台北文華東方特色調飲Mandarin Oriental, Taipei Signature Beverage若您有任何飲食禁忌或特殊需求 , 務請事先告知我們的服務人員。
以上所有價格為新台幣含稅價格 , 需外加一成服務費。
提醒您 : 週五、週六晚間九點後,每人最低消費金額為 TWD 800 外加一成服務費。

Our team will be delighted to assist you with any dietary requests.
Prices are in Taiwan dollars, inclusive of applicable government taxes and subject to a10% service charge. Kindly be reminded that a minimum spending of TWD 800+10%
service charge per person applies on Friday and Saturdays after 9:00pm.

台北文華東方特色調酒
Mandarin Oriental, Taipei Signature Beverage以視覺映像與風味映像的視角來詮釋具臺灣文化的調酒，在視覺映像中擷取了不同的臺灣景緻營造出意象，
從廣茂山野到清澈海洋。
而在風味映像中選擇了五種具臺灣特色的鹹甜食，轉化為調酒的風味呈現，從傳統習俗到現代禮賓。
以此呈現出臺灣風土的記憶脈絡，探索著地方文化的景緻與風味，細細品飲台灣之美。

Inspired by the visual and flavour imagery of Taiwanese culture, the cocktail
interpretations highlight various Taiwanese landscapes, creating vivid
impressions from the lush mountains to the crystal-clear seas. In the realm offlavour imagery, five distinctive Taiwanese sweet and savoury treats areselected and transformed based on the flavour profiles of the cocktails,
bridging traditional customs and contemporary hospitality. This presentation
celebrates the essence of Taiwan's local customs, exploring the landscapes andflavours of local culture, and allowing one to savour the beauty of Taiwan sipby sip.

TWD 480 / 杯 per glass

山林。FOREST.
abv 13.98%
No.3 Dry Gin, Green Tea, Pine Needle, Asparagus, Lychee, Skinos, Co2風味。Flavour.
清新草本、鮮味、單寧、清爽氣泡
Refreshing Herbal Notes, Umami, Tannin, Fizzy

這杯酒以台灣山林的意象作為發想，雲霧繚繞的環境，茂密的樹林，撲鼻而來的芬多精，是我們對於山林的印象，首先炙燒過後的松針帶出清新的松香與雲煙飄渺的意象，調酒前段延續松針的綠香感，中段我們澄清新鮮蘆筍與荔枝，帶出豐富果甜與些許鮮味，尾韻則使用自製台灣綠茶粉琴酒，提供些微單寧感，整杯混合均勻打入氣泡，增添氣泡口感，使風味更為清爽。

Inspired by Taiwan’s mountainous landscapes. After charring pine needles, itbrings out a fresh pine aroma and a hint of mist. The taste includes green pinenotes, followed by fresh asparagus and lychee in the middle, and a finish witha touch of tannins from blending with Taiwan green tea powder. Finally,carbonation enhances the refreshing flavor.

海洋。OCEAN.
abv 17.73%
No.3 Dry Gin, Clams, St. Germain, Makauy, Lemon, Milk

風味。Flavour.
鹹鮮風味、小白花香、些微香料Salty, Umami, Floral, Spicy

台灣四面環海，海洋氣息刻印於台灣人的心中，這杯調酒首先我們使用新鮮的蛤蠣取汁，提供調酒鹹鮮感，加入接骨木花利口酒增添小白花香，辛香料風味來自台灣新鮮馬告，提供些許檸檬果香與薑的氣息，最後透過調酒奶洗的技法，呈現晶瑩透徹的酒體，帶出海洋意象，裝飾為甜羅勒葉，
增添些許草本香氣，賦予嗅覺上的風味堆疊。

Taiwan, surrounded by the sea, inspires the essence of the ocean in the heartsof its people. Beginning with fresh clam extract for a salty freshness, elderflower liqueur adds a touch of white floral aroma. The infusion of Taiwan’s freshmakauy imparts a spicy flavor, while hints of lemon, ginger, and a milk-washingtechnique create a clear, ocean inspired drink. Sweet basil leaves are added fora herbal fragrance, enhancing the aromatic layers experienced through thesense of smell.

