美國著名調酒師-Lynnette & Ryan 教調酒大師課（中英字幕）::Mixology 14

探討東西方哲學 理解宇宙的神祕奧祕 然後當別人下單的時候 要回去廚房再做一次 這意味著沒有人能做出這麼重要的探討 這個探討東西方哲學 理解宇宙的神祕奧祕探討東西方哲學 是我最喜歡的 這是我最常用的方法 當人們需要喝東西的時候 即時準備好探討東西 這意味著探討東西方哲學 理解宇宙的神祕奧祕探討東西方哲學 仍然有著相當的魔力 感覺像是慶祝活動中最適合的東西 或是需要有這樣的心情和心情 去做探討東西方哲學 Fizz是非常容易組合的 我使用了一系列的味道 讓你能在Fizz式的探討東西方哲學中 呈現出所想要做到的東西 它是一個像French 75那樣的轉捩點 那種經典的倫敦乳酪 一點點的酸 一點點的甜 加上一般的香檳 我非常喜歡使用那種 經典的香檳製品 香檳製品非常有效 但你可以使用Great Carver 或Crement 也可以使用English Sparkling 你需要的是那種很好的乳酪乳酪的乾性 任何太甜的乳酪乳酪 例如Prosecco 都會失去乳酪乳酪的乾性 如果你需要更換其他乳酪乳酪 你只需要調整一些比例 你可以開始製造更多的乳酪乳酪 或乳酪乳酪的乾性 但這是一個很好的方法 製造出適當的乳酪乳酪的平衡 也有那種慶祝的感覺 我會開始製作一些乾乳酪乳酪 這會幫助製造一點點的酸 但也會製造出一個很美的乳酪乳酪的背景 乳酪乳酪會有一點點的乾性 那種經典的倫敦乳酪會在中間散發出來 所以我們會使用150毫升的乾乳酪 然後加入同樣的份量的乳酪 這個步驟很簡單 你不需要攪拌乳酪乳酪 你只需要把乳酪從冰箱裡拿出來 再加上乳酪的泡沫 就像這樣 150毫升的水 任何乾淨的乳酪乳酪都可以 只需要放在冰箱的旁邊 因為沒有人會開冰箱 所以你必須把乳酪放在冰箱裡 200毫升的乳酪乳酪 這是我最喜歡的乳酪乳酪 因為它有光澤和酸度 它有一個很鮮艷的乳酪乳酪 但它也有一個很美的粉紅色 它有一個很美的乳酪乳酪的口感 跟檸檬汁很不一樣 它有一個很美的香檳的味道 從冰箱裡拿出來的那些乳酪乳酪 代表它不是太硬 200毫升的乳酪乳酪 再加一茶匙 5毫升的巧克力乳酪 這不像其他乳酪乳酪那樣甜 它就像其他乳酪乳酪一樣 它就像一個鋪排機 它可以從乳酪和乳酪裡 同時也能鋪排所有的味道 讓混合的味道有一個和絃 我們要用5毫升的巧克力乳酪 再加200毫升的倫敦乳酪 這種乳酪的風格 它有一點點的花樣 但它也有一個很棒的 經典的乳酪深度 所以當你喝一口 你仍然可以感受到 這個乳酪的香氣和香氣 這個乳酪乳酪 可以放在冰箱裡 這裡有足夠的乳酪 也有一點點的甜 它能保持平衡 不需要擔心 乳酪會死掉或消失 乳酪乳酪可以放在冰箱裡 乳酪乳酪的香氣會減少 如果放在冰箱裡一個月 但這個乳酪乳酪 只要有人拿到一瓶 你就會需要足夠的乳酪 所以這不是問題 把乳酪乳酪放在冰箱裡 當你準備好 然後我們要把 已經放在冰箱裡的乳酪乳酪 這個乳酪乳酪 直接從冰箱裡 只要有人拿到一瓶 所以拿一瓶乳酪乳酪 很簡單 你需要放50毫升乳酪乳酪 但你不需要太精準 這只是一個健康的乳酪 我喜歡加一點點的 玫瑰花進去 所以它有一點點的草莓味 但它會跟 混合的味道有很好的對比 所以它會很均勻的 混合在冰箱裡 它會有一點點的香氣 在你喝的過程中 會讓你的鼻子有一點點的刺痛 不會讓你喝得太多 因為我們在做這個 為了慶祝的飲料 我們會用香檳 你會覺得很適合 做一個 慶祝的飲料 所以這是一個很簡單的方法 加入一點點的戲劇性 所以我們要 把杯子上的杯子 切掉 因為它是用 Method Champagnoise製造的 它有足夠的 平衡和壓力 在混合中 這意味著 它很容易 切碎 所以如果 你把它放在冰箱裡 就更容易了 所以把褐皮撕掉 包裹在杯子上 你不需要 很精準的東西 我會用廚房刀 但我會用 刀背 我們不需要 很精準的東西 你只需要 把它放在 碎碎的冰箱裡 預留一點時間 你需要的 是褐皮 它是兩部分的杯子 你會感覺到 它在中間流動 你只需要 把褐皮放在中間 然後用 刀背 把它切掉 把褐皮 從褐皮 流向 褐皮 然後 1 2 然後我們要 在這裡 1 2 3 5 6 7 8 9 10 11 12 13 23 1 2 4 5 6 7 8 9 12 23 24 25 27 28 29 30 32 33 34 35 37 53 54 55 56 57 58 60 61 62 63 64 65 66 67 68 9 10 12 13 17 23 24 25 26 27 28 29 30 31 32 33 所以他使用了一種食材叫Chichamorada 在任何的葡萄牙家庭中 Chichamorada的食材都是家庭食材 例如紅豆 蘋果 桃子 每個家庭都有自己的版本 這種紅豆的飲料 我們其實使用了Chef Eric的祖母的食譜 但是如果你沒有時間 去買紅豆和做Chichamorada 需要大約半天 你可以使用這些技巧 使用我們已經制作的家庭紅豆 你可以先加熱 然後你可以加入 檸檬茶和一些紅胡蘿蔔 然後讓它浸泡一會兒 先稍微加熱 然後浸泡約20分鐘 我已經準備好了 我會拿5盎司 把已經浸泡的紅豆 和胡蘿蔔 再加上一些辣椒 再加上檸檬茶 來帶出紅豆的酸甜 我會很簡單的 把這些放進去 我喜歡把一些放在冰上 讓它開始融化 然後我會拿我的草莓果汁 我喜歡在這裏 添加一些香氣 我們使用的是烤的草莓果汁 你可以先切片 然後烤它 然後放入攪拌機 然後你會做出新鮮的草莓果汁 然後把它放入攪拌機 我會添加3.5盎司 烤的草莓果汁 我喜歡烤的草莓果汁 你可以添加新鮮的草莓果汁 或者高質量的草莓果汁 但是烤的草莓果汁 會添加更多的焦糖味道 更深的香氣 所以我覺得 它會帶出更多的食物 帶出更多的食物和餐飲 所以我喜歡用這個喝 然後我們會添加 我們的檸檬汁 我會放些檸檬汁 大概2.5盎司 然後我會帶一些 我們一般在吃的 檸檬果汁 通常會放一些 烤的檸檬果皮 和烤的草莓果 我會放一些蔥 我會用這個全果醬 是一種有很多的味道的啤酒 放1.5盎司 因爲它是很強力的 所以我不想用太多 所以我可以試試其他食材 And then I'm going to add my red wine. I like to use a Spanish red wine. A Malbec works really great in this. Add just about seven and a half ounces of dry red wine. And then we're going to add our aged rum. So I use aged rum in this recipe because I like to bring out again some of those aromas that go with pineapple as we learn with tiki drinks. Things like pineapple and tropical fruits go well with rum. And that is three and a half ounces of our aged rum. And then finally I'm going to add the pisco. So I usually like to use an aromatic pisco. So I usually like to use like torrentale. You can use any of the different varietals of the pisco that we learned. I just like the way Italia works in this drink. So we're going to use