#klcocktailbar

I love coffee and I love cocktails, and Dissolved Solids (@dissolvedsolids) is one place that ticks both these boxes perfectly for me. It’s a bar/cafe that serves great coffee and great cocktails, and of course some great coffee cocktails as well. I was there earlier this week on a whim for a revisit, and was happy to see they’ve got a CNY cocktail menu right now, and you get some cool angpau packets for free with every order from that menu. I tried the Drunken, Panda (made with a Scotch + bourbon blend, soy, marula cream, liqueur, gоії, and grass jelly), and it was a lovely desserty drink. I especially liked the edible goji and glass jelly in the drink, so yummy! And of course, I also had to have an Espresso Martini, which I havr to say is one of the best I’ve had in KL. The creamy, caffeine-soaked power of the coffee is balanced nicely with the vodka and also allows just a smattering of sweetness to come through to add some depth. If you love coffee, this is a must try cocktail here. If you’re not in the mood for cocktails, their coffee is pretty good as well, and I love the fact that you get both a cafe AND a bar vibe here at the same time. Dissolved Solids is one of those places I would definitely visit a lot more if they were closer to me or easier to get to via public transport. But don’t let that stop you from checking it out if you haven’t already. #dissolvedsolids #cocktailbar #cocktails #coffeecocktail #coffee #cafebar #klcocktailbar #tipsyturvycocktails #tipsyturvybars #mytipsyturvy #barreview (at Dissolved Solids) https://www.instagram.com/p/CnTQn3kJWIl/?igshid=NGJjMDIxMWI=

A new menu by one of Malaysia’s best bars is always worth trying, so I was quite psyched about Bar Trigona’s latest menu, called Foraged Malaysia. The drinks are based on flavours and ingredients from four different regions in Malaysia - Peninsula, Islands, Sabah, and Sarawak. So, what you’ll get are drinks that have some very familiar names and flavours, from laksa to bah kut teh, teh tarik to limau ais, pandan to coconut… you get the idea. Have yet to try them all (with a price range of RM60-RM70, it’s a little tough on my wallet), but did manage a taste of two drinks last week. Got to taste the Salt And Pepper from the Sarawak menu, which is meant to showcase the “evergreen combination of salt & pepper”. But at its core is a pretty tasty Gibson that has cucumber and oolong flavours alongside Sarawakian black pepper and homegrown caviar. Goes really well with its pickled garnish I have to say. The Teh Tarik from the Sabah menu was the one I ordered having heard good things about it. Made with Michter’s Rye Whiskey, local tea, sweetened with monkfruit, and with Chantilly Cream and Cassia dust, it’s an eclectic mix of ingredients that somehow comes together to make for a drink that tastes like, well, teh tarik with ice. While the drink itself is pretty good (using rye does add a bit more spiced whiskey notes to it), to be honest, if I wanted teh tarik with ice, I’d order an actual teh tarik with ice, not a RM60 cocktail that tastes exactly like a teh tarik with ice. (There’s also a RM50 zero proof version,BTW.) Am still pretty curious about the rest of the drinks though (there are 20 drinks in total, including zero proof versions of 4 cocktails). But at the rate I’m going, they’ll probably launch another new menu by the time I get to finishing this one LOL. #cocktails #klcocktailbar #bartrigona #cocktailmenu #tipsyturvycocktails #tipsyturvybars #mytipsyturvy (at Bar Trigona) https://www.instagram.com/p/CqNXj5-pbn9/?igshid=NGJjMDIxMWI=

Triptyk (@triptyk.my) is the latest project by industry stalwart Angel Ng (@angelngji), located in a pre-war shoplot on Jalan Tuba (around the Kampung Attap area). Founded by Angel and development consultant and architect Ahmed Zareh., Triptyk is a “food and beverage collective” that is made up of three concepts: two restaurants and a bar, which is also called Triptyk. The bar is a low to zero-proof bar, and also practises zero waste and sustainable practises. Highlights from the menu include the Jacky Joseph, a highball-style drink woth Jameson Black Barrel, jackfruit tea and soda, and the Hafu, using shitake mushroom vermouth, miso tequila and Jameson seaweed bitters. There’s also classic low ABV cocktails on the menu like the Bamboo, Amaretto Sour and Garibaldi, as well as local rice wines and tuak. But don’t let the no- low-concept fool you. A look at the backbar reveals some pretty awesome spirits as well, so if you’re looking for something, well, stronger, you can get it here as well. The interior is very minimalist, meant to pay tribute to the pre-war history of the space, and true to its goal of sustainability, every ‘new’ addition to the building is salvaged and repurposed from other renovation sites. Angel once told me she had a vision for a low-ABV bar concept that curates great drinks for those who want to have a good time with great tasting drinks but don’t necessarily want a lot of alcohol at the same time. With Triptyk, I’d say she’s fulfilled that goal. #triptyk #cocktails #lowabv #cocktailbar #klcocktailbar #mytipsyturvy #tipsyturvybars #tipsyturvycocktails (at Triptyk) https://www.instagram.com/p/Cma4SLHJiHE/?igshid=NGJjMDIxMWI=