• 作者:
• 来源: 展翅调酒学校
• 日期: 2014-11-11
• 浏览次数: 2223 次

中秋佳节之际，成都调酒师吴熹以自制桂花泡酒抒发思乡之情。朱茜撰文。摄影：刘超。 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.

中秋佳节又快来临了。去年这个时候，我记得我还在离家很远的深圳。深圳的九月充满了桂花的花香。受到花香以及我的思乡之情的启发，我决定创造一款鸡尾酒——以慰藉那些与我一样，在中秋节期间置身异乡的游子们。

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.

毫无疑问，桂花是这杯酒的灵魂。桂花陈酒口感微甜却不腻，同时还带有浅浅的杏桃香气。我使用伏特加来为这款酒增添些力度，同时还不会盖过桂花细致的香气。当然，这款自制糖浆很甜，因此我用金巴利的苦味来中和。同时，姜汁汽水为酒饮带来新鲜口感和扑鼻香气。

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.

对我而言，创造中国风格鸡尾酒相当重要——尤其在如同成都这样的年轻市场，酒客们通常乐意尝试新款鸡尾酒。使用中国原料让客人们心里更有底。同时，中国文化悠久，传统节日很多，在创造配方方面，调酒师可以运用很多文化类的题材作为灵感。到目前为止，月光相当受欢迎。最开始，我只是免费供老客人尝试，但是他们品尝后都觉得太美味因而坚持付钱。这就是效果！

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 桂花陈酒
• 30ml 伏特加
• 10ml 金巴利
• 10ml 自制桂花糖浆*
• 120ml 姜汁汽水

加冰摇匀，滤入加满冰块的高球杯中；用姜汁汽水加满，以一片柠檬和一个樱桃装饰。

*桂花糖浆：将120ml的糖浆与120ml的水融合，加入100g干桂花，浸泡30分钟；滤入容器中，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.

吴熹是成都Pure Bar首席调酒师。Johnny Wu is the head bartender of Pure Bar, Chengdu.
Pure Bar / 成都市人民南路4段图腾铂金酒店1层 / 1/F Totum Platinum Hotel, 4 Renmin Nan Lu, Chengdu