Go back to the enewsletter The Mixologists of T

first_imgGo back to the e-newsletter >The Mixologists of The Liquid Lab by W Taipei have created cocktails with ‘liqueurs and bitters’ to bring guests “big flavours, little hangover” at the top-floor YEN Bar.Using products such as Jagermiester, Campari, dark cacao liqueur, Southern Comfort and Angostura orange bitters allow deep and complex flavours with less strength.A selection of Chinese tapas has been designed to pair with these cocktails, served daily from 11am to midnight.“Bitter to cocktails equals umami to culinary,” shared W Taipei Beverage & Food Director Patrick Duff. “Most of the liqueurs and bitters we used are made from a wine base fortified with herbs, spices and other botanicals which create this obsessive bitter-sweet taste into the cocktails created.”Gordon Rogue Romance: made with Campari, Angostura orange bitters, Grand Marnier and grapefruit juice tastes richly rewarding with her unique bittersweet taste.Goring Schnaps Iced Coffee: Jagermiester, Campari, dark cacao liqueur, espresso, egg white and cream.Blossom Fragrance: made with homemade chamomile-infused Tanqueray gin, Southern Comfort, chamomile tea, lime juice and honey.Go back to the e-newsletter >last_img

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