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Taipei’s Two Trilogies By Sandra Scott |
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Taipei is a city that always
amazes us with its innovation. The first time John and I visited
Taiwan, the world’s tallest building had just opened. Taipei 101 is
an stunning feat of technology but mostly
Back at the Grand Formosa it was time to relax before dinner. We headed for the Gallery Bar on the second floor. Picking up the notice on the bar, John said, “Look at this! They have a Cocktail Trilogy. They have done amazingly creative things to the cocktails.” Sure enough four of their most popular cocktails - Cosmopolitan, White Russian, Tender Love, and Kir Royal – had taken on a new form - gelatin, ice cream, custard, mousse, and driblets.
Most amazing of all was the
finale of the Trilogy, a radical culinary technique called molecular
gastronomy, where liquids are mixed with
We have been to Taiwan several times and each time there is something new and enticing to experience, be it the trilogy of technology or the cocktail trilogy. I can’t wait to see what Taiwan has to offer on our next trip. For more information check www.tbroc.gov.tw, www.regenthotels.com |
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I liked all the cultural
features incorporated in its design. On our most recent trip we
took the High Speed Train to Taichung
to visit the tea and coffee
growing areas. The very quiet, smooth train reached a maximum speed
of 180 mph. When we returned to Taipei we checked into the Grand
Formosa Regent, a Four Seasons property. It was close to the clean,
efficient metro system that sped us to the Maokong Gondola.
The amazing aerial tram took us 2.5 miles from
hilltop to hilltop past the picturesque Zhinan Temple to the top
where there are many tea plantations and teahouses.
The Grand Formosa’s mixologist,
Allson Sun, explained, “We chose four cocktails to play with because
they are the most popular drinks at our lounge, making them ideal
for our Cocktail Trilogy.” Part One of the Trilogy featured the
classic drinks in their “most primitive, potable form.” John and I
were familiar with their traditional presentation so we opted to go
to the next phase.
The second part of the trilogy
transformed the cocktail into mouth-watering desserts to be enjoyed
spoon by spoon. John dipped into the Cosmopolitan, a luscious bowl
of crystal-clear gelatin made with vodka, lemon juice and cranberry
juice. I had to try it too. Ah, the feel of the gelatin slowly
melting in my mouth was awesome. It definitely had a bit of a kick.
I shared my
Tender Love with him. It was presented as ice cream made
with coconut cream, coconut syrup, pineapple juice and rum and
drizzled with triple sec. The White Russian became a custard with Kahlua coffee liqueur over a cradle of creamy panna cotta made with
milk and vodka. Kir Royal made with champagne and crème de cassis,
was transformed from its usual form of fruity beverage into a
refreshing mousse with the silkiest texture.
calcium glucoprotein and
injected into a warm potion of sodium alginate with a syringe,
creating tiny little balls of beverages that burst when bitten.
These driblets are placed in a glass, which is then filled with
other cocktail ingredients for a trendy experience that is out of
this world. My favorite was the White Russian with vodka, milk and
Kahlua molecules. John thought the Kir Royal with molecules of
raspberry, peach, and mint was especially wonderful.