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.
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