玉石。JADE.
abv 20.24%
Bacardi Carta Blanca, Cocchi Americano, Dill, White Bitter Gourd, Alianthus
Prickly Ash, Lime, Agave Syrup, Milk, Jade Ice

風味。Flavour.
瓜果氣息、清新草本、些微香料，微苦甜Fruity aroma, Herbal, Spicy, Slightly Bittersweet
台灣地形多火山地貌，因此有豐富的礦物資源來發展玉石產業，這杯酒一開始聞到清爽的草本氣息，來自我們使用的新鮮蒔蘿，提供豐富青草香氣與些許檸檬果味，接著感受到的辛香料來自新鮮的刺蔥子，這是一種台灣
原住民常使用的香料植物 -刺蔥的種子，其中含有豐富的山椒素，提供如花椒般的風味與些許椒麻感，尾韻感受到的苦味來自新鮮慢磨的白玉苦瓜
汁，提供瓜果氣息與苦感，平衡調酒中的甜味，最後運用調酒奶洗的技法
來澄清整杯酒，創造無色透明的酒液襯托調酒中的玉石冰塊，玉石冰塊則
使用新鮮山苦瓜、小黃瓜與龍眼蜜，形塑仿玉石的冰塊，增添視覺上的體驗。
Taiwan’s volcanic terrain provides abundant mineral resources, fostering thedevelopment of the jade industry. This drink starts with a fresh coriander
infusion, offering a rich grassy aroma and a hint of lemon. Next, the spicinesscomes from fresh seeds of Chinese prickly ash, a spice commonly used by
Taiwan’s indigenous people, imparting a floral and slightly numbing sensation.
The bitterness in the finish is derived from freshly ground white bitter gourd
juice, providing a melon-like aroma and bitterness to balance the sweetness.
Finally, the milk-washing technique creates a colorless, trans-parent liquid thatcomplements jade ice cubes made from fresh bitter gourd, cucumber, andlongan honey, resembling jade stones and enhancing the visual experience.

廟宇。TEMPLE.
abv 28.33%
Naked Malt Blended Scotch Whisky, Mancino Rosso, Sandalwood, Jujube

風味。Flavour.
濃郁木質、果香、微苦甜Intense Woody, Fruity, Slightly Bittersweet

提及台灣的宗教文化，廟宇林立的印象是一大特色景緻，這杯酒翻玩經典
調酒 Rob roy，原始酒譜採用蘇格蘭威士忌與紅香艾酒調製而成，以台灣
的廟宇為概念發想，一入口濃郁的木質調，來自檀木與蘇格蘭威士忌低溫烹調帶出來的香氣 ，接著感受到些微苦甜來自台灣的紅棗乾與義大利的紅香艾酒，最後則使用 PX 雪莉酒帶出類似龍眼肉的甜感尾韻。

Referencing Taiwan’s religious culture, the abun-dance of temples is adistinctive feature. Drawing inspiration from this concept, a twist on the classic
Rob Roy cocktail involves incorporating sandal-wood into the original recipe of
Scottish whisky and red vermouth, creating a rich woody profile. Following this,a subtle bittersweetness arises from Taiwanese dried red dates and Italian redvermouth. Lastly, PX sherry brings forth a sweet lychee-like finish.

遶境。PILGRIMAGE.
abv 31.16%
Naked Malt Blended Scotch Whisky, PX Sherry, Longan,Fermented Rice, Ginger

風味。Flavour.
堅果、些微香料、果乾、煙燻調
Nutty, Spicy, Dried Fruit, Smoky

台灣的宗教文化除了靜態的廟宇建築之外，最引人入勝的便是大型遶境
活動，因此這杯酒從遶境的意象出發，一入口會感受到薑的香料與辛辣口感，接著是圓潤的果乾甜味，來自我們使用的柴燒龍眼肉與新鮮蘋果，平衡薑的辛辣口感，酸度則有別於調酒中常見的柑橘類的果酸，我們使用發酵過後的米釀，帶出獨特的酸感，基酒選用蘇格蘭威士忌，在尾韻上會感受到豐富的煙燻調，會聯想到遶境時的濃煙迷霧的場景，上面的葉子是台灣的土肉桂葉，我們炙燒時的霹哩啪啦的聲音，營造像是遶境時的炮竹聲響。
Taiwan’s religious culture, beyond static temple architecture, is captivating,especially during large scale pilgrimage. Upon the first sip, you’ll experience a
spicy kick from ginger, followed by the dried sweetness from roasted longan
and fresh apple, creating a rounded texture that balances the spiciness. Unlike
the common citrus acidity in cocktails, the acidity here comes from fermented
rice wine, providing a unique sourness. The base spirit is Scottish whisky,offering a rich smoky finish reminiscent of the smoke and mist duringpilgrimage. Lastly, the burning of Taiwanese cinnamon leaves creates acrackling sound, resembling the firecrack-ers heard during pilgrimage.

