From the pristine modernity of the Kavalan distillery in Yilan, to craft beers like those of Taiwan Head Brewers emerging alongside budding art scene in Taipei, and to the native varietals of mountain teas in Taitung, Taiwan has such a robust liquid culture. With access to fresh, seasonal produce and the curated inventories of traditional apothecaries, it's no surprise that Taiwanese bartenders, through their creativity, skill, and drive have built an exceptional bar scene.
Very nice. Another famous barman, Salvatore Calabrese, also builds this cocktail with increments of ice and bourbon; though I think he uses three measures of 20mL. I sometimes use this method at home; I find the process calming and it connects me to my cocktail.
I’ve been watching this video over the years since it was first released 11 years ago! It’s one of my favorites and has gotten me to sleep so many times.
My guess is he's trying to find the perfect balance of bubbles and saltiness. Fever Tree has more carbonation than Perrier but it also has like 8x the sodium.
