Hotel chain rolls out menu of five concoctions from regional bars
Capitalising on South-East Asia’s native ingredients, Hilton is redefining the craft cocktail experience with a menu inspired by the region’s rich botanical heritage and storied spice routes.
The hotel group’s “Sips of South-East Asia” menu features five creative concoctions showcasing ingredients ranging from kaffir lime and curry leaves to the vibrant dragon fruit.
Hilton Asia-Pacific Food and Beverage vice-president Marvin Alballi described the initiative as a tribute to both the region’s diverse culinary identities and the talents behind the bar.
“Our collaboration with Bacardi allowed us to bring these native ingredients to the forefront, in creating a festive menu that captures the soul of South-East Asia’s spirited and diverse bar culture.”
Bacardi Ltd South-East Asia marketing head Ramy Karim said the collaboration allowed iconic brands like Grey Goose Vodka, Bacardi Rum, Patron Silver Tequila and Dewar’s Scotch Whiskey to be showcased in a way that truly celebrates local cocktail culture.
The selection features selected contributions from Hilton hotel bars across the region, beginning with the 3-Leaf Spritzer from Manhattan Bar, Singapore.
Crafted by Zana Mohlmann, the elegant beverage features Grey Goose vodka infused with kaffir lime, curry and bay leaves.
Topped with Dom Benedictine, soda and champagne, this light, bubbly reinterpretation of the classic spritz offers a delicate hint of sweetness.
In a nod to Malaysian mixology history, Ng Yong Kang of Aviary Bar at Hilton Kuala Lumpur presents The Highland Bird.
This drink pays homage to the world-famous Jungle Bird cocktail, originally created by then head bartender Jeffrey Ong of Aviary Bar in 1973.
“The Highland Bird is a twist on the classic Junglebird and Boulevardier and at the same time, highlights the balanced notes of Dewars whiskey.
“Mixing it with Martini Rosso and Campari brings a bittersweet taste to the drink while the use of honey syrup harmonises the beverage,” Ng said.
The addition of pineapple juice provides a subtle citrus lift, resulting in a complex, whisky-forward nightcap.
For those seeking vibrant acidity, the Beet by Patron crafted by Stan Andruskevic at Colette bar in Bangkok, demonstrates the versatility of beetroot when paired with Patron Silver tequila.
This riff on a Tommy’s Margarita combines earthy beetroot with crisp apple and lemon juice, finished with Hinoki bitters and a touch of saline.
Served with a skewered cherry tomato, it is a savoury, striking red cocktail.
Adventurous palates may gravitate towards the Bacchanal, created by Nguyen Dang Khoa at Song Bar in Ho Chi Minh City.
Featuring Bacardi Light Rum and the natural sweetness of dragon fruit, the drink is layered with orgeat syrup to create a rewarding, complex profile, though it may be an acquired taste for some.
For a non-alcoholic alternative, Song Terbsiri of The Loft, Bangkok, offers Mineheart.
This refreshing zero-proof blend of tangerine, pineapple and lime is topped with effervescent mulberry soda, capturing the bright, tropical essence of Thailand in every sip.
This spirited collaboration, featuring four cocktails and one mocktail, is available until Feb 28 at participating Hilton properties.
These include DoubleTree by Hilton in Damai Laut, Johor Baru, Kuala Lumpur, Melaka and Shah Alam; DoubleTree Resort by Hilton Penang, Hilton Garden Inn Kuala Lumpur as well as the Hiltons hotels in Kota Kinabalu, Kuala Lumpur, Kuching and Petaling Jaya.
AVIARY BAR, Lobby level, Hilton Kuala Lumpur, 3, Jalan Stesen Sentral, Kuala Lumpur. (Tel: 03-2264 2264) Business hours: 5pm to midnight.
This is the writer’s personal observation and is not an endorsement by StarMetro.
