特色

How to drink whiskey?

Frankly speaking, how to drink whiskey is a big project. If I hit my own face, how to drink whiskey? Drink with your mouth. Indeed, there is nothing to teach or how to learn about drinking. Drink it and feel it with your mouth. But now with the Internet, with a comparison mind, with “step by step” and “learning”, systematically “learning” whiskey has become a learning. I have a knowledge to support wine, but that is limited to people who take this profession, because the industry needs to communicate and needs to use the system to guide guests. But the guests don’t necessarily need it, the guests just need to drink happily and afford it. If the guest’s money is not enough, we will help the guest find a cheaper wine that can meet the demand. For example, if you want to drag a car, you have money to buy a Porsche, no money to buy a BMW, and no money to buy a Mazda. It’s all the same thing. Wine may be high and low, but people are not. Moreover, whether it is a multimillionaire or a street cock, everyone’s true feelings are the same, there is no difference between high and low. Therefore, drinking “not tasteful” wine is just a problem of the wine itself. Don’t use this as an argument. So at this point, I will prepare a brief introduction white paper for everyone, talk about some of your favorite small problems, and let you do some popular science for everyone.

What can I drink and what should I drink?

Whiskey is a refined classification of grain distilled liquor. Around the world, the definition of whiskey is not exactly the same. But basically, whiskey refers to: distilled wine with fermented grains and the participation of malt. Aging process involving oak barrels. Except for some American honey whiskey and laurel whiskey, most whiskeys are also “original”, that is, after the barrel is finished, the whiskey does not add other flavor substances except for blending and downsizing.

But despite this theory, there are actually three main types of whiskey:

Scotch style whiskey, Irish style whiskey ,bourbon.

This point is of course to facilitate the explanation of the problem. For some well-known reasons, Taiwan, China, Japan, India, Australia, Denmark, France and other countries have participated in the whisky brewing. These factories also gradually have products on the market. You can define a Japanese whiskey style, but it doesn’t matter. Does Taiwanese whiskey have its own style, then India? What about Australia? What about Denmark? In fact, Japanese whiskey is Scotch style whiskey. There will not be any “contradiction” in a pile of Scotch whisky. That’s why I say this. Of course, there are indeed special products such as Mizunara barrels in Japanese whiskey, but it is obviously not suitable to be cost-effective-Nantou in Taiwan also has orange barrels and lychee barrels. Scotch whisky is distilled twice, mostly in old barrels, there will be pure malt, and mixed grains; Irish whiskey is distilled three times, mostly in old barrels, there will be pure malt, and mixed grains; Bourbon whiskey uses new barrels, will use such as rye , Wheat, corn and other raw materials, the proportion of barley malt is low. In fact, the difference between Scotch whiskey and Irish whiskey is not big. The biggest difference is the relationship between the two times and three distillations in the process-but in fact many Scottish distillation plants carry out three distillations. If you don’t understand it, you only need to know that the ancestor was Ireland, and later Scotland became the boss for historical reasons. Americans came up with fewer raw materials and used new oak barrels, a relatively low-end imitation called Bourbon. The difference between the two is that first of all, the Scottish-Irish style will be more slender (Ireland is particularly slender); Scotland will have a peat flavor; Bourbon whiskey is sweet, fragrant and rough. But it came to light on the paper. After I had a drink, I understood everything. For Bourbon, the famous Maker’s mark is the masterpiece. If you like Bourbon, you are happy in a sense. The world of Bourbon is not as fancy as Scotch whisky. Those wineries just drink it one by one. There are not many people who can get it in the country. It is very beautiful to have at least some Rye whiskey.

Wine enters through the mouth, Love, the eyes.

“Alcohol makes other people less tedious, and food less bland, and can help provide what the Greeks called entheos, or the slight buzz of inspiration when reading or writing. The only worthwhile miracle in the New Testament—the transmutation of water into wine during the wedding at Cana—is a tribute to the persistence of Hellenism in an otherwise austere Judaea. The same applies to the seder at Passover, which is obviously modeled on the Platonic symposium: questions are asked (especially of the young) while wine is circulated. No better form of sodality has ever been devised: at Oxford one was positively expected to take wine during tutorials. The tongue must be untied. It’s not a coincidence that Omar Khayyam, rebuking and ridiculing the stone-faced Iranian mullahs of his time, pointed to the value of the grape as a mockery of their joyless and sterile regime. Visiting today’s Iran, I was delighted to find that citizens made a point of defying the clerical ban on booze, keeping it in their homes for visitors even if they didn’t particularly take to it themselves, and bootlegging it with great brio and ingenuity. These small revolutions affirm the human.”

“How very like you, Puck.” Ash’s voice came from a great distance, and the room started to spin. “Offer them a taste of faery wine, and act surprised when they’re consumed by it.”
That struck me as hilarious, and I broke into hysterical giggles. And once I began, I couldn’t stop. I laughed until I was gasping for breath, tears streaming down my face. My feet itched and my skin crawled. I needed to move, to do something. I tried standing up, wanting to spin and dance, but the room tilted violently and I fell, still shrieking with laughter.
Somebody caught me, scooping me off my feet and into their arms. I smelled frost and winter, and heard an exasperated sigh from somewhere above my head.
“What are you doing, Ash?” I heard someone ask. A familiar voice, though I couldn’t think of his name, or why he sounded so suspicious.
“I’m taking her back to her room.” The person above me sounded wonderfully calm and deep. I sighed and settled into his arms. “She’ll have to sleep off the effects of the fruit. We’ll likely be here another day because of your idiocy.”
The other voice said something garbled and unintelligible. I was suddenly too sleepy and light-headed to care. Relaxing against the mysterious person’s chest, I fell into a heady sleep.”

Whisky in heart

“To those of us who believe that all of life is sacred every crumb of bread and sip of wine is a Eucharist, a remembrance, a call to awareness of holiness right where we are.

I want all of the holiness of the Eucharist to spill out beyond church walls, out of the hands of priests and into the regular streets and sidewalks, into the hands of regular, grubby people like you and me, onto our tables, in our kitchens and dining rooms and backyards.”

“We laughed a lot and I grew warmer still, lovely and warm. I do realize that some of that warmth was due to the wine, but there was much more to it than that. There are two distinct aspects to Communion wine: one aspect is the wine itself, the other is the idea of communion. Wine is certainly warming, but communion is a great deal more so.”

