北京調(diào)酒師趙江紅尋找到金銀花與杭白菊的和諧相融之道。朱茜撰文。Beijing bartender Tony Zhao finds harmony between honeysuckle and chrysanthemum. By Cici Zhu.

為雞尾酒創(chuàng)造中國風(fēng)格意味著對簡單地使用白酒進(jìn)行超越，探究任何可用的中國原料——草本，水果，中藥，還有其他的一切。到目前為止，我已經(jīng)使用過桃花，茉莉花以及青梅。但是最近我發(fā)現(xiàn)我的一些調(diào)酒師飲用金銀花露來祛暑。它那柔和的花香啟發(fā)我用來制作雞尾酒。金銀花的香氣非常纖細(xì)柔和，同時也比較短暫微弱。所以挑戰(zhàn)就在于尋找另一種能夠延長其香氣和結(jié)構(gòu)但又不會完全蓋過其香氣的原料。我覺得杭白菊是個完美的搭配：它們的香氣相得益彰。于是我決定用這兩種花制作一種花露。整個過程中，我會不停地仔細(xì)攪拌并品嘗來確?；兜目诟羞m當(dāng)。這款酒飲一出來就大受歡迎。女性客人鐘愛其花香。但是這款酒飲每晚都限量出售。它也幾乎每晚都售罄。

Establishing a Chinese style of cocktails means thinking beyond just trying to mix spirits like baijiu. It’s about exploring the breadth of Chinese ingredients available – herbs, fruits, medicine, everything. So far, I’ve used ingredients such as peach flower, jasmine and green plums. But recently I noticed my bartenders drinking honeysuckle tea to ward of the summer heat. Its soft, flowery aromatics inspired me to make a cocktail. The scent of honeysuckle flower is very delicate, tender, but also very faint and fleeting. The challenge is find another ingredient that can give it length and structure without killing it completely. I found chrysanthemum is the perfect match: both aromas complement each other. So I decided to make a kind of flavoured water with these two flowers. Throughout the process, I would stir and smell carefully to make sure I didn’t over- or under-extract the essence. I trialed the drink and it’s been a huge success. Female guests love the flowery aromatics. I can only make the drink in limited quantities. It sells out most nights.

茶花女

• 40ml 亨利爵士金酒
• 15ml 金銀花及杭白菊花露*
• 15ml 檸檬草糖漿**
• 10ml 檸檬汁

加冰搖勻并濾入一個古典杯內(nèi)，用橙皮，玫瑰花瓣及香葉裝飾。

*金銀花及杭白菊花露：將1g金銀花，1g杭白菊，1g胖大海，3g丁香及5片香葉放入罐中，加入500ml溫水（大約20°左右），放置在冰箱中直至色黃，去除其中的香料和花。

**檸檬草糖漿：加入5g檸檬草，一片檸檬，3片香葉，500g糖及60ml陳年朗姆酒倒入罐中并蓋上。每天攪拌直至色黃，去除所有香料。加入500ml礦泉水，煮沸后小火煮30分鐘。

Flower Lady

• 40ml Hendrick’s
• 15ml Honeysuckle and chrysanthemum water*
• 15ml Lemongrass syrup**
• 10ml Lemon juice

Shake all ingredients over ice and strain into an old-fashioned glass; garnish with orange peel, rose petals and myrica leaves.

* Honeysuckle and chrysanthemum water: place 1g honeysuckle flower, 1g chrysanthemum, 1g sterculia seed; 3g cloves and five myrica leaves into a jar; add 500ml of warm water (around 20°); store in the fridge until colour turns gold; strain to remove all flowers and spices.

** Lemongrass syrup: add 5g lemongrass, a slice of lemon, three myrica leaves, 500g sugar and 60ml of aged rum into a jar and cover. Stir daily, wait until the colour turns gold; strain to remove all spices. Add 500ml of mineral water; bring to boil and simmer for 30 minutes

趙江紅是飲舍的業(yè)主。Tony Zhao is the owner of Drink House. 北京朝陽區(qū)工體永利國際20層/ 20/F, Wynn International Gongti, Chaoyang district, Beijing