Re: 雏菊花粉:
你曾经说: 有这种酒的的照片吗，给我看看？给我讲讲这种酒有什么特点呢？适合什么时候喝呢？
GIN FIZZ
4.5cl (3 parts) Gin 3cl (2 parts) Fresh lemon juice 1cl (1 part) Gomme syrup 8cl (5 parts) Soda Water
shake first 3 ingredients strain into collins glass top up soda water
A Fizz is a traditional family of mixed drinks. It is variation on the older Sours family. The defining features of the fizz are an acidic juice (such as lemon or lime juice) and carbonated water.
The first printed reference to a fizz (spelled "fiz") is in the 1887 edition of Jerry Thomas' Bartender's Guide, in which Thomas lists six fizz recipes.
voilets fizz
45ml Dry Gin,
15ml teaspoon Raspberry Syrup
Juice 1/2 Lemon.
soda water
Directions: Shake well with ice and strain into glass. Fill up with Soda Water.
1935 RAMOS GIN FIZZ
The Ramos gin fizz was invented in 1888 by Henry C. Ramos, at his bar in Meyer's Restaurant. It was originally known as the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the bar employed dozens of "shaker boys" to create the drinks during periods of heavy business.
The drink was popularized by the Roosevelt Hotel in New Orleans and governor Huey Long's fondness for the drink. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel in New Orleans to the New Yorker Hotel in New York to show the staff there how to make the drink, so that he could have it whenever he was in New York. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and continues to make it today (now known as the Fairmont Hotel).
This recipe appeared in a letter to The Times, written by W. D. Rose. The original recipe called for “rich milk,” which I took to mean old-style milk with a layer of cream. So I replicated the milk with a mixture of whole milk and a dash of heavy cream.
1 tablespoon simple syrup
(1 part sugar to 1 part water)
1 teaspoon lemon juice
11/2 ounces gin
1/4 teaspoon orange-flower water
5 ounces milk
1 tablespoon heavy cream.
Combine the ingredients with 5 ice cubes in a cocktail shaker and shake for 2 minutes. Strain into a tumbler. Makes 1 cocktail.
2008 Californiafied Ramos Gin Fizz
By Duggan McDonnell, of Cantina in San Francisco. McDonnell recommends a low-proof gin like Plymouth, as well as the most bitter orange marmalade you can find.
Tom Schierlitz for The New York Times
2 ounces gin
3 ounces 2-percent milk
1 small egg white
1 teaspoon orange marmalade
1/2 ounce lemon juice
3/4 ounce agave nectar syrup (1 part agave nectar to 1 part water)
Seltzer water, for serving.
1. Combine all the ingredients except the seltzer water in a cocktail shaker. Remove the spring from your four-pronged Hawthorne strainer (the classic stainless-steel bar strainer with the horseshoe-shaped spring) and drop it into the shaker. Cover the strainer with the shaker top and “dry shake” (without ice) to emulsify and aerate the cocktail for what will seem like way too long (or, say, a commercial break).
2. Uncover the shaker, remove the spring, add ice, recap and shake vigorously once again. Strain into a Champagne flute and top with a spritz of seltzer. Serve. Makes 1 cocktail.
这些是一些很流行的而且同时很时尚很经典的做法，有时间可以试一下，其实大多的调酒师也不一定知道这些东西…………
（这是秘密）
加为好友
再说了，我也不会调酒，怎么招呼客人？？我只会收钱，原来做过会计。。。
