I was at a bar for a quiet drink and bumped into some friends who knew that I enjoyed mixing drinks at home. Everyone was having fun and had quite a bit to drink... eventually I was asked to make a drink at the bar. Much to my reluctance, I did agree, but only after the bartender agreed to it as well.
Thinking back, I wondered how I could have handle that situation better. So many things could have gone wrong (since it wasn't a bar I was familiar with, and I'm actually not a bartender), but thankfully it didn't! Anyway, this experience made me realise a few things:
1. I really do enjoy working behind an actual bar - it's still such a thrill. How do I do something about that which is more feasible for my bank account? :P
2. I need to improve my mixing skills and confidence.
3. I need to learn up a wider repertoire of cocktail recipes.
4. I need to find a secret hide-away bar to drink in. :P
5. Don't get tipsy in a bar, just in case I ever get another opportunity like this again - since my "reputation" is at stake here haha!
That being said. Thank you all for the opportunity. You all know who you are! :)
So what else happened last week?
1. Happy Belated World Gin Day (13.6.2015)
Missed the actual day but do you really need an excuse to have some gin? :p
I really enjoy my gin and tonics. And I keep finding new stuff to put in there apart from just the usual limes. My only regret is that we don't get more options than the usual made-in-Malaysia canned ones. I've been really wanting to get my hands on those craft tonics but since GnT is not a big thing in Malaysia, no one's going to bring it unless the bar or the bartender really gives 2 crap about it. You guys know who brings in Fentimans or Fever Tree? Please give me a holler.
Oh this picture features the Tanquery No. Ten. More citrus, less juniper than its London Dry sibling. They've already changed the bottle design to emulate the design of a shaker. I don't know about you, but I'm missing the old bottle design already. :(
2. Kampachi Sake Dinner Series feat. Izumibashi Brewery
Kampachi hosted a yummilicious 9-course kaiseki dinner to pair with Izumibashi sake, which hails from Kanagawa. We were introduced to Tonbo Sparkling, Junmai Ginjo Megumi Blue Label, Yamahai Junmai Shinriki and Yamada Jyuro Plum. The Tonbo Sparkling changed my mind about sparkling sakes and I learnt 2 new things that night:
1. Good high-quality sakes still tastes VERY good hot.
2. It also pairs very well with good soya sauce.
And yes, Izumibashi sakes tasted good hot AND pairs very well with soya sauce. I'm going to write about it at length in the next post, but if you can't wait for it - check out their official website: izumibashi.com
3. The new P&C Cocktail Bar @ Hartamas
Paid homage to another new cocktail bar at the Hartamas area, situated just behind Naughty Nuri's. I almost missed the nondescript black metal door as there were no visual clues that it was there. If you can't find it, let me know and I'll be happy to guide you.
These guys are passionate about their cocktails and are happy to put on quite a show complete with bells and whistles. It's a very small place and seats just 20 pax comfortably. I like the atmosphere - lots of dark wood, warm lighting, high chairs and a well-stocked bar. But because it's the new hip and happening place to be, it can get crowded (and rowdy) during peak hours. There are no menus here so you'll need to state the tastes your prefer, base spirits you like, or you could go wild and ask them to surprise you. Cocktails are no less than RM40++ a pop, so don't go without being prepared to spend. You could have you bottles beers, whiskies and even buy a full bottle to keep in the bar.
Find them on Facebook: www.facebook.com/pages/PC-Cocktail-Bar
6. (Fake one) French Martini
Until today I have yet to taste an actual French Martini and I keep saying I'll get myself a Chambord but really, it's not that easy to find in retail or even Duty Free. Can anyone tell me where/how? Better yet, get me one and I'll forever be grateful! <3
7. Whiskey Sour With Bitters
Wanted a Pisco Sour at home but didn't have any Pisco stocked.... so decided to make a "pretend" one with a Whiskey Sour, in a slim tall glass with a few dashes of Angostura bitters. I really like this version of the Whiskey Sour (which I picked up from Diffordsguide.com) because the bitters cut through the sourness and egginess.
Mine has egg white in it, and I think Whiskey Sours SHOULD have egg white for the thicker, fuller mouthfeel. Only problem is that it could be smell and taste a too eggy for some people to take. Westerners get iffy with the idea of drinking raw egg but really, it's not all that bad as its already kinda "cooked" in alcohol and lemon juice.
Also, some people like to use the more expensive bourbon, but I don't see the point because of how strong the lemon is. I prefer to keep my Woodford and Maker's for something with less ingredients like an Old Fashioned or Julep - but that's just me. In fact, I'll also use Jim Beam Black for those but it's just a tad rougher which are good for those days when you need a harder hit ;)
So how do you like your Whiskey Sour? What bourbons must you stock up at home? Tell me tell me!
Until next week, drink safe!
Insta Weekly is a weekly summary of boozy updates from my Instagram.com/fireangel80 with the hashtag #angeltini. Feel free to follow me if you think you might enjoy daily updates on booze, food and other random stuff by a girl from Malaysia. Cheers!
