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- 來源: 展翅調(diào)酒學(xué)校
- 日期: 2014-11-08
- 瀏覽次數(shù): 3091 次
Spring
紐約Bacchanal，奈倫·揚(yáng)
揚(yáng)以他的風(fēng)味食材以及對調(diào)酒和烹飪充滿熱情而聞名。在紐約Saxon+Parole餐廳，他調(diào)制的酒飲眾所周知，而最近，他將帶著以下新酒譜首次亮相酒神狂歡節(jié)。
·45ml Krogstadt白蘭地
·20ml 曼贊尼拉雪利酒
·20ml 青檸汁
·20ml 檸檬-百里香糖漿
·7ml 潘諾苦艾酒
·5滴 酸葡萄汁
·柑橘鹽
·3顆生豌豆
*酸味的烹飪原料來自未成熟的酸葡萄榨汁。搗碎豌豆，加入其他原料，搖勻后雙重濾入一個(gè)大的飛碟杯。以豌豆苗裝飾。
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.
