Bartender 的英文手札（ＭＰ３）

Bartender’s Log Book 調酒師的日誌

Blended cocktails are popular, but it is difficult to get consistent results. Blending the perfect cocktails takes practice and patience that is not hard to learn. It is very easy to make a chunky cocktail or a watery cocktail if not careful. Liquors, juices and fruits should be added to the blender’s pitcher first, so these ingredients are mixed properly before adding ice. For fruits, chop them into chunks of about 2.5 cm. Don’t put too much ice at first. Ice can always be added later in the blending process. Also, use crushed ice instead of cubed iced. Regular cubed ice is too hard and might shorten the life of the blender’s motor and blades. Start blending at a slow speed and then build up the speed gradually. When the blender sounds smooth, stop and check the consistency. If the mix is too watery, add some more ice.

冰沙雞尾酒是很受歡迎，但是要用冰沙調理機攪拌到均勻冰沙的結果不是很容易。要做一杯完美的冰沙雞尾酒需要練習和耐心，但也不難學。如果不小心就很容易做出不均勻或太稀的的冰沙。放入冰塊之前要先把酒，果汁和水果先加入冰沙調理機。先做這一個步驟才能確保材料都有適當的混合。就水果來說，切約兩公分半。開始先不要放太多冰塊。在攪拌過後隨時都可以添加更多的冰。還有，最好是用碎冰，因為方形冰塊太硬可能縮短調理機的馬達和刀片的使用壽命。最初要以慢速攪拌，然後再慢慢提高速度。當冰沙調理機的聲音聽起來流暢而沒有冰裂的聲音後，你就應該停下來檢查冰沙的均勻度。如果太稀可以添加更多的冰再攪拌。

Bartender’s Log Book 調酒師的日誌

Blended cocktails are popular, but it is difficult to get consistent results. Blending the perfect cocktails takes practice and patience that is not hard to learn. It is very easy to make a chunky cocktail or a watery cocktail if not careful. Liquors, juices and fruits should be added to the blender’s pitcher first, so these ingredients are mixed properly before adding ice. For fruits, chop them into chunks of about 2.5 cm. Don’t put too much ice at first. ...

Introduction

By looking at the glass, it looked like a refreshing drink. It tasted tangy and refreshing, perfect for a day at the bar with friends or on a hot, summer's day in your own balcony. The lemon slice on the rim gave it a final touch. It has a sweet, tart, and mild flavor. A glass of nice cocktail just makes your day or night. Bartending is more complicated than it looks. Bartending is full of techniques and requires a good knowledge of liquors. It is a mixology rather than just a mix drink.

Want to know the basic bartending techniques in English and Chinese? The basic techniques are muddling, building, shaking, blending, mixing, stirring, straining and floating. Want to know how to make a fabulous drink? This book has many drinks that belong in every bartender's book. New York Sour? It sounds fancy and also looks fancy. Floating is the trick. This book also has good party tricks for drinks. DIY Amaretto, DIY Irish Cream, DIY Drambuie or even DIY Worcestershire sauce can be handy if the ingredient cannot be found in store. What about exotic names in mixology in Chinese and English? The history background of liquors also brings us to learn piece of history information from several countries.

This is a phrase book for anyone who is interested in learning bartending in English. All recipes in this book are provided by professional bartenders; even they are not tested by the author.

作者序

光是看著玻璃杯，就知道是一杯清涼的飲品。味道酸酸的卻很爽口，這是一杯在酒吧與朋友一起喝的完美雞尾酒，也是一杯在炎熱夏季在陽台上可以喝的完美雞尾酒。杯子上裝飾的檸檬片更是讓雞尾酒畫龍點睛。這樣一杯喝起來有甜有酸也很溫和的味道。能有一杯很棒的雞尾酒會讓白天或是夜晚感到美好的享受。調酒做起來比看起來還複雜。調酒是需要很多技巧，也需要對酒有很好的了解。所以這是一種調酒學而不只是混合飲料。

想要知道英文和中文的基本調酒技巧嗎？基本技術有搗碎法、注入法、搖盪法、混合法、攪拌法、過濾和漂浮法。想知道如何做很棒的飲料嗎？這本書有屬於每一個調酒師需要知道的很多飲料。紐約酸酒？這聽起來不止很特別，看起來也很花俏。技巧在於漂浮法。這本書也有很好的派對調酒技巧。自己做杏仁香甜酒，自己做愛爾蘭香甜奶酒，自己做蜂蜜香甜酒，甚至自己做英式伍斯特黑醋醬，這些都可能很有用，因為有些材料可能買不到。還有特殊調酒的中英名字？酒的歷史背景也會讓我們學習到有些國家的一段歷史。

