它是什么？这款冒着烟的麻辣烈日是上海El Ocho的最新作品。

它是怎么调制的？这款酒的说明看上去简单得不太真实：“姜黄粉和辣椒浸渍的哈瓦纳俱乐部7年，新鲜青柠和柠檬汁”。但是这三种材料并不能调出这杯酒。完整配方如下：

40ml 哈瓦纳俱乐部7年
15ml 姜黄粉浸渍的哈瓦纳俱乐部7年*
10ml 辣椒浸渍的哈瓦纳俱乐部7年**
15ml 柠檬汁
15ml 青柠汁
7.5ml 糖浆（1:1）

将所有材料放入摇酒壶中。通过烟熏枪，用橡木片对酒壶里的材料进行烟熏，然后摇匀。双重过滤到一个飞碟杯中，杯沿加上一圈自制烟熏盐***。

* 将姜黄粉放入朗姆酒中浸渍3到4天。过滤装瓶。
**将辣椒放入朗姆酒中浸渍3天，换上新鲜辣椒，再浸渍3到4天，或者两次一共浸渍一周。过滤装瓶。
***用调酒时用到的同一种橡木片来烟熏盐，再与商店里买到的烟熏过的盐混合。

它尝起来如何？这款酒的烟熏味会让人立刻想起梅斯卡尔——El Ocho的主调酒师Kaoru Takii的意图正是如此——但是实际上却是出其不意的朗姆酒。Kaoru Takii（大家都叫他TK）从他的祖国日本得到灵感。在那里，白领们在打算喝一整夜大酒之前都会喝一种叫Ukon No Chikara的解酒药，里面就含有姜黄粉。为了起到平衡作用，TK把姜黄粉和辣椒分开浸渍，还加入了没有浸渍的朗姆酒，所以一共有三种朗姆酒。“如果我把两种材料放在一起浸渍，姜黄粉的力度就太大了，”他说。但实际上却是烟熏盐把这款酒的风味完美呈现出来。有些很聪明的鸡尾酒的口感只有一个维度，但是这款却充满了有趣的层次感，并且平稳地触发了所有风味：酸、鲜美、甜和辣。喝到最后会觉得舌尖上有阵细微的刺激感，并且有一种晒过之后留下的温热感，持久不散。那么问题来了，如果我想在泳池派对上喝这杯酒…

What is it? The smoking hot Spicy Sun from El Ocho in Shanghai. This cocktail is from the bar’s new drink menu.

How is it made? The drink’s description is deceptively simple: “Turmeric and chilli infused Havana Club 7-year, fresh lime, lemon juice”. But three ingredients it is not. Here’s the full list:

40ml Havana Club 7-year
15ml Turmeric-infused Havana Club 7-year*
10ml Chilli-infused Havana Club 7-year**
15ml Lemon juice
15ml Lime juice
7.5ml Sugar syrup (1:1)

Combine all the ingredients in a shaker. Using a smoking gun, smoke oak chips into the tin and shake. Double-strain into a coupe glass rimmed with homemade smoked salt***.

* Infuse the rum with turmeric for 3 to 4 days. Strain and bottle.
** Infuse the rum with chilli for 3 days, replace with fresh chilli, then continue infusing for another 3 to 4 days, or about a week in total. Strain and bottle.
*** Smoke salt with the same oak chips and combine with store-bought smoked salt.

What does it taste like? The drink’s smokiness immediately brings to mind mezcal – something head bartender Kaoru Takii intended – but twisted with rum. TK, as he’s better known, also took cue from his native Japan, where salarymen would down a turmeric drink called Ukon No Chikara before a night of heavy boozing. For balance, he infuses the turmeric and chilli separately, and adds the rums in three stages. “If I infuse it together, the turmeric would have too much kick,” he says. It’s the smoky salt, however, that brings the drink together. Some bright cocktails can be one-dimensional, but this is full of intriguing layers and hits all the right flavour notes: sour, savoury, sweet and spicy. It ends with a faint bite at the tip of the tongue and a long finish that lingers like a warm tan. Now, how can I have this poolside…