The Bar Trigona 2026 cocktail menu has been announced, where new creations are presented under the ‘Nectar of Time’ theme. A journey of moments. A refinement of flavour. A bridge from memory to possibility. All this and more unfolds through the new collection by the award-winning bar at Four Seasons Hotel Kuala Lumpur.
“Nectar of Time is our tribute to the beauty found in every passing hour. At Bar Trigona, time transforms flavours, spirit and memory, creating a drinking experience that honours heritage while resonating beyond borders,” shares Beverage Manager Rohan Matmary.
The newly crafted menu echoes the legacy of Bar Trigona, a defining force in Kuala Lumpur’s cocktail scene. Since opening in 2019, the bar has played a key role in taking Malaysia’s abundance to the global stage and enthusing the city’s mixologists to return to their roots and reimagine what’s possible in a glass. Standing the test of time, Bar Trigona’s unique, locally rooted identity has earned it a place on Asia’s 50 Best Bars for seven years running, along with several other accolades – including a recent recognition among Tatler’s Best 100 Bars in Asia-Pacific 2025.
Nectar of Time cocktail collection
Drawing on this rich history, Nectar of Time presents an evolving liquid narrative, with cocktails grouped by stages of the evening. Awaken the palate with First Light, then explore progressively deepening chapters, ending with nightcaps and dessert-style drinks in After Dark. For easy sipping, guests can also explore Eternal Hours – light cocktails perfect for any time of the day.
Homegrown at the heart of the Bar Trigona 2026 cocktail menu
Centred around homegrown ingredients procured from Trigona Farm and longstanding partners, the menu incorporates vibrant nods to local culture, from the craft of tuak (traditional rice wine) to the nostalgia of kaya (coconut jam). Reimagining Malaysia’s tastes and traditions through inventive techniques, these cocktails are not only high on flavour but also visually stunning – a story designed to be experienced with all the senses.
Guests can look forward to signatures like the Trigona Bee’s Knees, a refined take on the gin-and-honey classic, perfected over two years. Instead of floral honey, this drink spotlights trigona honey, its oaky richness infused with the nuanced aroma of coffee beans from Kulai My Liberica estate. These beans were chosen for their distinctive tasting notes – honey, chocolate, almond and liquorice – which pair perfectly with trigona honey. A dash of minute lemon juice, freshly squeezed when serving, adds brightness to the cocktail – shaken tableside for a touch of craft and theatre.
Bar Trigona 2026 cocktail menu
Another standout is the Açar Martini. With the dirty martini making a strong comeback in Malaysia, the team was keen to find local alternatives to olives, which led them to Nyonya açar making – a Peranakan pickling tradition. The result? A martini that shines with the tongue-tickling flavours of a modern Nyonya açar, made with radish, carrot, cucumber, red chillies and artisanal Sarawakian pineapple tuak, brewed in Kuching by Bad Cat Borneo.
Bar Trigona 2026 cocktail menu with Puro Ice collaboration
Also worth a special mention are two cocktails that showcase Bar Trigona’s new partnership with Puro Ice. Featuring raspberry, lychee and rose geranium leaves, the perfumed Lunara glows with a moon-like artisanal ice ball – containing a single raspberry at its heart. The herbaceous Glacier arrives at the table with a striking butterfly pea ice ball, slowly unfurling blue-violet hues that mirror a melting glacier.
Nectar of Time cocktail collection by Bar Trigona
Additionally, Nectar of Time brings back favourites like the Banana, a single-ingredient drink that captures the sustainable pulse of Bar Trigona. Sweet Pisang Mas bananas are slow-cooked with Sarawakian tuak to concentrate their flavour, with the team utilizing the entire plant – fruit, leaf and flower – to minimize food waste. Also returning is The Ghost, which marries the powerful (but caffeine-free) notes of distilled Malaysian coffee with the bittersweet flavour of 80 percent dark chocolate syrup. The glass is dusted with cacao powder, crafted by Chocolate Concierge using cacao beans from Trigona Farm.
Raise a glass to legacy, craft, and moments that linger with Nectar of Time, now available at Bar Trigona, Four Seasons Hotel Kuala Lumpur.
