How it tastes
The first sip reads as gin, but with edges that gin doesn't have on its own. The mezcal is a rumour rather than a presence: you don't taste smoke, but the gin gets a faintly mineral, almost desert-rock quality. The maraschino adds a high cherry note that the cocktail uses for lift. The Cointreau is structural. The saline rounds the bitter edge. The quinine is the reason the drink keeps changing as you sip. Each part is in service of an overall feeling rather than a recognisable flavour.
Why we built it
Tesseract started as an attempt to build a martini with more dimensions, hence the name (a four-dimensional analogue of a cube). The mezcal ratio took us months to land on. Too much and the drink reads as a smoky margarita variant. Too little and it doesn't do anything. A teaspoon turned out to be the answer, but only with a particular espadín mezcal that runs more vegetal than smoky.
Where to drink it
On request at Dissolved Solids in Damansara Kim, Petaling Jaya. We don't put this on the printed list because it benefits from a brief explanation at the bar. Ask the bartender. Reserve a table for the easiest seat.
Frequently asked questions
What glass is the Tesseract served in?
A frozen coupe. All six liquids are combined in a chilled mixing glass, then stirred over ice for 35 to 40 seconds. Long enough for the saline and quinine to integrate fully. Strained up. An expressed grapefruit peel is released over the surface and discarded. A Nick & Nora glass works equally well; both shapes preserve the clarity and the very cold temperature the drink is built around.
Can I substitute the mezcal in a Tesseract?
A teaspoon (10ml) of espadin mezcal that runs more vegetal than smoky is the answer; we tested for months. Too much smoke and the drink reads as a smoky margarita variant. Substituting with a smoky Islay scotch is the closest workable swap but changes the character. Maraschino must be Luxardo. Cointreau is the standard orange element. Saline and quinine drops are non-negotiable; the integration during the long stir is the entire technique.
How strong is the Tesseract?
Around 32 to 36 percent ABV in the finished drink. The build is 45ml gin (around 40 percent), 10ml mezcal (around 45 percent), 10ml maraschino (around 32 percent), and 5ml Cointreau (40 percent) plus saline and quinine drops. The very long stir drops it slightly from the spirit number through dilution. This is a martini-shape pour, designed for slow contemplative sipping over twenty to thirty minutes.
Where can I order a Tesseract in PJ or KL?
This is the bar's house signature at Dissolved Solids in Damansara Kim, 43-1 Jalan SS20/11, Petaling Jaya. Open Tuesday to Sunday, 15:00 to 01:00. WhatsApp +60 11-4008 7607. Off the printed list because it benefits from a brief explanation at the bar. Ask the bartender. This is the pour we describe as the bar's philosophy in a glass; see our journal piece on Tesseract.
What food pairs with the Tesseract?
Aperitif first, before dinner. Pairs with light Japanese food (sashimi, edamame, agedashi tofu), oysters, cured fish, and high-quality olive oil with bread. The saline rounding makes it natural with salty snacks. Also strong with hard cheeses (manchego, parmesan) and with a single piece of dark chocolate at the end. Skip with anything sweet or creamy; the drink is built for dry pairings.