September continues with even more activities, parties in this continually evolving scene in Kuala L...
The latest cocktail bar to hit KL and also one of the rare addtions to Bangsar’s limited cocktail scene has plenty to live up to. For starters, naming the bar after Ada Coleman, grandmamie of cocktails and savant of The Savoy— is a wellmeaning touch, but ultimately one that also lets in on the aspirations that ownerproprietor Kho Chee Keong has for this bar.
CK, as he is more fondly known within the tightknit circle of pourers and drinkers, is the spirit behind Coley. A youthful veteran in the bar and beverage industry, CK brings fresh ideas backed by years of experience in mixing cocktails.
Coley’s menu observes tradition through modern lenses. Although the classic HankyPanky takes top billing at the menu (and rightfully so), other concoctions are built to established measures albeit with a few calculated twists and turns. The iconic Whiskey Sour is vivaciously update in the Saffron Sour, with the use of saffroninfused bourbon. Not only is the intense amber hue a visual spectacle, the calypso of smoky saffron and vanilla bean will have you questioning your loyalty to the original!
An homage to tradition also takes form in Coley’s cheekily named ‘Koktel’ menu. Drawing inspiration from the timeless kopitiam, this alternate menu plumbs the rich depths of traditional ingredients like kedondong, kalamansi, asamboi and fresh nutmeg. Paired with a base spirit and refreshing mixers like homebrewed barley water or fresh coconut water, these cheap and cheery quenchers are the perfect respite from our unforgiving climate.
Coley is tucked away at the back of Dr.Inc coffee shop, but resist the urge to dismiss it as “just another speakeasy”. Its intimate settlement within the famed coffee shop/art studio/creative agency run by polymath Lisette Scheers is a fitting addition to this buzzing hive of imagination. CK and his skilled team of drinkslingers will not cease to impress as they continue to tinker with all manner of infusions, spirits, garnishes, techniques, equipment and philosophies — in the name of a quality drink.
Tuesdays Saturdays 5pm 1am , Sundays 12pm 6pm, Closed on Mondays.