The first is the base wine plus various soft drinks, such as: vodka plus orange juice, dried ginger water, cranberry juice, lemon juice, gin plus tonic water, rum plus cola, dried ginger water, whiskey plus soda, all of the above A very popular mixing method, the ratio is generally 1:3 (except for vodka and lemon juice). Drunks like me are all 1:2, depending on personal taste; the above is suitable for lazy people to mix at home, even shake the wine You don’t need a jug, but ice is indispensable. It is especially suitable for partying and drinking. Well, if the two ingredients are not enough to drink, you need to buy a hip flask. At this time, I have to mention three After learning it, I’m not afraid to remember the proportion of various headaches in cocktail recipes.
The so-called three-in-one bartending method is “base wine + white orange peel wine + lemon juice”. When it comes to this, I will introduce the white orange peel wine. The classification of orange peel wine always has some inexplicable material names. The most common thing for beginners to confuse is probably orange peel wine, which is made with the peel of oranges, citrus and other similar fruits as the main raw material. There are many names for orange peel wine in the wine spectrum. Taking transparent and colorless as examples, there are: white mandarin wine, white mandarin wine, white orange peel wine, and the common “Coindus orange wine” , Refers to the same thing, colored orange peel wine is called by color, such as blue orange peel wine, orange citrus wine and so on. In this article, I will focus on orange peel wine and provide some of my experience using them. In China, the most commonly used orange peel wine is the following three bottles:
This bottle is also one of MB’s largest sales of this brand of sweet wine Branch, TRIPLE SEC (hereinafter referred to as TS) means “three times spicy” in Chinese. Indeed, it is the one with relatively low sweetness among the three, and the taste is not as strong as the other two bottles.
COINTREAU (hereafter referred to as CO) is called “Coindus Orange Wine” in Chinese. It is rated as the best brand of orange peel wine. It is sweet and rich. Many wine profiles do not write white orange peel wine, but directly specify Cointreau orange. The status of wine can be seen from this. Cointreau Orange Wine is in the middle of the three bottles of orange wine, and the aroma is dominated by citrus… It’s a bit like citrus peel after a period of time.
GRAND MARNIER (hereinafter referred to as GM) is called Cognac Orange Wine (or Brandy Orange Wine) in Chinese ), is classified as orange citrus wine, but different from ordinary orange citrus wine, it is added with cognac and matured in oak barrels, so it will have the color and smell of brandy. It is the most of the three when pure drinking A sweet bottle. MB also produces orange citrus wine (the same bottle as TRIPLE SEC), which has a slightly lower alcohol concentration (30%) and is not recommended for purchase. “Base wine + white orange peel wine + lemon juice” In the classic “base wine + white orange peel wine + lemon juice”, you can substitute different base wines to make the following cocktails: vodka: balalaika (Balalaika) Gin: White Lady (White Lady) Tequila: Margarita (Margarita) Rum: XYZ Whiskey: Silent Third (Silent Third) Brandy: Sidecar (Sidecar) Whenever I take it When it comes to a new bottle of base wine, it must be drunk purely and drunk with ice cubes at first, and then it is prepared in this way. I think this is the best way to enjoy the characteristics of base wine. These six cups are all prepared by the shaking method. After shaking, the alcohol concentration of the base wine will be slightly reduced. It is easier to enter the throat when drinking, and the aroma of the wine can be more exuded. This “base wine + white orange peel wine + lemon” Juice’s cocktails (hereinafter referred to as three-in-one cocktails) are made by using the aroma of orange peel wine to set off the base wine and increase the sweetness, plus the sourness of lemon juice. Therefore, these six glasses taste sour. Sweet and sour taste, cleverly changing the ratio, the taste will also have a great change. There are many reasons that affect the taste of three-in-one cocktails, including the ratio of ingredients, the nature of the ice cubes and the method of shaking. Although the latter two are very important, I want to share my experience in the ratio of three-in-one cocktails. , And focus on the use of orange peel wine, the following are my overall recommendations. Orange peel wine is used in three-in-one cocktails. The ratio of the three materials is the most important factor affecting the taste; some of the original wine profiles are 2:1:1, and some are even 1:1:1, both of which will kill The characteristics of the base wine make it almost always drink “orange peel wine + lemon juice” for six cups. In the book Classic Bartenders, although the ratios of different Bartenders on the six-cup bartenders are different, they are not separated from the two ratios of 4:1:1 and 5:1:2. I prefer 4:1:1. This ratio can fully taste the characteristics of the base wine, but the ratio still needs to be adjusted according to the situation. If you use a higher-grade base wine, it is recommended to increase the proportion of the base wine, because the base wine with good conditions will not taste too bad even if the temperature rises. The addition of white orange peel wine and lemon juice is just a simple seasoning; the general base wine Liquor has a strong alcoholic taste. It is