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