Rhu Bar at Four Seasons Resort Langkawi Unveils New Collection of Locally Rooted Cocktails by the Sea

Set at the golden edge of the Andaman Sea, Rhu Bar at Four Seasons Resort Langkawi debuts a newly crafted selection of cocktails, inviting guests to experience the tastes and traditions of Malaysia in a glass.

Distilling the country’s vibrancy into signature libations, the Flavours of Malaysia cocktail collection unfolds in moments of connection, discovery and insight. From the craft of tuak rice wine to the aroma of sacred frangipanis, each cocktail offers a unique journey into Malaysian culture. Locally sourced ingredients find fresh expression under the innovative touch of mixologist Rendey Ray, who employ techniques such as fat-washing and spherification to unlock new dimensions of taste, texture and form – while simultaneously minimizing food waste.

The Flavours of Malaysia menu includes standouts such as:

• Concept Of Zero - Putting sustainability into action, this zero-waste cocktail champions mindful sourcing and purpose-led mixology – with tropical pineapple at its centre. Every part of the fruit finds a place in the process: the core infuses the cognac base, the skin is transformed into homemade cordial, and a pour of fresh pineapple juice completes the picture.
• Bunga Kemboja - This cocktail pays tribute to the sacred kemboja (frangipani), cherished in Malay culture for its serene, spiritual presence. Fresh flowers, harvested from the Resort’s own gardens, are crafted into a fragrant syrup and blended with tuak rice wine from Sarawak, typically served at celebrations. A molecular sphere of passionfruit enhances the local immersion, framed by views of luminous frangipanis all around Rhu Bar.
• Acar - Inspired by the tongue-tickling flavours of Malaysian acar (pickled vegetables), this bold cocktail elevates a homegrown culinary tradition with global spirits. Aromatic tequila and smoky Ancho Reyes are balanced with a lively cucumber cordial and a touch of local citrus and herb. Designed to awaken the palate, this complex expression of tang, spice and earth is threaded with a hint of umami.
• Sri Colada - Pandan meets kaya in this aromatic cocktail, bringing together two of Malaysia’s all-time favourite flavours. Silky rum is fat-washed with kaya, a creamy coconut jam, layering subtle richness into every sip – combined with the soft aromatics of Resort-grown pandan, crafted into a syrup. Marked by an intriguing interplay of brightness and depth, each sip offers a true taste of the tropics.

Known for its front-row seats to the best sunsets in Langkawi, Rhu Bar welcomes guests to settle into cosy wicker chairs or breezy swings – with an endless expanse of sea and sky forming the backdrop to every sipping journey.

The bar’s locally inspired cocktail list is supported by an exceptional selection of house-infused gins, carrying hints of Malaysian botanicals and teas. Fine wines, craft beers and curated spirits complete the beverage offering, with warm Four Seasons hospitality bringing the island’s generous spirit to life. Guests who wish to explore further can join the bar’s daily cocktail masterclasses and weekly bonfire gatherings.

To experience the Flavours of Malaysia cocktail collection at Rhu Bar, call 04-950 8888.