A flirtation with flavor
Bartenders here apply scientific techniques like distillation, fermentation, clarification and aging to extract flavors from all sorts of food, then use these rarefied flavors in each cocktail to shake and muddle.
The martinis here are not mixed using common fruits and botanicals, but use bacon, sweet pepper, black garlic, salty milk tea, among other off-the-wall flavors in the mix.
Named "Cookie Jar", "Corn Me Baby" or "The Smoking Butcher", the cocktails not only play with words, but also pair with the food at Tease.
D'Cruz and Justus plan to regularly update Tease's menu every few months as they continue to explore new seasonal ingredients in China, turning them into creative dishes that deliver traditional flavor, but in brand-new ways.
Contact the writer at liyingxue@chinadaily.com.cn
