The classic Old Fashioned cocktail is a spirit-forward masterpiece that remains a favourite among bourbon lovers.
Although seemingly simple, this timeless drink relies on the perfect balance of rich whiskey, aromatic bitters and just a touch of sweetness.
Its simplicity makes it versatile and skilled mixologists love to reimagine the classic with unique twists, swapping out the traditional base spirit or infusing recipes with distinct, localised ingredients such as jackfruit.
Here are some of the top local bars in the capital city serving up creative versions of the classic drink.
ARTHUR’S BAR & GRILL
Level 1, Shangri-La Kuala Lumpur, Jalan Sultan Ismail, Kuala Lumpur
Business hours: Noon-11.30pm (Sunday to Thursday), noon-midnight (Friday and Saturday)
Tel: 03-2786 2378
Fans of the Old Fashioned will find a delightful modern interpretation here called Nuts About Earl.
Using fat-washed peanut butter infused with Johnnie Walker Black Label whiskey, the base spirit gives the cocktail a smooth, velvety texture.
It is mixed with palm sugar Earl Grey syrup and orange bitters, then garnished with a brown sugar stick coated in peanut butter and peanut cookies.
Currently, the bar features five bold signature cocktails that marry local botanicals with sophisticated mixology.
Try the Scarlet Cabarello, which mixes Don Julio Reposado tequila with a homemade watermelon vinaigrette, or the Shiso Curious, which brings a herbal synergy of lemon-infused gin, green tea, kaffir lime and fresh shiso.
For something more tropical, Nangka Nights offers a contemporary interpretation of the classic Jungle Bird, while the Glorious Martini appeals to those who enjoy spirit-forward coffee cocktails.
BLUE @ Sky51
Level 51, EQ, Equatorial Plaza, Jalan Sultan Ismail, Kuala Lumpur
Business hours: 5pm-1am (Sunday to Thursday), 5pm-2am (Friday, Saturday and eve of public holidays)
Tel: 03-2789 7777
Perched high above the city, Blue@Sky51 offers the Jackfruit Crusta, which adds a twist to the classic Old Fashioned with a jackfruit infusion and The Singleton 12 Year Old.
Bright tropical fruit notes provide a subtle sweetness that perfectly tempers the single-malt Scotch, while the addition of DOM Benedictine, Cointreau, palm sugar and a dash of Creole bitters adds a layer of herbal-citrus complexity.
Featured in its “Go Lokal” menu, which showcases eight signature cocktails that reimagine the country’s fruits, spices and other ingredients through modern mixology, the drink is sure to please whiskey enthusiasts.
Visitors can also try the Laksa La Vista, a unique blend of Glenlivet Founder’s Reserve, langkau and clarified coconut milk, or Gin-jo Mama – featuring Tanqueray dry gin, Izumibashi Junmai Ginjo sake and Lillet Blanc as base spirits.
For something more refreshing, try Oolong Cha, Watermelon Sugar Highball, Sip Me to the Moon, Coco Loco and Roxy Waxy.
BAR TRIGONA
Level 6B, Four Seasons Hotel Kuala Lumpur, Jalan Ampang, Kuala Lumpur
Business hours: 5pm-1am daily
Tel: 03-2382 8888
A defining force in the capital city’s cocktail scene, Bar Trigona offers a must-try twist on the classic with Bumblebee.
Featured in its “Nectar of Time” menu, the cocktail blends Michter’s Rye Whiskey, Trigona honey, Holzer Original Granit and black cardamom bitters.
The honey lends a distinct sweetness to an otherwise spirit-forward cocktail, which comes topped with a cubed honeycomb.
The menu presents an evolving liquid narrative, grouped by stages of the evening.
Guests can awaken the palate with “First Light”, explore progressively deepening chapters, and end with nightcaps and dessert-style drinks in “After Dark”.
For easy sipping, the “Eternal Hours” section features light cocktails perfect for any time of the day.
Another standout here is the Trigona Penicillin which mixes Michter’s Rye whiskey, Trigona honey, citrus, Bentong ginger and Lapsang Souchong aroma.
ENSO IZAKAYA & BAR
Level 4, Hyatt Regency Kuala Lumpur at KL Midtown, Kuala Lumpur
Business hours: 5pm-midnight, Tuesday to Saturday
Tel: 03-3093 1234
The Ume no Kaze at Enso Izakaya & Bar incorporates the ume (Japanese plum) into the classic recipe.
It is a mix of rye whiskey, Kokuto Umeshu, kuromitsu (Okinawan black sugar syrup) and dashes of hinoki and orange bitters for layered complexity.
The distinct sweetness from the sugar and plum liqueur pays homage to traditional Japanese flavours.
Positioned as a contemporary izakaya with a long cocktail bar, a lively open kitchen and a stylish garden terrace overlooking the city skyline, the venue also features four distinct highballs, designed to let vibrant citrus notes take centre stage.
The Tsukemono is crafted with Iichiko Saiten shochu, umeboshi shisho cordial, citric acid and umami bitters.
Meanwhile, the Beri Highball uses Wapirits Tumugi as its foundation, paired with salted strawberry and lemon.
