To celebrate World Cocktail Day, which falls on May 13 this year, we ask KL's leading bartenders the cocktails they would make that truly showcase their skills and creativity.
David Hans, Three X Co
"This one's a tribute to Malaysia's classic national cocktail, Jungle Bird. The Jungle Bird first appeared in 1973 at the old KL Hilton as a welcoming drink and was developed by a local bartender, Jeffery Ong.
The ingredients are Jamaica rum, Campari, pineapple juice, lime juice and simple syrup. This is a cocktail with a bittersweet taste, which comes from the Campari, and a tropical touch.
My Jungle Bird (or Burung Malaya), however, is special because instead of Campari, I use the homemade Guinness Amaro as an alternative. It's a concoction of homemade Guinness liqueur that is sous vide'd with various local herbs and spices and blended with various aperitifs. Guinness beloved by many here. In the early years at local restaurants, it was very common to see senior citizens having a pint of Guinness stout after work.
This cocktail will impress you not only with its taste, but also with the flavour pairing of the liqueurs with the fragrant smell of burnt pandan."