這是一本針對調酒主題有興趣讀者的英文學習書。這本書裡的所有配方是由專業調酒師所提供的，儘管是未經作者親身測試。

林昭菁

Introduction

By looking at the glass, it looked like a refreshing drink. It tasted tangy and refreshing, perfect for a day at the bar with friends or on a hot, summer's day in your own balcony. The lemon slice on the rim gave it a final touch. It has a sweet, tart, and mild flavor. A glass of nice cocktail just makes your day or night. Bartending is more complicated than it looks. Bartending is full of techniques and requires a good knowledge of liquors. It is a mixology rather than just a mix ...

Contents 目次

作者序
編者序

Part 1
6 Base Liquors六大基酒
Unit 1 Rum-based 蘭姆酒
1.1 Daiquiri 黛克瑞
1.2 Mojito 莫希托
1.3 Cuba Libre / Rum Coke 自由古巴 / 蘭姆可樂
1.4 Mai Tai 邁泰
1.5 Pina Colada 椰林風情
1.6 Anejo Highball 安蘭海波杯

Unit 2 Gin-based 琴酒
2.1 Pink Lady 紅粉佳人
2.2 Singapore Sling 新加坡司令
2.3 Alexander Cocktail 亞歷山大雞尾酒
2.4 Around the World 環遊世界
2.5 Gin Tonic 琴通寧
2.6 Martini 馬丁尼

Unit 3 Vodka-based 伏特加
3.1 Bloody Mary 血腥瑪莉
3.2 White Russian 白色俄羅斯
3.3 Moscow Mule 莫斯科騾子
3.4 Screwdriver 螺絲起子
3.5 Chi Chi 奇奇
3.6 Salty Dog 鹹狗

Unit 4 Whisky-based 威士忌
4.1 Old Fashioned 古典雞尾酒
4.2 Whiskey Sour 威士忌酸酒
4.3 Manhattan 曼哈頓
4.4 The New York Sour 紐約酸酒
4.5 Godfather 教父
4.6 Sidecar 賽德卡

Unit 5 Brandy-based 白蘭地
5.1 Metropolitan 大都會
5.2 Fort Washington Flip 華盛頓堡菲麗普
5.3 Brandy Old Fashioned 白蘭地古典雞尾酒
5.4 Brandy-Sidecar 白蘭地側車
5.5 Weng Weng 心醉神迷
5.6 Pisco Sour 皮斯可酸酒

Unit 6 Tequila-based 龍舌蘭
6.1 Margarita 瑪格麗特
6.2 Rosemary Bloody Mary 迷迭香血腥瑪麗
6.3 Paloma 帕洛瑪
6.4 Tequila Sunrise 龍舌蘭日出
6.5 Bitter Salty Perro 苦鹹狗
6.6 Tequila Sour 龍舌蘭酸酒

Part 2
Liqueur 利口酒
Unit 7 Liqueur 利口酒
7.1 Jagermeister 野格酒
7.2 Amaretto 杏仁香甜酒
7.3 Bailey's Irish Cream 愛爾蘭香甜奶酒
7.4 Kahlùa 卡魯哇咖啡香甜酒
7.5 Midori 蜜瓜香甜酒
7.6 Drambuie 蜂蜜香甜酒

Contents 目次

作者序
編者序

Part 1
6 Base Liquors六大基酒
Unit 1 Rum-based 蘭姆酒
1.1 Daiquiri 黛克瑞
1.2 Mojito 莫希托
1.3 Cuba Libre / Rum Coke 自由古巴 / 蘭姆可樂
1.4 Mai Tai 邁泰
1.5 Pina Colada 椰林風情
1.6 Anejo Highball 安蘭海波杯

Unit 2 Gin-based 琴酒
2.1 Pink Lady 紅粉佳人
2.2 Singapore Sling 新加坡司令
2.3 Alexander Cocktail 亞歷山大雞尾酒
2.4 Around the World 環遊世界
2.5 Gin Tonic 琴通寧
2.6 Martini 馬丁尼

Unit 3 Vodka-based 伏特加
3.1 B...