The Hill, damansara heights in collaboration with experienced world standard mixologist, has cook up some delicious concoctions. With the passion of one of the bosses, whom himself flew down-under to train at one of the most elite restaurant in Sydney, came back with a new found knowledge and skills to further improve their cocktail menu- which by the way is one of the most creative in town. But if you think watermelon slush, milo ais, love potion and weed killer is enough to impress, wait till you try their newest signature cocktail menus. Launched yesterday by Barry, a well known Scottish mixologist, whom happily shows us around the rope on how it’s being done, his buoyant and dedicated attitude towards the cocktails is indeed infectious, followed by a team of enthusiast bartenders of the hill, the mood of the lounge was quickly up-lifted.
FLORIDA KEYLIME PIE (RM30) is definitely original. I particularly enjoyed the part where they burned the fresh meringue to be slightly harden on the top, and this blends perfectly well with the Smirnoff Lime Vodka and lime mixture. You’ve got to drink them together to get the maximum flavours, now now, dip your mouth in and don’t be shy, you can always wipe off those cream stain on your lips later.
While I had mixed feelings about the Malacca Loda (RM25), purely because it is more of an acquired taste, that you’ll either love it or not. But hey, this is award winning in Malaysia so it’s got to mean something right? My guy friend did seemed to enjoy this. I’ve observed some premium alcohol used in some of their new cocktails such as Angustura rum in the Malacca Loda, also interestingly in this recipe includes fresh coconut water, and kaya. Worth trying? Aye, definitely.
Hawaii 5-0 aka Mesha (RM40) consist of Smirnoff Apple vodka, Frangelico, Organic Raspberry Jam & Fresh Pineapple. Don’t ask me about the name, I as clueless as you. Served in a pineapple with the umbrella and the whole works, the only thing I need now is a beach and some sun, and this cocktail will fit perfectly in.
I do prefer this than the usual pina colada, mostly because they don’t use coconut cream in this one, yay!
no picture for this sorry.