“Studying wine taught me that there was a very big difference between soil and dirt: dirt is to soul what zombies are to humans. Soil is full of life, while dirt is devoid of it.”

“You drink your whiskey,
I’ll drink my wine.
Later when we’re fevered and tipsy
we’ll make savage love divine.
Until then,
let’s swim in the warm, opal sea of each other.
Crash a few innocent waves,
skinny dip, laugh and get lost in those
blood-pumping hearts,
and for a time
forget all our broken parts.”

“There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.)

Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide.

When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.”

Whiskey Poet

“When it happens and it hits hard, we decide certain things, and realize there’s truth in all those dark, lonely days”

He had an instantaneous look about him,
a glimmer and a glint over those eyes,
he knew how the world worked,
and took pleasure in its wickedness.

He would give a dime or two to those sitting on the street,
he would tell them things like:
“It won’t get any better,”
and
“Might as well use this to buy your next fix,”
and finally
“It’s better to die high than to live sober,”

His suit was pressed nicely, with care and respect,
like the kind a corpse wears,
he’d say that was his way of honoring the dead,
of always being ready for the oncoming train,
I liked him,
he never wore a fake smile
and he was always ready to tell a story about
how and
when

“We all wake up alone,” he said once,
“Oftentimes even when sleeping next to someone, we wake up before them and they are still asleep and suddenly we are awake, and alone.”
I didn’t see him for a few days,
a few days later it felt like it’d been weeks,
those weeks drifted apart from one another,
like leaves on a pond’s surface,
and became like months.

And then I saw him and I asked him where he’d been,
he said,
“I woke up alone one day, just like any other, and I decided I didn’t like it anymore.”

Wine life

“Alcohol makes other people less tedious, and food less bland, and can help provide what the Greeks called entheos, or the slight buzz of inspiration when reading or writing. The only worthwhile miracle in the New Testament—the transmutation of water into wine during the wedding at Cana—is a tribute to the persistence of Hellenism in an otherwise austere Judaea. The same applies to the seder at Passover, which is obviously modeled on the Platonic symposium: questions are asked (especially of the young) while wine is circulated. No better form of sodality has ever been devised: at Oxford one was positively expected to take wine during tutorials. The tongue must be untied. It’s not a coincidence that Omar Khayyam, rebuking and ridiculing the stone-faced Iranian mullahs of his time, pointed to the value of the grape as a mockery of their joyless and sterile regime. Visiting today’s Iran, I was delighted to find that citizens made a point of defying the clerical ban on booze, keeping it in their homes for visitors even if they didn’t particularly take to it themselves, and bootlegging it with great brio and ingenuity. These small revolutions affirm the human.”

“How very like you, Puck.” Ash’s voice came from a great distance, and the room started to spin. “Offer them a taste of faery wine, and act surprised when they’re consumed by it.”
That struck me as hilarious, and I broke into hysterical giggles. And once I began, I couldn’t stop. I laughed until I was gasping for breath, tears streaming down my face. My feet itched and my skin crawled. I needed to move, to do something. I tried standing up, wanting to spin and dance, but the room tilted violently and I fell, still shrieking with laughter.
Somebody caught me, scooping me off my feet and into their arms. I smelled frost and winter, and heard an exasperated sigh from somewhere above my head.
“What are you doing, Ash?” I heard someone ask. A familiar voice, though I couldn’t think of his name, or why he sounded so suspicious.
“I’m taking her back to her room.” The person above me sounded wonderfully calm and deep. I sighed and settled into his arms. “She’ll have to sleep off the effects of the fruit. We’ll likely be here another day because of your idiocy.”
The other voice said something garbled and unintelligible. I was suddenly too sleepy and light-headed to care. Relaxing against the mysterious person’s chest, I fell into a heady sleep.”

Top ten wine brands in the world

Lafite

Chateau Lafite Rothschild (Chateau Lafite Rothschild), ranked first in the ranking of Bordeaux in 1855, Lafite is considered to be the most elegant among the “Five Famous Estates” and one of the world-renowned French Bordeaux wines. High-end and expensive. Currently, Lafite includes not only Lafite but also Lafite (a treasure of Lafite), Chilean Lafite, and Lafite Legend.

Penfolds

Penfolds Winery (Penfolds Winery) is Australia’s most famous and largest winery. Penfolds Red Wine is very suitable for aging storage due to its rich and rich fruit aroma and solid body. Penfolds has a variety of different grades of red wine from low to high, well-known such as BIN389, BIN407, BIN707, Grange, in addition, popular BIN128 is also worth recommending.

Margaux

Chateau Margaux, one of the five famous estates in Bordeaux. Margaux red wine has a complex aroma and is a unique wine that combines elegance and charm with richness, fineness and strength, but it is expensive. At present, there are also some sub-brand wines with rich taste and good value for money.

Yellow Tail (Yellow Tail)

The yellow-tailed kangaroo wine is the world’s top-selling Australian wine. Although it is produced in Australia, the real sales are in the United States. It is a popular and very cost-effective wine. By reducing bitterness and increasing sweetness, yellow-tailed kangaroo gradually forms red wine that is easy to eat, easy to accept, and has a pleasant smell.

Latour

Chateau Latour, one of the five famous chateaus in Bordeaux, has the strongest style among the “Big Five”. Latour red wine has a strong smoky and roasted smell, alcohol content is 12.5%, rich tannins, strong stamina, and relatively expensive. It is suitable for cellaring. A good vintage Latour red wine is suitable for tasting at least 20 years later.

Castel

Castel, formerly known as Castel, is a world-renowned wine brand. It was once the largest wine supplier in France and the second largest in the world. Red wines are often made from Cabernet Sauvignon, Cabernet Franc and Merlot, which can best show the most exquisite aromas; white wines are lively, fresh and strong in minerals.

Haut-Brion

Chateau Haut-Brion, the only one of the top five famous estates in Bordeaux that is not in the Médoc production area, and the only winery with the top wine list of red and white wines. The Luo and Cabernet Sauvignon grapes each account for more than 40% of the proportion, and then blended with 3% Vittor. The price-performance ratio is the highest among the top wineries in Bordeaux, with delicate, soft tannins, complex and rich aroma, and a long aftertaste.

Torres

Torres Winery (Torres) was established in 1870. Currently Torres Winery is the largest wine producer in Spain. It owns a large number of wines, with Cabernet Sauvignon and Tempranillo as the main grapes. The taste is rich and the price is reasonable. , Usually cost-effective, synonymous with Spanish wine.

