Bar Trigona's brand new cocktail menu makes use of tropical fruits that are readily available in Malaysia—all the better to reduce the bar's carbon footprint and to uphold its title as the two-time champion of the Sustainable Bar Award by Asia's 50 Best Bars
Hunger has yet to be eradicated, yet one-third of the world's food production goes straight to landfills—hence Bar Trigona's new menu, which taps into creative ways to extend the short shelf life of fruits.
"After such a long hiatus, our menu marks a time for renewal. We’ve not kept a single drink from our previous menu," announces head bartender Ashish Sharma. "What I did was to pen down 11 different fruits that you get year-round in Malaysia. Bartenders Emirul, Joe, Marcus and Shawn then invented three cocktails using one fruit each. The point is to showcase the varying stages of a fruit's life cycle.
One might encounter fresh juices or purées in a 'first stage' cocktail, syrups or infusions in the second, and fermentations, distillations or powders in the third. Our new methods mean we throw away as little as possible."
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Bar Trigona strives to finds new techniques to help the ecosystem every single day.
Mango Overloaded
Dark rum | cognac | bourbon | yellow chartreuse | mango puree | mango honey | lemon
Start your 'dégustation' here, with a crushed ice cocktail that doesn't take itself too seriously. "It's a Tiki-style drink with tropical bursts and a lot of bitters," elucidates bartender Emirul. "Refreshing yet strong, the drink is doused with Diplomatico rum, Monkey Shoulder whisky and Rémy Martin cognac."
A lesson in biochemistry, the cocktail relies on fermentation, one of the world's oldest means of food preservation. Salt is used as a triggering agent in two of the cocktail's components: lacto-fermented mango jam and mango honey. The result? An acidic, sweet and salty beverage that stirs the appetite.
TATLER TIP: The Mango Overloaded's origami garnish was folded by Emirul's other half, lending the cocktail a personal touch.