北京调酒师赵江红寻找到金银花(huā)与杭白菊的和谐相融之道。朱茜撰文(wén)。Beijing bartender Tony Zhao finds harmony between honeysuckle and chrysanthemum. By Cici Zhu.

為(wèi)鸡尾酒创造中國(guó)风格意味着对简单地使用(yòng)白酒进行超越，探究任何可(kě)用(yòng)的中國(guó)原料——草(cǎo)本，水果，中药，还有(yǒu)其他(tā)的一切。到目前為(wèi)止，我已经使用(yòng)过桃花(huā)，茉莉花(huā)以及青梅。但是最近我发现我的一些调酒师饮用(yòng)金银花(huā)露来祛暑。它那柔和的花(huā)香启发我用(yòng)来制作鸡尾酒。金银花(huā)的香气非常纤细柔和，同时也比较短暂微弱。所以挑战就在于寻找另一种能(néng)够延長(cháng)其香气和结构但又(yòu)不会完全盖过其香气的原料。我觉得杭白菊是个完美的搭配：它们的香气相得益彰。于是我决定用(yòng)这两种花(huā)制作一种花(huā)露。整个过程中，我会不停地仔细搅拌并品尝来确保花(huā)露的口感适当。这款酒饮一出来就大受欢迎。女性客人钟爱其花(huā)香。但是这款酒饮每晚都限量出售。它也几乎每晚都售罄。

Establishing a Chinese style of cocktails means thinking beyond just trying to mix spirits like baijiu. It’s about exploring the breadth of Chinese ingredients available – herbs, fruits, medicine, everything. So far, I’ve used ingredients such as peach flower, jasmine and green plums. But recently I noticed my bartenders drinking honeysuckle tea to ward of the summer heat. Its soft, flowery aromatics inspired me to make a cocktail. The scent of honeysuckle flower is very delicate, tender, but also very faint and fleeting. The challenge is find another ingredient that can give it length and structure without killing it completely. I found chrysanthemum is the perfect match: both aromas complement each other. So I decided to make a kind of flavoured water with these two flowers. Throughout the process, I would stir and smell carefully to make sure I didn’t over- or under-extract the essence. I trialed the drink and it’s been a huge success. Female guests love the flowery aromatics. I can only make the drink in limited quantities. It sells out most nights.

茶花(huā)女

• 40ml 亨利爵士金酒
• 15ml 金银花(huā)及杭白菊花(huā)露*
• 15ml 柠檬草(cǎo)糖浆**
• 10ml 柠檬汁

加冰摇匀并滤入一个古典杯内，用(yòng)橙皮，玫瑰花(huā)瓣及香叶装饰。

*金银花(huā)及杭白菊花(huā)露：将1g金银花(huā)，1g杭白菊，1g胖大海，3g丁香及5片香叶放入罐中，加入500ml温水（大约20°左右），放置在冰箱中直至色黄，去除其中的香料和花(huā)。

**柠檬草(cǎo)糖浆：加入5g柠檬草(cǎo)，一片柠檬，3片香叶，500g糖及60ml陈年朗姆酒倒入罐中并盖上。每天搅拌直至色黄，去除所有(yǒu)香料。加入500ml矿泉水，煮沸后小(xiǎo)火煮30分(fēn)钟。

Flower Lady

• 40ml Hendrick’s
• 15ml Honeysuckle and chrysanthemum water*
• 15ml Lemongrass syrup**
• 10ml Lemon juice

Shake all ingredients over ice and strain into an old-fashioned glass; garnish with orange peel, rose petals and myrica leaves.

* Honeysuckle and chrysanthemum water: place 1g honeysuckle flower, 1g chrysanthemum, 1g sterculia seed; 3g cloves and five myrica leaves into a jar; add 500ml of warm water (around 20°); store in the fridge until colour turns gold; strain to remove all flowers and spices.

** Lemongrass syrup: add 5g lemongrass, a slice of lemon, three myrica leaves, 500g sugar and 60ml of aged rum into a jar and cover. Stir daily, wait until the colour turns gold; strain to remove all spices. Add 500ml of mineral water; bring to boil and simmer for 30 minutes

赵江红是饮舍的业主。Tony Zhao is the owner of Drink House. 北京朝阳區(qū)工體(tǐ)永利國(guó)际20层/ 20/F, Wynn International Gongti, Chaoyang district, Beijing