曼哈頓調(diào)酒師分享“茶加酒”秘方

　　曼哈頓調(diào)酒師分享“茶加酒”秘方

　　Around New York, boozy versions of “a spot of tea” are warming up winter drink menus this season as Manhattan mixologists blend green, black and white tea leaves with a range of spirits and wines.

　　紐約各地各種版本的加酒的“一杯茶”正在溫暖這一季的冬季酒水單，曼哈頓的調(diào)酒師們把綠色、黑色和白色的茶葉與各種烈酒和葡萄酒混合到一起。

　　Inside the Refinery Hotel, Alex Ott creates a gender-neutral Speakeasy Punch, which he doles out in generous portions barside at Parker & Quinn. He begins with two ounces of warm hibiscus tea, a flavorful base that is often served cold in the summer. (When brewing this variety, Ott warns against over-steeping the leaves — 14 minutes is usually all it takes.) He then stirs in two and a quarter ounces of Bacardi 8 rum, two ounces of rye, two ounces of house-made rock-candy syrup (at home, white cranberry juice makes a good substitute) and a dash of lemon juice. For an extra dose of comfort, he serves the steaming liquid in a brandy sniffer, which doubles as a hand warmer when the drinker grasps the glass’s broad sides.

　　亞歷克斯·奧特(Alex Ott)在精煉廠酒店(Refinery Hotel) Parker & Quinn酒吧的吧臺(tái)邊發(fā)放大份量的中性“私房潘趣酒”(Speakeasy Punch)。他先倒入兩盎司帶有香味的溫木槿茶，夏季通常用的是冷木槿茶(奧特提醒說(shuō)這種茶不能泡太久，一般最多泡14分鐘)。然后攪入2.25盎司的巴卡第8(Bacardi 8)朗姆酒、兩盎司黑麥威士忌、兩盎司自制冰糖漿(你在家可以用白越橘汁代替)和一點(diǎn)檸檬汁。為了帶來(lái)更多慰藉，他用白蘭地酒杯來(lái)盛放這熱氣騰騰的酒水，飲酒的人可以握著寬闊的杯壁取暖。

　　The Speakeasy Punch at Parker & Quinn (left) and the Triple Salchow at Two E are exemplars of this winter's tea-based cocktail trend.

　　兩款“茶加酒”： 私房潘趣酒(左)和薩霍夫三周跳。

　　Twenty blocks uptown at another hotel bar, the Pierre’s Two E Bar and Lounge, Sachin Hasan suggests that just about any kind of bourbon pairs well with tea. But instead of simply adding the whiskey directly to already-brewed tea and calling it a day (or, a hot toddy), he infuses it with the flavor of tea by adding a few teaspoons of loose leaves to half a bottle of bourbon, leaving it undisturbed for a few hours and then straining out the leaves. The heady, fragrant infusion that remains can be used to mix and shake a variety of drinks, hot or warm. But for his newly-minted Triple Salchow, a nod to the Sochi Winter Olympics, Hasan instead turns to vodka, which he claims is the easiest to mix with tea thanks to its colorless and mild-tasting nature. Here, he shares his recipe with those watching pre-Olympics coverage at home.

　　在離這里20個(gè)街區(qū)的另一個(gè)市郊酒店酒吧——皮埃爾(Pierre)的Two E Bar and Lounge酒吧里，薩欽·哈桑(Sachin Hasan)建議說(shuō)任何一種波本威士忌都與茶很配。但他不是簡(jiǎn)單地把威士忌直接倒入已經(jīng)泡好的茶水中就完事大吉了(啊，一杯香甜熱酒)，為了讓威士忌充滿茶香，他在半瓶波本威士忌中加入幾茶匙散茶葉，放置幾個(gè)小時(shí)不要攪動(dòng)，然后濾除茶葉。那醉人、芳香的液體能和各種飲料混合，不管是熱的還是溫的。但是哈桑最新發(fā)明的“薩霍夫三周跳”(Triple Salchow)——這個(gè)名字是為了向索契冬奧會(huì)致敬——用的是伏特加，他說(shuō)伏特加是最容易和茶混合的，因?yàn)樗鼰o(wú)色、味淡。下面他把它的調(diào)制方法分享給那些在家觀看奧運(yùn)會(huì)報(bào)道的人們。

　　Triple Salchow

　　“薩霍夫三周跳”配方：

　　1 teaspoon brewed spice chai tea

　　1 teaspoon lemon curd

　　3/4 ounce limoncello

　　1 ounce milk

　　4 white chocolate nibs or buttons

　　2 ounces vodka

　　Dash fresh-squeezed orange juice

　　Lemon-flavored cherries for garnish (optional)

　　1茶匙做好的印度香料奶茶

　　1茶匙檸檬醬

　　3/4盎司檸檬酒

　　1盎司牛奶

　　4顆白巧克力豆

　　2盎司伏特加

　　少量鮮榨橙汁

　　檸檬味櫻桃，裝飾用(可選)

　　1. In a small saucepan over medium-low heat, combine the tea, lemon curd, limoncello and milk, stirring until heated, about three minutes.

　　2. Stir in the chocolate until melted.

　　3. Cut the heat and stir in the vodka and orange juice.

　　4. Pour into a heat-proof glass, garnish with lemon-flavored cherries and serve.

　　1. 在小燉鍋中加入奶茶、檸檬醬、檸檬酒和牛奶，用中小火攪拌加熱，約需三分鐘。

　　2. 攪入巧克力，直至融化。

　　3. 關(guān)火，攪入伏特加和橙汁。

　　4. 倒入耐熱的玻璃杯中，用檸檬味櫻桃裝飾，上桌。