Mouton

Chateau Mouton Rothschild (Chateau Mouton Rothschild), one of the five famous wineries in Bordeaux, with an alcohol content of 12.5%, full-bodied, abundant tannins, rich and harmonious, with an elusive charm, is a kind that can stand the test of time The price of large Mouton wine is also very expensive, and the price of Mouton produced in the 1940s and 50s is comparable to sky-high prices.

Jacob’s Creek

Jacob’s Creek is one of Australia’s most popular wine brands. The quality is not inferior to old world wines. It takes a popular route and tastes suitable for most people, especially beginners. Usually the Jacques Classic Series and the Selected Series are good choices and affordable.

Margarita cocktail preparation guide

Margarita (margarita) means “daisy” in Spanish. But in North America, I think people’s understanding of it is closer to “super happy hour.”

It’s okay to think of this cocktail this way, but let’s set aside this easy-to-make, fluorescent and sparkling sour mixed drink for now, leave the Margarita cocktail machine, and take it seriously. Margaritas might remind people of a spring break in Cancun, a glass fish tank planted with cacti, or a container filled with alcohol smoothies. But this cocktail is more than that.

Margarita cocktail

Margaritas rank among the top in the cocktail world without any effort. Although unlucky to be known as the Lindsay Lohan of the cocktail world, it still qualifies as famous as Manhattan and Martini. A well-prepared margarita is like Emma Stone-it looks bohemian, but it is elegant and smart in nature.

Like other drinks, the quality of margarita depends on its ingredients. Fortunately, there are only three basic ingredients for margaritas: tequila, orange zest and lime juice. Choose a spirit made of 100% tequila juice, take out the pure orange spirit that you have stored in the wine cabinet, and squeeze out fresh lime juice-think about how your upper arm will become How strong! ──Master the proportions, and then you will have a drink that is full of sweetness, strong fragrance and slightly earthy flavor (this is the taste of pure agave). On this May 5th (Cinco de Mayo) and Savor it all summer.

You might ask, “Where are the strawberries?” “Can I have some more salt on the rim?” Purists will laugh at the changes to margaritas-yes, the most nitpickers will say not to add salt ──But these additional seasonings are a great pleasure of this cocktail. Bobby Heugel, owner of Anvil Bar & Refuge in Houston, said that Margarita is like a hamburger. It is available in the high-end gourmet level and can be enjoyed at the low-end fast food level. Houston is one of Texas’ cocktail mecca. There are several kinds of margaritas in Anvil, one is the basic one (1.75 ounces of tequila, 3/4 ounce of Combier orange wine, 3/4 ounce of lime juice, a long spoon of tequila juice), one It is a special Anvil Margarita, mixed with different tequila-based spirits and orange peel bitters. (Egel said his specific formula is kept secret.)

In the margarita experimental game, as long as you use high-quality materials, you win. That means don’t mix it casually. The difference between different models can be subtle to choose different varieties of citrus, choose aged tequila instead of white tequila (blanco), or like Tommy’s Margarita at Tommy’s Mexican Restaurant in San Francisco, change orange peel wine Into agave syrup. If you want a more subtle change effect, you can infuse margaritas with fruit puree, dip the rim of the glass with dried Mexican chili salt, or blend into spirits outside the scope of standard margaritas, such as Canberley aperitif (Campari) or Green Chartreuse (Chartreuse).

But the real fun lies in the most basic ingredients. We have collected some of the best margarita formulas from all over the United States to help you prepare for the hot months ahead. If you need an excuse to find out this article in the fall and put it into practice, then September 16th is Mexico’s Independence Day. Now, let us pay tribute to Margaret… and the super happy time.

Classic margaritas and five other intoxicating choices

  1. Siesta Margarita
  2. Joey’s Margarita
  3. Classic Margarita
  4. Tommy’s Margarita
  5. Sangre de Cenobio
  6. Breakfast Marguerite
  7. Siesta Margarita

This sparkling and refreshing margarita is specially prepared for those who like exciting tastes. The rich taste of Canberley aperitif and grape juice brings just the right bitterness.

  1.5 ounces white tequila

  3/4 ounce fresh lime juice

   3/4 oz simple syrup

   1/2 ounce fresh grape juice

   1/4 ounce Canberley aperitif

Orange peel decoration

Shake all the liquid ingredients and ice cubes together, then strain them into a cocktail glass. Orange peel for decoration.

  ──Katie Stipe from Flat Iron Bar in New York

  1. Joey’s Margarita

Few people know that green chateau goes well with tequila. This French spirit adds a wonderful flavor to this cocktail, while the egg white gives it a delicate and elegant texture. This is Margaret of an adult.

  2 ounces of white tequila

   1 ounce fresh lime juice

   1/2 ounce green chateau

   1/4 ounce agave syrup

   1/2 ounce egg white

Shake the ingredients without adding ice to emulsify the egg whites. Shake well after adding ice and strain into a classic cup with ice cubes. You can dip the rim of the cup with salt or decorate a slice of lime.

  ──Giuseppe Gonzalez from Golden Cadillac Bar in New York

  1. Classic Margarita

If you ask five bartenders for a classic margarita recipe, you will get five slightly different results. it does not matter. Margaret’s picture is delightful. You can use this recipe as a benchmark, think it’s too sweet? Then add another 1/4 ounce of lime. Too sour? Then add tequila, 1/4 ounce of orange peel, or both. Feeling too strong? Then lose 1/4 ounce of tequila. (We found that pouring the wine on ice will conceal the flaws.) One requirement: When you want to make a stunning margarita, try not to put ice and salt. Your masterpiece will satisfy cocktail masters.

   2 ounces of tequila

   3/4 ounce orange peel wine

   3/4 ounce fresh lime juice

   1/4 ounce tequila juice (optional)

Shake the ingredients with ice cubes and strain them into a cocktail glass or classic glass with ice. You can put salt on the rim of the cup or decorate with lime.

  1. Tommy’s Margarita

Julio Bermejo of Jalisco, Mexico-Mexico’s “Tequila Ambassador to the United States”-invented this cocktail 15, 16, or 17 years ago (he said, “After many years things have become blurred”), because he feels that sweet orange peel is not worthy of tequila. He replaced orange peel wine with tequila juice, creating a new classic flavor. Once you try this innovative margarita, you may never drink orange peel again.

   2 ounces of pure tequila

   1 ounce fresh lime juice

   1 ounce of agave juice syrup (half agave juice and half water)

Shake the ingredients with ice cubes and strain them into a cocktail glass.