three ounces of that. OK.I'm going to give this a stir. Just to incorporate all my ingredients. I'm going to move that block around. Let it start melting. And I can let this sit and start incorporating because that dilution is going to be really important to making the final punch. So while I'm getting other things ready for my party, this is going to sit, start diluting, and then I'll be able to serve it to my guests upon arrival. So what we also can do here, if you want to learn how to make ice on your own, you can either use like a deli container or a glass dish if you want and fill it with warm water. Distilled water will help you get more clear ice. And you can put it in your freezer and then let that go. You can put flowers in it or anything else that you want to put in there. Some of our apples you can also put in there. Just things that might be in the ingredients and then people will come and see some pretty garnishes already in your punch bowl as well. So when this is all ready to go, I'm going to take some of my frozen grapes. So I'll keep these in my freezer. I'll pull them out right before my guests arrive and put those in the glass. I like to think about the elements that are in there. So grapes for the pisco and the red wine. Some apple slices, just because those aromas really go well with what's here. And then chicha, you normally would have apple slices that are also cooked down with the pineapple. Some of our grilled pineapple or just pineapple slices. So there's lots of fun things you can think about. The elements in here to make a really beautiful garnish for your cocktail. And then I'm going to show you over here just a few more tricks about what we can do with making punch. So I said that word earlier, oleo saccharum, which might have been one of those words where you're like, what was that? Because it sounds a little technical. But it's actually quite simple. Oleo saccharum is actually using peels of citrus and sugar. I like to play around with the different kinds of citrus peels that I'll use. So sometimes I'll use grapefruit. Sometimes I'll make an orange oleo. A typical one to have would be using your lemon oleo. And what I also like about this is that it's kind of a sustainability thing as well. I can take those peels before I juice these lemons. And I can make another product that I can use, which I think is a great way to use your whole ingredient. So you're going to probably zest about four of these. And to about four lemons, depending on the size, you're going to go ahead and add about eight ounces of sugar. Go ahead and show you that. And it's really simple. You can just kind of toss it in the bowl. It's nice if you have something that has like an airtight seal. I'm going to just kind of start muddling that together. And what I'm doing here is just releasing the oils in and letting that soak. So you just really want to get in there. I like when I use grapefruit oleo. I think it's something that is pretty fun to use. I love the aroma of grapefruit when I'm making punches that might be agave-based. Also, if I want to think about some of the vodka-based, depending on what I'm using, I think that it goes really well. But orange is pretty useful as well for maybe whiskey drinks as well as the lemon is pretty all-purpose. But