- 花(huā)式调酒培训
- 英式调酒培训
- 咖啡拉花(huā)培训
- 西点师培训
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- 来源: 展翅调酒學(xué)校
- 日期: 2014-11-08
- 浏览次数: 2586 次
Spring
纽约Bacchanal，奈伦·扬
扬以他(tā)的风味食材以及对调酒和烹饪充满热情而闻名。在纽约Saxon+Parole餐厅，他(tā)调制的酒饮众所周知，而最近，他(tā)将带着以下新(xīn)酒谱首次亮相酒神狂欢节。
·45ml Krogstadt白兰地
·20ml 曼赞尼拉雪(xuě)利酒
·20ml 青柠汁
·20ml 柠檬-百里香糖浆
·7ml 潘诺苦艾酒
·5滴 酸葡萄汁
·柑橘盐
·3颗生豌豆
*酸味的烹饪原料来自未成熟的酸葡萄榨汁。捣碎豌豆，加入其他(tā)原料，摇匀后双重滤入一个大的飞碟杯。以豌豆苗装饰。
4. Spring
Naren Young at Bacchanal
New York Young is famous for his savoury ingredients and for combining a love of bartending and cooking. His drinks are well known at New York restaurant Saxon+Parole and, more recently, Bacchanal, where he debuted this new recipe.
·45ml Krogstadt aquavit
·20ml Manzanilla sherry
·20ml Lime juice
·20ml Lemon-thyme syrup
·7ml Pernod Absinthe
·5ds Verjus*
·Citrus salt
·3 Raw snap peas
* Acidic cooking ingredient made from the pressed juice of unripe sour grapes. Muddle the snap peas; add the other ingredients, shake and double strain into a large coupe glass. Garnish with pea shoots.
