《鸡尾酒调制双语》-项目六 第二节 鸡尾酒调制方法

1.掌握鸡尾酒的定义、组成结构等。Masterthedefinitionandcompositionofcocktail.2.掌握鸡尾酒的四种基本调制方法。Masterthefourbasicmethodsofcocktail-making.3.运用鸡尾酒的四种调制方法调制出鸡尾酒。Usethefourmethodstomakethecocktail.实训目的e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424764E128FECAE4CC72932BB65C8C121A0F41C1707D94688ED66335DC6AE12288BF2055523C0C26863D2CD4AC454A29EEC183CEF0375334B579鸡尾酒调制方法MethodsofCocktail-Making(1)定义(Definition)兑和法是将材料直接注入酒杯中的调制方法,通常不需要搅拌或轻微搅拌。Buildingisamethodofpouringingredientsdirectlyintotheglass,usuallywithoutstirringorslightstirring.1.兑和法(Building)e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424764E128FECAE4CC72932BB65C8C121A0F41C1707D94688ED66335DC6AE12288BF2055523C0C26863D2CD4AC454A29EEC183CEF0375334B579(1)定义(Definition)兑和法是将材料直接注入酒杯中的调制方法,通常不需要搅拌或轻微搅拌。Buildingisamethodofpouringingredientsdirectlyintotheglass,usuallywithoutstirringorslightstirring.1.兑和法(Building)e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424764E128FECAE4CC72932BB65C8C121A0F41C1707D94688ED66335DC6AE12288BF2055523C0C26863D2CD4AC454A29EEC183CEF0375334B579(2)彩虹(Rainbow)1.兑和法(Building)e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424764E128FECAE4CC72932BB65C8C121A0F41C1707D94688ED66335DC6AE12288BF2055523C0C26863D2CD4AC454A29EEC183CEF0375334B579(1)定义(Definition)调和法是指在最少稀释酒水的情况下,迅速将酒水冷却的一种调酒混合方法。Stirringreferstoamethodofmixingcocktailbywhichtheliquorisquicklycooledwiththeleastdilution.2.调和法(Stirring)e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424764E128FECAE4CC72932BB65C8C121A0F41C1707D94688ED66335DC6AE12288BF2055523C0C26863D2CD4AC454A29EEC183CEF0375334B579(2)干马天尼(DryMartini)2.调和法(Stirring)e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424764E128FECAE4CC72932BB65C8C121A0F41C1707D94688ED66335DC6AE12288BF2055523C0C26863D2CD4AC454A29EEC183CEF0375334B579(1)定义(Definition)摇和法是将各种辅料和基酒放入摇酒壶中,通过手的快速、剧烈的摇荡,使酒水最充分地混合与冷却。Shakingistoputallkindsofingredientsandbaseliquorintoashaker,andthroughtherapidandviolentshakingofhands,maketheliquormostfullymixedandcooled.3.摇和法(Shaking)e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424764E128FECAE4CC72932BB65C8C121A0F41C1707D94688ED66335DC6AE12288BF2055523C0C26863D2CD4AC454A29EEC183CEF0375334B579(2)操作技法(OperationalTechnique)①单手摇和法(One-handShaking)3.摇和法(Shaking)e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424764E128FECAE4CC72932BB65C8C121A0F41C1707D94688ED66335DC6AE12288BF2055523C0C26863D2CD4AC454A29EEC183CEF0375334B579(2)操作技法(OperationalTechnique)②双手摇和法(Two-handShaking)3.摇和法(Shaking)e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424764E128FECAE4CC72932BB65C8C121A0F41C1707D94688ED66335DC6AE12288BF2055523C0C26863D2CD4AC454A29EEC183CEF0375334B579(3)天堂(Paradise)3.摇和法(Shaking)e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424764E128FECAE4CC72932BB65C8C121A0F41C1707D94688ED66335DC6AE12288BF2055523C0C26863D2CD4AC454A29EEC183CEF0375334B579(1)定义(Definition)搅和法是使用冰沙机进行酒水混合的一种方法,主要是在混合鸡尾酒配方中含有水果(如香蕉、草莓、苹果、西瓜等)较难混合的成分或碎冰时使用。Blendingisamethodofmixingliquorwithaslushmachine.Itismainlyusedinblendingcocktailthatcontainsingredientsthataredifficulttobemixedwithfruits(suchasbananas,strawberries,apples,watermelons,etc.)orcrushedice.4.搅和法(Blending)e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424764E128FECAE4CC72932BB65C8C121A0F41C1707D94688ED66335DC6AE12288BF2055523C0C26863D2CD4AC454A29EEC183CEF0375334B579(2)操作技法(OperationalTechnique)把酒水等原材料与冰块按配方分量同时放入冰沙机中,启动冰沙机运转10秒钟,连冰块带酒水一起倒入杯中。Puttheingredientssuchasliquorsandicecubesintotheslushmachineatthesametimeaccordingtotherecipe,starttheslushmachinetorunfor10seconds,andpourtheliquorintotheglasswithicecubes.4.搅和法(Blending)e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424764E128FECAE4CC72932BB65C8C121A0F41C1707D94688ED66335DC6AE12288BF2055523C0C26863D2CD4AC454A29EEC183CEF0375334B579(3)蓝色冰冻玛格丽特(BlueFrozen