Many cocktail bars in Kuala Lumpur have distinct identities, and one standout is Ethanol. Located in the heart of Petaling Street, Ethanol opened its doors in early 2024. It began in Penang as a mixology academy, known as the PotionLab Mixology Art Academy, endorsed by Lincoln University College Malaysia. Following the success of its first academy branch, a second location was established in Petaling Jaya, Kuala Lumpur, before the team embarked on opening their first bar, Ethanol. The bar’s name reflects its beginnings as an academy and mixology lab. Upon entering, guests are welcomed by a laboratory-like vibe, with simple, clean, and straightforward furnishings and atmosphere. Armed with a clear and focused identity, Ethanol combines the appeal of a classic cocktail bar with a specialization in spirit-forward and custom-made cocktails. It aims to challenge the norm while upholding the core elements of a wholesome cocktail experience.
Chit chatting with the bartenders..
On what inspired them to become a mixologist…
Lawrence: I first got started in the industry as a waiter, where I spent a lot of time opening wine bottles and serving beers. But it was when I started working behind the bar as a barback that I really became fascinated with mixology. Watching the bartenders shake, mix, and create drinks with such skill and creativity was inspiring.
As a barback, I got the chance to make cocktails from the menu, but I wanted more. I was curious about creating custom drinks tailored to each guest, and that is what really inspired me to become a mixologist. I simply wanted to make people happy by sharing the enjoyment of a good cocktail experience—one that can lift the mood and offer a sense of comfort every time guests step into Ethanol, as if it were their second home.
On their point of view about the KL cocktail scene…
Lawrence: Some bars manage to create an amazing experience, but not all reach that standard. For instance, some bars around Petaling Street tend to disappoint when it comes to off-the-menu cocktails. These custom drinks often lack the effort and soul that make a cocktail memorable. Without heart and creativity, the drinks feel impersonal, missing the touch that truly elevates a guest’s experience. A great bar should approach each custom cocktail as an opportunity to connect with the guest, ensuring each creation is both unique and thoughtfully crafted.
Kenji: There are good and bad bars, good being, to name some, Reka and Trigona. In the sense of they are more adventurous in creating different flavors. Bad being too many bars are only focusing or limited themselves to the generic sweet and sour flavours.
The menu:
Design: A single page B5 size synthetic plastic menu with a simple black background, Ethanol’s logo and the cocktails selection printed in white font with payment QR codes options at the bottom right of the menu.
Idea behind the menu: The menu is designed for those who like something out of the ordinary but using more of Chinese and local Malaysian ingredients.
Menu choices: Divided into 3 sections: Craft Cocktails, Casual Cocktails and Premium Cocktails
Bartender’s recommended cocktails…and a classic
1. Ethanol’s Highball
Ingredients: Juras Scotch Whiskey, homebrew green tea, jasmine blossom, citric acid, CO2
Price: RM45 (around $10.30 and €9.50)
Description:
The cocktail is presented in a highball glass. It has an aesthetically pleasing monochromatic goldish color with a single round cut orange peel as garnish on top. The cocktail has sweet notes from the whisky, with little to no aroma of jasmine or green tea despite it being the main flavor profile. Just like the aroma, the taste of the whisky is strong, with an aftertaste of jasmine. The texture is lightly fizzy but it is on the right point of fizziness. It is more on the jasmine green tea side but this cocktail may be created to be a “tea cocktail” in mind. Overall, it is easy to consumed, although the jasmine taste can be a little too overpowering after a while.
Something to note: As a whisky cocktail, it remains an easy cocktail to drink. It may also be pleasantly acceptable for non-whisky lovers.
2. Gochujang Jjigae
Ingredients: Tequila Reposado, Gochujang cordial, lime oleo citrate, piña, laksa kesom leaves
Price: RM45 ($10 and €9)
Description:
The cocktail is served in an old-fashioned glass, a nice light-medium bodied amber hued liquid that matches well with the yellow of the dehydrated pineapple garnish. It gives a strong aroma of gochujang (Korean chilli paste). As it hits your palate, you will taste the very prominently strong taste of laksa leaves, which leaves a spicy aftertaste at the end of your sip, and a very subtle taste of pineapple. The cocktail is quite mellow as the usually harsh tequila seemed to be in the shadow in this one, making it unbalanced from the tequila point of view.
Something to note: May be difficult to finish for some because of the strong laksa leaves taste as well as its spiciness.
3. Liquid Form Nasi Lemak
Ingredients: Swedish Vodka, Fragrant coconut steamed rice brine reduction, sambal’s cordial, lime oleo citrate, vinegar. Garnish: Peanuts and anchovies paste, cucumber
Price: RM65 ($14 and €13)
Description:
This unique cocktail is Ethanol’s proud creation. Served in a small coupe glass on a black granite slab, it comes with anchovy peanut paste rolled in cucumber slices on the side—a tribute to Malaysia’s favorite local dish, nasi lemak. As you bring it closer to taste, the aroma of vinegar and sambal (a spicy, chili-based condiment with ingredients like chili, garlic, shallots, lime juice, and shrimp paste) greets you. The distinct “fishy” taste of the sambal, followed by a roasted peanut aftertaste, is immersive. While the side is a delightful addition, it overpowers the cocktail’s flavor. This medium-bodied cocktail is slightly rough on the palate, lacking the hard texture of vodka. The sweet and savory taste is enjoyable, showcasing an intriguing medley of acidic, spicy, and fruity flavors. With each sip, the sambal flavor becomes more pronounced. While balanced in sambal flavor, it lacks balance on the alcohol side.
Something to note: Residues of the sambal paste at the last sip may be unpleasant to some.
The classic…
Negroni
Ingredients: Sweet vermouth, bitter, gin
Price: RM45 ($10 and €9)
Presented like any classic negroni; simple, nice, and minimal. It is served in an old-fashioned glass with a twist of orange peel as garnish. The distinct fresh citrusy aroma from the orange peel clearly makes its presence known. This medium-bodied cocktail offers a classic Negroni taste with a subtle bitterness, though the gin is very overpowering, making it somewhat unbalanced on the gin side. This is evident from the color, as we were served a lighter-colored drink rather than the recognizable deep reddish hue of a traditional negroni. At the end of it, the cocktail is quite difficult to finish because of the predominant gin.
Something to note: Bartenders should also focus on mastering classic cocktails, not just crafted ones, if the bar aims to cater to every preference and uphold the core elements of a well-rounded cocktail experience.
Our overall experience…
The bar has a strong identity and a passion for mixology that aligns well with its lab-inspired theme. The cocktails were unique and definitely pushed boundaries. However, we believe there are areas where improvements could be made. Although the bartenders were welcoming and friendly, the service was inconsistent.
Contacts:
Maps: View in Google Maps
Address: 14, Jalan Petaling, City Centre, 50000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur (Malsysia)
Opening hours: Daily from 5pm to 1am | Monday closed
Instagram: Ethanol
Facebook: Ethanol
Article by:
Tcassandra Gerard
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