|My Icy Berry Cocktail. Exploding with|
a molecular Port foam.
|A pitcher of watermelon flavored cocktail, served |
in at a Japanese Izakaya restaurant in Vancouver, called Suika.
|Some kind of 'Lattea' something or other, at the |
Taiwanese Pearl Castle Cafe in Burnaby, British Columbia.
The foam layer is quite thick, and rich.
There are a few dimensions to these Asian drinks that I try to emulate from time to time:
- The inclusion of solid ingredients, such as tapioca, grass jelly or barley.
- The mixing of nonstandard ingredients, such as coffee and tea.
- The coordination of bright or contrasting colours, with exploding garnishes.
As somewhat of a classicists, or prohibition cocktail snob, these points can be a bit of a hassle for me to wrap my head around. Nevertheless I have done quite a bit of experimenting in the realms of mixology and molecular gastronomy, with an eye toward Asian styles. What I've been having even more trouble with is trying to hybridize classic cocktail styles with the above principles.
|Oolong Milk Tea with Grass Jelly, from Mr. Mustache in|
Vancouver. In the words of Trump, "The Best!"
I would also like to take a step back from trying to emulate those points in proper cocktails, and return to mocktails. Mocktails are often boring, bland, or at best two dimensional. There is a lot to be learned from the multi-dimensionality of the bubble tea culture. Perhaps that last statement will make some laugh, however, I think it holds true.