細味「亞洲最富創意調酒師」的匠心之作
Savor the Creations of Asia’s Most Creative Bartender
Bar Pine 松 以台灣在地文化與食材為靈感，為賓客呈現多重感官的味蕾體驗。今年，我們的調酒師 Ariel Hou 榮獲國泰航空頒發的 「亞洲最富創意調酒師」 殊榮，並特別獻上一道別具匠心的佐飲小食。
自 2025 年 8 月 15 日至 11 月 15 日，凡國泰航空會員於入場時出示會員憑證，並於 Bar Pine 消費滿新台幣 1,200元，即可享用 Ariel 的招牌開胃小吃：豆腐乳蔭鳳梨酥炸脆薯——酸香與鹹鮮交織，將經典台灣風味化作意想不到的美味驚喜。
At Bar Pine, we draw inspiration from Taiwan’s vibrant culture and local ingredients to craft a truly multi-sensory experience. This year, our very own mixologist Ariel Hou, crowned as Asia’s Most Creative Bartender by Cathay Pacific, invites you to enjoy one of her signature gourmet pairings.
From 15 August to 15 November 2025, Cathay Pacific members who present their membership upon arrival and spend NT$1,200 or more at Bar Pine will be treated to Ariel’s exclusive creation: crispy French fries served with a bold fermented bean curd & pickled pineapple sauce — a playful twist that embodies Bar Pine’s philosophy of flavor and imagination.
2O25 SS 第七季
SEASON 7:
Where Culture Happens
文化發生之處
Bar Pine 松
設計，不只是外在形式，也是文化與感知的對話，更可以是風味的提問。 Bar Pine 第七季酒單 《文化發生之處》，我們邀請多位來自不同領域的創作者聯名合作，轉譯成杯中的風景與記憶。每一杯都是一位設計師的語彙，是 Pine 每一季對 「酒單即策展」 的再一次詮釋。
Design is not merely about external form, it is a dialogue between culture and perception, and at times, a question posed through flavour. For Bar Pine’s Season 7 menu, Where Culture Happens, we invited creators from diverse fields to co-create and translate their visions into landscapes and memories within a glass. Each drink becomes a designer’s vocabulary — a new interpretation of the idea that "a cocktail menu can be a form of curation."
MENU of SEASON O7