鳳梨酥。PINEAPPLE CAKE.
abv 11.15%
Bacardi Reserve OCHO 8 Anos, Baked Toast, White Cocoa, Pineapple Espuma

風味。Flavour.
乳脂風味、焦糖、堅果、清爽果酸
Creamy Flavour, Caramel, Nutty, Fruity

鳳梨酥貴為台灣極富盛名的伴手禮品，是台灣人或外國人都相當熟悉的一項甜食，這杯酒解構鳳梨酥的風味組成，並以調酒的概念翻玩，首先我們
使用無鹽奶油將厚片吐司煎至梅納反應，帶出如焦糖、濃郁堅果的香氣，
接著運用調酒奶洗技法，得到澄清過後的烤麵包風味液，基酒上選用蘭姆酒，增添果味氣息，並加入白可可利口酒，賦予濃醇的酒體，上面是使用
新鮮的鳳梨做的泡沫，沒有使用到乳製品，因此會提供較清爽的口感與些
微果酸，整體喝起來會像是鳳梨酥的風味呈現。

Pineapple cake holds a prestigious reputation as a well-known souvenir in
Taiwan, familiar to both locals and foreigners. Deconstructing its flavor andincorporating a playful twist, this reinterpretation begins by toasting thick slicesof bread in unsalted butter until achieving Maillard reaction, releasing richaromas reminiscent of caramel and nuts. Employing the milk-washingtechnique clarifies the essence of toasted bread, and the base spirit isenhanced with rum for a fruity touch, along with white cacao liqueur for aluscious body. Finally, topping it with fresh pineapple foam adds a refresh-ing
texture and a hint of fruit acidity, recreating the essence of pineapple cakes.

擂茶。 LEICHA.
abv 26.68%
No.3 Dry Gin, Leicha, Mancino Bianco, St. Germain, Malibu

風味。Flavour.
小白花香、茶感、堅果調、微酸甜
Floral, Tea Tannin, Nutty, Slightly Sweet and Sour

擂茶文化發跡自客家族群，是客家人招待貴賓的一種茶點，這杯酒以現磨
擂茶與琴酒低溫烹調，帶出芝麻、米香的堅果調性，接著加入義大利白香
艾酒與接骨木花利口酒，增添些許花香與清爽草本氣息，風味上會較為圓
潤，調酒旁邊附上的是我們準備好的擂茶材料，可以使用研磨棒搗碎後，撒入杯中，來一同完成這杯擂茶風味的調酒。

Originating from the Hakka community, the pounded tea culture is a traditionaltea offering for honored guests. Utilizing freshly ground pounded tea and lowtemperature cooking with quinine liqueur, this concoction brings out a nutty
profile of sesame and rice. Following this, Italian white vermouth andelderflower liqueur are added, intro-ducing floral notes and a refreshing herbal
essence, resulting in a rounded flavor. To enhance the experi-ence, ground
pounded tea ingredients are provided to be crushed with a pestle and sprinkled
into the glass, completing this pounded tea-inspired cocktail.

牛肉麵。BEEF NOODLES SOUP.
abv 13.59%
No.3 Dry Gin, Campari, Mancino Bianco, Kombu,
Tomato Chinese Five-Spices, Grapefruit, Salt, Beef Powder

風味。Flavour.
辛香料、濃郁果甜、微苦甜、鮮鹹感Spicy, Rich Fruity Sweetness, Slightly Bittersweet, Umami, Salty Taste

牛肉麵深植台灣人的飲食文化之中，這款調酒基於牛肉麵的風味架構來做
發想，一開始會聞到些許鹹香感，是以風乾昆布與琴酒低溫烹調帶出來的香氣，中段會有中式五香 ( 花椒、肉桂、八角、丁香、小茴香 )的香料氣
息與鮮味感受，鮮味來自前面提到的昆布與台灣新鮮的牛番茄，同時提供
飲品些微酸度，尾韻我們使用來自義大利的開胃酒金巴利與新鮮葡萄柚，
帶出豐富柑橘果甜與草本苦味，整體風味上可以感受到我們人的舌頭所能感知的五個味道象限 -- 酸甜苦鹹鮮，最後杯緣沾上風乾牛肉角研磨而成
的粉，提供肉質香氣與鹹鮮風味，會聯想到如同吃牛肉麵的風味體驗。
Deeply embedded in Taiwanese culinary culture, beef noodle soup serves as
the inspiration for this flavor profile. Initially, there’s a hint of savory aroma
derived from wind-dried kelp and low-te perature-cooked quinine liqueur.
Following this are the spices of Chinese five-spice (Sichuan pepper-corn,cinnamon, star anise, cloves, fennel seeds) and the freshness brought by kelp
and fresh beef toma-toes, carrying a subtle acidity. The finish is influ-enced by
Italian aperitif Aperol and fresh grapefruit, offering rich citrus sweetness andherbal bitterness. Overall, it encompasses the five taste sensations perceivableby the human palate—sour, sweet, bitter, salty, and umami. Finally, the rim of
the glass is dusted with powder made from wind dried beef, adding the aroma
and savory taste of beef, providing an experience reminiscent of enjoying beefnoodle soup.

