The Elysian made of Belvedere B10 Vodka, Chablis Premier Cru, wormwood and lemon bitters.
USING colours to ignite curiosity in exploring specially crafted cocktails, Bar Trigona, at Four Seasons Hotel Kuala Lumpur, takes guests on a sensory journey through 25 creative libations of its new menu.
Aptly named Colour Me Curious 2.0, it is a deeper discovery of last year’s concept, offering a more refined selection of cocktails.
Hotel beverage manager Rohan Matmary said Bar Trigona has provided a space for constant discovery since its opening.
“Our guests have a decent understanding of cocktails or at least a preference for certain flavours.
“The new menu maps out the profiles of different cocktails, whether they are fizzy, spirit-forward or low-ABV (alcohol by volume).
Cosmos is poured into a glass with a ring of edible glitter.
“This helps guests choose drinks that best suit their tastes,” he said.
Co-created by Rohan and bar manager Darwin Ng, the updated cocktail list introduces 20 new creations while bringing back five fan favourites with a twist.
The cocktails are categorised into five sections: Treasure in a Bottle, All About Honey, Rare and Remarkable, Single Origin and Easy Breezy.
All About Honey category pays tribute to Trigona honey, a key ingredient in the bar’s drinks.
The Trigona Penicillin, a classic in this category, blends this “golden elixir” with Michter’s Bourbon Whiskey, Bentong ginger, lemon and cascara-infused Islay Malt.
This cocktail offers a pronounced ginger flavour that perfectly complements the bourbon.
Another highlight, Cosmos, is a delightful surprise, featuring a distinct jackfruit flavour.
The flavour comes from honey-jackfruit-infused Belvedere Pure Vodka, combined with butterfly pea flowers, Trigona honey and a lemonade ice ball.
When served, the drink’s bluish hue derived from the flower transforms into a vibrant pink as it reacts with the ice ball’s acidity, making for a fun and mesmerising presentation.
The glasses even have a ring of edible glitter.
Bar Trigona regulars might fancy the Bumblebee, listed under the Treasure in a Bottle section, which highlights its signature cocktails.
Formerly known as Trigona Old Fashioned, it now exclusively features Michter’s Rye Whiskey, paired with Trigona Honey, Amaro Montenegro and Black Cardamom Bitters, served with a honeycomb-topped ice cube.
Showcasing a sustainable approach to cocktail-making, the Single Origin category highlights drinks crafted from a single ingredient.
The Pomelo cocktail, for example, utilises every part of the fruit – peel, pith and flesh – to create a refreshing, slightly bitter drink.
With a Hapusa Gin base, it is topped with pomelo peel soda and served with a meringue drizzled with honey-pomelo marmalade and lime zest, offering a citrusy undertone.
Similarly, the Banana cocktail is a unique concoction of tuak and all things banana, incorporating its flower, peel, flesh and leaves for a rich, layered banana flavour.
Meanwhile, the Rare and Remarkable category showcases cocktails crafted with luxury ingredients.
The Wagyu cocktail, for instance, is a fat-washed creation featuring A5 Wagyu tallow, Rémy Martin 1738 Cognac, Allspice Vermouth and Kulim Bitters.
It delivers a rich, savoury depth from the wagyu tallow, balanced by warm, spiced notes.
The most extravagant cocktail on the menu is The Elysian, priced at RM288.
This refined drink combines Belvedere B10 Vodka, Chablis Premier Cru, wormwood and lemon bitters.
For those seeking an even more indulgent experience, it can be paired with Trigona Oscietra Caviar for RM588.
Guests preferring low-ABV or alcohol-free options can check out the Easy Breezy category that offers refreshing choices.
Pastel, back by popular demand, is a blend of Matusalem Insolito Rum, strawberry, torch ginger and red apple soda.
Fern Valley combines Malfy Gin con Limone, mint, asam boi and aloe vera soda for a crisp, herbaceous finish.
On the sustainability front, the menu is printed on Eco Hemp paper, made from 25% hemp fibres and 75% recycled waste paper.
Bar Trigona’s long-standing Adopt a Beehive programme gives guests the opportunity to symbolically adopt a Trigona beehive, thereby supporting sustainable beekeeping practices in Malaysia.
Celebrated for its imaginative use of Malaysian produce, Bar Trigona has been ranked among Asia’s 50 Best Bars for six consecutive years.
Last December, it was named one of the 100 Best Bars in Asia by Tatler.
BAR TRIGONA, Level 6B, Four Seasons Hotel Kuala Lumpur, Jalan Ampang, KL (Tel: 03-2382 8888) Business hours: 5pm-1am.
This is the writer’s personal observation and is not an endorsement by StarMetro.