  ──Julio Permio from Tommy’s Mexican Restaurant in San Francisco

  1. Sangre de Cenobio

This elegant margarita uses sweet wines (Lacrima or Sauternes recommended) instead of orange peel wine, which brings an unexpectedly complex sweetness. Black lava salt is a good decoration, and it echoes the characteristics of agave plants that usually grow on volcanic soil.

   black lava salt

   2 ounces of tequila

   3/4 oz sweet wine

   1 ounce fresh lime juice

   1/2 ounce agave syrup

   lime peel

Spread black lava salt on the rim of the cup. Shake the liquid material with ice cubes and strain it into a cocktail glass. Lime peel for decoration.

  ──Brian Means from San Francisco’s Fifth Floor Bar

  1. Breakfast Margarita (Breakfast Margarita)

This refreshing and translucent margarita can be used as an alternative to bloody mary or mimosa for breakfast.

   1.5 ounces of white tequila

   3/4 oz French Cointreau (Cointreau)

   1 ounce mango syrup

   1 ounce fresh orange juice

   3/4 ounce fresh lemon juice

   1/4 ounce ginger juice

   a dime of orange

Shake the ingredients with ice cubes and strain them into a classic cup with ice cubes. A dime of orange for decoration.

All about wine

“There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.)

Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide.

When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.”

Pre-mixed, low-alcohol, a new appetite for young people

Unknowingly, with strange flavors and cool packaging, many silly and indistinguishable beverage brands suddenly appeared on the market. Most of these emerging beverage brands are characterized by mild taste and low alcohol content. From the perspective of industry classification, they are actually “Ready to Drinks”, a kind of pre-mixed beverages for sale. Cocktails for sale.

“Pre-mixed wine” was born in Europe and the United States in the 1990s, and under the transformation of Japan, it has become a popular beverage with a wide range of scenes and suitable for men and women. At a time when young people are getting tired of traditional wine bureaus and the recognition of traditional liquor is gradually decreasing, what opportunities will the imported “pre-mixed wine” have? What kind of ups and downs has it spent in China for 20 years?

The 045 BAI course book is ready, telling the past and present of pre-mixing, get in the car and go!

Dancing at the party, playing dead in the wine bureau.

For every contemporary young man who claims to be “no alcohol”, how to selectively drink in social situations has become a subject worth studying. For wine companies, the consumption preferences of contemporary young people, like their erratic performance in the wine bureau, have become a metaphysics.

While having another glass of Mojito, at the same time I have to apologize fancyly for rejecting the leader’s toast. In the face of physical and mental health and social networking, contemporary young people are simply too southern. | bizevdeyokuz.com

Although there have been many data showing that traditional liquor represented by Moutai is losing a generation of young people, the growing market for pre-mixed and low-alcohol liquors and other emerging beverage categories hints at another paradoxical reality: contemporary young people are not Love to drink, but no longer drink like before.

The wine list of contemporary young people has long been filled with various types of alcoholic beverages other than traditional liquor. Pre-mixed wines born in Europe and traditional low-alcohol wines that have returned strongly have now become a new source of happiness for young people.

The “2019 White Paper on China’s Alcohol Consumption Behavior” released by the Hurun Research Institute shows that women and post-90s alcohol consumption groups are rising in China. Some statistics have also shown that low-alcohol drinks such as fruit wine and foreign wine are rapidly gaining market share by virtue of high growth rates.

In 2002, Rui Ao began to sell. It is through Rui Ao that many people enter the world of cocktails | Sina Weibo

There is no doubt that alcoholic drinks have strong social attributes. Behind different alcoholic beverages, there are different consumption scenarios hidden. To understand the consumption scenarios behind it, we must start with the origins of different alcohol categories.

01: Born in a bar, social interaction depends on it, the past of European and American pre-mixing

Different from the hot liquor that “drink a pound of wine, I will walk on the wall”, cocktails from the West are favored by young people today with their soft taste and rich changes.

Although pre-mixed cocktails sold in cans or bottles are only 30 years old, ready-to-drink cocktails have a long history.

The predecessor of the cocktail is Punch, a rough drink that mixes spirits, sugar, spices and various fruit juices in a big bowl. South Asia, which is rich in fruits and spices, is the birthplace of Punch. At the beginning of the 17th century, British sailors who served in the East India Company brought this magical oriental drink back to the motherland, and it became the fat house happy water popular in Britain.

Punch is well tuned, gentlemen are indispensable, look at these sloppy English drunks, shame! | http://www.diffordsguide.com

Punch followed the British to North America and became the classic way of drinking rum with sugar and juice. Later, the German method of drinking spirits with syrup and liqueur, and the Italian method of drinking with bitter wine as a side drink, and the continuous integration of ancient punches, finally created a variety of cocktail recipes that are now well-known.

In 1806, American Harry Croswell (1778-1858) began to use the term cocktail to describe a new beverage based on spirits, mixed with sugar and bittering agents. At the time, cocktails were a very popular drink at election events, and the U.S. Democratic Party at the time was particularly keen on it.

Sure enough, whether you want to do big things, no matter ancient or modern, you have to go to the wine bureau. |vinepair.com Sure enough, no matter ancient or modern, you have to go to the wine bureau if you want to do big things. |vinepair.com
In 1876, Jerry Thomas (1830-1885), known as the “Father of Cocktails,” published his pioneering work “Bar-Tender’s Guide”, Thomas’s extremely ornamental mixology Techniques and creative bartending recipes have turned cocktail bartenders into a cool profession in one fell swoop.

Thomas’ unique work, the “blue flame” that tastes delicious and does not burn his mouth, it also has a high popularity in contemporary times | http://www.mixolopedia.com

The cocktail we know today was officially born.

Since its inception, cocktails have been closely connected with social scenes such as gatherings and events, and serving a glass of green wine under a red light has also become a long tradition of Western social activities since the 20th century.

In 1993, Two Dogs Alcoholic Lemonade (Two Dogs Alcoholic Lemonade) came out in Australia. This new type of drink, which was popular in Europe and America, became a real branded cocktail.

The founder of Two Dogs and his grand product | dailytelegraph.com.au

Ready-to-Drinks (Ready-to-Drinks) also opened up the mass production of the brand and entered a new era. Today, pre-mixed wines can be divided into four categories according to the type of base wine: spirit base, malt base, red wine base and other bases.

