• 作者:
• 來源: 展翅調(diào)酒學校
• 日期: 2014-11-08
• 瀏覽次數(shù): 2696 次

來自巴林的調(diào)酒師Mohammad Fadli認為Ruka是雞尾酒沙漠中的一片綠洲。Gaz Regan則對他創(chuàng)作的中東版咖啡雞尾酒贊賞有加。Bahrain-based bartender Mohammad Fadli reckons Ruka is an oasis in a cocktail desert. Gaz Regan digs his Middle Eastern reboot of the Coffee Cocktail.

我希望創(chuàng)作一款咖啡雞尾酒的改編版——是的，盡管名字中有咖啡二字，但它并不含咖啡（名字其實源于它在杯中看起來像咖啡）。我的想法是創(chuàng)作具有中東特色的改編。所以我想小豆蔻會是理想的配料，因為它的香氣與阿拉伯咖啡相似。我用農(nóng)業(yè)白朗姆替代干邑，這樣能營造出截然不同的特殊植物風味，不過，因為農(nóng)業(yè)白朗姆使用干邑桶陳化，所以也能保留一些干邑的香氣。而馬德拉酒則與小豆蔻的味道相得益彰，使得雞尾酒的口味更加平衡。這是一款酒體飽滿的雞尾酒，非常適合作為餐后酒飲用。我將其命名為M E Cafe Latte Cocktail，M E代表中東，而“Cafe Latte”指的是它在杯中的顏色較原版的咖啡雞尾酒淺很多，看上去更像拿鐵。

I wanted to do a twist on the classic Coffee Cocktail – yes, the drink that, despite its name, contains no coffee (the title comes from how it looks in the glass). The idea was to give it a kind of Middle Eastern rework. So, I thought cardamom would be an ideal ingredient because it had a similar aroma to Arabian coffee. I switched out the cognac in the original Coffee Cocktail for rhum agricole for a totally different kind of funky, vegetal flavour but, since some rhum agricole is aged in ex-cognac barrels, I could still maintain an aromatic reference to cognac. Madeira works very well with cardamom and offers a nice balance between alcohol and sweetness. This is a full-bodied drink that works well as an after-dinner digestif. I called it M E Cafe Latte Cocktail – the “M E” stands for “Middle Eastern”. And “Cafe Latte” because it’s much lighter in colour than the original Coffee Cocktail.

酒精在巴林是合法的，我們還經(jīng)常會有外國客人，包括從科威特、沙特來的，那里是不允許飲酒的。至于這里的酒飲文化，我認為喝酒的人和不喝酒的人各占一半。不過大多數(shù)喝酒的人會喝啤酒和烈酒，喝葡萄酒的很少。雞尾酒在這里也非常小眾，只有很少一部分人對它們有興趣。我所在的酒吧Ruka在精制雞尾酒方面則獨樹一幟，我們緊緊追隨國際潮流和技藝。我們既提供經(jīng)典、禁酒令時期的以棕色烈酒為基酒的雞尾酒，也有偏現(xiàn)代風格雞尾酒。我希望Ruka是巴林各種風格雞尾酒的教育中心。從目前來看，我們做到了。

Alcohol is legal in Bahrain so we often see foreign customers from, say, Kuwait, and Saudi Arabia, where alcohol is officially banned. In terms of the local drinking culture, I’d say it’s around a fifty-fifty split between drinkers and non-drinkers. Most of the drinkers, though, opt for beer and spirits, wine-lovers are rare. Cocktails, too, are very niche in Bahrain. There’s a very small circle of drinkers that have developed a palate for mixed drinks. Ruka, my bar, stands alone in serving craft cocktails and we stay fairly close to international trends and techniques. Our menu runs from classic, Prohibition-era, brown-spirit-based drinks to more modernist-style serves. The idea is that Ruka is Bahrain’s education centre for all styles of cocktail. And, so far, it’s working.

M E Cafe Latte Cocktail

• 45ml Saint James農(nóng)業(yè)白朗姆
• 45ml Alvada馬德拉5年
• 5ml 單糖漿
• 3個 小豆蔻種子
• 1個 雞蛋

將小豆蔻種子在調(diào)酒杯中搗碎，加入其他配料，干搖后再加冰搖勻，最后濾入一個冷藏的郁金香杯中。以小豆蔻種子裝飾。

• 45ml Saint James Rhum Agricole
• 45ml Alvada Madeira 5-year
• 5ml Simple syrup
• 3 Cardamom seeds
• 1 Egg

Muddle the cardamom seeds in a mixing glass; add remaining ingredients, dry-shake, then add ice, shake thoroughly, and strain into a chilled tulip glass. Garnish with cardamom seeds.

格茲說：
“我看到配方的時候注意力一下子就被小豆蔻吸引了，農(nóng)業(yè)白朗姆和馬德拉酒的配合簡直是天作之合。干得好，先生！”
Gaz says:
“The cardamom grabbed my attention as soon as I saw this recipe, and the marriage of rhum and Madeira in the drink is a match made in heaven. Well done, sir!”

《調(diào)酒學之樂》的作者Gaz Regan是國際雞尾酒家族中最受推崇的人物之一。現(xiàn)在，他正在為他的年度酒飲手冊《新創(chuàng)雞尾酒之101將》尋找新配方。請將你的配方發(fā)送至www.gazregan.com。

Author of The Joy of Mixology, Gaz Regan is one of the best-loved personalities in the international bar family. And he’s looking for new cocktail recipes for his annual 101 Best New Cocktails book. Submit yours at www.gazregan.com.