Knocking back multiples just became healthier.
Knocking back multiples just became healthier.
Goji berries, luo han guo (momordica fruit) and gan cao (liquorice root). They are not the sexiest ingredients to entice any crowd at a bar.
But Eu Yan Sang wants to change people’s mindsets about TCM; that it’s bitter and only good when you’re sick. To do that, it has partnered with The Library to create five cocktails that transform the 4,000-year-old practice of drinking medicinal wine into one that appeals to millennials. Because what better way to ease into TCM than with a little alcohol?
Like skilled chemists, Adam Bursik (pictured here in the background), 30, general manager and mixologist at The Library, and Eu Yan Sang’s physician Wong Shi Xuan, 30, experimented with herbs and herb-infused liqueurs (made by submerging ingredients in liquor of 50 to 70 per cent concentration for several hours or days to draw out their taste and medicinal properties).
Those that made the cut were then paired with other ingredients with complementary energy proles necessary to maintain the delicate balance of yin and yang.