The most popular pre-mixed cocktails are spirit-based pre-mixes based on spirits such as rum, whiskey, and vodka, and malt-based pre-mixes based on ales such as beer. The ancient spirit-based pre-mixing has dominated the world in recent years, accounting for almost 64% of the industry’s sales.

In 2018, the annual sales volume of pre-mixed wine in the United States reached 1.01 million kiloliters, accounting for 23% of the global share, but still ranked second in the world. It’s surprising to say that the country that consumes the most pre-mixed drinks in the world is actually Japan, which is as far away as East Asia.

In 2018, the annual sales volume of pre-mixed cocktails in Japan reached 1.3 million kiloliters, ranking first in the world. Unlike the US version of pre-mixed with malt base as the mainstream, the Japanese version of pre-mixed with spirits as the base presents a unique situation.

In the United States, malt-based premixes are the mainstream, which makes American premixes generally high in calories, such as this cola-flavored whiskey | distillerytrail.com

Unexpectedly, the pre-made cocktails born in Europe and the United States have found the people who like it the most in the far east. Under the leadership of Japan, East Asia has become an important area in the pre-mixed wine market.

All of this will start from 30 years ago.

02: No one asked before, now it is the beginning of the rise of Oriental pre-mix

Brewery-led Japanese premix

In 1994, the “lost thirty years” of the Japanese economy only reached its fifth year.

In order to increase taxation, Japan has clarified the industry standard for malt content in beer. Beer with a malt ratio higher than 67% is defined as beer, and a tax of 222 yen per liter is levied, and those with less than 67% are defined as sparkling wine. , 152.7 yuan tax is levied per liter.

Who could have imagined that the beer tax reform gave birth to a new alcohol category | nippon.com Who could have imagined that the beer tax reform gave birth to a new alcohol category | nippon.com
In order to make more money and pay less taxes, the fiercely competitive Japanese breweries used their brains to reduce the concentration of malt in beer and introduced new beverages. The familiar vocabulary of the drunkards such as “一番湯り”, “生”, and “発泡酒” began to evolve from sensory-stimulating advertising language to industry slang that implies the category of alcohol.

After the economic bubble burst, Neon Gold would not have thought that beer with a strong malt smell will become more and more difficult to drink in the future|TechNews.com

The two Japanese liquor tax reforms in 1996 and 2003 reduced the malt concentration of new Japanese beers all the way, and finally gave birth to the wonder of the beer world-the “third beer” with a malt ratio of 0%.

Since then, Japanese pre-mixed cocktails have made their debut in the name of “beer”. It is intriguing that the Japanese version of pre-mixed wine for tax avoidance considerations has not launched malt-based pre-mixed wine like the pre-mixed counterparts in the United States in order to reduce the malt concentration while improving the taste, but embarked on a spirit base. New way.

In Japan’s beer beverage industry, these pre-modified cocktails with the title of “Third Type Beer” have accounted for 38% of the market |nippon.com

Perhaps inspired by the Suntory High-Ball (a drink of whiskey and strong soda), the Japanese distillery subsequently developed a uniquely Japanese premix: Chu-Hi (酎ーハイ), which is also made from Japanese shochu. The base is an alternative High-Ball mixed with other beverages.

With the development of the times, today’s Chu-Hi in Japan is no longer confined to shochu. The pre-mixed liquor made from various non-whiskey spirits such as vodka, brandy, rum and other non-whiskeys mixed with fruit juices are all labeled as Chu-Hi. Sold under the name.

The ice of Kirin and Suntory’s -196℃ are the enduring hot items in the Japanese pre-mixed market |japaholic.com

The low-fruity Japanese Chu-Hi also accidentally opened up the drinking market for Japanese women. Men drank shochu and sake to buy drunk in izakayas, and women drank Chu-Hi at home to relax, which has gradually become a common practice in Japanese society since the new century. The phenomenon.

In 2018, Coca-Cola launched the first alcoholic beverage in Japan. In 2019, it launched the shochu-based lemon-flavored alcohol drink brand “Lemon Tang”. In the ad, Hiroshi Abe’s hotel owner fascinated female customers with a glass of lemon shochu | Lemon Hall official website

The pre-mixed Japanese version of low alcohol, sweet taste, and one person drink later indirectly inspired Chinese counterparts who were caught in the market. The copywriting style of the Japanese version of pre-mixed ads has also profoundly affected Chinese counterparts.

Let’s find the difference between Rui Ao RIO and Suntory and Joy | Rui Ao RIO and the official website of He Leyi, and find the difference between Rui Ao RIO and Suntory and the official website
Chinese pre-mixed wine

The first to test the Chinese pre-mixed wine market was the Cuban rum manufacturer Bacardi. Bacardi’s Breezer pre-mixed cocktail came out in 1993 and entered in 1997. China. At that time, Bing Rui attempted to reproduce the successful experience in London and other European and American cities, focusing on bars, KTV and other channels that seemed ungrounded at the time.

However, the western-style Bingrui has never been able to get a place in the nightclub. The price is low, but Sprite and Coke are not sold. The price is high and cannot be squeezed into the lineup of luxury liquor. The medium price will cause beer brands to be besieged… , Bingrui’s annual sales in more than a dozen well-known night markets in Shanghai have always hovered at the level of several million yuan.

Bingrui is almost an ice-breaking item in the Chinese pre-mixed wine market. How do you feel that the packaging is so familiar? Bingrui is almost an ice-breaking item in the Chinese pre-mixed wine market. How do you feel that the packaging is so familiar?
In 2008, riding the east wind on the rise of e-commerce platforms, Bing Rui began to explore the transition from night to matinee. Since 2012, with its successful placement in “Love Apartment”, Bingrui ushered in the peak of the Chinese market. However, the good times didn’t last long. In less than two years, Bingrui, who was born in a wealthy family, was taken the top spot by another similar-looking Chinese domestic brand.

The bottles and jars on the tables of these men and women are the colorful Bing Rui | A certain episode of the third season of the love apartment These bottles and jars on the tables of the men and women are the colorful Bing Rui | The third season of the love apartment One episode
This is the Rui Ao RIO, which started on sale in 2002 and is still influential.

Almost at the same time that Bingrui’s TV series was successfully implanted, Rui Ao RIO invested heavily in hiring Zhou Xun as a spokesperson, and began to title or place ads in multiple hit reality shows and TV series. In a flash, Rui Ao RIO RIO defeated Bing Rui and became a momentary internet celebrity. RIO RIO surpassed Bingrui to become the industry’s first in 2014 and pushed China’s pre-mixed wine market to its peak in 2015.

