• 作者:
• 来源: 展翅调酒學(xué)校
• 日期: 2014-11-08
• 浏览次数: 2303 次

1. Royal UpBeet
伦敦Roast的Esther Medina-Cuest
Esther Medina Cuesta 在过去7年里一直引领着英國(guó)非甜味鸡尾酒的风潮。她调制的酒饮中常用(yòng)的食材有(yǒu)欧洲防风草(cǎo)、水田芥和甜菜根。她告诉我们，以下是她最爱的配方之一。

·50ml 白龙舌兰
·5ml 龙舌兰糖浆
·5ml 石榴糖浆
·1撮 烤茴香子
·1撮 碾碎的黑胡椒
·半个 煮熟的甜菜根，捣烂，
·在顶层加上起泡的玫瑰葡萄酒

*在酒吧烘烤释放香味将葡萄酒外所有(yǒu)的食材摇匀，伴随桃红起泡酒倒入一个香槟杯中，用(yòng)拧过的柠檬皮扭进行装饰

1. Royal UpBeet
Esther Medina-Cuesta at Roast, London
Esther Medina Cuesta has been at the fore of the savoury genre in the UK for the past seven years. Some common ingredients in her drinks include parsnips, watercress and beetroot. This is one her all time favourite recipes, she tells us.

·50ml Tequila Blanco
·5ml Agave syrup
·5ml Pomegranate molasses
·1 Pinch toasted cumin*
·1 Pinch crushed black pepper
·½ Cooked beetroot, pureed
·Sparkling rosé wine top

* Toast at the bar to give off aroma. Shake all ingredients except wine; strain into a flute and top with sparkling rosé; garnish with twirled lemon twist.