• 作者:
• 來(lái)源: 展翅調(diào)酒學(xué)校
• 日期: 2014-11-11
• 瀏覽次數(shù): 2429 次

中秋佳節(jié)之際，成都調(diào)酒師吳熹以自制桂花泡酒抒發(fā)思鄉(xiāng)之情。朱茜撰文。攝影：劉超。 Chengdu bartender Johnny Wu finds a remedy for his homesickness with this self-styled, mid-autumn festival osmanthus infusion. By Cici Zhu. Photography by Leo Liu.

中秋佳節(jié)又快來(lái)臨了。去年這個(gè)時(shí)候，我記得我還在離家很遠(yuǎn)的深圳。深圳的九月充滿了桂花的花香。受到花香以及我的思鄉(xiāng)之情的啟發(fā)，我決定創(chuàng)造一款雞尾酒——以慰藉那些與我一樣，在中秋節(jié)期間置身異鄉(xiāng)的游子們。

So, yet again, mid-autumn festival is upon us. Around this time last year, I remember I was in Shenzhen, far from my home and family. In September, the smell of osmanthus flowers fills the air of the city. So, inspired by the aroma, combined with my homesickness, I decided to create a cocktail – a kind of curative for anyone who finds themselves in a strange land this mid-autumn festival.

毫無(wú)疑問(wèn)，桂花是這杯酒的靈魂。桂花陳酒口感微甜卻不膩，同時(shí)還帶有淺淺的杏桃香氣。我使用伏特加來(lái)為這款酒增添些力度，同時(shí)還不會(huì)蓋過(guò)桂花細(xì)致的香氣。當(dāng)然，這款自制糖漿很甜，因此我用金巴利的苦味來(lái)中和。同時(shí)，姜汁汽水為酒飲帶來(lái)新鮮口感和撲鼻香氣。

Without doubt, osmanthus is the hero of this cocktail. Osmanthus wine is slightly sweet, but not too cloying, with light notes of apricot or peach. I use vodka to give the drink some weight without overpowering the delicacy of the osmanthus. The syrup is sweet, of course, so I offset this with the bitterness of the Campari. The ginger ale gives the ale a spritely zest and tangy spiciness.

對(duì)我而言，創(chuàng)造中國(guó)風(fēng)格雞尾酒相當(dāng)重要——尤其在如同成都這樣的年輕市場(chǎng)，酒客們通常樂(lè)意嘗試新款雞尾酒。使用中國(guó)原料讓客人們心里更有底。同時(shí)，中國(guó)文化悠久，傳統(tǒng)節(jié)日很多，在創(chuàng)造配方方面，調(diào)酒師可以運(yùn)用很多文化類的題材作為靈感。到目前為止，月光相當(dāng)受歡迎。最開(kāi)始，我只是免費(fèi)供老客人嘗試，但是他們品嘗后都覺(jué)得太美味因而堅(jiān)持付錢(qián)。這就是效果！

For me, establishing a style of Chinese cocktails is really important – especially in younger markets like Chengdu, where drinkers are often experimenting with cocktails for the first time. Using Chinese ingredients gives guests a bit of confidence. Plus, China has so much history, holidays or customs, there’s a lot of different starting points, or cultural handles, that bartenders can use to start their recipes. So far, Moonlight has been super popular. At first, I offered this drink for free to regular guests, just so they could taste it. But, in the end, they liked it so much they insisted on paying for it. Result!

月光

• 60ml 桂花陳酒
• 30ml 伏特加
• 10ml 金巴利
• 10ml 自制桂花糖漿*
• 120ml 姜汁汽水

加冰搖勻，濾入加滿冰塊的高球杯中；用姜汁汽水加滿，以一片檸檬和一個(gè)櫻桃裝飾。

*桂花糖漿：將120ml的糖漿與120ml的水融合，加入100g干桂花，浸泡30分鐘；濾入容器中，去除桂花。

Moon Light

• 60ml Osmanthus wine
• 30ml Vodka
• 10ml Campari
• 10ml Osmanthus syrup*
• 120ml Ginger ale

Shake all ingredients over ice and strain into an ice-filled highball glass; top up with gingle ale, garnish with a slice of lemon and cherry.

*Osmanthus syrup: mix 120ml of syrup with 120ml of water; infuse 100g of dry osmanthus flowers for around 30 minutes; strain into a container to filter osmanthus flowers.

吳熹是成都Pure Bar首席調(diào)酒師。Johnny Wu is the head bartender of Pure Bar, Chengdu.
Pure Bar / 成都市人民南路4段圖騰鉑金酒店1層 / 1/F Totum Platinum Hotel, 4 Renmin Nan Lu, Chengdu