In the context of Rui’s RIO’s popularity, traditional liquor brands have also begun to develop their own low-alcohol products.

In 2014, Wuliangye launched Dracula Chinese pre-mixed wine with an alcohol content of 3% to 7%. In October of the same year, Shuijingfang established a pre-mixed cocktail subsidiary. In December of that year, Huiyuan, the leader in the juice industry, also launched its own Fruity cocktail products are “really dazzling”.

Subsequently, Moutai launched the blueberry-flavored low-alcohol pre-mixed wine “Youmi UMEET”, and Wuliangye launched the green plum flavored “Xianlin Qingmei”. With the word “old”, Luzhou Laojiao also launched its own in 2016. “Peach Blossom Drunk” | jianiang.cn

However, the outbreak of pre-mixed wine brands did not usher in the market growth that matched it. After 2015, the bubble burst rapidly. Even the leader Rui Ao RIO began to face the dilemma of product backlog and slow sales. The once-hot market suddenly fell silent.

The turning point occurred in 2017.

This year, the revenue of Jiang Xiaobai, an emerging liquor brand, exceeded RMB 1 billion.

The major wine companies lost in the cool packaging and rich flavors suddenly realized that they seemed to have made a mistake about the correct way to open the new generation of beverages.

03: It’s not that you don’t like to drink, don’t like to drink like that, young people’s drinking metaphysics

The taste of traditional liquor is not good, and its height causes physical discomfort. This is a common reason why young people refuse to drink traditional spirits. For young people, high-grade liquor is difficult to touch, and ordinary liquor is not accepted by young people because of its low feeling.

This allowed the major wineries to learn from the experience of RIO RIO, and began to make a fuss about packaging and taste. However, the rise of a new generation of beverage brands such as Jiang Xiaobai has made the market realize that matching specific scenarios to meet the social needs of young people and provide them with an emotionally resonant consumer experience may be the only way to sell good wine. Famen.

The pleasant low-end and exotic taste may be able to attract young people’s early adopters, but after all, it can only keep consumers’ mouths, not consumers’ hearts.

In the final analysis, as a fast-moving consumer product, the scene and purpose of consumption must be clear. What needs to be discarded is not so much the spicy taste experience of traditional liquor, but it is actually more useless social and workplace kidnapping that is strongly related to it. Renewing the social scene to truly meet the emotional needs of young people may be a point that needs to be focused on for current emerging beverage brands.

What are the benefits of black coffee, the messenger of health? And do you know the benefits and disadvantages of drinking black coffee?

Black coffee is coffee without any flavoring, you can taste the most original taste of coffee.

Whether it’s black coffee brewed by yourself or convenience store or even hand brewed coffee shop, many people in Taiwan must start their day with a cup of coffee every day.

Are you also a black coffee lover? Do you know what are the effects of drinking black coffee, or what are the advantages and disadvantages of black coffee?

Drinking black coffee has many positive effects. Black coffee can increase memory, keep away from depression, and reduce the risk of cancer, cardiovascular disease, diabetes and respiratory diseases. Today, let Jamie take you to understand the effects and benefits and disadvantages of black coffee.

  1. What are the effects of black coffee?
    Black coffee without sugar and milk has been known as a health messenger over the years. Its effect is not just a refreshing effect. Here is a simple list of 11 black coffee effects for everyone:

Black coffee effect 1: refreshing
Black coffee effect 2: strengthen muscles and bones, improve exercise performance
Black coffee effect 3: Promote gastrointestinal motility and promote digestion
Black coffee effect 4: Promote kidney function
Black coffee effect 5: protect the liver
Black coffee effect 6: hangover
Black coffee effect 7: help lose weight
Black Coffee Efficacy 8: Antioxidant effect helps beauty
Black coffee effect 9: improve hypotension
Black Coffee Efficacy 10: Helps prevent cancer
Black coffee effect 11: protect the heart
However, not all coffees can achieve the above effects. Coffee with health benefits is freshly ground regular coffee. Instant coffee or coffee with low caffeine content does not have these effects. Although black coffee is helpful for improving human health, excessive drinking may still cause anxiety, anxiety, and even rapid heartbeat or increased blood pressure.

  1. Drinking black coffee has many benefits
    After listing the effects of black coffee in the previous paragraph, let’s talk more about the benefits of black coffee.

Benefits of drinking black coffee 1: Promote metabolism, help burn fat, and help lose weight

The rich magnesium and potassium in black coffee can help the body’s insulin and increase blood sugar. If the blood sugar content is high, the brain will not feel hunger, which can suppress appetite.

In addition, black coffee can also help increase the body’s metabolic rate, burn fat, diuresis and eliminate edema. Drinking a cup of black coffee within half an hour to an hour after lunch will help digestion and lipolysis.

Benefits of drinking black coffee 2: Prevent aging and cancer, reduce mortality

Black coffee is rich in antioxidants, which can resist free radicals, protect the body, and prevent cancer. Black coffee has been proven to reduce the risk of prostate cancer, skin cancer, and endometrial cancer.

Benefits of drinking black coffee 3: Strengthen physical performance and help fitness

The caffeine in black coffee increases the amount of adrenaline in the blood. It can enhance cardiopulmonary function and improve concentration, stimulate the conduction of the nervous system, and enhance muscle strength and muscular endurance. It can also reduce the symptoms of muscle soreness.

Benefits of drinking black coffee 4: Stimulate the nervous system and prevent brain degeneration

Caffeine can increase the secretion of adrenaline, stimulate nerve conduction and activate the brain. A 2010 American study pointed out that drinking a moderate amount of black coffee a day can greatly reduce the chance of developing Alzheimer’s disease.

Benefits of drinking black coffee 5: Reduce the risk of cardiovascular disease, high blood pressure and stroke

Some people may notice a slight increase in blood pressure at the beginning of drinking black coffee, but after drinking it in moderation and regularly, not only will the blood pressure not rise, but it also has the effect of protecting blood vessels and preventing stroke.

Studies have shown that people who drink 1-2 cups of black coffee a day not only greatly reduce the risk of dying from cardiovascular disease, but also reduce the incidence of mid-air blowers by one-fifth.

