At first glance, Coppersmith doesn’t even look like a bar. In fact, with its comfortable seating arrangements comprising comfy sofas and armchairs, it looks more like a nice waiting lounge area for customers waiting to go into Troika Sky Dining’s Fuego restaurant.

Even the bar is not your average kind of bar. It looks more like a home bar than a commercial one, with no bar counter for customers to sit at, and an open concept in which bartenders make the drinks with their backs facing you, and you are most welcome to observe the process (and maybe, if you ask really, really nicely, make the drinks yourself).

“We didn’t want to be another ‘speakeasy’, which is overdone nowadays,” said Rick Joore, who manages Coppersmith as well as Troika’s two other bars, Strato and Claret Wine Bar.

While the concept of Coppersmith is designed to be minimalistic, there are some intriguing details built into the design, such as the mirrored panels at the bar, which allows the bartenders to keep their eye on guests while making drinks, and the beautifully detailed copper bar equipment.

All the nice deco in the world would be for naught if the drinks were not up to par. Fortunately, with drinks created by internationally renowned bar consultants Cocktail Professor (who also helped design the overall concept of the bar), the cocktails certainly do not disappoint.

Coppersmith looks more like a home bar than a commercial one, with no bar counter for customers to sit at, and an open concept in which bartenders make the drinks with their backs facing guests.

Coppersmith looks more like a home bar than a commercial one, with no bar counter for customers to sit at, and an open concept in which bartenders make the drinks with their backs facing guests.

A quick look at Coppersmith’s menu reveals just 12 cocktails. Sure, it seems a little short compared to most other bars, and you can still ask for a classic martini or a Manhattan if you want to, but really, where’s the fun in that?

“We wanted to do the more creative kind of drinks, with a interesting presentation,” Joore said. “The drinks are accessible and fun enough, and presentation-wise, we try to be more interesting. They are well-thought through drinks with a wide enough range for everyone to enjoy.”

Anyway, the drinks are separated into two categories – “Welcome to Coppersmith”, a series of six quirky and unexpected cocktails, and, “Home Sweet Home” which gives a unique twist to classic favourites like the Daiquiri, Martini, and Clover Club. Here are six of our favourite drinks from the menu.

The Dry Floral Martini uses lavender-infused Fords Gin and Carpano dry vermouth.

The Dry Floral Martini uses lavender-infused Fords Gin and Carpano dry vermouth.

Dry Floral Martini

The drink is exactly what the title suggests – using lavender-infused Fords Gin and Carpano dry vermouth, it’s a classic Martini drink with a floral lavender aroma.

What’s interesting about this is the way they serve it. The drink itself is served in a little decanter resting in a glass of ice, so you can control how much of it goes into the glass. It’s also served with a bowl of lemon and olives so you can decide what to put in it.

“This way, you can pour like, two sips of the drink into the glass first, and leave the rest in the decanter so it doesn’t get warm,” Joore said. “That helps, because in a country as hot as Malaysia, the drink won’t warm up too quickly.”

From The Smith’s Garden is as close to a healthy-tastingcocktail as you can get. Photo: Cocktail Professor

From The Smith’s Garden is as close to a healthy-tasting cocktail as you can get. Photo: Cocktail Professor

From The Smith’s Garden

If you have ever wanted to pretend that your cocktail is actually a healthy drink, then this is it. Made with Belvedere Vodka, celery juice, green apple juice, fresh basil, fresh lemon juice, homemade kwai fah syrup, and topped with Sichuan foam and garnished with lime peel, thyme and basil. If it sounds like a salad in a cocktail, that’s because it is. The clean, herbaceous aroma of the garnish and foam is quite enticing, as is the freshness of the celery and apple juices, though it uses vodka, Belvedere has enough unique-though-subtle flavours to still be able to shine through all the other elements.

Aviation

A twist on the classic Aviation cocktail, made with Botanist gin, lemon juice, Luxardo Maraschino, but adds a unique twist by using homemade creme de violette, and topping it off with a paper airplane garnish made out of edible paper.

Fans of the Aviation will love this, as homemade creme de violette adds an extra dimension of freshness to the overall balance of the drink. Also, who doesn’t love a drink with a paper aeroplane sticking out of it, right? Yes, you can eat it, but just don’t try flying it…

Copper Fairies is one of Coppersmith’s more visually striking drinks.

Copper Fairies is one of Coppersmith’s more visually striking drinks.

Copper Fairies

Another one of Coppersmith’s more visually striking drinks, made with Don Julio Reposado tequila, blueberry Syrup, black pepper cyrup, fresh lime juice, sparkling wine, and a gorgeous garnish made with salted caramel.

“If you want to add a little salt in your drink, you can do so with the garnish,” he said. “It will change the balance of the drink, which is interesting, but just don’t overdo it!”

The tequila is quite forward, with the sparkling wine giving it a more tangy touch. There is a slight spiciness in the middle, and a touch of berries on the finish. Interestingly, adding some of the salted caramel of the drink actually brings out even more of the herbal flavours of the tequila, though the sweeter berry notes are more muted when you do so.

The most interesting feature of the Smith's Daughter is the salted kamquat fruit leather on top. Photo: Cocktail Professor

The most interesting feature of the Smith’s Daughter is the salted kamquat fruit leather on top. Photo: Cocktail Professor

The Smith’s Daughter

Using Monte Alban mezcal, salted grapefruit syrup, Carpano dry vermouth and covered with a strip of salted kumquat fruit leather, this is one drink that was quite surprising. Most mezcal tend to be too heavy on the herbal-grassy flavours of the spirit, but paired with the other two ingredients, there was a nice balance of the herbal mezcal flavours, the drier fruit notes of the vermouth, and the salty citrus notes of the syrup. The most unique aspect of the drink, however, has to be the salted kumquat fruit leather, which is handmade, and adds a nice touch of class to the overall look of the drink. Plus, it’s pretty yummy to eat too!

Let’s Spoon is their version of the Last Word classic cocktail.

Let’s Spoon is their version of the Last Word classic cocktail.

Let’s Spoon

This is their version of the Last Word classic cocktail, made with Monkey 47 gin, Green Chartreuse liqueur, maraschino liqueur, charcoal-grilled pineapple syrup, fresh lime juice, cucumber, and aniseed foam. “The pineapple syrup makes it slightly sweeter than the actual Last Word would be, and it gives a slight smoked aroma to it as well. We also use Monkey 47 because the floral notes add a very nice lavendery touch to it. The foam is a foam based on cucumber and aniseeds – which gives subtle addition to the drink,” Joore said.

Served beautifully with an anise spoon on the glass, the drink has a nice balance between the herbal chartreuse notes and the sourness of the lime, while the pineapple syrup does indeed give a much more savoury and sweet tone to the drink.


Coppersmith is located at Level 23a, Troika Sky Dining, The Troika, Persiaran KLCC, Kuala Lumpur (Tel: 03-2162 0086, e-mail: reservations@troikaskydining.com). For more information, visit www.facebook.com/coppersmithattroikaskydining.