Insta Weekly: World Gin Day, Kampachi dinner feat. Izumibashi Sake, P&C Bar, French Martini, Whiskey Sour

I'd like to share with you something interesting that happened to me last week.

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?

Insta Weekly: Martin Miller's Gin, Ardbeg Uigeadail, Whisky Fling @ S&A, Revisiting WIP, Ippudo's new Geikkeikan Sake, Negroni Week @ Hyde, Nikka Taketsuru 12

Man, after last week, I thought I would go easy on the drinking and whiskies but apparently, I'm made of tougher (and more idiotic lol) stuff. This week's summary is a little late because I just came back from spending the weekend in Melaka for a friend's wedding which was also a great excuse to stuff my face with food along the way (sorry about all that food spam on my insta today lol).

I love Chinese banquet weddings. Bonus if the first four (out of 8, usually) dishes tastes really good (usually the appetiser, soup, white meat & fish) because I'm usually too stuffed to have anymore (after that it's commonly the prawns, vegetables, rice and dessert). Even bigger bonus if there's loads of booze about - this one had a whole lot of beer, wine and whiskies. Back in the day (I'd say about 10-15 years) ago - chinese banquet dinners predominantly featured brandy and at the most, blended scotch. These days? Single malt and Japanese whiskies are all the rage. Attending a chinese wedding dinner is really a good gauge of what the current beverage trend is. :)

1. Martin Miller's Gin

Had this at O&A last week. Hmm, seems like I'm really into my gins now. :D This one tastes like it's in between your london dry & botanicals. Stuff like this reminds me why I love the beverage industry so much. You think you've tried a lot and then something new comes along to surprise you. I wish I could easily get one of these but unfortunately, it's not easy to get, and also in the premium category like your Botanist (which is already RM2XX duty free, by the way). I think I will invest in more gins, while the whole region is still mad with their whisky. Rums too. Once, the whisky craze dies down, it's likely we'll take to rum or gin. Let's see. :)

Launch: Inch (and Plates) @ Jalan Muntri, Penang

So, I mentioned in passing on my Insta Weekly update that I was invited for the official launch of Inch (and Plates) over a couple of months ago to check out their new place. Let me give you a quick tour of the place before we dive into my favourite topic - their beverage menu.

Located at one of the popular tourist / backpacker areas, 44 Muntri Street in Penang; Inch and Plates (which are sibling restaurants conjoined by the bar), are the newest ventures by one of the owners from The Bee, Adrian Yap.

As you can see from the entrance, it's a pre-war shop lot and is actually a UNESCO World Heritage Site. You can't miss its striking red door against its pretty sky blue painted walls. They took the effort to maintain quite a bit of the original structure - especially the wooden bits. I suspect that the tiles at the entrance is also an original peranakan design too (correct me if I'm wrong).

Insta Weekly - Canadian Club Old Fashioned, Cheap Singha Beer, Singha Soda Water, Nikka in the Fridge, Auchentoshan 16 Years, Glenffidich #ValleyOfTheDeer, Whistling Duck Wine

Oh my goodness. I'm still not used to the idea of 2015 yet and June is coming (tiny GoT reference, anyone?). What on earth? Does time go by faster with each year with age? Or is it because of those dratted technological advances that makes us forget to slow down and enjoy the time we have on earth? 

I find myself spending too much being "connected". It is a terrible habit really, how the internet and technology has taken over our lives. At first I thought it was just a younger generation thing but no - the older folks (ie my parents) have now picked up the habit of constantly having their noses buried into their phones. For me, it's gotten so bad that now, I can't sleep if I don't spend at least an hour surfing on the net for pointless mindless entertainment to unwind. Sometimes I wonder if Wall-E wasn't a bit of a prophecy - human kind being too dependent on technology to the point we even forget how to WALK. Scary thought for me.

Which is why, since last year, I've been making resolutions to get disconnected more. I've taken myself out of chat groups, muted a lot of apps, and really trying very hard to be in the NOW. I have to admit, it takes a lot of effort to do this. More often than not, I find myself being drawn to the damn phone. I must make this habit stop. How bad is your tech habit? Do you even have one?

Slightly ironic that I'm talking about my bad tech habit on my blog, haha. Well, on to my favourite habit - talking about booze:

Insta Weekly: Valley of the Deer, Benromach, Marini's New Menu, Kaku Highball, Nikka Taketsuru 21 & Mizuwari

I went for something called "Glamping" last weekend. It's an interesting concept, where you take a holiday in a remote location (usually a jungle of sorts) with some comforts of luxuries you don't usually find when you're camping (eg: toilet, bed, shower...). Usually no forms of entertainment are provided though, so you have to find ways to entertain yourself. We read , drank a lot of wine and beer, and caught a movie marathon on the laptop.

