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New this month: SkyBar serves Absinthe
By Syazlynia Rahim
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Lately, absinthe has been dripping its way into KL nightlife and we at Time Out KL have paid dearly for it, in damages amounting to loose tongues and long, long nights. Its appeal lies in thujone, a chemical in wormwood that stimulates when solely imbibed, but when mixed with alcohol, gives absinthe an exhilarating effect, so to speak. Never has there been a drink so thoroughly linked with art, decadence and derangement; alcoholic lushes like Hemingway, Van Gogh, Toulouse-Lautrec and Picasso have either wrote, painted or drank it, so potent is its seductive power.
Now that it has tamed its former wild reputation (somewhat), SkyBar is introducing it to the masses. Newbies should sample from its absinthe-infused cocktail menu that combines vodka, sweet syrups and various garnishes with Clandestine Absinthe (58 per cent alcohol). For those of you who want a speedier introduction, the bartender whips up various shots. Ask for Jaded; it’s a sweet fruity mix of passion fruit syrup, white peach puree, apple juice and of course, Absinthe.
Also, we especially like the Bohemian method of drinking Absinthe – although frowned upon by absinthe-aficionados – where a sugar cube is set alight, and allowed to caramalise and melt over a shot glass of absinthe. Other approaches include the French method (place a sugar cube over the absinthe and drip iced water on top to dissolve the sugar into the drink) and the Swiss (slowly dripping ice water directly into absinthe). Regarded as the fin-de-siécle of the past century’s free spirits, authorities feared its deadly effects; nowadays this liquid green devil can be safely drank and enjoyed, sans the hallucinogenic after-effects.
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SkyBar, Traders Hotel KL. (03 2332 9888/www.skybar.com.my)
