• 作者:
• 來源: 展翅調(diào)酒學(xué)校
• 日期: 2014-11-08
• 瀏覽次數(shù): 2791 次

1. Royal UpBeet
倫敦Roast的Esther Medina-Cuest
Esther Medina Cuesta 在過去7年里一直引領(lǐng)著英國非甜味雞尾酒的風(fēng)潮。她調(diào)制的酒飲中常用的食材有歐洲防風(fēng)草、水田芥和甜菜根。她告訴我們，以下是她最愛的配方之一。

·50ml 白龍舌蘭
·5ml 龍舌蘭糖漿
·5ml 石榴糖漿
·1撮 烤茴香子
·1撮 碾碎的黑胡椒
·半個 煮熟的甜菜根，搗爛，
·在頂層加上起泡的玫瑰葡萄酒

*在酒吧烘烤釋放香味將葡萄酒外所有的食材搖勻，伴隨桃紅起泡酒倒入一個香檳杯中，用擰過的檸檬皮扭進行裝飾

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.