Why didn't we go outside to enjoy the pretty cool jungle air, sights and sounds? Well, the weird thing is that the location of this place is actually on a building site, and it seems it's a work-in-process. So a lot of the natural beauty of the place has been hacked off and basically, it's just a muddy mess with nothing much to see. But the night sounds of the jungle nearby was a nice change, as sleeping in a tent with the rain hitting against the canvas, and showering with the freezing ice cold water because there was no heater provided.

The 3 things I always try to take on a holiday to make sure I have a good time 1) expect the worst 2) bring my own entertainment 3) and have lots of booze. Share with me your tips for a good holiday while we get on with what happened on my instagram ya!

Insta Weekly - Jura Whisky Highball, Hendrick's Booklet, Glenfarclas Tasting, The Bar @ Empire Damansara, Nobu KL's Cocktails & Chillean wine

It was a lovely 4-day weekend in Malaysia wasn't it? Didn't you wished every week was a 4-day work week with a long 4 day weekend? Well, I do. I think a long weekend is just about enough time to really recuperate from the office, spend time on your own personal projects to improve and learn, chores (yuck!) your friends, your family, and with sufficient time to rest. 

One can dream, I suppose. Or quit the corporate life and get your own thing going - which actually could be a worse option because you never sign out of your "office". Oh well! One can't have everything, but one can grab a quick drink and relax....and wait for the next long weekend holiday that's coming up soon! Yippee! 

Made a Jura whisky highball. Drinkable.... but maybe I'm not doing it right.

A highball is actually any spirit mixed with a mixer served in a tall glass. This is me experimenting with a whisky highball - using Jura & soda. A bit of a mistake going with the Jura as it's a little peaty. In fact, I shouldn't even be using single malts for this :p

Insta Weekly: Soju - Hexa Lounge - The Great Beer Bar - Sangria - 44 Bar

Last week was a relatively quiet week. Nice change actually. Too much imbibing feels a little... indulgent and unhealthy. So when my body nudges me to take a break, I do take it. :)

Chum Churum soju by Lotte - do you like this stuff? I don't know how to.

I've never liked Soju. Tried it again last week and I find that..... I still don't like it. It's basically a Korean version of vodka, usually distilled from grains or starch with some sweetener added into the final product and Koreans drink it like their lives depended on it. HOWEVER - when soju is mixed is baekseju to become osipseju it is a whole different drink together and I LOVE IT. I wrote about this mix 2 years ago here and I highly recommend you to try it the next time you have Korean food. Take care though, the end product is a total of 2 x 360ml bottles so best to share among 3 or more pax. Definitely NOT for the weak hearted. :)

Insta Weekly: DIY Moscow Mule - Ozzie wines - Mason Shaker - Botanist Gin - Marini's on 57 - Nobu KL - Sommersby's #thatweekendfeeling - Penang Trip

Apologies for the tardiness! I was away in Penang for the weekend and back only yesterday. Let's quickly get on with last week's recap:

Homemade Moscow Mule with Russian Standard & Smirnoff vodka

I continue with my Moscow Mule madness from the previous week - trying it with the different types of vodka I have at home - this time with Russian Standard and Smirnoff. It all works for me, at least with ginger ale it does. I just found out that there's nothing russian about Moscow mule except its name. The cocktail was actually created by a Smirnoff distributor in America, who was trying to boost sales. Yes, the copper mug guy was in on the marketing scheme too. :)

Insta Weekly: DIY Cocktails - Kronenbourg 1664 Wednesday - Glengrant Tasting - Rennie's - Gin Tasting

Hi! Sorry about the silence. Lots been happening lately and I find myself updating my other social media platforms more frequently than the blog. By other social media platforms, I mean my personal Instagram and Facebook Page. It's filled with booze-reated stuff, so feel free to follow them (just click on the links) if you're inclined to that sort of thing. :)

I really love updating stuff with these 2 platforms. You see, with instagram, I get to grab a quick picture of what I'm doing/where I am, and write a short explanation of what's going on. With Facebook, it's pretty much the same but instead of just personal experiences, I use it to update whatever booze-related stories I come across at a click of a button and a few type-written lines on my phone.. and it's out there. It's so fast how I can churn stuff out.

With the blog however, as much as I still enjoy it, takes more time. The crafting of copy, the editing of pictures, the re-editing of the entire post, and actually having to type in coherent, as-grammatically-correct-as-possible content. It's definitely not something I have the luxury of time to commit to on a frequent basis - though I still aspire to update it at LEAST once a week.

What I'm trying to say is this - I intend to do a weekly updates of what I've posted on Instagram. My gut feeling (haha) tells me that there are more people on the internet universe than there are on Insta (and even Facebook), so summarising the week on my blog makes sense (to me). It also makes my experiences more permanent and accessible to everyone else not on Instagram.

So, say hello to Insta Weekly posts!

