Cover A cocktail garnished with dried citrus (Photo: Dupe Photos)
A cocktail garnished with dried citrus (Photo: Dupe Photos)
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Try these five offbeat cocktails on your next night out
Mixology in Malaysia never ceases to impress. The menus of Kuala Lumpur bars never remain stagnant, undergoing constant evolution to include endemic produce or the most up-to-date tipple-making techniques. From tropical, homegrown junglebirds to inventive savoury concoctions we are spoiled for choice when it comes to cocktails here.
If you’ve been on the hunt for a cocktail that breaks the routine of your usual order, we’ve put together a list of some of the most offbeat creations in the city. Whether you’re looking to expand your palate or will simply try anything once, here are five weird and wonderful cocktails you should try on your next night out.
Read more: 11 dining pop-ups to keep an eye out for in the Klang Valley
Rakh’s 4
Above A smoked salmon and fennel tipple (Photo: Instagram / @rakh.kl)
A smoked salmon and fennel tipple (Photo: Instagram / @rakh.kl)
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Known for pioneering culinary cocktails in Malaysia, it is no surprise that Rakh’s offerings have earned a spot on this list. Most renowned for transforming rasam, a robust South Indian broth, into a tipple, the bar’s other creations prove to be just as innovative.
Rakh offers a cocktail that puts the spotlight on one peculiar ingredient—smoked salmon. A blend of gin, smoked salmon, fennel, basil, chilli oil, and salt, this cocktail is bound to impress fans of savoury cocktails or those who relish a plate of gravlax.
Reka:Bar’s Come to the Duck Side
Above Reka:Bar’s Come to the Duck Side (Photo: Instagram / @reka.bar)
Reka:Bar’s Come to the Duck Side (Photo: Instagram / @reka.bar)
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A self described “modern flavour lab,” Reka:Bar’s offerings take shape with some of the most inventive inclusions out there. From tempoyak to banana peel gel, if you can think of it, it’s probably in a Reka:Bar cocktail.
Its most unconventional creation is a savoury one and comes to life with duck fat. The cocktail is a reimagining of the classic Boulevardier and features duck fat washed bourbon, Campari, and Mancino Vermouth before being finished with truffle oil.
Cabinet 8’s Double Special
Above A cocktail infused with Maggi seasoning (Photo: Instagram / @jwc.cabinet8.kl)
A cocktail infused with Maggi seasoning (Photo: Instagram / @jwc.cabinet8.kl)
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Walk into Jalan Sultan’s Neighbour Club and expect to be greeted by coffeehouse classics and draught cocktails, but head towards an unassuming bookshelf and find Cabinet 8, a hidden speakeasy. The bar’s menu borrows inspiration from the flavours of Malaysia, incorporating bambangan and Chinatown-sourced teas into its cocktails.
Its most interesting, however, is the Double Special. Served with a mini bak kwa burger garnish, this play on a highball is crafted with gin, onion, Maggi seasoning, and pickled cucumber.
Jann’s Bak Kwa
Above A bak kwa inspired cocktail (Photo: Instagram / @jann.kl)
A bak kwa inspired cocktail (Photo: Instagram / @jann.kl)
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With a menu named Lost in Chinatown, it is not hard to pinpoint where Jann finds inspiration for its tipples. Its portfolio of cocktails begins with an ode to calamansi before showcasing experimental, spiked takes on congee and curry laksa.
A fan favourite at this spot proves to be its Bak Kwa, inspired a local jerky artisan who began selling orange juice on Jalan Hang Lekir. The drink sees a blend of whisky, mezcal, orange bitters, Indian tonic water, and a garnish of sweet-savoury bak kwa.
Don’t miss: Fermentation is at the forefront of Pickle Dining, located within the heart of Chinatown
Soma Cocktail Bar’s Tau Fu Fah
Above Tau fu fah spiked with rum (Photo: Instagram / @soma.cocktailsandwonders)
Tau fu fah spiked with rum (Photo: Instagram / @soma.cocktailsandwonders)
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Have you ever craved a bowl of silken tau fu fah but realised it could be better with a shot of liquor? If so, head to Soma Cocktail Bar in TTDI. Besides a slew of cocktail bar staples, expect a grown-up version of the childhood classic, served in a bowl and dressed with rum.
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About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
