7 years in 7 cocktails
Celebrating seven years at the top, Marini’s on 57 introduces seven new cocktails to mark the occasion. These cocktails, priced from RM42++, feature original mixes and reinterpretations of classic and local favourites.
On the lighter end of the spectrum, there’s the refreshing Magnificent 7 – featuring sous vide gin with pandan and lemongrass, St Germain elderflower liqueur, kaffir lime leaves, clarified lime juice and a splash of East Imperial tonic. Although it has much going for it, the cocktail’s carefully curated flavours produces a pleasant thirst quenching floral quality.
Moving up a notch, we have the slightly spicy Ms Marini’s, crafted using sous vide gin infused with Szechuan pink peppercorns before being shaken with dry vermouth, clarified watermelon juice, and clarified lime juice. This elegant cocktail is tart and spicy, resulting in another easy to recommend sundowner.
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A Malaysian classic – Jungle Bird – graces the menu, albeit with a twist. The bar’s mixologists infuses rum with jackfruit as the star of the drink, adding Campari infused coffee, lime juice, pineapple juice and sugar syrup for balance. The jackfruit mixed rum makes a fine base to the bitterness of coffee and the lime and the duo of pineapple juice to freshen things up.
For a more complex concoction, order the Red Sunshine. Tequila, tomato juice, lemon juice and raspberry puree already makes for a fruity potion, but the bar adds Pedro Ximénez sherry and Bols Genever spirit to beefs up the drink.
Should you work up an appetite, small bites like mini tacos and potato samosas make great cocktail companions. The tacos, packed with flavourful shredded beef cheeks, roasted capsicum and parmesan cheese, go great with lighter drinks that can refresh the palate. The same goes for potato samosas stuffed with ricotta cheese, oily parcels of savoury goodness that act as excellent intermissions between sips.
If you’re looking to share, pizza all’ anatra is an excellent choice. Who wouldn’t love a classic tomato pizza that switches mozzarella for a tangier scamorza cheese, topped with smoked duck, rucola pesto and shaved truffles for a touch of Italian opulence?
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The last two cocktails land are for more erudite drinkers. The 57 Shades of 57 has a lot going for it – sous vide mezcal with black glutinous rice, Pedro Ximenez infused with chamomile, beetroot syrup, coffee pecan syrup and a blackberry shrub. This intricate pour is rather unique, with several facets of its composition revealing itself with each sip.
Magnify, the boldest cocktail on the list in terms of flavour, takes a different approach to the classic negroni. The building blocks of the negroni are present – gin, Campari and vermouth – taken to the next level with the aid of peaty Islay whisky and Branca Menta (Italian bitters). This gives Magnify a smoky and herbal finish, one which will please negroni fans.
