{"id":35756,"date":"2026-03-12T21:45:37","date_gmt":"2026-03-12T13:45:37","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=35756"},"modified":"2026-03-12T21:45:37","modified_gmt":"2026-03-12T13:45:37","slug":"drink-in-focus-ddl-old-fashioned-at-terrible-baby","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=35756","title":{"rendered":"Drink in Focus: DDL Old Fashioned at Terrible Baby"},"content":{"rendered":"


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If there\u2019s anything Terrible Baby is known for \u2013 besides being one of the best bars on the Kowloon side for its signature cocktails or expansive terrace \u2013 it is for the bar\u2019s love for Hong Kong and creating dada-inspired menus.<\/p>\n

In a major update to Terrible Baby\u2019s menu, bar manager Axel Gonzalez and his team<\/span> trimmed the selection to 16 signatures, mapped against five pillars of flavour \u2013 herbal, sour, spicy, sweet and umami \u2013 and inspired by Hong Kong\u2019s past as well as its present. There are the clear nods, like the Dong Ling Cha, which does include Vita sparkling lemon tea, or the Ta-boo, which was made in collaboration with Taboocha. But for us, there is one drink that brings Gonzalez\u2019s background, a touch of Hong Kong, and a strong flavour all together \u2013 the DDL Old Fashioned.<\/div>\n
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Terrible Baby\u2019s new menu has been trimmed to 16 signature selections. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

The core of the drink is its split base of rye and bourbon whiskey. The 30ml of Michter\u2019s rye is fat-washed with dulce de leche, a caramelised milk with an incredibly deep sweetness that\u2019s a quintessential Argentinian dessert. \u201cIn Argentina, it is a cultural staple,\u201d Gonzalez explains. \u201cAsk anyone about their favourite desserts and it\u2019s almost guaranteed to be in the top three. When we say \u2018Argentinian-style Old Fashioned\u2019, we\u2019re nodding to that everyday indulgence. It\u2019s a way of infusing the cocktail with the warmth of Argentine home life.\u201d<\/p>\n

The result is the addition of 20ml 99-proof Ezra Brooks bourbon for a bit of kick, and trace amounts of Bob\u2019s Chocolate Bitters and orgeat \u2013 a syrup made from almond juice, sugar and rose water \u2013 to balance flavours. \u201cWe tried fat-washing dark rum and bourbon,\u201d Gonzalez shares, \u201cbut the results were overly sweet and cloying. Michter\u2019s rye, with its drier, spicier character, absorbed the dulce de leche\u2019s richness without losing structure. Adding the high-proof Ezra Brooks brought back that bold, boozy backbone that an Old Fashioned deserves.\u201d<\/p>\n

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Axel Gonzalez, Terrible Baby\u2019s bar manager, bases the establishment\u2019s new drinks on five pillars of flavour. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
But while Gonzalez hails from Argentina, he expresses the best of Hong Kong via the drink\u2019s finishing touch: a raspberry bonbon made collaboratively with local bean-to-bar chocolatier Conspiracy Chocolate<\/span>, whose co-founders Amit Oz and Celine Herren met in Hong Kong and have lived in the city for more than a decade.<\/div>\n

\u201cThey source their cacao from family-owned farms in Vietnam through a direct supplier chain, ensuring a transparent and ethical supply,\u201d Gonzalez explains. The beans are converted to chocolate over a gruelling five-day process, then injected with a fresh raspberry paste. \u201cI had several tastings with Amit,\u201d Gonzalez says. \u201cThe raspberry bonbon stood out for its bright tangy contrast to the cocktail\u2019s deep, buttery richness.\u201d<\/p>\n<\/div>\n


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