Best barrel-aged cocktails in KL

Hidden behind a door disguised as a wall of deposit boxes lies The Pawn Room, a cocktail bar that draws inspiration from the exotic decadence of 1920s Shanghai. Aged for two months in oak barrels, the cocktails here are devised by both resident and visiting bartenders from around the world. The Martinez was created by Stephan Berg (the Munichbased co-founder of The Bitter Truth), while the F&F Old Fashioned is a creation of Luu Tran The Vinh from Ho Chi Minh City-based Glow Sky Bar. We say go for Uncle Lee’s Hi-Tea (pictured above) – a house creation that mixes blended whisky, Amaro Montenegro, peach liqueur and Jerry Thomas bitters, resulting in a well-balanced citrusy and extra oaky cocktail that goes down smooth and easy.

Aside from offering a gorgeous view with your drink, Coppersmith also serves cocktails that have been aged in a lightly charred American oak barrel for eight to 12 weeks, depending on the cocktail. The aged cocktails range from the classics, such as the dry gin martini (pictured above) and the Lucien Gaudin – a concoction of gin, Campari, Cointreau and dry vermouth – to the modern-era cocktails like the Cosmopolitan and Long Island Iced Tea, both aged for at least eight weeks.

Proponents of the three-martini lunch can pay a visit to Aloft’s calm and cool w xyz bar, which offers up a barrel-aged classic Manhattan (pictured above) – Jim Beam whisky, vermouth and Angostura bitters – that’s aged in a charred American oak barrel for 48 days.

This was Malaysia’s national winner for the Heering Classics Challenge 2016, so you know it’ll be good. Aged in American White Oak barrels for six weeks, the Hello Dolly (pictured above) cocktail comprises London Dry Gin, cherry brandy, sweet vermouth, lemon and orange bitters. The result is a drink that has all the elements of a great cocktail – bitter, sweet, strong and citrus – that goes down smoother than a well-made Negroni. 

Made in celebration of World Whisky Day 2014, the Obama is a mix of Auchentoshan 12 and Drambuie. This smooth cocktail is aged in an oak barrel and placed in a cool, dark cellar for 28 days.