J-infinity Drink’gustation Showcase @ Thyme & Tarragon Restaurant

It’s definitely a mind-blowing experience at the Drink Degustation. I’m truly glad and honoured to be part of this spectacular event by Classic Coffee & Beverage, and also not forgetting the person behind this successful showcase; the ever passionate and down-to-earth mixologist, Steven Heng and his supportive team as well.

                                                  

We are all very delighted for our taste buds would be tantalized with Steven’s own creations of 8 courses of drinks, which are paired with food of the same element used in the cocktail. Isn’t that sounds amazing? As every single drink is created based on a food element, we have the opportunity to wet our palate with drinks like “salad” drink, “pasta” drink, “beef” drink and many more.

The night has been a very engaging one with interactive networking evolving around new acquaintances of the same interest. It’s surely eye-opening and has further enriched my insight towards this cocktails’ gustation beyond the usual epicurean journey that we came across. Here, I would like to wish my buddy,
Steven, sincerest and all the best in his endeavors in the beverage industry. I truly believe he would make it big in no time, and of course, in his own colorful and unique way. Cheers!

Oh before that, no worry, I still remember. Am not signing off without some of the nice visual photos of the night for you peepz! ^_^ Hehe..... So here you go, some of the snap shots alongside with the excerpts from the 2012 Drinks'Gustation booklet.

Aperitif I: J-Infinity

- Creamy, sweet and refreshing concoction of Absinthe and Passion Fruit. Allow this passionfruit base drink to tantalise your pallate. It's also a great drink to start the evening.

Aperitif II : Leffe Ruby 2

Inspired by a flavoured beer- leffe ruby. This cocktail is a redefinition of Leffe Ruby. Leffe Ruby 2 is the mimics  of the beer, which combines beer, wine and liquor in it. With the beer foam on top, you will have the aroma of beer. Experience drinking rasberry "beer" without any fizz. (You have the option to top up your foam if you like) ^^

Salad : Velvet Kult

Beetroot, cucumber and basil served with rose lime vinaigrette is a perfect salad and which is also a superfood. Velvet kult is the combination of all the elements in the salad turned it into a drink. A truly salad mocktail.

                                            

Pasta: Duo Speg

The most common sauce base for pasta- tomato base and cream base. J-infinity interpretation of a pasta dish, creating pasta from peach puree, serve with mango thyme cream ‘sauce’ and completed with tomato oregano cocktail.

                                             

Main Course: Fallen Geisha

Clean and interesting combination of whisky, lapsang souchong, and a hint of slight nutty and port sweetness. It is best served with the oven-dried beef bacon. The perfect match for this ‘main course’.    

Dessert: Souriant Sucre

Mixing up childhoods’ favourite strawberry , cultured drink, cotton candy, cotton candy, lychee and with a twist of rosemary fragrance. It is fun to see the “iceberg melting” of the cotton candy. It brings you back to those days of fun-filled time growing up. It's also my favourite by the way :D

Coffee: Illy Cube

Featuring Illy crema and espresso. A cappuccino style of serving, simply combining espresso, Illy creama, milk foam with a hint of orange and cinnamon.

Tea: Paris Kiss

Inspired by the dessert- Ispahan created by famous chef in France- Pierre Herme. Ispahan is rose macaroon filled with lychee cream and fresh raspberry.

The mixologist took the flavor combination of this dessert, enhancing it with orange zest. To create the layer of texture, he mimics the lychee cream with lychee foam.

And thus the night, end on a sweet note hollistically! Already anticipating another round of discovery ^^