Benefits of drinking black coffee 6: prevention of diabetes

Black coffee is a drink that can effectively prevent diabetes. The magnesium and chlorogenic acid in coffee can block the accumulation of glucose and have the effect of regulating blood sugar. A study by a university in the United States found that people who drink coffee every day have a one-third less chance of developing diabetes than people who do not drink coffee. Drinking black coffee can also control blood sugar.

Chlorogenic acid is an important biosynthetic intermediate. It is an antioxidant that slows down the release of glucose into the blood after a meal.
Benefits of drinking black coffee 7: Enhance memory

According to research, the caffeine in black coffee stimulates the brain and releases dopamine, which not only activates the brain’s thinking, but also enhances the body’s responsiveness and even enhances memory. A cup of black coffee in the morning can not only refresh your mind, but also improve your memory and make your day’s work more efficient.

Black coffee benefits-black coffee benefits-black coffee disadvantages-black coffee weight loss-2018-2019-2020 ptt sorting recommendation
Third, the disadvantages of drinking black coffee
Although drinking black coffee has many advantages, there are actually several disadvantages. The following are the harms and effects of black coffee on the body:

Disadvantages of drinking black coffee 1: Inducing osteoporosis

After the human body is 25 years old, calcium will gradually be lost. If you drink a lot of black coffee for a long time, it is more likely to cause bone loss. For women, it may increase the threat of osteoporosis.

If the usual dietary intake already lacks enough calcium, or people who do not exercise regularly, plus the loss of calcium caused by the lack of estrogen in postmenopausal women, if the above conditions are combined with a lot of black coffee Ingested, it is possible to develop symptoms of osteoporosis.

Disadvantages of drinking black coffee 2: Exacerbate high blood pressure

If you are already a hypertensive patient, coupled with drinking a lot of black coffee will only make your condition worse. Because the caffeine in black coffee can raise blood pressure. In addition, if you are emotionally stressed, it will produce a more dangerous synergistic effect.

Therefore, patients with high blood pressure should avoid drinking black coffee or drinks containing caffeine when work is stressed.

Disadvantages of drinking black coffee 3: Drinking too much can cause nervousness

Black caffeine helps improve alertness, sensitivity, memory and concentration. However, after drinking black coffee in excess of the usual daily consumption, it will have an effect similar to stimulant consumption. For people with nervous anxiety, the caffeine of black coffee can cause symptoms such as palm sweating, tinnitus and heart palpitations. Worsened.

Disadvantages of drinking black coffee 4: pregnant women are more prone to miscarriage

Excessive consumption of black coffee can cause infertility, even a 5 times higher chance of miscarriage, and prone to deformity. Because caffeine will increase the resistance of the umbilical artery and reduce the supply of maternal nutrients and oxygen. Nutritionists recommend that pregnant women avoid drinking caffeinated beverages within three months of pregnancy to avoid miscarriage.

Black coffee benefits-black coffee benefits-black coffee disadvantages-black coffee weight loss-2018-2019-2020 ptt sorting recommendation
Fourth, the 4 major benefits of black coffee for weight loss
Nowadays, many people use black coffee fertilizer to lose weight. What are the benefits of black coffee to lose weight? Here are four main points:

Benefits of black coffee for weight loss 1: Promote metabolism

If you want to use black coffee to lose weight, you must increase your metabolic rate. You can try to drink some black coffee before exercise, or even when resting after exercise, it will continue to burn your calories! Because caffeine will increase adrenaline, and promote better exercise performance, and stimulate the body to burn fat.

Benefits of black coffee for weight loss 2: Diuretic effect

In addition to diuretic, black coffee can also detoxify and remove excess water from the body. This effect can solve the most troubled edema problem for girls! Especially women are more likely to have edema when menstruation comes. Drinking black coffee can effectively improve edema.

Benefits of black coffee for weight loss 3: Improve blood circulation

To increase exercise efficiency, the body must provide oxygen to the muscles. Drinking black coffee before exercise can help improve blood circulation, promote muscle endurance, and the ability to exercise intensely for a short time.

Benefits of black coffee for weight loss 4: Reduce muscle soreness

Drinking black coffee before exercise not only enhances muscle endurance, but also effectively improves muscle strength, because the caffeine in black coffee makes the heart rate faster, muscle contractions are more elastic, and can reduce muscle soreness.

Black coffee benefits-black coffee benefits-black coffee disadvantages-black coffee weight loss-2018-2019-2020 ptt sorting recommendation
A daily intake of black coffee is good for health. Black coffee has the effect of promoting fitness and maintaining a good figure.

Although black coffee can be refreshing, it is not good to consume too much, which will make people dependent on black coffee, and it may become more tired after drinking it. Once you stop drinking it, it may cause withdrawal symptoms, such as headaches and tiredness. , Depression, irritability, nausea and vomiting.

Jamie believes that whether it is black coffee, nutrients or supplements, if you take too much, your body will not be able to absorb it, but it will be wasted. Therefore, it is best to consume any food and nutrition in an appropriate and sufficient amount. I hope everyone can maintain this concept in order to achieve the effect of physical health care:)

After drinking this summer cocktail, I went to California beach where coconut shadows are swaying.

Whether it’s a glass of wine under the neon lights of the Oriental Metropolis in the 1920s and 1930s, or a drink in various nightclubs today, cocktails, as a classic drink with both taste and mood, are always blended. , The dreamy luster in the wine glass is so reverie…

On a hot summer night, it’s best to have an iced cocktail in an open-air bar. The world of cocktails is very subtle. Different wines and drinks are matched to transform into wonderful colors, bringing us infinite surprises for vision and taste buds. Cocktails suitable for summer must be “exquisite and intelligent”, both high-value appearance and cool taste are essential.

Anyone who likes cocktails must be full of romanticism in their bones. There is a group of people who are artists in the wine world and magicians in life. Once the spicy alcohol in their hands is blended, it will turn into a warm and moist wine. For a bar with cultural heritage, the bartender must be an indispensable “soul figure”. There is a saying, “If you want to see a city clearly, be sure to arrive at night.” The bartender is the group of people who use their hands to make the night intoxicated. In the eyes of laymen, the bartender industry is a bit mysterious. They are like magicians who can make a dazzling array of wines dazzling and delicious in their hands. However, behind this is the unspeakable hard work and hardships, and only then can I practice the “supernatural power” of Jiufei.

You have a story, I have wine. Let us follow the bartender Chris into the world of summer cocktails.

