《Fourplay X 8verlast》
🍹12/17（一）🍹
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∞食材有無限可能∞
生產過剩、追求口腹之慾的現代，產生了很多被丟棄的“邊角料”，不是不能吃也不是不好吃，而是擁有的選擇太多，所以有了浪費的資本。就如颱風前搶收的大量香蕉，有很多的廚師重視這個問題，想盡辦法融入料理中幫助蕉農減少損耗，但更多的是銷不出去只好全數丟棄。
∞There are endless possibilities exploring food ingredients∞
The biggest challenge we are dealing with in the 21st century is that businesses, especially in the F&B industry, are over producing yet have no idea what to do with the overabundance of food.
Taiwan’s latest crisis was the overproduction of bananas— great weather led to bountiful harvest of bananas. Many restaurant chefs did their best to purchase as many bananas as they could; they even tried to incorporate bananas in their dishes, however, their efforts weren’t of much help to the banana wholesalers and many bananas were thrown out.
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我們調酒師能做什麼？我知道很多調酒師已經在利用剩餘的食材，經過加工再製調味之後將其融入調酒中，但我這邊想說的是，那些跟本還沒被利用，沒有經過層層剝削、浪費、包裝來到消費者面前的那些直接被丟棄的資源，很少有人關心過這件事。
這是一杯以永續無限∞為概念的調酒，陳年8年蘭姆酒、最能代表台灣的地瓜、熬煮濃縮的柳橙汁、 自然沒有過度加工的蜂蜜，蛋黃帶來的綿密滑順，純樸的味道卻又帶給你微醺濃郁的味蕾體驗，低溫烘乾製成蝴蝶造型的地瓜薄片，含在口中慢慢散發地瓜香氣。
永遠不要為食材的變化劃下句點，它可以保持簡樸的原味，也可以變化得讓人驚艷，但首先，要能夠“看見”那些我們習以為常的一切。
致敬那些與食材一起奮鬥，以及為永續付出心力的人們。
So what can we do as bartenders?
It’s a known fact that many bartenders are starting to gain awareness of waste reduction by incorporating food scraps into their cocktails. However, the food which never came to the consumers after being wasted and being fleeced right and left is the core issue I want to mention. Few people know the fact.
The cocktail inherited the idea of “infinity”, symbolizing generational inheritance. In the cocktail, I carefully chose Bacardi’s 8 year old rum, Taiwan’s golden sweet potato, fresh orange juice reduction, organic honey, and egg yolk to bring out the smooth, simple, and rich flavors.
On top of the cocktail, I cut the sweet potatoes into thin slices which are the resemblance of butterflies. When you munch on the slices, the crispiness and the fragrance should slowly spread throughout your palettes.
Never place ingredients in boxes because they can be simple yet surprise you with their complexity. It’s my hope that everyone can begin to see what ingredients we’ve stereotyped in the past.
Cheers to the people who have fought the good food fight, with much respect to the people who have put their hearts and sweats into sustainable development.
This will not be the last, but make it 8verlast.
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Kevin Luo
🔍Instagram: @8verlast_by_kevinluo
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