企鵝之越酒窖:Penguin’s Leap Wine Cellar

四月 18, 2008

調酒略記

文章類別: Mixology — Alfred @ 12:20 am

今天調了好幾杯酒給朋友喝。

藍寶石湯力 - Sapphire Tonic

說穿了,就是用Bombay Sapphire來做的Gin Tonic。

2 oz Bombay Sapphire Gin
4.5 oz Tonic Water
Splash of Fresh Lime Juice
Dash of Angostura Bitter

Squeeze and throw in the lime. Add ice and a dash of Angostura Bitter. Then add Bombay Gin and Tonic water. Stir.

這個做法會帶苦,但苦得來很解渴清熱。Angostura Bitter是秘技!但怕苦的人就免了;不過真的值得一喝。

長島冰茶 - Long Island Iced Tea

1/2 oz Rum, Tequila, Gin, Vodka, Triple Sec
1 oz Fresh Lemon Juice
Sugar/Simple Syrup to taste
Splash of Coke

Stir in a Collins glass

弄過好幾次以後,經驗所得,要弄得Fresh就不能懶。要用新鮮的檸檬!事先弄簡單糖水也是好事。

Simple Syrup就是將白糖溶水。

苦味馬天尼 - Dry Martini (IBA version)

5.5 cl Bombay Sapphire Gin
1.5 cl Noilly Prat Dry Vermouth

Stir and strain into a chilled cocktail glass. Garnish with a lemon twist.

Dry Martini是個很難的課題。

要用甚麼Gin?要用甚麼Vermouth?要Shake還是Stir?要Stir多久?

事前要先Pre-Stir冰塊溶角。我就用了Bombay Sapphire,Noilly Prat,中速Stir三十下。喝起來是不錯的,但,看來我還是不太喜歡這個味道。而且也實在太烈了。

古典酒 - Old-fashioned

Old-fashioned是有很多Myth在背後一的杯調酒,做法也有甚多Variation。有說,Old Fashioned可能是第一杯文獻紀錄(1806年!)的現代調酒。
這裡的手法是來自New Orleans’ Best Cocktails的。

1 Sugar Cube
2 dashes of Angostura Bitter
Splash of Water
1 Orange Slice
2 oz Good Quality Bourbon (Whisky)
“Flag” for garnish - Cherry in an Orange slice

大家也知道我常常犯規不Garnish,但Old-fashioned卻不能少了這個大家不喜歡吃的Maraschino Cherry。有些人甚至會一開始就連這個車厘子也壓碎!

In an Old-fashioned glass (no other glasses allowed!), add a Sugar Cube and two dashes of Angostura Bitter then a splash of water. Muddle till’ the sugar dissolved and add the Orange Slice to muddle for the flavour. Add ice cubes and two ounces of good quality Bourbon (Whisky), to Stir or not to Stir, this is a very personal taste. Garnish with a “Flag”.

有些人會用糖漿,有些人用Soda Water。但要弄得複雜和好像好Old School,就用這個方法吧。攪拌後喝,或者感受那個漸變的味道,都是樂趣。何時吃掉那個Cherry,或者是扔進去壓爛,也是自己喜歡。

實在太多Myth,所以不說了。假若女士落Bar想Buy him a drink,就用Old-fashioned吧。傳統好男人嘛。

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