Ginger or Beetroot in Cocktail? Yes, BISO Cocktail Bar Has it!

A trip to Penang ought to be accompanied with a checklist to do, from checking the must-try hawker fares, visiting the pre-colonial architectural wonders and clocking into a few picturesque cafes.

However, you might add another thing to do into your checklist now - A visit to the latest chic cocktail bar in Penang - BISO Bar. The bar churns out unconventional yet interesting cocktails by utilising local raw ingredients such as ginger, turmeric, beetroot and even corianders! If you read BISO in local dialect Hokkien, it literally translated to "flavour" (Bi Sor). BISO Bar aspires to unleash the potential of the local ingredients flavour by integrating it into cocktails, and let you explore another dimension of the local flavours you may not realise.

BISO Bar is located along the bustling Jalan Magazine, opposite of First Avenue Mall. The exterior bears no signage, and only way to recognise this cocktail bar is through its stylistic glass facade with Italic wordings cocktail bar printed at the edge of its French canopy. Upon entering the bar through the glass door, I arrived at a contemporary grey space, and a gigantic science laboratory machine was clearly visible at the bar counter.

I thought I went to a mini medicine laboratory, and the mixologist cum bartender on duty assured I came to the right place and handed me a cocktail menu, in the form of a table calendar.

Gleaning from my past limited visits to cocktail bars, I scanned the menu for familiar words - agave, aperitivo, Martini, Negroni, Mojito and others but it was nowhere to found. Sensing the confusion in my eyes, the friendly mixologist attended to me and explained their cocktail concepts. Their cocktail choices are categorized into 3 sections - the classic entry-level highballs, medium-level sours and robust version spirit forward, all made of concoction of local sourced ingredients and alcohols. 

Of course, the mixologist reassured me I can order a Negroni or Martini, which they obliged to do even though these classic drinks are not on the menu. However, I was intrigued to try the unconventional cocktails. Simply because the cocktails here cannot be found elsewhere, as their recipes are their own. 

I thought of begin the night light so I ordered a highball - Faux Saffron. It was a peculiar blended concoction of turmeric, Bentong gingers and local gingers, with addition of vodka and herbal liquer. The resultant cocktail has a slight spicy sensation with a light touch of alcohols. It was a perfect start, something light yet spicy to begin the night. And this marks the moment I gone into the canyon of cocktails in BISO Bar.

Next up are something bolder, a Tangy Kiwi Tango which features tequila, lacto kiwi, kiwi acid and jalapeno and O+, a beetroot infused gin. Both belonged to the group sour cocktails. I was surprised at the absence of fibers, which are commonly seen in both kiwi and beetroot, featured in Tangy Kiwi Tango and O+ respectively. 

As I acquainted with the friendly mixologist on duty, she explained to me the beetroot will undergo a milkwash procedures, and only the beetroot essences are collected to make the O+. That justified the solid price of the alcohols. 

The night grows late and I grow bolder in taste also, ordered the ultimate Version.2, a Spirit Forward cocktail. The intensity of the alcohol was no joke as I immediately felt a slight buzz in my head along with a pleasant sting on my nostrils. I really loved this Version.2, and the robust sensation made me yearning for one sip after another. 

Out of curiosity, I chatted with the mixologist on Version.2 and she unveiled a slight secret behind the concoction. Version.2 was made from Rum, Campari,a secret mixture of liquid gold and it involves more chemistry and physics that I initially thought. The freeze infusion beer keg together with fresh grapes delivers the surprise in every sip of this delicate Version.2. 

My taste buds thanked me for this exquisite treat today. 

It seems to be that was too much chemistry and biology to digest after 4 cups of cocktails. But the mixologist shared that all the raw materials and alcohols in BISO Bar are kaleidoscope of many scientific processes. Different cocktails elements are made from different processes, from centrifugation by the large laboratory machine at the bar counter, to delicate fermentation, filtration, isolation and others. 

Apparently, one of the most renowned cocktail in BISO Bar is N.E.O.H, which is made from concoction of corianders and gin. Another well known cocktail here will be their Bak Kut Teh flavour, which receive unanimous praises from customers who have tried it.

With such a sophisticated cocktail bar established in Penang, both cocktails enthusiasts or those who simply love a cup of cocktail or two in relaxing manner should check out BISO Bar.