Malaysia's first national mocktail is on the way
The winner of the Signature VM 2026 Mocktail Championship 2025 will have their drink crowned as Malaysia's national mocktail. (Andrea Rhiannon Edmonds @ FMT Lifestyle)
KUALA LUMPUR : Many people already love Malaysia's national cocktail – Jungle Bird – created in 1973 at the KL Hilton. Now, history is about to be made again, but this time, no alcohol is involved.
The Signature VM 2026 Mocktail Championship 2025 (SMC 2025) is on a mission to crown Malaysia's first-ever national mocktail, just in time for Visit Malaysia Year 2026.
Launched by the Malaysian Association of Hotels (MAH) and the Mixology Alliance of MFBEA (MAM), the competition aims to showcase the country's identity, culture, and creativity in a glass.
During a press conference at Imperial Lexis Kuala Lumpur, Pravindran Palakrishnan, president of MAM, said: 'We wanted to give bartenders and mixologists the opportunities, recognition, and voice they deserve, especially in the non-alcoholic and mocktail space.'
Pravindran Palakrishnan, president of the Mixology Alliance (second from left), pictured with (L-R) Hisham Tan, Samuel Lee, Isaac Raj, and Renda Low. (Andrea Rhiannon Edmonds @ FMT Lifestyle)
SMC 2025, proudly sponsored by Yeo's Malaysia, is bringing together 32 participants from hotels across the country.
Each contestant is tasked with crafting one signature mocktail that tells a Malaysian story – using local ingredients and drawing inspiration from the nation's rich heritage.
The competition kicked off with its preliminary rounds on April 29, narrowing the field to 16 semi-finalists.
While they present the same drink throughout the competition, each round introduces unique challenges that require them to incorporate new elements to elevate their creation.
In the Grand Finals on May 27 and 28, just eight contestants will battle it out at Vivatel Kuala Lumpur. It is open to the public.
Isaac Raj, CEO of MAH, said the championship is long overdue. 'Iconic signature drinks are an impressionable symbol of a nation's charm. Many of our neighbours already have their eponymous drinks, but Malaysia has yet to have our own iconic drink, aside from 'teh tarik ikat tepi',' he said with a smile.
'We believe it is high time we craft a drink that truly captures the warmth, spirit, and culture of Malaysia,' Issac added.
Rachel Hor from Grand Hyatt Kuala Lumpur, is one of the few female participants of the competition. (Andrea Rhiannon Edmonds @ FMT Lifestyle)
Mixologists representing various hotels from across the country have taken part in the competition, including those from Melaka, Johor, Penang, and Kuala Lumpur.
Rachel Hor from Grand Hyatt Kuala Lumpur, one of the few female participants, presented her colourful creation called 'Sunshine Ria.'
'I used green to represent the land and forests of Malaysia, while yellow is for the warm sun,' she explained. Her drink featured pineapple, lychee, winter melon, and a double pandan mix.
'I also kept in mind that since this is going to be showcased across hotels in Malaysia, it shouldn't be complicated to replicate. Even our national cocktail, the Jungle Bird, is relatively easy to make.'
Yeo's Malaysia, the sponsor of the competition, saw its drinks infused into each creation. (Andrea Rhiannon Edmonds @ FMT Lifestyle)
Creativity and practicality were key judging criteria, alongside taste, presentation, technicality, local identity, and storytelling.
Chang Yew Boon from Penang Marriott Hotel, a familiar face on the competition circuit with several awards already under his belt, said mocktails pose unique challenges.
'I used to participate in a lot of cocktail competitions, but mocktail competitions are actually quite challenging,' Chang shared.
'Without alcohol, there's a limitation, and many of the ingredients already have strong flavours. So it's a challenge to twist them and bring your own unique taste. You really need to be innovative,' he said.
His drink, 'Cita Rasa Sayang', drew inspiration from the classic 'teh O limau ais' and featured a mix of Yeo's winter melon and kantan cordial, homemade calamansi sour plum cordial, jasmine green tea, and monin watermelon syrup. His finishing touch? A homemade calamansi sour plum wrapped with bunga kantan, floating delicately on top – a nod to zero waste.
Mixologists representing hotels from Melaka, Johor, Penang, and Kuala Lumpur competed in the preliminary rounds. (Andrea Rhiannon Edmonds @ FMT Lifestyle)
As the competition heats up, expectations for the finals are soaring. Pravindran said: 'The stakes will be much higher during the finals as we'll have global mixologist champions as judges.'
With Visit Malaysia 2026 on the horizon, the search for a national mocktail is a bold toast to Malaysia's evolving food and beverage scene, offering visitors a true taste of the nation's spirit.
GRAND FINALS of SMC 2025
Venue: Vivatel Kuala Lumpur, Viva Mall, 85, Jln Loke Yew, Taman Miharja, 55200 Kuala Lumpur
Date: May 27-28
Time: 9am-5pm
Follow the Mixology Alliance of MFBEA on Instagram.
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