茶葉。 TEA LEAF.
abv 10.94%
Patrón Silver, Falernum, Salers, Osmanthus, Baozhong Tea, Mango, Co2風味。Flavour.
熱帶水果、草本花香、微氣泡，些許煙燻
Tropical Fruit, Floral, Fruity, Herbal, Fizzy, Smoky

台灣產製的茶葉種類繁多，按照茶葉氧化程度的不同區分為六大茶類，綠
茶、黃茶、白茶、青茶、紅茶與黑茶，其中又以屬於青茶的烏龍茶與包種
茶最為知名，這杯酒結合台灣的包種茶、桂花與新鮮芒果，帶出濃郁的花
香調性與熱帶水果的風味，基酒選用龍舌蘭在中段提供些許的煙燻調，增
添層次，尾韻則使用來自義大利的草本利口酒維尼沙勒，帶出些微龍膽草
根的苦感，整杯混合均勻打入氣泡，增添氣泡口感，使風味更為清爽。裝
飾為自製的茶點，可以先吃再喝，使用原味餅乾搭配切片的卡門貝爾起司與炙燒過後的芒果乾條，會提供些微的焦糖香氣，增添嗅覺上的風味堆疊。
The tea leaves produced in Taiwan are diverse, clas-sified into six major types
based on the degree of oxidation: green tea, yellow tea, white tea, oolong tea,
black tea, and dark tea. Notably, oolong tea and Paochong tea, both fallingunder the category of oolong tea, are particularly renowned. This liquor
combines Taiwan’ s Paochong tea with osmanthus and fresh mango, bringing
forth rich floral tones and tropical fruit flavors. The base tequila contributes asubtle smoky note in the mid-palate, adding com-plexity. The finish is
influenced by the Italian herbal liqueur, Vin Santo, introducing a hint ofbitterness from the dragoncello root. With the addition of bubbles, theeffervescence enhances the overall freshness. Specially paired with homemadesnacks, featuring plain biscuits alongside slices of Camem-bert cheese andtorched mango strips, bringing out caramel aromas. It’s recommended toconsume the snacks first to enhance the olfactory and gustatory experience.

窯烤地瓜。SWEET POTATOES.
abv 25.28%
Naked Malt Blended Scotch Whisky, Taiwanese Pickled Chili,Pineapple, Brown Sugar, Sweet Potato Espuma

風味。Flavour.
澱粉感、辛辣、清爽果酸、糖蜜、煙燻調
Starchy, Spicy, Refreshing Fruity, Smoky

烤地瓜是台灣人成長中不可或缺的一段回憶，這杯酒以窯烤地瓜為概念發
想，下層調酒使用新鮮鳳梨萃取，帶出鮮明的酸度，甜度則來自台灣的黑糖，基酒選用蘇格蘭威士忌提供煙燻調性與木質感受，並加入些許剝皮辣椒，增添辛辣的口感，整杯調酒以奶洗的技法來獲得澄清液體，使口感較
為圓潤，上層是用帶皮熟地瓜、龍眼蜂蜜、泥煤威士忌、牛奶與鮮奶油做的泡沫，帶出些許土壤氣息與地瓜澱粉的濃稠口感。

Grilled sweet potatoes are an indispensable part of the Taiwanese upbringing.
Drawing inspiration from oven-baked sweet potatoes, the lower layer incorporates fresh pineapple extract, bringing out a vivid acidity, while sweetness
comes from Taiwanese black sugar. The base spirit is Scottish whisky, introducing smoky and woody notes, with a touch of peeled chili peppers for added
spiciness. The milk washing technique clarifies the liquid, resulting in asmoother texture. The upper layer features a foam made from skin-on roasted
sweet potatoes, longan honey, peat whisky, milk, and fresh cream, offering arich earthy aroma and a thick texture from sweet potato starch.

