How it tastes
Despite the gouda in the name, this drink doesn't taste cheesy. The fat-wash technique strips out the dairy and leaves behind just the gouda's nutty depth. What you get is an espresso martini with more body, a softer foam, and a long savoury note on the finish that doesn't fit anywhere else in the cocktail vocabulary. The white peach is the surprise. It cuts through the richness and keeps the drink from feeling heavy. We've watched people order this expecting to dislike it and stay for a second.
What is "fat washing"?
Fat washing is a technique borrowed from chefs. You infuse fat (cheese, bacon, butter, peanut oil) into a spirit, then freeze the mixture. The fat solidifies and traps the heavy oils. What remains in liquid form is the spirit with the savoury flavour notes but none of the texture. For gouda specifically, what carries over is umami and a faint roasted-nut quality. We use a mild young gouda, not aged. The aged stuff is too sharp.
Why we built it
We were testing what we could fat-wash that wasn't standard (bacon, butter). Gouda was a long shot. The first attempt was awful. The third was unexpectedly good. The name came before the recipe worked, which is sometimes how these things go. It's been on the menu over a year and remains one of our most-ordered drinks.
Where to drink it
On the menu at Dissolved Solids, Damansara Kim, Petaling Jaya. Reserve a table and we'll have one waiting.
If you want to know more about coffee in cocktails, our journal has a field guide to Malaysian kopi with notes on how kopi-O translates into espresso-martini territory.
Frequently asked questions
What glass is the Too Gouda To Be True served in?
A chilled coupe at Dissolved Solids. All liquids are built in a shaker over plenty of ice and shaken hard for 12 to 15 seconds so the crema lands clean on top. Double-strained up. Three cocoa nibs are lined on the foam as a garnish. A Nick & Nora glass works as an alternative; both shapes hold the foam-crema structure properly.
Can I substitute the gouda-washed espresso liqueur in a Too Gouda To Be True?
The gouda wash is the entire identity. Make it from 40g mild young gouda melted into 250ml espresso liqueur on low heat, cooled and frozen overnight, then skim the solidified fat off the top and strain. Aged gouda is too sharp. Standard espresso liqueur (without the wash) gives you a Espresso Martini variant, which is fine but different. White peach can be substituted with apricot puree; vanilla syrup is non-negotiable for the body.
How strong is the Too Gouda To Be True?
Around 14 to 17 percent ABV in the finished drink. The build is 30ml gouda-washed espresso liqueur (around 20 to 25 percent) and 20ml fresh espresso (zero) against 10ml vanilla syrup and 10ml peach puree, shaken with ice dilution. The fat-wash adds body without changing the alcohol level significantly. Caffeine load is roughly one espresso shot.
Where can I order a Too Gouda To Be True in PJ or KL?
This is a 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. The gouda-washed liqueur is made in-house and kept refrigerated. On the menu for over a year and one of our most-ordered curiosity drinks. Soluble Solids in SS2 can build one if the wash is in stock; call ahead.
What food pairs with the Too Gouda To Be True?
Dessert cocktail; order after dinner. Pairs with cheese boards (the gouda note in the drink mirrors the cheese), tiramisu, chocolate desserts, creme brulee. Also strong with caramelised nuts and salted toffee. Surprisingly good with a single piece of dark chocolate as the finisher. Skip with savoury main courses; the dessert profile fights everything except cheese.