The Cocktails @ SIX

Had the opportunity to try some new cocktails at SIX. The drinks here are created by mixologist Imran.

The bar has been around for more than a year now in Bangsar. It’s a first floor outlet with a small kitchen as well, and is located along Telawi 2.

We had four cocktails to contend with, starting off with Six Me Baby One More Time. Yea, strange names.

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Six Me

It’s base is lemongrass-infused vodka, with lime, lemon and passion fruit involved. A citrusy nose, and the first thing i noticed about the taste is that it’s well-balanced. Nothing too flavourful; lemony with a bitter twist at the end.

Two Point Six Billion sure is sumtin else. Quite a surprise. Smokey mezcal with agave nectar, plus lime and charred capsicum puree. Immediate and pleasant aromas of fresh capsicum, almost like a Mediterranean juice.

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Love the colour

In the mouth it’s sweet-spicy, with a spicy zing from chili bitters, and slight smokiness. I could drink sumtin like this all morning. Delicious! You must try this one.

We had a Scotch that was infused with black truffle and rosemary in a cocktail called Sally is 60 in February. Lemon and egg white complete this drink. The nose is of spicy mushrooms, while the taste starts with a slap in your face; then it relaxes in.

A bit like drinking a bruschetta. Very interesting.

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Whisky-base, always  a challenge

There’s a strong cocktail that’s also a snack, the 36-24-Thirty Six. A combo of beef bacon-infused vodka, salted caramel syrup, bitters and vermouth. Flavours of vanilla, caramel and smoke. The bites are a skewer of beef bacon and black olives injected with white chocolate. I enjoyed this.

All the cocktails are RM38 nett.

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Yummy snack

SIX is also doing it’s homemade Eggnog, it being Christmas season n all. And it’s good.

Freshly-made

Freshly-made

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The bar area

The bar has a promo now that goes on in January as well, with three pints of Guinness at RM60 nett or three Tigers for RM50 nett, all day, everyday!

 

Brain damage: 7.5/10

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The Glenlivet dinner @ Dewakan

Glenlivet scored again with one of their cool events. This time, it was @ Dewakan, a restaurant at KDU in Shah Alam.

The selection for guests were three exceptional triple-cask matured single malt whiskies, which are exclusive to travel retail.

The spread

The spread

A really cool e-book about the whiskies

A really cool e-book about the whiskies

The Master Distiller’s Reserve, the cornerstone of the range, is joined in 2015 by two new expressions: Master Distiller’s Reserve Solera Vatted and The Master Distiller’s Reserve Small Batch, to become the new permanent range.

Interestingly three types of wood are involved with all the whiskies, contributing to their the multi-layered characters.

Interesting..

Interesting menu… (sorry about the spots – camera issue i think!)

The food at Dewakan was a treat for sure.

All whiskies involve the highest quality Traditional Oak, American Oak and Ex-Sherry Oak casks.

The first whisky was the Master Distiller’s Reserve. I got leathery spice on the nose, spicy in the mouth, with a sweetish end.

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The second one, New Master Distiller’s Reserve Solera Vatted, seemed drier, and gave me a citrusy nose. While New Master Distiller’s Reserve Small Batch was sweeter in a fruity way, with hints of marmalade.

The characteristics of various wood

The characteristics of the various wood

Dewakan is run by popular chef Darren Teoh. He’s a young dude that’s done well for himself.

Darren in action

Darren in action

Fried bread sticks, which were served with budu mayo!

Fried bread sticks, which were served with budu mayo!

Various species of shrooms being prepped

Various species of roasted shrooms being prepped

Lamb breast. Portions weren't big

Lamb breast. Portions weren’t big. Marinated for a day then cooked in a wood-fired oven. Amazing stuff

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Giant cockroach with ice-cream

The fortunate guests

The fortunate guests

All the whiskies are exclusive to travel retail, and are available at KLIA from US$51.

The meal at Dewakan was exceptional and new. Glenlivet and Pernod Ricard Malaysia have yet again done an amazing job with a really cool event, and was worth the drive to KDU University College in Glenmarie.

Lionel and his PR/event team at Millennium Associates aced it again. As usual, i look forward to the next one.

 

Brain damage: 8/10

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44 Pops Up again

Pop-up bar 44 has reappeared, after going under for a coupla months. It first appeared at APW in Bangsar, a warehouse joint. However, it’s got a different set-up and look now. While the first one had a really interesting industrial theme, this one has more of a modern and minimalist look.

