Get your Cocktail On @ Crime Cocktail Bar, TREC KL

What’s a fun-loving girl without a good cocktail in her hand? I was invited to check out Crime Cocktail Bara new speakeasy bar in town right here in TREC KL. Its founder, Soulmaker Mixologist Kevin Lee, has won numerous awards throughout his 7 years of being a professional bartender. 

Some of his latest awards include Martell’s Rise and Above Award 2015/2016 and Bols Around The World (BATW) 2015/2016.

Modeled after “The Godfather”, the concept of Crime was inspired by the alcohol prohibition era back in the 1920s and the trickiness to find Crime is one of the most refreshing approaches a speakeasy bar in KL could have. Hidden away from the prying eyes of the public, it’s located just above Crave Oysters and Seafood House.

16114033_1829568483923612_5195752631056190875_nCrime Cocktail Bar’s founder, Kevin Lee

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16174605_1829568470590280_1942813743121489065_nA cousin to the mojito, the Roselle Martini is made of Roselle jam, Beefeater Gin and lemon juice. This sweet and sour cocktail apparently helps with blood circulation, talk about the health benefits of alcohol!

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The Tiki was one of my favourite of the night! Light and refreshing, it’s made out of banana, fresh pineapple juice, speculoos syrup, honey, lime and Kraken Dark Spiced Rum.

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Jade of Thousand Layer was an interesting concoction of Puer Ginseng tea with Gin, Don Benedict and Chrysanthemum syrup. It was sweet and super strong.

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If you’re craving for something that doesn’t tickle your fancy from the menu, feel free to request Kelvin and the team to whip you up something catered to your taste buds! After all, that’s what a speakeasy bar is all about. PS: Kelvin and his team loves challenges, so be daring!

Follow Crime on Facebook and follow them on Instagram @crimecocktailbar

They’re open daily from 6:30pm-1am (until 5am on Fridays & Saturdays!). They can be reached for reservations and enquiries at 03-21105664 during their business hours too.

Thirst Magazine presents Beer + Chocolate pairing @ Ales & Lagers, Publika, KL

To tell the truth, I’ve always hated beer. The immense bitterness and the bloating, gassy aftermath always makes me wonder, “How can anyone ever enjoy this, WARM especially?!” I’m thankful for this event as it totally changed the whole perspective of beer for me. And with chocolates? C’mon! Organized by Thirst Magazine, this intimate event was their first and was held at Ales & Lagers at Publika Shopping Gallery. The beers and chocolates were provided by Chocolate Concierge and Brewers’ Craft/Smith Street Taps.

Let’s get to the bottom of the ups, shall we! *sorry, lame pun*

We were first given an introduction of chocolate making and the differences in good vs bad chocolate by Ning from Chocolate Concierge. He explains that chocolates that give a bitter taste while consumption or aftertaste is a result of over-roasting the cacao beans used to make these chocolates. Over-roasting it means burning these beans and hence, the bitter taste.

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Menu of the day

13043712_888906191218845_7833890924334857028_nTaken from Thirst Magazine’s Facebook

(Beer: From left) Red Chair NWPA (6.2% abv), Americano A Roma (6.8% abv), Rogue Hazelnut Brown Nectar (6% abv) & Stone Coffee Milk Stout (5% abv)

(Chocolates: From left) Ghana Origin Dark Chocolate Meltaway, Orange Zest Meltaway, Milk Chocolate Almond Rocher, Salted Caramel Slice & Mango Django 

After trying tiny 60%, 65% and 72% cacao samples, we were then given a little appetizer to start off the whole tasting event. We got to savor the Malted Hot Chocolate Espuma; it was a velvety rich Venezuelan chocolate paired with a dark malt, served warm. It was a wonderful drink to start off the tasting.

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“Frothy, rich and oh-so-good” – Warm dark malt with Venezuelan chocolate

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The first chocolate & beer pairing – The Ghana Meltaway was paired with Red Chair NWPA (6.2 abv)

The Red Chair is a pale ale with smooth, sweet caramel malt base and floral, citrus notes that smelled sweet and divine. Paired with the Ghana Meltaway, it really brought out both of its individual flavours. Don’t be fooled by the sweet-smelling Red Chair, it was a bit bitter for my liking.

Next was the Americano A Roma (6.8%abv) with the Orange Zest Meltaway. The Americano is a bready malt with light lemony taste and herbal aromas with a bitter finish. No pictures were taken here because this pairing was the one I enjoyed best.

The lemon hints from the Americano and the orange from the chocolate really complemented each other. Truth be told – I DON’T LIKE ORANGE CHOCOLATES but this one blew my mind away.

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Rogue Hazelnut Brown Nectar (6% abv)

Listening from the crowd’s comments, some can taste the hazelnut in this, some can’t. It’s a brown ale with hazelnut extract that has a rich, nutty flavour with hazelnut aromas, roasted malt and sweet chocolate.

Unfortunately, I couldn’t taste the hazelnut but there was a very light hint of sweet chocolate. I’m a super huge fan of hazelnuts and this didn’t really tickle my fancy as I was looking forward to taste the hazelnut in this. The Milk Chocolate Almond Rocher was a sweet treat to end things with the Rogue.

The last pairing was the Stone Coffee Milk Stout with the Salted Caramel Slice. Many thought that the Salted Caramel piece was a bit too heavy to go with the stout and funny enough, it was wonderful with the Mango Django!

The stout was smooth, bittersweet and creamy while the mango-centered cream in the Mango Django burst with robust tastes of mango and passion fruit. Paired together, the stout’s taste mellowed and the sourness of the chocolate’s creamy fruity centre amplified – the Mango Django saved the day!

Definitely more chocolates for me!

Steph