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Cocktail and preparation method therefor
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A preparation method and cocktail technology, applied in the field of bartending, can solve the problem of too many additives, and achieve the effect of moderate sweet and sour experience
Pending Publication Date: 2021-01-26
SHANXI XINGHUACUN FENJIU WINE FACTORY +1
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Description
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[0002] Current cocktails are mainly based on foreign wines such as vodka, whiskey, rum, brandy, and tequila, and are added with prepared wine and syrup with food additives such as edible alcohol, food flavors, and pigments. Contains more additives
Method used
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preparation example Construction
[0024] Preparation of seabuckthorn juice: the preparation method of seabuckthorn juice includes: mixing fresh seabuckthorn fruit with water in a mass ratio of 1:1.5 to 1:2.5 and crushing, filtering to obtain the juice and then mixing it with honey. The mass ratio of fresh seabuckthorn fruit to honey is 1: 0.05~1:0.15.
[0025] When preparing seabuckthorn juice, directly mix and mash seabuckthorn fruit with water, then filter the juice and mix it with honey, which will not destroy the taste and nutritional content of seabuckthorn, and is conducive to subsequent seasoning with bamboo leaf green wine.
[0026] In some possible embodiments, the water can be selected as pure water, and the mass ratios of sea buckthorn fruit, water and honey are 1:1.5:0.05, 1:1.5:0.1, 1:1.5:0.15, 1:2:0.05, 1:2:0.1, 1:2:0.15, 1:2.5:0.05, 1:2.5:0.1, or 1:2.5:0.15.
[0027] Optionally, 50g fresh seabuckthorn fruit (removing the root pedicle) mixes with 100ml purified water and mashes, filters to get t...
Embodiment 1
[0040] Cocktail preparation methods include:
[0041] (1), material preparation:
[0042] Preparation of hawthorn juice: Boil 2500ml of pure water, add 500g of fresh hawthorn (seeded) and 2 teaspoons of white sugar, continue to boil for 20 minutes, filter to get the juice.
[0043]Preparation of seabuckthorn juice: 50g of fresh seabuckthorn fruit (removed root pedicles) and 100ml of purified water are mixed and mashed, filtered to get the juice, and then mixed with 5ml of honey.
[0044] (2), making cocktails:
[0045] Mix rose Fen wine and honey with a volume ratio of 3:1, add ice and shake well, drain with a bar spoon, pour into the cup along the bar spoon to get the lower layer.
[0046] Stir and mix the bamboo leaf green wine and sea buckthorn juice with a volume ratio of 1:1, drain with a bar spoon, and pour into the cup along the bar spoon to obtain the middle layer.
[0047] Mix blue-and-white Fen wine and hawthorn juice with a volume ratio of 2:3, add ice and shake ...
Embodiment 2
[0049] Cocktail preparation methods include:
[0050] (1), material preparation:
[0051] Prepare hawthorn juice: Mix and mash 2500ml of purified water, 500g of fresh hawthorn fruit (with seeds removed) and 2 teaspoons of white granulated sugar, and filter to get the juice.
[0052] Preparation of seabuckthorn juice: 50g of fresh seabuckthorn fruit (removed root pedicles) and 100ml of purified water are mixed and mashed, filtered to get the juice, and then mixed with 5ml of honey.
[0053] (2), making cocktails:
[0054] Mix rose Fen wine and honey with a volume ratio of 3:1, add ice and shake well, drain with a bar spoon, pour into the cup along the bar spoon to get the lower layer.
[0055] Stir and mix the bamboo leaf green wine and sea buckthorn juice with a volume ratio of 1:1, drain with a bar spoon, and pour into the cup along the bar spoon to obtain the middle layer.
[0056] Mix blue-and-white Fen wine and hawthorn juice with a volume ratio of 2:3, add ice and shak...
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Abstract
The application provides cocktail and a preparation method therefor and belongs to the technical field of bartending. The cocktail comprises a lower layer, a middle layer and an upper layer. The lowerlayer comprises rosy Fenjiu liquor and bee honey, wherein a volume ratio of the rosy Fenjiu liquor to the bee honey is (3: 0.5) to (3: 3). The middle layer comprises bamboo leaf green liquor and seabuckthorn juice, wherein a volume ratio of the bamboo leaf green liquor to the sea buckthorn juice is (1: 0.5) to (1: 1.5). The upper layer comprises blue and white Fenjiu liquor and haw juice, wherein a volume ratio of the blue and white Fenjiu liquor to the haw juice is (2: 2) to (2: 4). The cocktail is divided into three layers, i.e., red, yellow and transparent color separately from top to bottom, bases of the three layers of wine are all Fenjiu liquor series, and thus, tastes cannot conflict. The cocktail is acidulous after intake, and delicate fragrance of the blue and white Fenjiu liquor and sour taste of haws can be felt; the sea buckthorn juice is added to the middle layer, and thus, the medicinal material taste of the bamboo leaf green liquor is lowered; and the lower-layer delicate rose fragrance is more fragrant and sweeter under the contrast of the bee honey, the fragrant and sweet taste interacts with the sour taste during intake, the sweetness and sourness are moderate,the cocktail is mellow and not greasy and provides much food for thought after being drunk.
Description
technical field [0001] The present application relates to the technical field of bartending, in particular to a cocktail and a preparation method thereof. Background technique [0002] Current cocktails are mainly based on foreign wines such as vodka, whiskey, rum, brandy, and tequila, and add prepared wine and syrup with food additives such as edible alcohol, food flavors, and pigments. Contains more additives. [0003] For example: Margarita is based on tequila; Singapore Sling is based on gin, adding cherry brandy, lemon juice, pomegranate juice, etc.; Blue Hawaii is based on rum, adding blue Orange liqueur, pineapple juice, etc.; Manhattan is based on whiskey, adding vermouth, Angostura bitters, etc. [0004] These are all classic cocktails. Among the information available, there are almost no cocktails with baijiu as the base alcohol. Contents of the invention [0005] The purpose of this application is to provide a cocktail and its preparation method, with white w...
Claims
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Application Information
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