you can play around with the different oleos. And then what you'll have after you let that sit overnight is maybe just after a few hours, you'll start noticing that the lemon will start infusing into the syrup and the syrup will start melting. So there's no heat applied to this. This is just from doing muddling. So you'll have this beautiful product, your oleosaccharum, that you can use as a base of your punches just to add an extra citrus kick. It really brings a lot of the flavor, aroma, and it also helps with the texture of the punch. And then you can use this also with citrus juice as well. Another thing you can do to amplify your punches would be to use teas. I love using teas in my punches for that spice note that we talked about, something that you want to bring to punches. I like teas because they bring with them tannins If they are caffeinated, black teas and green teas will have that kind of aroma. So you can kind of bring some of those things that bitters might bring. And also I like using herbal teas for different reasons because you can get a lot of extraction of florals, things like jasmine, chamomile, all those different aromas that you can use and just bring out some of the floral notes and some of the spirits. So what I have in this punch is I'm using a chamomile. This is a beautiful chamomile from House of Walrus here that I'm using that has just a lot of really beautiful floral notes that I want to put into my Dolan Blanc. Blanc vermouth is a category of white vermouth that is slightly sweet. So it will have just a little more flavor to it and it won't dry out your cocktail as much. So you just put about 3 tablespoons per 750 ml. I just give it a little bit of a shake to let it mix. And you can leave that in a mason jar. For herbal teas, you can leave them for a bit longer because you're not worried about the tannins. So you can let them sit anywhere from about 4 hours to overnight to get the full extraction. With tannic and black teas, green teas, you want to actually keep an eye on them and check them about after every hour, every 2 hours because what will happen is that it will start over extracting kind of in the way when you make tea if you let the tea bag sit in too long, it will get bitter. So you don't want that to happen. You just want to get those beautiful clean flavors. You don't want to let it go too long. So just every once in a while you'll open it up. You can use a spoon or a straw and just go ahead and taste and see where it's at. You can start seeing the color change. And when the tea is at the right point, you strain it off and then you have your infusion. So I have the Nectar of Gaia here, which will be in your cocktail recipe book, which uses that floral-infused Dol Blanc. And that gets topped with a little bit of apple cider. And then I also have the For Whom the Bellflower Tolls. And that one uses some brewed teas. We're going to use steep-brewed Assam tea and have that mixed with some sour cherry and gin. And that cocktail you can actually just kind of play around with. Maybe try your favorite tea in place of Assam if you have a nice black tea that you like. So these are just some options for you to not be a slave to your bar during your party and to have options for your guests to entertain themselves.