Local Food and New Technology create the new trend of bartending

        Water has three tenses, and English verbs have three tenses. Now even mixing wine uses "past, present and future" to link up the story of wine country in the journey of time! With the rise of social media, everyone likes to take photos and upload them. Let this article light up your spirit of blending and write down the theme tag of # MyCocktail in IG.

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        Asia 49 Asian Cuisine and Lounge, located on the 49th floor of Baiyang Building, Banqiao, has been a famous New Taipei restaurant for nearly three years. The garden outside the hall is picturesque, and the interior is low-key and luxurious, with a golden foil-lined Zhongdao bar, with a variety of liquors in different styles. Bar Manager Mars graduated from the National Taiwan University Department of Politics and served as president of the National Taiwan University Bar Club. He won the championship in many bartender competitions in Taiwan in 2018, and also won the second place in Asia in the Kimberley Bartender Bartender.
        
         Mars, who regularly surf the Internet to browse the new wine world, said that although the value of classic liquor blending is everlasting, the modern liquor blending trend is rising, with the choice of reducing the carbon footprint of the local ingredients, blending with the liquor blending fragrance spray, the milk-washing cleaning method, or the new technology of low temperature cooking sous-vide, and so on. Combining humanistic, social and environmental issues, and connecting the three states of time in series, we will bring wine blending to a new level.
        
         A few days ago, Asia 49 changed its wine list with Lo Shenhua, Osmanthus fragrans, plum, citronella and sesame. The theme of the restaurant is 10 kinds of Asian food, including sesame oil, miso and soy sauce. Each theme has three special flavors, one cup and one story, representing the past, the present and the future. Take Luoshenhua, known as "Ruby in the Botanical World", as an example, to introduce the following three special tunes:

        
        
         Returning to the Classics - Luo Yanhan:Mars pays tribute to modern women like Robin Hood for their vivid female image, inspired by a drink named after American legendary actress Mary Pickford in the 1930s, who was the best actress in the second Oscar and the only actress with the same name as comedian Charlie Chaplin. The original Mil Pickford is fruity, and the adapted Lotham still has rum and pineapple pieces, but with Lotham syrup and lemon juice, the wine is purple and beautiful, with a calm aroma, expressing women's self-improvement and courage to pursue their dreams.
        
        
        
                 
        
         Modern Creativity - Fashionable Grandma Bing:The black tea ice for the night market is made of tea and fried cassia seeds or coffee in proper proportion to make a nostalgic early taste. Mars changed black tea into Earl's tea soup mixed with Luoshen syrup, added cold extract coffee, rum and spicy fruit wine, shaken well and then added broken ice-packed cups, with distinct sweet and sour layers. The cup surface was decorated with a dart and self-made Luoshen honey bait water mess cake. It was like playing dart shooting balloons in the night market, which made people feel good!
        
        
        
                 
        
         Imagine the Future - Me Too (Me too) Movement:Lo Shenhua is a kind of hope and belief, which echoes the anti-sexual harassment "Me Too" campaign launched by Hollywood actresses. Choose a fruit-flavored vodka and pour it into the cooking bag. Add the dried roses and roses petals, cloves, nutmeg, pepper and sugar. After sealing, cook at 45?C for 30 minutes, then filter and cool it, pour it into the cup, then add bubble wine. The fragrant flowers and fruits are full of energy. It's like the strength and courage of the Me Too movement!
        
        
        
        
         In addition to the latest trends in the blending industry, Mars also shares the following three wine recipes, I believe you can become a master blender!

        
         [Guiyuan]
         Material Science:Qinjiu 30 ml, osmanthus 20 ml, sugar-free green tea 45 ml, Tongning water 30 ml, a piece of lime
         Practice:Mix the wine, sweet-scented osmanthus and sugar-free green tea evenly in a high ball cup, add ice to stir the ice, and finally add tongNing water to 8 cents full. Squeeze a piece of lime to increase the slight acidity.

        
        

        
         The Beauty of Morning
         Material Science:Dark liquor 30ml, winter melon tea 30ml, sugar-free soymilk 45ml, coffee milk 30ml, Oreo biscuit one piece
         Practice:Put all the ingredients (except biscuits) in the juicer, add a little ice to whip, then pour into a golf cup or milk cup, fill with crushed ice, and decorate with Oreo biscuits.

        
        

        [Mei Hao Era]
         Material Science:Plum wine 30ml, agave 15ml, liquor 30ml, lime juice 15ml, ginger soda 15ml, Merlot chocolate powder, chocolate chip
         Practice:First, the chocolate powder is sprinkled on the outer wall of the iced champagne cup. Other materials (except soda and chocolate chips) are added to the Schick cup and shaken evenly. Then, they can be poured into the cup. Ginger juice soda is added and decorated with chocolate chips.
        
        

        Note: Excessive drinking is harmful to health. Far Eastern Group enjoys a 10% discount on Asia 49 catering (please show your group employee identification card) until September 30, 2019. Please book (02) 7705-9717 in advance.