Cover Jordan Lim during a guest shift at DC Restaurant's Moon Bar (Photo: Jordan Lim)
Jordan Lim during a guest shift at DC Restaurant's Moon Bar (Photo: Jordan Lim)
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We speak to the spirited bartender about his favourite pours
Considering his passion towards mixology, one might not have guessed that Jordan Lim’s background was originally in advertising. Lim began his bartending career six years ago, before combining his commercial experience with his love for spirits as Beam Suntory’s brand ambassador.
Now, Lim hosts masterclasses and serves up his creations at guest shifts around Malaysia. The Japanese spirit company representative shares his most memorable cocktail and what he would pair with his last meal.
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An early (in your career) drink that intrigued you
I started in the alcohol industry green behind the ears when it came to cocktails. So, a lot of the drinks I had were new and intriguing to me. But if I had to choose one, it would be the Gin & Coconut by Coley, which I tried at the bar's original venue.
The Gin & Coconut is as simple as it gets—gin, pandan syrup, and coconut water, which the bar still serves today. It made me want to create cocktails that were easy to put together yet delivers maximum satisfaction, which is something I still strive to achieve in all my cocktails.
Most memorable cocktail
The cocktail that blew my mind and changed my perception of the craft has to be A Moveable Feast from The Old Man in Hong Kong. Agung Prabowo, who was then still with The Old Man, came to Kuala Lumpur for a guest shift at Coley at a time when rotovaps (rotary evaporators) were still unheard of in Malaysia.
The base for A Moveable Feast was a redistilled spirit with beach sand, sea water, and oyster shells. The resulting cocktail was like drinking the ocean from a glass, and the experience made me see endless possibilities. Overall, it was one of the most delicious and unique drinks I’ve ever had to date.
What goes into your favourite cocktail?
It’s tough to choose a favourite cocktail, as my preferences always change. Right now, it’s vodka soda with two lime wedges. Suntory’s Haku Vodka is my current favourite. Think of it as a low-calorie, adult limeade, sans sugar.
Drink of the moment
I do enjoy a well-made Last Word or Oaxacan Negroni. Both pack a kick, and are full of complex flavours. One is citrusy, the other is smoky (from the Mezcal) and spirit forward.
Above Lim represents Beam Suntory at guest shifts and masterclasses (Photo: Jordan Lim)
Lim represents Beam Suntory at guest shifts and masterclasses (Photo: Jordan Lim)
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Favourite drink to make for a customer
It really depends on the customer. I would normally recommend based on a guest’s preferred flavours. But if they insist on being surprised, my current go-to would be a New York Sour. Almost everybody loves a good Whisky Sour, and the red wine float is usually a welcome addition.
What drink would you make for a big moment?
A Jungle Bird cocktail, which is our national cocktail, and in my opinion, one of the best rum cocktails ever created!
A special something
Whisky neat. At the end of the day, it's still my spirit of choice. Nothing beats a good whisky, no matter where it’s from.
What you would bring to a dinner party
A bottle of whisky or red wine. There is no in-between!
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Above Lim during a guest shift at Alco Hall (Photo: Jordan Lim)
Lim during a guest shift at Alco Hall (Photo: Jordan Lim)
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A drink you haven't tried but really want to
The Buena Vista Cafe’s Irish Coffee, which is something that’s on my cocktail bucket list.
Last drink you’ve had
A delicious cocktail with Roku and Air Mata Kuching (monk fruit and longan drink) made by Talitha Tan, at an event held at Concubine KL.
It’s your last meal, what are you having with it?
Probably a root beer float (my guilty pleasure) followed by one of my favourite whiskies served neat.
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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.
