101 Best New Cocktails: Third Day in Taipei by Aaron Feder, OUNCE Taipei, Taiwan

by Gaz Regan · Wednesday, December 18th, 2013 · 101 Best New Cocktails, 101 Best New Cocktails 2013

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Third Day in Taipei

Adapted from a recipe created by Aaron Feder when he designed the cocktail menu at OUNCE Taipei, Taiwan

Third Day in Taipei Aaron Feder

“A super smokey and lightly peaty scotch cocktail with just a kiss of bitter orange. The glass is filled with smoke from barrel ageing sticks just before it is served.  It is the house cocktail at “OUNCE” Taipei in Taiwan. I designed their cocktail program and trained all the bartenders from scratch in Western style classic cocktails during the life of my contract. I wrote the cocktail on my third day in the country and it quickly became the favorite.”

Third Day in Taipei

1.5 ounces Oban 14-yr-old scotch

.5 ounces Talisker scotch

.5 ounces Pierre Ferrand Dry Curacao

2 dashes Angostura bitters

2 dashes Regan’s orange bitters No. 6

1 Barrel aged cocktail stick (http://tuthilltown.gostorego.com/barrel-aged-cocktail-kit-refill.html)

Stir spirits and bitters over ice.  Use a torch to light the age stick; blow out the flame and hold a snifter upside down over the stick to fill it with smoke.  Now quickly strain the cocktail into the smoke filled glass in front of the guest.

gaz sez:  I knew nothing of these aging sticks until I saw this recipe.  They’re pretty nifty, I think, though I haven’t had time to experiment with them as aging agents.  I love Aaron’s ingenuity that drove him to set fire to these things, though!  The make-up of the rest of this drink is, I believe, a sign of things to come.  Mixing and matching different bottlings of scotch seems to be quite the way to go these days.  Aaron pulled this off admirably.

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