A new bar in a Kuala Lumpur hotel takes guests on a spirited journey through Latin America.
Hojita, the W Kuala Lumpur’s newest outlet, is tucked inside Hoja, the hotel’s latest Latin American restaurant dedicated to the vibrant Pacific coastal flavours of Colombia, Peru and Chile.
The bar offers an intimate retreat. With every sip, the smoky depth of mezcal, the aromatic allure of pisco and the rustic character of sugarcane distillates tell stories of heritage, craftsmanship and place.
Inside Hojita, sculptural timber curves, rich natural textures and soft ambient lighting give the venue a warm, welcoming charm.
Most intriguing is the cocktail menu, which traverses a rich spectrum of tastes.
Guests can expect a wide variety of flavours, from bright citrus and delicate florals to earthy herbs, savoury accents and a lingering smokiness.
Bar and beverage manager Avai Saravanan Manogaran said the menu drew inspiration from the ancient Mayan calendar.
“The Maya believed four interlinked elements sustained life on Earth, namely land, sun, fire and water.
“This menu is similarly divided into four distinct sections to showcase those flavour profiles, with three cocktails in each section making up our 12 signatures,” he said.
Starting with the Lu’um (land) section, cocktails are built around earthy spirits, green botanicals and savoury notes, offering guests delicate herbaceous and floral tones.
My favourite is the Balam, layered with Ron Zacapa 23 rum and sweet vermouth.
The addition of tonka bean lends a gentle sweetness, beautifully rounded out by chocolate bitters.
Moving to the second section, K’in (sun) celebrates radiant solar energy with bright, tropical flavour profiles and lifted aromatics.
The Sol, for instance, leverages on the spicy, herbaceous finish of Avua Cachaça Amburana, a spirit distilled from fresh sugarcane juice.
Shaken with jalapeno and a mysterious tropical fruit that guests are invited to guess, it is topped with sparkling water to deliver mild sweetness.
The third section showcases the intensity of Ka’ak (fire), featuring bolder concoctions with spicy, roasted notes.
Standout selections include the K’iik’ and the Chak.
The former blends mezcal, orange liqueur, chimichurri, beetroot, yellow bell pepper, chamomile and pink peppercorn, garnished with a betel leaf, while the latter combines Solisca Blanco, Aperitivo, strawberry, orange bitters and saline solution.
Finally, N’aab (Sea) unveils a trio of mysterious and complex coastal drinks.
The Ch’óoch’ha’ immediately evokes the ocean with its light blue hue from Blue Curacao, mixed with Código Rosa, sea salt, and vanilla.
Refreshing, sweet and savoury all at once, it comes topped with a creamy coconut foam that adds a lovely velvety texture.
Apple lovers should try the Cenote, which pairs crisp green apple with white cacao, anchored by a Solisca Cristalino Reposado tequila that delivers a clean,
oaky finish.
Exceptionally smooth and remarkably easy to drink, these cocktails have a sneaky way of being downed far too quickly, catching guests by surprise when the alcohol kicks in.
Guests can order a range of tapas to go with the cocktails.
Tacos de Atun features Japanese tuna, avocado and mango while the Croquetas de Carne comes with quinoa, beef, Manchego cheese and Huancaína sour cream.
Other bites include Ranfanote which is Uruguayan grain-fed Angus striploin served with Castania nuts and Chancaca honey, while Anticucho Criollo features wagyu petit tender, Panca Chili and chimichurri.
HOJITA, Level 12, W Kuala Lumpur, Jalan Ampang, Kuala Lumpur. (Tel: 016-818 3088). Business hours: 5pm to 1am (Tuesday and Thursday), 5pm to 2am (Friday and Saturday).
This is the writer’s personal observation and is not an endorsement by StarMetro.
