Bo­tak Liquor

Time Out Kuala Lumpur - - To Go -

THE BAR ABOVE CHOCHA FOODSTORE has re­branded it­self as Bo­tak Liquor. It was pre­vi­ously Ray, whose sell­ing point was be­ing the first bar in KL to of­fer cock­tails on tap. Now, Bo­tak Liquor prides it­self on its botan­i­cal drinks and ‘farm-to-glass’ con­cept. But more on that later.

Bo­tak Liquor is lo­cated not too far from the busy mar­kets of Pe­tal­ing Street, right in the heart of Chi­na­town – a lo­ca­tion that’s seen some great cock­tail bars open­ing its doors; think PS150, The Attic Bar and Shuang Xi. As with many of the es­tab­lish­ments in the area, Bo­tak Liquor oc­cu­pies an old Chi­nese shop­house, a set­ting that’s be­come some­what syn­ony­mous to the area. Head up the spi­ral stair­case and you’ll find a space that re­flects Bo­tak Liquor’s botan­i­cal con­cept – there are plants every­where you look, in ev­ery cor­ner and even hang­ing above the counter. While there are some cosy cor­ners you can sit in and have a pri­vate con­ver­sa­tion com­pletely sur­rounded by green­ery, most of the bar’s space is taken up by a long com­mu­nal ta­ble which en­cour­ages you to mingle with other pa­trons.

The real high­light here is the drinks, which utilises the ‘farmto-glass’ ap­proach. It isn’t too dis­sim­i­lar to the ‘farm-to-ta­ble’ con­cept in that the in­gre­di­ents are col­lected from the farm and di­rectly brought to the bar to be served fresh to the pa­trons – no need for mid­dle­men or mar­kets; ev­ery in­gre­di­ent is ei­ther sourced di­rectly from the bar’s own farm or bought from or­ganic sellers. One of the more in­ter­est­ing and play­ful drinks here is the li­mau pu­rut and car­rot cock­tail – a con­coc­tion of pineap­ple pisco, ke­fir lime, car­rot juice and house-made Bo­tak hot sauce. The re­sult is an in­trigu­ingly or­ange coloured drink that’s both sour and spicy but all to­gether tasty. An­other ex­cel­lent drink that high­lights the team’s in­no­va­tive­ness and creativ­ity is the nangka and grape­fruit cock­tail – a tequi­l­abased cock­tail with a mix of grape­fruit soda, home­made jack­fruit liquor and char­coal salt. Good to know: de­spite re­brand­ing from Ray to Bo­tak Liquor, the bar still serves cock­tails on tap – only now they’re botan­i­cal cock­tails.

à156 Jalan Pe­tal­ing, KL (03 2022 1100/ Tue-Sat, 4.30pm-1am; Sun, 3pm-11pm.

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