Have Your Cake and Eat It Too: gin

Monday, July 01, 2019

Star of Bombay At Tujo With Mitchell Lam

Apologies to the organisers for this very belated post.

Sometime ago, we were invited to this event. Now, because of my age, I have selective hearing and reading, and I only remembered seeing Mitchell Lum aka Kai, Bacardi Brand Ambassador, so I actually rolled up to Tujo expecting Bacardi.

Bombay Sapphire used to the THE gin in my younger days, the blue bottle gave it that classy look, compared with the pedestrian Gordon's and Beefeater of its time. Now of course the market is inundated with all kinds of gin. Nevertheless the brand is nostalgic, and it was also my first time trying the Star of Bombay.

Bombay Collins, which is obviously inspired by Tom Collins, was a spritzy refreshing cocktail, well, you can't really go wrong with basically gin, lemon juice and soda. And syrup of course. RM30

The STARITini, close cousin of the MARTini, also very drinkable. Consisting Star of Bombay, Noilly Prat Vermouth, and Olive. RM30

The Rowling, Star of Bombay, Cinnamon Stick and Orange Twist. RM25.

What I liked about them were they were not overly sweet, and all very zesty.

A little info about the man of the hour, Mitchell Lum.

MITCHELL ‘KAI’ LUM
BACARDI Brand Ambassador – South-East Asia

Mitchell Lum (aka ‘Kai’) basically hails from Hawaii, (how exotic is that), bartending first from the basement of his family home in Honolulu and eventually ending up in Thailand, where he spearheaded the opening of 4 bars for a few hotels in a span of two years. He won Top 8 spot worldwide when representing Thailand in the Bacardi Legacy Global Cocktail Competition 2016, and was offered the role of Brand Ambassador (Thailand/Philippines/Vietnam) to lead their advocacy and training programs.

Anyway, now that he's based in the region, hopefully we will find him teaching workshops or slinging cocktails in KL again soon.

Monday, May 25, 2015

Chandon Summer Limited Edition 2015 - Climaxing in .... PHASE 2

In TV narrator's voice: Last week, on Chandon Mayhem, the media had finished a five course meal, plied with Chandon Brut, Chandon Rose, Domaine Chandon Pinot Noir 2013, Domain Chandon Chardonnay 2013, Domaine Chandon Shiraz 2012....

[Scene continues to present day]

We were ushered to a higher place, literally, in spirit, in physical location, ...as we continued phase two of the afternoon, with the lovely people from MHD and Geometry Global, who sadly had to stay stoically sober while watching the rest degenerate. Actually, the main stream media were rather sedate too, I guess it's no fun to have to go back to work after an afternoon such as this. (Rub salt into the wound).

Chandon Summer Limited Edition 2015 (Dan holds up a bottle with that attractive packaging) seeks to showcase the versatility of the bubbly, as a cocktail complementer. Frankly, I think good bubby shouldn't be contaminated in any way, but what the hey, no harm trying right. Each of us had our own workstation, I judiciously picked a corner spot, in case I had to run to the toilet.

The resident mixologists instructs us on what to do with the alchemy laid out before us, and the first cocktail was a Tequila royal, comprising 30ml tequila (that's 30ml too much tequila for me), 15ml fresh lime syrpu, and 8ml agave syrup. I've always been fascinated by agave syrup, wondering what it is. Well, it's a natural syrup from some American plant, nuff said.

Directions for mixing are easy peasy, just add the three ingredients with ice in the cocktail shaker, shake shake shake, strain and pour into a champagne flute, and top us with 90ml Chandon Brut.

Tah dah, a ultra refreshing tangy margarita like drink on a hot tropical afternoon.

The second cocktail, my favourite, as I vaguely recall, Apple Gin Fizz, comprising 10ml gin, 10ml lemon juice, 10ml fresh apple juice, dash of syrup, mixed and shaken, and 60ml of Chandon Brut.

Let the partay begin.