Ever since it opened in April last year, MAZE hasn’t been shy about its reputation as the country’s best-stocked gin parlour. With over 200 varieties of gin (and counting), MAZE has the second-largest collection of gin in Asia, behind Singapore’s Atlas. But that mind-boggling selection can also prove to be a bit intimidating, especially for those who are new to the wide world of gin.
Enter Adam Westbrook, the bar’s Head of Beverage Development and former gin distiller. He has recently reorganised the gin menu – dubbed the ‘Gin Locker’ – to make it more informative and easier to navigate, and also created a new range of gin-based cocktails for the bar. ‘I wanted the Gin Locker to be a road map into the world of gins; in it, you’ll find that each gin is accompanied by notes that will help you categorise and identify the various types,’ he said. Among the categories listed include the traditional London dry gins, modern dry gins, curiosities (‘the stranger, wacky ones like mescal and white truffle gin’), sloe gins and new region gins.
Also making its debut are ten gin-based cocktails, five of which were created specifically for MAZE. These cocktails use Hayman’s London Dry Gin as a base (‘a simple gin that’s like a blank canvas, allowing other flavours to shine’), and incorporate Asian and European influences. One of them is the Dragon Boi sour (RM39), a twist on the gin sour and uses house-made dragon fruit syrup and an asam boi-infused gin. For those with a sweet tooth, there’s the Raspberry Beret (RM32), which is made with raspberry, ginger ale and citrus. Seeking a drink with a spicy hit? Try the Storm in a Teacup (RM39), a warm cocktail made with pineapple, chilli, ginger and citrus. The two other house creations, on the other hand, feature a more European slant – the Cote D’Azzure (RM39) uses blood orange and limoncello, while the Diamond in the Rough (RM39) is a strong and decadent mix using gentian, vermouth, champagne and rosé.