Celebrating 100 years of CHOYA
Last weekend
I was invited to Bird's Nest Restaurant in West End to celebrate the
100th anniversary of CHOYA.
I'm,
what people would usually call, a cheap drunk, and I've never been a
fan of the strong taste of most alcohol. But umeshu by
CHOYA is my favourite alcoholic drink. I first discovered
CHOYA (the most well-known producer of umeshu, founded in 1914 with
its headquarters based in Osaka, Japan) when the other travel
bunnie and I dined at a Japanese restaurant on the Gold Coast where
we shared a bottle of this Japanese liqueur. I found the smell of
the umeshu to be very appealing and the moment when
I tasted the sweet and sour taste of the cold drink, I knew for a
fact that CHOYA and I would get along, very well.
The
celebration was a casual, unpretentious affair filled by arrays of
mouthwatering yakitori and a selection of creative and very delicious
cocktails made with CHOYA. I was quite surprised at the versatility
of CHOYA as previously I've only drank it one way – on the rocks.
Little did I know that you can let you imagination run wild with
CHOYA and the end result most likely would blow your mind. The
talented bartender of the day at Bird's Nest made several different
cocktails using the Japanese liqueur including sangria and margarita
using Himalayan salt. I personally loved the CHOYA sangria for its
playful fruity taste, which is perfect for summer.
Between
laughter and chitchat, somehow the delicious food and tasty cocktails
finished all too soon, but it was a wonderful Sunday late afternoon
soirée.
Move
over champagne, I've got to make room for CHOYA.
Disclaimer:
this bunnie was welcomed to Bird's Nest as a guest of CHOYA, Bird's
Nest and Two Cents Group, however my opinion is as always, my own.
I've always been accused of being a cheap drunk. This sounds like it's just what I've been looking for. :)
ReplyDeleteI hope that you'll enjoy the drink as much as I do :)
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