By siree
Dec 2, 2019
Occupying the 12th floor of the recently opened Kimpton Da’an hotel, restaurant-slash-bar The Tavernist offers yet another reason to venture around this district after dark. For their first opening in Asia, Kimpton has tapped into the cocktail knowledge of James Barker, the Hong Kong–based British bar manager at institutions like Duddell’s and Potato Head. “The drink list brings together the best of British and Taiwanese ingredients,” Barker says. Relying heavily on both local whiskies and Scotch, the signature cocktails deliver flashbacks of childhood memories with witty English names like the Taking the Biscuit, a combination of peaty Scotch, dry sherry and tropical fruit that hints of Taiwanese pineapple cake. Or try the Savory Sour, which combines two Macallan single malts with Earl Grey tea and house-made scallop powder. thetavernist.com; cocktails from NT$400.
Clubby and photogenic. 
Eurasian-fusion cocktails at The Tavernist.
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