The Bee's Heart of the Run Whisky Festival Post-Event Report

One of The Bee's event posters which I thought was cute and deserved a repost. :D

The Bee held (what was probably) the first (and biggest) whisky fair in Malaysia just last Sunday, 8 March 2015 at their Solaris Publika outlet.

If you had any interest in whisky at all and weren't there (without a good reason), kindly proceed to give yourself a nice good kick in the behind. And then read on while I explain to you WHY you deserved that nice good kick.

The IBA Project: Cuba Libre

Everything you need for a Cuba Libre. I had of course, finished the Coke only to remember that I haven't taken a picture.

The Grandfather Story:
The recipe of this cocktail might have originated from Cuba around the late 1800s. The original drink was said to have been made with cuban rum and a dark syrup mixture of kola nuts & coca.

The name apparently came about when an American captain proposed a toast with the drink (which became rum, coke and a squeeze of lime) around 1900 in a Havana bar filled with American soliders - "Por Cuba Libre", they would cheer, and cuba libre means "free cuba". This was just after cuba's war of independence with the Spanish.

This very disputed story was re-told by a famous rum company. There is a comprehensive article which disputes this, and yet another article which refutes this dispute, lol.

Well, whatever the story, the cocktail's yummy. :)

The IBA Project: Hemingway Special

The Grandfather story:

• A twist of what Hemingway liked - which was basically a daiquiri with no sugar and extra strong (known as the Papa Doble, where > 3 oz of Bacardi  was originally used), blended with shaved ice. 
• A Hemingway Special is based on this recipe but with an additional maraschino, grapejuice and with less rum, which I suppose was to make it more palatable for the normal, non-alcoholic drinks like you and me. :D

Fun fact:
Hemingway was a known alcoholic and diabetic. Apparently he could consume glasses upon glasses (6-12, legend has it) of this original recipe of this daiquiri in a sitting.

The IBA Project: Margarita

I'm a margarita. Drink me.

Grandfather story:

• The Margarita can be considered a Tequila Sour (Sour = base liquor, lemon or lime juice, and a sweetener), or a Tequila Sidecar (replacing cognac).
• It could simply be a twist on the Daisy, (a classic long drink from the 1870s made with a base spirit, lemon juice, sugar or liqueur) - as Margarita is the Spanish word for daisy.
• In a British cocktail publication called Café Royal Cocktail Book published in 1937, the author mentions a drink called a Picador, which lists its ingredients as tequila, Cointreau and lime juice (the exact same recipe as a margarita!)
• The 1st official mention of Margarita in print in Dec 1953 was in the Esquire magazine with a quote "She’s from Mexico, Señores, and she is lovely to look at, exciting and provocative". The recipe called for an ounce (30ml) of tequila, a dash of triple sec and the juice of half a lime or lemon.
• Like most cocktail histories, there are quite a number of people who have claimed to have invented it, and if you'd like to know, here they are:
• Could have been created in 1930 by Doña Bertha, owner of Bertha's Bar in Taxco, Mexico (unlikely as Mexicans don't typically drink margaritas)
• A Vernon Underwood, who had started distributing Cuervo Tequila in the 1930s may have went to Johnny Durlesser, head bartender of the Tail O' The Cock in LA, and asked him to create something using his spirit, then named it after his wife Margaret (Margarita).
• Daniel (Danny) Negrete could have created the drink in 1936 when he was the manager of Garci Crespo Hotel in Puebla, Mexico for his girlfriend Margarita as a present.
• Francisco 'Pancho' Morales, while working in a bar called Tommy's Place in Ciudad Juarez, Mexico, was asked to make a 'Magnolia' on the 4th July 1942, but couldn't remember it so created this drink.
• Carlos 'Danny' Herrera created the cocktail either in 1947 or 1948 at his Rancho La Gloria bar in Rosarito, Mexico, for an actress called Marjorie King who drank only Tequila. He added Cointreau and lime, and the unique salt rim that caught people's attention at the bar, then named his creation Margarita, the Spanish for Marjorie.
• A socialite Margaret Sames held a Christmas party in Acapulco, Mexico, in 1948, and created the first Margarita.

The IBA Project: Mojito

The Mojito - my mum ony drinks this.

The Grandfather Story:
- Likely birthplace in Cuba.

- There are 2 versions of its origins, pick one you like:
1) In the 1500s, its original recipe was used as medicine to cure scurvy aboard Francis Drake's ship where he learnt it from the South Americans. It was made with firewater (crude form of rum), lime, sugarcane juice and mint.
2) Could've been created by African slaves working in the Cuban sugarcane fields in the 1800 where sugarcane juice was in abundance (but the recipe was without lime).

