Hotel bars seldom enter such conversations, being largely perceived as uninspired establishments designed to serve many but excite few.
The Cellar at Macalister Mansion upends that narrative with its bold yet thoughtful offerings, and has quietly emerged as a hidden gem among Penang’s cocktail destinations.
With the bar’s innovative mixologist at the helm and an emphasis on sensorial delight, every visit promises to be a richly layered experience.
And that starts once you enter the compound of the boutique hotel – built in 1880 and once the home of Hokkien property tycoon Choong Lye Hock.
From its whitewashed, colonial-style facade and manicured greenery, you might expect to find a stately, polished bar within.
But inside The Cellar, you are quickly transported to a gentlemen’s club-like retreat with maroon velvet walls, dark timber, giant bookshelves, quirky artworks, antique chests and tufted sofas.
A copper-clad bar with hanging chandeliers provides a focal point, illuminated by natural light streaking through original wrought-iron window grills.
It is an intimate space designed for lingering, conversation and the appreciation of well-crafted drinks, said outlet assistant manager and mixologist Aaron Peru.
“We want to change perceptions of hotel bars, moving beyond the same tired classics to sophisticated creations that surprise the palate.
“Penang’s incredible produce allows us to craft drinks as a full sensorial experience – from flavour to fragrance and even how it evolves through the night.”
The Primrose Pesca is a prime example.
Jasmine and peach lift a base of triple sec and dry vermouth, releasing a delicate floral bouquet on the nose before a sensual, crisp finish.
Diary of Eneldo, by contrast, ventures into more contemplative territory. Smoky mezcal is softened by chamomile and elderflower, while dill bitters add a fresh green edge.
It results in a flavour profile that is at once savoury, floral and complex.
“While the former is an easy sipper like champagne, the latter is meant to be experienced slowly, allowing the layers to unfold with time,” explained Aaron, who is from Sarawak.
That spirit of exploration extends to a quartet of seasonal, Japanese liqueur-infused cocktails that reinterpret familiar classics.
The Mokushitsu no Negroni has a base of gin and Campari, with Mizunara liqueur, Hinoki bitters, sandalwood and Sakura.
These lend the drink a meditative, almost incense-like quality that lingers after each sip.
The Hojicha Boulevardier stands on equally robust whisky and Campari, tempered by toasty hojicha. Umami and sansho bitters add savoury and peppery undertones, redolent of a meaty roast.
The Umeboshi Whisky Sour balances whisky and citrus with briny sour plum, herbaceous lime-shiso liqueur and bitters, as well as silky egg white foam.
Yuzukosho Margarita reinvents the tequila classic with a liqueur made from yuzu and chili.
Cointreau, yuzu and sansho bitters amplify the zesty, peppery notes.
“Many drinkers are drawn to the classics. We re-imagined them through a different cultural lens, adding new layers without losing the essence that made them so popular,” Aaron shared.
The Cellar takes its mocktails just as seriously.
Coconut Dhanyaka blends coconut milk, lime, coriander leaves, honey and black pepper for a tart yet warming profile.
Golden Sunset, made with pineapple juice, lemon, honey and pepper, is bright and invigorating, perfect for a warm evening.
The Cellar also offers vast selections of wines and spirits, from whisky to sake, with tapas and bar bites as the food selection.
THE CELLAR, Macalister Mansion, No.228, Macalister Road, George Town, Penang. Tel: 04-228 3888. Business hours: 11am to midnight.
