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HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > July 2015
 

MEET THE EXPERT

Silk Cake cocktail

Silk Cake cocktail

By Douglas Habecker
Translated by S. Ying

Kae Yin

Restaurant: Lounge ONE
When it comes to introducing creative new cocktails to Taichung, Hotel ONE''s 29th-floor Lounge ONE is consistently out in front of the crowd. Once again, this is the case with six very special summer cocktails that have been exclusively invented for Lounge ONE by guest bartender Kae Yin, who gained local and international fame in 2012 when he represented Taiwan at the World Class global bartending competition in Rio de Janeiro and ended up among the Top 3 bartenders, not to mention Asia-Pacific Champion and winner for Best Signature Cocktail. The Kaohsiung native, who has recently been working in Singapore, introduces Compass readers to one of his featured cocktails, Silk Cake (NT$420 + 10%), which he says has the warm, buttery, home-style flavors of the corn cakes he enjoyed in New Orleans, but adds some Eastern elements as well. In particular, the bourbon, plum and soy bean exude savory umami (one of the five basic tastes) flavors.


Silk Cake is available at Lounge ONE until July 12, together with Kae Yin's five other special summer cocktails (NT$420-450 + 10%)--Purple Sweet, Umami Soup, Mystery Woods, Oriental Blues, and Watermelon Melody.

Ingredients:
*Umeshu liqueur 15 ml
Bulleit (or similar) bourbon whiskey 15 ml
Fino (dry) sherry 15 ml
**Corn syrup 20 ml
Lemon juice (fresh-squeezed preferable) 15 ml
Osmanthus oolong tea 15 ml
Soy bean powder and baby corn (for garnish)
*Japanese ume (Chinese plum) liqueur like Choya.
**Easily homemade--instructions found online.

Preparation:
1. Fill cocktail shaker with ice and add all above liquid ingredients.
2. Shake vigorously.
3. Rim champagne glass with soy bean powder.
4. Fill glass with cocktail and garnish with a baby corn.

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