無酒精飲品。MOCKTAIL.

TWD 350/ 杯 per glass荔枝。 LYCHEE.
Jasmine, Green Tea, Lychee, Nectar, Dill, CO2風味。Flavour.
奶香、小白花香、清爽氣泡
Creamy, Floral, Fizzy

使用澄清過後的荔枝帶出花果氣息的香甜感，加入台灣的四季春綠茶、茉
莉花與花蜜，賦予飲品奶香及鮮明的小白花香，整杯混合均勻並打入氣泡，提供清爽的氣泡口感。
This drink is made with clarified lychee to bring out the sweetness of the floral
and fruity aroma. Green Tea, jasmine and nectar are added to give the drinka creamy flavour and a bright white floral aroma, which is blended throughout
the whole cup and whisked into the bubbles for a refreshingly sparklingmouthfeel.

鳳梨。 PINEAPPLE.
Pineapple, Osmanthus, Longan Honey, Green Pepper

風味。Flavour.
濃郁花香、熱帶水果、椒麻香料、清爽氣泡
Floral Aroma, Tropical Fruits, Peppery Spicy, Fizzy

使用新鮮的鳳梨取汁，加入桂花，賦予濃郁的花香與熱帶水果的氣息，整杯混合均勻並打入氣泡，提供清爽的氣泡口感。杯口撒上的是用綠花椒、糖、鹽，製成的糖粉，提供些許椒麻香料感。
This drink is made with fresh pineapple juice and osmanthus, giving it a richfloral flavour and tropical fruit aroma. The whole cup is blended and spar-klingto provide a refreshing fizzy taste, and the mouth of the cup is sprinkled withicing sugar made from green peppercorns, sugar, and salt to provide a hint ofpeppery spice.

番茄。 TOMATO.
Tomato, Basil, Chocolate, Lime, Agave Syrup, Kombu

風味。Flavour.
草本氣息、鮮味感受、可可堅果調
Herbal, Umami Flavour, Cocoa Nutty

使用新鮮的牛番茄加入九層塔、巧克力、萊姆汁與龍舌蘭糖漿，創造出豐富的鮮味與清爽的草本香氣，尾韻的堅果調則來自 100% 的巧克力，最後放上炙燒過後的昆布，增添煙燻香氣與海風鹹香感受。
This drink uses fresh tomatoes with basil, chocolate, lime juice and agave syrup
to provide a rich, fresh flavour and refreshing herbal aroma, while the nutty
finish comes from 100% chocolate and is topped with sizzling kombu-cha for asmoky, salty, sea breeze feel.

季節調飲。SEASONAL BEVERAGE.
洛款 Luo Quan (扇耀十年特別版/ 10th Anniversary Special)

500

洛神花、百香果、香艾酒、薑、威士忌
Roselle Syrup, Passion Fruit, Cocchi, Ginger and Whiskey

八寶粥 Mixed Congee

480

約翰走路威士忌、紅豆水、八寶粥泡沫Johnnie Walker Black Whiskey, Red Bean Water and Mixed Congee Espuma

仙草蜜 Mesona Tea

480薩凱帕蘭姆酒、泰斯卡單一麥芽威士忌、仙草甘茶、蜂蜜
Zacapa Rum, Talisker Whiskey, Mesona Tea and Honey香蕉可麗餅 Banana Crepe480

約翰走路威士忌、香蕉、義大利榛果儷香甜利口酒、焦糖、蛋白Johnnie Walker Black Whiskey, Banana, Frangelico Liqueur, Caramel and Egg White塔香翠露 Guavarita

480

唐胡立歐龍舌蘭、君度橙酒、九層塔、芭樂、蛋白
DonJulio Blanco, Cointreau, Basil, Guava and Egg White荔春冰露 Lychee Spring Tea Martini480坦奎瑞琴酒、四季烏龍茶、荔枝、茉莉花Tanqueray Gin, Four Season Oolong Tea, Lychee and Jasmine

涼糕 Cold Cake

480

自製椰子油薩凱帕蘭姆酒、苦艾酒、蘆筍、茉莉花Zacapa Rum infused with coconut oil, Cocchi Liqueur, Asparagus and Jasmine畫眉 Angel's Brow (非酒精飲品 MOCKTAIL)
普洱茶、椰子、話梅、荔枝、玫瑰糖漿、檸檬、蛋白

PureTea, Coconut, Plum, Lychee, Rose Syrup, Lemon and Egg White400