A new menu by one of Malaysia’s best bars is always worth trying, so I was quite psyched about Bar Trigona’s latest menu, called Foraged Malaysia. The drinks are based on flavours and ingredients from four different regions in Malaysia - Peninsula, Islands, Sabah, and Sarawak. So, what you’ll get are drinks that have some very familiar names and flavours, from laksa to bah kut teh, teh tarik to limau ais, pandan to coconut… you get the idea. Have yet to try them all (with a price range of RM60-RM70, it’s a little tough on my wallet), but did manage a taste of two drinks last week. Got to taste the Salt And Pepper from the Sarawak menu, which is meant to showcase the “evergreen combination of salt & pepper”. But at its core is a pretty tasty Gibson that has cucumber and oolong flavours alongside Sarawakian black pepper and homegrown caviar. Goes really well with its pickled garnish I have to say. The Teh Tarik from the Sabah menu was the one I ordered having heard good things about it. Made with Michter’s Rye Whiskey, local tea, sweetened with monkfruit, and with Chantilly Cream and Cassia dust, it’s an eclectic mix of ingredients that somehow comes together to make for a drink that tastes like, well, teh tarik with ice. While the drink itself is pretty good (using rye does add a bit more spiced whiskey notes to it), to be honest, if I wanted teh tarik with ice, I’d order an actual teh tarik with ice, not a RM60 cocktail that tastes exactly like a teh tarik with ice. (There’s also a RM50 zero proof version,BTW.) Am still pretty curious about the rest of the drinks though (there are 20 drinks in total, including zero proof versions of 4 cocktails). But at the rate I’m going, they’ll probably launch another new menu by the time I get to finishing this one LOL. #cocktails #klcocktailbar #bartrigona #cocktailmenu #tipsyturvycocktails #tipsyturvybars #mytipsyturvy (at Bar Trigona) https://www.instagram.com/p/CqNXj5-pbn9/?igshid=NGJjMDIxMWI=
