Dripbar Review

The row behind the bar at the dripbar is a dish that looks familiar. Imagine the process of dripping coffee, where distilled wines such as gin and whiskey are replaced with water, and coffee powder is replaced with various vanilla or other aroma ingredients, and distilled wine drops slowly extract their flavor through vanilla/flavor ingredients. The wine list is posted on the book, because the light in the tavern is too dark, and you have to read it by turning on a small light. 3 people drank a total of 3 rounds: - chipotle margarita: An interesting one in flavor, especially the beard. Mescal, smoky chili sauce drops, orange liqueur and lime mix together to give the taste buds a fruity and spicy mixed doubles. - oak drip whiskey sour: The smooth taste of whisky sour wine, especially the bourbon whisky extracts the flavor of oak, and then puts it in the glass cover to inject oak smoke for a while, which makes whisky sour wine a layer of aroma and flavor, friends love this. - fennel mulata: Very strong musk fragrance, sweetness, alcohol is not heavy. - French fizz: Gin extracts the flavor of chamomile, blends the sourness of lemon and the sweetness of honey, and then the bubble feeling of champagne, a relatively low-key and refreshing one. - unitiled drink: A strong alcohol sense, mixed with Mescal wine, Weimo wine and black cherry liqueur. - Viena on fire: Aile Island whiskey drops extract the flavor of pepper, and then add water drop coffee, dark chocolate and black cherry liqueur. The slightly bitter spills a sweet taste, rich in flavor levels. - le vert: The sour and refreshing feeling of basil leaves and lemons is smooth and smooth. I like this one. Look at the bill, I also ordered juniper sazarac and the last word... but I have no impression. I guess I feel dizzy. Who asked 3 people to go to drink before eating at 7 o'clock in the evening, and then shouted "so hungry" while swallowing a lot of popcorn. At the price, 11-15 Euro/cup, these three people order 40 euros per capita.