I met Chris at two o’clock in the afternoon on a summer day. The meeting place was in the 3&Co. Speakeasy bar on the 2nd floor of Three on the Bund. This is where Chris works every day. It’s hard to find a first-time drinker, because its location is too secret, like a hideaway in the city. This is Speakeasy (hidden bar), which treats every drink as an adventure. Pushing the door and entering, there is a cave in the square inch of the space, and a dazzling array of bartending utensils and glass wine glasses come into view unsuspectingly. On one side of the space is the working domain of the bartender-the bar counter, and on the other side is the private corner of the guests tasting and chatting.

At two o’clock, although the bar is not yet open, the bartenders are already busy with various tedious and detailed preparations, freshly squeezed lemon juice, chiseled ice cubes and whiskey pucks, preparing spices and fruits… everything is ready, just wait five The door opens at half past o’clock.

Bartender Chris

In many cases, the love of one thing, a good teacher or a good friend will also have a subtle influence on oneself. Nine years ago, Chris entered the bartending field. After working as a bartender at the Garden Hotel for a year, he went to a Michelin restaurant in Shanghai, where he met his master, Guglielmo Miriello, a famous Italian bartender, and started advanced blending. The road to wine learning. In addition to some common bartending skills and professional knowledge, Guglielmo Miriello has also taught him many superb bartending skills from abroad. Chris has benefited a lot from this, and his bartending skills have also made a qualitative leap.

“This profession is not as glamorous as outsiders think,” Chris told us. Too many people have a deep misunderstanding about the profession of “bartender”. “Perhaps you may look like bartenders are very cool, but they are all empowered by their solid professional skills. An excellent bartender not only needs to have professional bartending skills, but also consider including Physical strength, memory, social skills, communication management skills and other skills, remember the names and recipes of various cocktails, and practice shake (shaking in a shaker) and stir (stir) skills day after day.” Of course. The ability to innovate is also very important. On a solid basis, we must also pay attention to the combination of taste and the balance of sweetness and sourness. In Chris’s opinion, bartending has nothing to do with talent, but rather depends on attitude and understanding. The importance and irreplaceability of bartenders are not only reflected in their bartending skills, but also in their personal charm, communication and service with guests. They need to face the guests directly, adapt to changes, understand the tastes of the guests, and make the most suitable glass of wine for him or her. “When a guest says’thank you’ to you, or is willing to take care of your wine again, then You are a successful bartender.”

The bartender is actually like an artist, constantly making creations, taste, color, etc., depending on how you show them. In addition to professional knowledge and skills, it is also very important, that is, how to sell this “artwork” of oneself, and only when the customer pays the bill is considered a success.

In the inherent memory of many people, the popularity of some traditional cocktails is mostly due to a certain period of history, a certain star or a hot event. For example, Margarita, Mexico. Behind this cocktail is a sad love story about a girl named “Margarita”. And nowadays, the popular Mojito (Mojito) is the author Hemingway’s favorite, and its fresh taste is full of strong literary atmosphere. So we asked jokingly: “Do the cocktails you design also have a lot of moving stories?” Chris chuckled out: “Actually not, all cocktails have stories. These love stories or meanings are given to them by people. However, there is really a “hidden wine list” customized by the guests!”

This so-called “hidden wine list”, as the name suggests, is a cocktail that does not appear on the wine list. “For example, a glass of wine specially made for a certain guest”, Chris explained: “I met a guest named’David’. Every time I came, I wanted to drink gin soaked in a special way. Gin& Tonic, and then I named this wine’David Gin& Tonic’. This is part of the hidden wine list, a cocktail named after a certain guest.”

The most popular tropical fruit cocktail

Over the years, the era of cocktails has been constantly changing. In the past, people liked classic cocktails, such as Old Fashion, Negroni, Manhattan, etc., but now, with the younger crowd of cocktail lovers, some floral and fruity cocktails have become popular, so in this summer, Chris serves us The five recommended and specially-tuned cocktails are addictive, and the whole heart instantly flies to the California beach where the coconut shadow is swaying.

Five Summer Cocktails

  1. Tokyo Sour Japanese Whiskey-Passion Fruit, Lemon, Sugar, Red Wine

This one is modified from the traditional cocktail New York Sour. New York Sour is made by adding lime juice, yellow lemon juice and passion fruit with American bourbon whiskey, and then bleaching a layer of red wine on it. We use Japan. Whiskey is used instead of Bourbon whiskey. The red wine is soaked with a little spice to improve these two elements. It has a sweet and sour fruit taste. The alcohol content is medium, and there is no particularly strong sense of alcohol. It is suitable for both men and women. The layering of this cocktail is particularly strong. If you don’t move the cup to taste, the taste of each of the first three sips will change.

  1. Calamansi Gin Ricky-Gin, Green Orange, Soda Water

Summer is the most suitable cocktail with refreshing taste. This cocktail seems simple but powerful. It may be more appropriate to describe this glass of wine as “Less is More”. The bubbles of soda water continue to rise from the bottom of the cup, completely releasing the aroma of the gin, accompanied by the full-bodied fragrance of small citrus, so that you can put it in the infinity pool at the first sip, fresh and natural, and hide the hidden in the body. Summer tiredness pulled away instantly.

  1. Rosemary Gimlet-gin, rosemary, lime, syrup

This cocktail chooses the soaking technique, soaking rosemary in the gin. It seems that the preparation process is not complicated, but it is a test of the bartender’s control of the balance of sour and sweet taste. Rosemary is considered to be the more difficult of spices. One kind of control, if you put too much, it will be bitter, but if you put it too little, the fragrance will be insufficient. Therefore, the time and amount of soaking are strictly controlled. The taste is moderately sweet and sour, and has the herbal taste of rosemary. This taste is the first choice in summer.

  1. Black Manhattan-Bourbon Whiskey, Avana Liqueur, Chocolate Bitters

Traditional Black Manhattan would use red Vermouth to mix the wine, but I broke the traditional method and chose Italian Amaro wine instead, and produced a black cocktail with high sugar content. Its taste is heavier and more restrained than the classic Manhattan, and the tip of the tongue has a touch of sweetness that makes the mood happy.

5.Blossom-gin, rose syrup, lemon, tita lychee liqueur, honey, egg white

Using gin as the base wine, adding rose syrup, then dripping with fresh lime juice, egg white and honey. Such a floral cocktail is especially suitable for girls. Scattered fragments of roses were sprinkled on the foam from the egg whites. At the moment of entrance, the mouth was surrounded by layers of fragrant floral fragrance, full of happiness, like the taste of love.