Cocktail enthusiasts, rejoice as HAIG CLUB™ presents three new cocktail creations by three talented Malaysian mixologists. Each of them have selected four ingredients, including the HAIG CLUB™ Single Grain Scotch Whisky to showcase a fresh, bittersweet and ultra-smooth drink, perfect for the evening.
These drinks made their first appearance at HAIG CLUB™ x Bangsar Babe’s 8th Anniversary Party, held on 5th November at Le Meridien Kuala Lumpur. During the party, guests were served canapés curated by Chef Antoine Rodriguez, paired with the HAIG CLUB™ infused cocktails, namely Herb HAIG, Breakfast London and The Bangsar Babe.
Taking inspiration from Miami city, Diageo World Class Mixologist 2015 finalist Joel John came up with Herb HAIG, a tantalising drink with fresh aroma and tanginess; while his fellow finalist Osmund Bernard whipped up Breakfast London as his interpretation of the 21st century city – London.
Cocktail extraordinaire Shawn Chong, winner of Diageo World Class Mixologist 2015 South East Asia created The Bangsar Babe, a commemorative drink representing Tiong Sue Lynn, founder of Bangsar Babe blog for the HAIG CLUB™ x Bangsar Babe’s 8th Anniversary Party.
Breakfast London
By Osmund Bernard, Diageo World Class Mixologist 2015 Finalist
What you’ll need:
45ml Haig Club
15ml Grand Marnier
1 whole Egg White
15ml Pineapple Spiced Syrup
15ml Fresh Lemon Juice
2ml English Orange Marmalade
2 dashes of Orange Bitter
Method:
1. Pour all ingredients into a cocktail shaker filled with ice, shake and remove ice.
Herb Haig
By Joel John, Diageo World Class Mixologist 2015 Finalist
What you’ll need:
60ml Haig Club
15ml Green Tea and Thyme-infused Syrup
15ml Fresh Lemon Juice
2 dashes of Angostura Bitters
Method:
1. Pour all ingredients into a mixing glass except for the angostura bitter.
2. Fill shaker with the mixture and ice, shake for 10 seconds.
3. Pour the cocktail over ice in a rock glass.
4. Put a few dashes of angostura bitter on the cocktail and garnish with a sprinkle of thyme herb leaves.
The Bangsar Babe
By Shawn Chong, Diageo World Class Mixologist 2015 Winner – South East Asia
What you’ll need:
40ml Haig Club
5ml Umeshu (Japanese plum wine)
5ml Sweet Vermouth
1 barspoon Crème de Cacao (Bols)
Torched Cinnamon Stick
Method:
1. Stir all ingredients in a mixing glass with ice. Strain into rock glass with fresh ice.
2. Garnish with cinnamon stick and torch it with a lighter to release flavours and aroma
Enjoy HAIG CLUB™ responsibly, and check out the brand’s official website for more details and updates.
