How it tastes
Gin and herbs, in roughly equal weight. The genepi is the part that distinguishes the drink. It's an alpine herbal liqueur, similar to chartreuse but more austere, and it pulls the gin up into the same register. The dry vermouth lightens the load. The elderflower adds a faint floral high note. The absinthe rinse you smell rather than taste. The grapefruit bitters keep the whole thing from feeling too pious. This is the cocktail people order when they want a martini with more conversation.
Why we built it
We started with the question: what would a martini look like if you let it argue with itself? Stronk was the answer. The genepi was the key ingredient that made the rest of the proportions click. The name was suggested by a guest who said the first sip felt "stronk" in a way they couldn't otherwise explain. We kept it.
Where to drink it
On request at Soluble Solids in SS2 Petaling Jaya. We always have the genepi behind the bar, though if we ever run out the bartender will tell you and suggest something close. Reserve a table for a guaranteed seat.
Frequently asked questions
What glass is the Stronk served in?
A chilled coupe, absinthe-rinsed and discarded. The gin, genepi, dry vermouth, elderflower, and grapefruit bitters are combined in a mixing glass, stirred over ice for 35 to 40 seconds (very long), then strained into the rinsed coupe. A lemon peel is expressed over the surface and discarded. The coupe is the only shape that holds the spirit-forward stirred-up character at the right temperature.
Can I substitute the genepi in a Stronk?
Genepi is the distinguishing ingredient and difficult to substitute. Yellow Chartreuse gives a related but sweeter version. Green Chartreuse is too aggressive. Dolin Genepy Le Chamois is the bottle we use. For dry vermouth, Noilly Prat or Dolin Dry are the references. Suze or another gentian liqueur shifts the flavour register considerably; the drink becomes more bitter and less alpine.
How strong is the Stronk?
Around 32 to 36 percent ABV in the finished drink. The name is honest: 60ml gin (around 40 percent), 10ml genepi (around 40 percent), 10ml dry vermouth (around 18 percent), and an absinthe rinse, stirred long over ice. The dilution drops it slightly from the spirit number. This is a martini-shape pour, designed for slow sipping. Treat it as one drink, not three.
Where can I order a Stronk in PJ or KL?
This is a house signature at Soluble Solids in SS2, 50-1 Jalan SS2/24, Petaling Jaya. Open Wednesday to Sunday, 18:00 to 01:00. WhatsApp +60 11-1682 8651. Genepi is always behind the bar. Dissolved Solids in Damansara Kim can pour one on request. The name was suggested by a guest who said the first sip felt stronk in a way they couldn't explain; we kept it.
What food pairs with the Stronk?
Aperitif first. Charcuterie, olives, marinated anchovies, hard cheeses. The alpine-herbal profile pairs naturally with mountain food: fondue, raclette, alpine ham, country pate. Also strong with Italian antipasti. Surprisingly good with dim sum because the dryness handles oil-heavy steamed dumplings. Skip with sweet desserts; the bitterness fights sugar.