During the year-end festive season, an interesting and flavorful drink makes the party more fun and special.
We invited two one-MICHELIN-starred restaurants in Taipei — Impromptu by Paul Lee and Longtail, both of which are famous for their delicate and interesting cocktails, to share two hot festive cocktail recipes that are easy to prepare at home. Both restaurants have added their own signature twists to classic recipes, making them more sophisticated and interesting.
One-MICHELIN-starred restaurant Impromptu by Paul Lee is famous for its casual vibe, created by an open kitchen and bar seating. At the same time, the chef's innovative dishes that use French techniques have drawn inspiration from the multiculturalism of the United States and influence of Asia. Other than that, the beautiful cocktail creations here are also one of the main attractions that keep bringing people back to the restaurant.
At Impromptu by Paul Lee, diners can pair the tasting menu with wine, mocktails, cocktails, or a combination. For Lee, wine delivers different taste profiles as it ages; however, cocktails, in his opinion, have a bigger room for experimenting with flavors, very much like dish creation.
Lee himself has a deep interest in cocktails; he even opened a bar just beside the restaurant. Other than that, he has held several four-hands collaborations with famous bartenders in Taiwan, too.
Lee recommends the classic Mulled Wine for the year-end festive season, which will be served at his restaurant until the end of the year. In his version, Mûre Sauvage des Pères Chartreux is added to the Mulled Wine for a hint of berry flavor. Fried herbs and brown sugar are also added to provide a pleasant herbaceous aroma.
Lee, along with Impromptu by Paul Lee's bartender, Zack Zeng, also share that one can tweak the recipe according to his or her personal preference. For example, a cinnamon lover can add a bit more to the drink; or a person who does not have much of a sweet tooth can minimise the amount of sugar. There are also options for different wines, too — other than Shiraz, less-expensive wines that are low in tannins are all good choices.
One little tip when making the Mulled Wine — make sure it doesn't reach a boil. Keep the pot on low heat so that the alcohol doesn't vaporize away.
Impromptu by Paul Lee's Mulled Wine
Serves 5Ingredients
750ml Red Wine (preferably a Shiraz)
500ml Cointreau
50ml Mûre Sauvage des Pères Chartreux
3 Cinnamon Sticks
3g Nutmeg Powder
10pcs Clove
1 Sunkist Orange
50g Brown Sugar
Steps
2. Add in the red wine, Cointreau, and Mûre Sauvage des Pères Chartreux, and a slice of Sunkist. Simmer at low heat (around 60°C; don't boil) for 15 minutes.
3. Sieve the Mulled Wine into the glasses and decorate before serving.
Two things one can never miss at MICHELIN-starred Longtail in Taipei — one is the innovative dishes that chef Lam Ming Kin creates that combine Western techniques, local ingredients, and the inspiration from his culinary journy. Second is definitely the cocktails from the bar. Longtail created a cozy and comforting corner in Taipei for diners to enjoy wine, craft beer, or cocktails from dinner or even till late supper.
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Lam and Longtail's bartender Andrew Lin recommend the Hot Toddy for the festive season, especially when the weather is getting cold. With its whisky base, a Hot Toddy also combines hot water, honey, and lemon juice, also appearing to be the perfect drink to help reduce cold symptoms.
In Longtail's version, the Hot Toddy gets a little Taiwanese twist — ginger juice and Tongding Oolong tea — into this classic recipe, which brings out another aromatic layer. The drink is currently not served at Longtail, but the bartender can definitely make it when ordered.
One tip from both Lam and Lin is that lighting the Hot Toddy on fire gives it a smoother touch. Be sure to do it before adding in the Oolong tea so that the alcohol can vaporize out nicely.
Longtail's Hot Toddy
Serves 1
Ingredients
45ml Bourbon Whiskey
10ml Lemon Juice
15ml Honey
10ml Ginger Juice
10ml Ginger Liqueur
10g Tongding Oolong Tea
300ml Hot Water
Orange (or Lemon) Zest (take out the white bitter part)
2pcs Clove
Steps
1. Make the Oolong tea by adding hot water into the tea leaves, warming the glass at the same time.
2. In a small pot, add in the Bourbon Whisky, lemon juice, honey, ginger juice, and ginger liqueur. Heat the mixture until it boils.
3. Light the drinks on fire for a little while so that the alcohol vaporises out a bit, providing the drink with a smoother touch.
4. Squeeze the orange zest and add in the orange oil, which provides a nice, citrusy aroma.
5. Add in the prepared Oolong tea.
6. Decorate the drink with a lemon slice and cloves.
7. Add in a slice of orange or lemon zest.
Reminder: Drinking is prohibited if you are under 18 years old. Excessive drinking is harmful to the health.