44 now hides in a downtown spot at The Row, and the lifespan this time is up to December.

Like certain newer bars now, 44 is now upstairs

Like certain newer bars now, 44 is now stashed  upstairs

The joint had a guest bartender, Yishu, from Jigger & Pony for a visit. I had the opportunity to try some of the cocktails he made.

Starting with the Sakura Sakura, which was a real treat for a first drink. I should have saved it for last. It was like a fruity dessert. Delicious, finely-balanced, tho i expected it to be too sweet.

But the ingredients are surprisingly complex – Owney’s rum, peach liqueur, sake, lemon juice, sakura syrup and egg white.

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Sakurax2

Next was the Godfather – Scotch & amaretto. Nutty, with some chocolate goodness. It had a sweetness, but it was a good kinda sweetness. Like the natural flavours u’d find in a fruit. That’s probably courtesy of  the amaretto, which is almond liqueur. Such a simple but amazing drink.

Comes with a piece of flamed white chocolate.

Uncomplicated like a guy

Uncomplicated like a guy

And then there was fire. Flames and alcohol tends to get my attention. Mai Tai ala Sugarhall. It was Bacardi 151 (a 75.5% rum) that provided the burn. Yishu sprinkled some grounded spices to add some fireworks.

In it is cachaca, rum, orgeat syrup, spiced apricot syrup, lime juice.  It’s spicy-sweet, with some cinnamon coming thru but not dominating the show.

We also had a tequila cocktail. Haha.

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Parakeet

The lychee in this drink hits your palate off the bat. So i expected sweet shit, but no. It was fruity, but the lychee flavour flattens out quick, and surprisingly, you dont taste or smell any tequila. Fruity. It’s called Newton Flash.

We also tried some craft spirits – gins and American whiskies.

What stood out was a gin called New Deal – real strong berry nose, berry taste, but with quite a zing at the end.

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Also another cool one was Green Hook. Distinctly floral.

But by then, my taste buds were too busy partying to provide anymore feedback.

44 also ages pre-mixed, simple and classic cocktails, like Negroni. They are on display at the bar, in cool bottles, and aged for a few weeks, with oak added in.

The regular menu

The regular menu

To find 44, head to The Row (Jln Doraisamy, KL), and go behind Mojo.

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Just add ice..

Brain damage: 8/10

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Fifty Six Degrees whisky

KL was graced with a new Scotch whisky brand recently when Fifty Six Degrees launched at the supercool spot, M8.

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56 Degrees is a blended whisky, consisting of single malts and a single-grain whisky, aged in American bourbon oak casks and finished in sherry casks.

56 degrees is the latitude of the Scottish Highlands.

A single grain whisky is made in a single distillery, from unmalted grains – most often barley, corn or wheat. (If produced with malted grain, the end product is a single malt.)

Boy of M8 gettin d party started

Boy of M8 gettin d party started

It describes itself as a ‘’smooth and rich new-age blend’’. Well, it’s smooth alright. Extremely smooth, easy-drinking beverage. Guests enjoyed many glasses and it went down easy. In that sense, it’s a good whisky for any occasion, breakfast included.

Very interesting.

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Very smooth

The whisky is produced by 56 Degrees Marketing Sdn Bhd and Ian Macleod Distillers Ltd, a Scotch producer which also does whiskies like Glengoyne, Isle of Skye and Tamdhu.

“The best feature of 56 Degrees is that it can appeal to both whisky aficionados and novices’’- Kristine Goh, CEO of 56 Degrees Marketing. Yup, it probably can.

Launched!

Launched!

Chillin with a guy in a kilt

Chillin with a guy in a fancy skirt

This new blend has a balance of citrus with a malty heart, plus a fresh, creamy palate. Can be enjoyed on the rocks. It’s actually a Highland whiskey, blended with the Asian palate in mind.

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The awesome party went on till late, as we moved from the restaurant to the lounge

You can find this whisky at The Roulette Restaurant Bar, Naughty Nuri’s, Piggy Tail, Sid’s Pub, Chapter One Bar & Bistro, Hour Place Restaurant, Eight Gourmets Gala (EGG), and Castell Gastrobar.

 

Brain damage: 8.5/10

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