Bar Mood
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About
A polished room and a serious bar program make this one of Da’an’s most reliable cocktail addresses. The drinks lean creative without losing their balance, often drawing on Taiwanese ingredients and a strong whisky selection that includes Japanese labels as well. The space feels refined but not stiff, so it works just as well for a quiet date as for a long evening with friends. What makes it worth the stop is the combination of precision, comfort, and a clear point of view behind the menu. In a neighborhood full of nightlife, it stands out for taste and consistency.
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This list does not claim to be up to date, complete or correct. The drinks and prices on the bar’s own menu are authoritative.
Jasmine Tea Infused The Macallan Double Cask 12 Years Whisky, Homemade Jasmine Tea Syrup, Carpano Bianco Vermouth, Fresh Lemon Juice, Egg White, Lemon Balm Leaf, Fresh Apple Slices, Angostura Bitters
Mysterious jasmine tea is unveiled through sweet tea aroma within a slender, elegant cocktail glass. Hints of layers of botanicals, apples and jasmine tea can be tasted through the light body of The MACALLAN Double Cask 12 years, with whisky foam adds a finishing touch and highlights the smooth, foamy malt.
The Macallan Double Cask 12 Years Old, Jin Xuan Tea, Makay, Lemon Balm, Fig Leaves Liqueur
Using Jin Xuan tea as the base, the elegant aroma of the tea is complemented by the unique flavor of fig leaves and the refreshing lemongrass notes of Maqav. The palate carries subtle hints of tropical fruit, adding distinct layers of complexity to the drink’s profile.
Jameson Irish Whiskey, Coconut Washed Whisky, Calvados, Cranberry Juice, Hazelnut Liqueur, Plum Bitters
Incorporates whiskey infused with coconut oil, with the aroma of cranberries, brandy, and hazelnut.
Auchentoshan Three Wood Single Malt Whisky, Sweet Osmanthus Infused Whisky, Homemade Sweet Osmanthus Syrup, Homemade Red Date and Plum Sauce, Fresh Lemon Juice
Sweet osmanthus mingles elegantly with roseleaf's floral-fruity notes. Smoked plum foam intensifies the acidity, with homemade sweet-tart flavor that lingers.
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