day and a bartender by night (Photo: Courtesy of Benang: The Second Chapter)
Ben Nair is a financial contract manager by day and a bartender by night (Photo: Courtesy of Benang: The Second Chapter)
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Tatler Dining gets to know the young cocktail connoisseur's favourite pours and tipples
Ben Nair is is half of the duo responsible for popular Kuala Lumpur speakeasies The First Chapter and Benang: The Second Chapter in Taman Tun Dr. Ismail and Bukit Damansara respectively. Nair was trained at the now defunct but once popular Omakase + Appreciate bar, where he fell in love with the art of mixology.
It was during college that he and co-founder Shawn Luke expressed a desire to open a speakeasy one day. Soon enough, their dream became a reality with The First Chapter and Benang. At Benang, Nair runs a well-oiled operation. Each cocktail that Nair crafts is put through several rounds of R&D before it gets on the menu.
Read more: By the glass: Remy Savage, award-winning bartender
In this chapter of By the Glass, Nair shares his favourite tipples and pours.
Above Benang, which means "thread" in Malay, is decorated with sewing motifs like this vintage sewing machine
Benang, which means "thread" in Malay, is decorated with sewing motifs like this vintage sewing machine
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An early (in your career) cocktail that made you go 'Wow! I want to be a bartender'.
This would definitely be a Whisky Sour. I tasted my first Whiskey Sour about eight years ago during my first speakeasy visit while on holiday in Bangkok. I was amazed at how a little bit of lemon juice, some sugar, and egg whites could completely change the taste of a spirit.
Most memorable pour
Not a pour per se, but the most memorable drink was a sangria I made for my girlfriend’s family using a healthy dose of brandy for an extra kick. They loved it and unfortunately my girlfriend loved it a bit too much and was knocked out 20 minutes after. Makes me chuckle every time I make a sangria.
Above The Ben's Paloma cocktail is Nair's take on the classic Paloma and is crafted with grapefruit juice and sparkling water
Above The Lychee Est is made with Grey Goose vodka, St Germain Elderflower, lychee tincture, and fresh lime juice
The Ben's Paloma cocktail is Nair's take on the classic Paloma and is crafted with grapefruit juice and sparkling water
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Tipple for a Tuesday
Tuesdays for me are usually calm and relaxed. I'll be very happy with a glass (or three) of Frescobaldi Shiraz or Merlot to start the work week. It has good balance and is not too heavy-bodied.
What goes into your favourite cocktail?
I always like a good Daiquiri with a healthy double shot of rum, 15ml of lime and 10ml of rich syrup—that's my go-to recipe. Sometimes, I add a splash of Malibu and cut down on the sugar slightly to give it that tropical feel.
Cocktail of the moment
My latest experiment is a variation of a Pisco Sour. I really like the tartness of yuzu, so I add about 10ml of yuzu purée into the mix, while cutting the lemon down to make a balanced, sour-based drink. I use aquafaba instead of egg whites, which makes the drink vegan-friendly too.
See also: 5 bars in Johor Bahru for a nice drink
Above The cocktail bar at Benang: The Second Chapter
The cocktail bar at Benang: The Second Chapter
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What is your favourite cocktail to make for a guest?
It depends on the guest and what kind of flavour profiles he or she prefers or wants to experiment with. Early on in my career, I got to experience making custom cocktails almost every night, a skill that has come in handy when I need to whip up a cocktail in a pinch.
What you love to recommend to guests
I love to recommend a mezcal-based cocktail. Many patrons have not tried mezcal yet, and some of them tend to shy away from tequila. The smoky taste of a good mezcal, however, usually helps open them up and give Agave another well-deserved chance.
Above The Tiki Taka comprises Diplomáticos Planas, Aperol, coconut rum, passion fruit pulp, mango, and fresh lime
Above Vamos is one of Benang's signature cocktails, concocted with smoked mezcal, fresh pineapple, fresh lime and sea salt
The Tiki Taka comprises Diplomáticos Planas, Aperol, coconut rum, passion fruit pulp, mango, and fresh lime
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What would you bring to a dinner party, drinks-wise?
I would bring over a bottle of Hendrick's Gin. It is easy to drink, enjoyed by most palates, and slicing cucumbers is always fun!
A bar you haven't visited but really want to
Death & Co, NY. I have all the volumes of their cocktail books and can't wait to experience what they do first-hand.
What’s in your cellar?
I’m particularly fond of Mitolo 'G.A.M.' McLaren Vale Shiraz, so I stocked up on them recently once they were back in stock.
Don't miss: What you need to know about zero-proof cocktails
Above A popular spot with guests in Benang
A popular spot with guests in Benang
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Last cocktail you’ve had
I had a Negroni at Skullduggery, our friendly neighbour, made by bartender Abel. He makes a delightful Negroni!
It’s your last meal, what bottle are you having with it?
I'd have a bottle of 1942. Let's go out with a bang!
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Credits
Images: Benang: The Second Chapter
Amanda is a KL-born and raised third culture kid, who lives to eat. If not found reading, writing for Tatler Dining, or snacking, she is most likely playing with her dog, Katsu, sourcing new Birkenstocks, or looking for a new restaurant to venture to.
Follow her on Instagram at @feedingamanda.