- The name itself could apparently be derived from:
1) Mojar, a Spanish verb suggesting wetness.
2) An African word 'mojo', meaning spell.
3) Mojo, a Cuban seasoning made from lime and used to flavour dishes.
4) Mojadito (Spanish for “a little wet”) or simply the diminutive of Mojado (“wet”).

The IBA Project: Sazerac

The Sazerac cocktail with Cognac.

The Grandfather Story:

• Originated around the 1830s. 
• Could've been America's first known cocktail.
• Antoine Peychauds was an apothecary from New Orleans who created the now famous Peychaud's bitters, was said to have created the original Sazerac for a cure, not as a cocktail.
• The drink is named after its original base spirit, a cognac named Sazerac de Forge et Fils.
• It was originally a cognac based cocktail, but it seems like rye whisky is the popular base now. 
• The reason for the shift to rye whisky was either 1) cognac suddenly became scarce due to a bug problem or 2) American whiskey was readily available and very popular (and also very preferred by its local drinkers) so it was used in everything then.

Fun fact: In 2008, New Orleans proclaimed it to be its official cocktail.

The IBA Project: Cosmopolitan

The Cosmopolitan  here IS pink. Really. I've got bad lighting. 

The Grandfather Story:
There are too many versions of its origins - so you gotta take your pick as to which one you'd prefer to believe:

1) The Cosmopolitan Daisy, found in a bartending  book from the 1930s, could've been its ancestor. While a lot of the basic ingredients were not quite the same, the end product was characteristically what today's cosmo looked like. Jigger Gordons Gin, 2 Dashes Cointreau, Juice of one Lemon, Teaspoon Raspberry (syrup)

2) Ocean Spray printed its version of Cosmopolitan in the 1960s called the "Harpoon" to sell more of its juice: 2 oz. cranberry, 1 oz. vodka or light rum or gin, over the rocks or tall with soda, with an optional splash of lime or lemon.

3) Apparently it was created by the gay community in the 1970s, by adding cranberry juice into a kamikaze.

The IBA Project: Caipirinha

A wild Caipirinha!

The Grandfather Story:

• Caipirinha is derived from the Portuguese word - caipira (hick, hayseed, country bumpkin, rube...) and "inha" suffix (a word meaning little or small).
• Its beginnings can be traced back to around 1918.
• It is Brazil's national cocktail and it is drank anytime, anywhere.
• The ancestor of this drink was  a mix of lemon, garlic, honey - supposedly used as cure for the Spanish flu (still used for colds today). 

The IBA Project: Bacardi

The Bacardi Cocktail

The Grandfather Story:

The cocktail has been around since 1917 and made popular in the USA. The Daiquiri was actually the original Bacardi cocktail which became popular after Prohibition. But when bars ran out of Bacardi, bartenders made the cocktail with whatever rum they had in store. 

This displeases Bacardi a whole lot. So Bacardi said, enough is enough, and took matters to court. In 1936, the Bacardi cocktail was copyrighted. The ruling states that an authentic Bacardi cocktail must be made with using only Bacardi rum. Bacardi then decided to modify the original daiquiri recipe and added some Grenadine to make it THE Bacardi cocktail just to differentiate it from the daiquiri.

Fun fact: Bacardi is Cuban by birth, but it is not longer considered "Cuban" rum as it's not found in Cuba anymore as it moved its operation out in 1960 (this in itself, is a history lesson). Did you know that the Bacardi brand has been around since 1862? Well, now you do!

The IBA Project: Gin Fizz

A  happy glass of  Gin Fizz

The Grandfather Story:
One of the oldest classic drinks originating from the late 1800s. A Fizz is pretty much a cocktail (the base spirit could be a gin, whiskey, brandy or vodka) which contains carbonated water and citrus. The Gin Fizz is actually a variation of the John Collins (also an IBA cocktail) - the only difference between these two cocktails is that John Collins is served in a highball glass with ice, and the Ginz Fizz is served in a chilled tumbler ( a smaller glass than a highball), without ice.

Strength:
Not strong. Sour and carbonated, it actually tastes like lemonade ... with alcohol.

The IBA Project: Daiquiri

The Daiquiri

The Grandfather Story:
Supposedly created by an American engineer in the late 1800s and named after a beach near Santiago, Cuba. The original recipe specifically calls for BACARDI rum and recipe is as follows (for 6 pax):

juice of 6 lemons

6 teaspoons of sugar

6 Bacardi cups

2 small cups of water

plenty of crushed ice

Yes, those Tex-Mex ice blended, sickly sweet (more like diabetes inducing!), fruity versions which we are all too familiar with are basically bastardisations variations of the original recipe.

This is Hemingway's favourite drink. Legend has it that he goes through 12 glasses in a sitting (citation required). He liked it so much he created his own version aptly named after himself which has added maraschino and grapefruit juice, and even more rum (because he was a known alcoholic), with no sugar (because he was diabetic).