Mixologists on the rise: Kelvin Lee of Crime Cocktail Bar

Duck fat-infused vodka it left a slick sensation on the tip of my tongue and slowed my mind to a sticky halt. Creamy, cloudy and frankly, rather underwhelming in terms of taste, the drink was easy to knock back you could call it ‘duck soup,’ even.

A little later and a little too late, the high hit me on my Sunday night joyride. Of all images to transpire in my imagination, it was this: a mallard waddling into water contaminated with a rainbow sheen.

What’s a good night out without some sort of tale to tell, ey?

mixing-it-up_cover

mixing-it-up

My interview with Kelvin appears in Time Out Malaysia’s Ultimate Guide to Eating & Drinking 2017. Pick up a copy from your nearest bookstore or order it online.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s