better to use a high proportion of lemon juice and lower temperature to suppress the alcoholic taste. The bar workers may have an experience. When the guests drink the first drink, they will say “Sweet and sour, it’s delicious!” “But then you may drink more and more slowly, even if you don’t drink half of the cup, what is the reason? I think in addition to being invincible, this is also the fate of short-drink cocktails: as the temperature rises, the more difficult it is to drink; take the three-in-one cocktail as an example, the temperature is the lowest when it is just finished, and it tastes cold and sour. The sweetness is very easy to enter the throat, and every cup seems to be about the same; after a few minutes, the temperature of the wine gradually rises, and the characteristics of the base wine will be highlighted at this time. Some people may think it is best to drink at this time, but some people may It will start to feel more difficult to get into the throat. As the wine gets closer to room temperature, the astringent taste of lemon juice and the bitter taste of orange peel wine will emerge. At this time, it is normal to not drink half of the cup. How to deal with this situation? Can’t urge the other party to drink faster? There is a way to reduce the amount of materials, but reducing the amount of finished products is unsightly in the cup, what should I do? I had to shake it for a longer period of time to increase the liquor (to melt the ice cubes), but…I don’t recommend this method because it is just a method to lower the alcohol concentration. Faced with the situation that cannot drink quickly, my own approach is to reduce the amount of lemon juice and orange zest wine, and add syrup to make it, and after shaking it, pour out a small amount of flake or granular crushed ice. This way, on the one hand, it can maintain the low temperature for a longer period of time. On the other hand, even if the time is longer, the wine will not be more difficult to drink due to the astringency of lemon juice and the bitterness of orange peel (because the amount is relatively small). Although the original wine recipes of these concoctions do not have syrup, compared to increasing the amount of orange peel wine, syrup is a relatively refreshing choice. Excess white orange peel wine will be sweet to a bit greasy. To better understand this difference, I will introduce you to a simple experiment. First, drink CO or TS purely at room temperature. You will find that they are both very sweet wines. After drinking, the throat rhyme will be a bit bitter, and then Mix a little water, lemon juice at room temperature and CO (or TS) to simulate the temperature rise of the bartender, so that the bitterness and astringency in the throat will be more obvious after drinking. At this time, add ice cubes and stir and drink, you should find that the original pure drink is not How delicious CO will become delicious. This is the basic tone of three-in-one bartending… But from the point of view of wine tasting, although the alcohol concentration of three-in-one bartenders is high, I think we should try to After drinking within 15-20 minutes, I will not use syrup except the white lady when I mix the wine, especially the silent third party and the sidecar. I insist on not adding it. In addition, I will try to shorten the shake And time to reduce the melting of ice cubes and avoid drinking too thin, all of these are to fully enjoy the characteristics of the base wine. The comprehensive comparison of orange peel wine starts with GRAND MARNIER. GM is not completely suitable for these six glasses of cocktails. Because GM contains brandy, the alcoholicity will obviously conflict with gin and tequila, and the blend is not very good. It will be astringent. Using GM to adjust XYZ and balalaika will significantly damage the color (GM is light amber). Therefore, GM is more suitable for silent third parties and sidecars (but I think these two It is better to use CO for the cup). If you don’t care about the color, adjust the XYZ, I think the taste is acceptable. Note that GM has the highest sweetness and the amount used is a little less than the other two bottles. As for COINTREAU and TRIPLE SEC, they are widely used. The difference between the two lies in the sweetness and aroma. Therefore, I usually look at the quality of the base wine and the habits of the drinker. If I use a higher-level base wine, or the drinker does not like it For sweetness, it is recommended to use TS at the beginning and slightly reduce the amount of lemon juice to prevent the sweetness and aroma of CO from affecting the base wine. If you use a general base wine or prefer sweetness, CO can mask the shortcomings of some base wines. The flavor is also adequate. The order of purchase recommendations I recommend is CO>TS>GM; another way of buying is to buy CO first, then buy a bottle of MB blue orange peel wine, and finally buy TS and GM. Generally speaking, if you don’t want to pursue The ingredients are exactly the same as the wine recipe. A bottle of CO is very useful. If you need blue orange peel wine, you can use “CO + blue syrup” instead, but the taste of the syrup is really not very good, so don’t add too much. As for GM…Due to the high price, unless you want to make more classic cocktails, it is not recommended to buy. Well, the basic skills are mastered. If three-in-one bartending is still not enough, then I am very happy that you have gone further and further on the road of becoming a professional drunk, and will update other skills in real time in the future~