Every bar visit is a chance to learn something new, and to walk away not just with a great drink, but with a story worth telling.

When people first encounter European liqueurs and spirits like Fernet, Chartreuse, or Campari, the reaction is often the same: “Wah, so bitter!”  or “This tastes like medicine.”  But if you think about it, Malaysians and Singaporeans already grew up surrounded by bitter, herbal, and smoky flavors. From liang cha  (cooling tea) to bak kut teh  to the smell of burning incense, many of these spirits have cousins in our local food culture. Let’s break them down in a way that make