Paul Hsu

"Ketel One has inspired me as a bartender, to re-think recipes to contribute positive impact on my community. The distillery with 11 generations of quality and tradition, demonstrates their positive local impact, by powering their distillation process with on-site windmill, solar panels and electric bikes.

HOURGLASS, is my creation to showcase unique flavors from China.

Fuzhou province, birthplace of jasmine tea, where tea farmer choose to use top quality green tea buds picked at 1000 meters above sea level. Dry roasting method is applied to bring out sweetness like rock sugar, and aroma of long an fruit from the tea. With the privilege to participate at World Class finals, this is an opportunity for me to pay respect to hard working local farmers who haven't had the chance to show the world their amazing produce. Yunnan wild sour honey is produced by stingless bees that are found in tropical rainforest areas of Yunnan. Their survival relies on of primeval forest and cannot be raised in captivity. This uncommon honey taught me so much about bees contribution to our planet, and to raise the awareness of a fact that wild bee species have declined 25% in the past 30 years.

Jason Liu, founder of a Michelin and Asias 50 best level restaurant, Ling Long, also shows me what FnB community support means, by sharing his expertise and knowledge on unique local ingredients to help me prepare for this challenge. HOURGLASS is now the welcome drink at Ling Long."

Hourglass

Glass: White wine glass
Garnish: Wild Honey Chip
Method: 1. Put all ingredients into a Boston shaker, shake it well then strain into a chill white wine glass. 2. Set the wild honey chips on top of the glass, ready to serve.
Ice: No ice

Ingredients:
45 ml Ketel One Family-Made Vodka
45 ml Jasmine Tea
20 ml Wild honey mix

To make Jasmine Tea:
a. 4g jasmine tea leafs + 80g 15 degrees distilled water
b. Mix tea leafs and water into the bottle then put in refrigerator for 6 hours
c. Strain it up and ready to use

To make Wild honey mix:
Yunnan wild sour honey : Chongming island cliff honey : dry sherry = 2:1:1 , mix it and
blend it well.

To make Wild honey chips:
a. 75g pineapple puree + 75g water + 75g Yunnan wild sour honey + 22.5g sugar + 5.25g elastic.
b. 100 degrees, 15mins in the oven, striping the chip, put back in the oven for 10 mins in 100 degrees.