Cocktail blending method

Abstract

The invention discloses a cocktail blending method, and particularly relates to the technical field of cocktail blending, and the cocktail blending method comprises the following steps: S1, preparing rhizoma dioscoreae cirrhosae soaking wine; s2, bitter and astringent taste removal treatment; s3, ice cup treatment; s4, cocktail preparation; and S5, obtaining a finished product. The rhizoma dioscoreae cirrhosae soaking wine is used as base wine, the raw materials such as the smoked wood syrup, the lemon juice and the citrus flavor solution are matched, the prepared cocktail has a unique flavor, the smoked flavor and sweet taste given by the smoked wood syrup are fused with the flavor of rhizoma dioscoreae cirrhosae, and in addition, the sour and refreshing taste of the lemon juice and the freshness of the citrus flavor solution are added, so that the taste of the cocktail is greatly improved. The rhizoma dioscoreae soaked wine can be mixed with different wines such as golden wine and brandy according to a specific ratio to prepare a derived cocktail, so that diversified choices are added to the market, and the market competitiveness is improved. The market space of the cocktail is further expanded.

Description

Technical Field

[0001] The invention relates to the technical field of cocktail preparation, in particular to a cocktail preparation method using yam soaked wine as base wine. Background Art

[0002] Currently, cocktail preparation mostly relies on the combination of conventional base liquors (such as vodka, whiskey, rum, etc.) with fruit juice, syrup or flavorings. The plant dye "Dioscorea" in the national intangible cultural heritage has a unique purple-red color and natural flavor, but due to its bitter taste, it is not widely used in cocktails. Existing technologies have not solved the problem of Dioscorea's bitterness, making it difficult to use it as an ideal cocktail base liquor.

[0003] Disadvantages of existing technologies: When ramie is directly soaked in wine, the bitterness is significant, seriously affecting the drinking experience; traditional cocktail mixing methods have insufficient development of plant dyes and have not fully tapped the visual and flavor potential of ramie; existing technologies lack effective methods for removing the bitterness of ramie, limiting its application in high-end cocktails. Summary of the Invention

[0004] The main purpose of the present invention is to provide a cocktail preparation method, which can effectively solve the bitterness problem of yam in cocktail applications, fully utilize its health benefits and unique flavor, innovate the taste and visual effects of cocktails, and realize industrial production.

[0005] To achieve the above object, the technical solution adopted by the present invention is: A cocktail mixing method comprises the following steps: S1, preparing yam soaked wine: cutting yam into slices with a thickness of 3-5 mm, mixing the sliced ​​yam slices with vodka in a ratio of yam to vodka of 1:10, sealing the mixed yam and vodka, and refrigerating for 48 hours to obtain a reddish yam soaked wine; S2, removing bitterness: adding 15-20 ml of smoked wood syrup to the yam soaked wine, stirring evenly with a bar spoon, and letting it stand for 5-10 minutes; S3, ice cup preparation: taking a piece of old ice with a mass of about 50 g and a density of ≥0.9 g / cm³ and putting it into a martini glass. S4. Cocktail Preparation: Measure 120 ml of the yams-infused wine, add 2 / 3 of the original wine, place a bar spoon in the glass so that it touches the glass wall and is tangent to the wine surface, and slowly pour in 1 / 3 of the lemon juice to mix in layers; Grind about 1 g of fresh orange peel and put it into a shaker, add 6 small pieces of ice, each weighing about 20 g, and shake for 15 seconds to obtain a citrus flavor solution, and inject 10 ml of the citrus flavor solution into the mixed wine; S5. Finished Product: Decorate the rim of the glass with a spiral of orange peel with a length of ≥ 5 cm to obtain a finished cocktail with the yams-infused wine as the base wine.

[0006] Preferably, the smoked wood syrup is prepared by placing wood chips into a barbecue smoke box or an incense burner and gently heating them to generate smoke, and then allowing the syrup to contact the smoke in a sealed container for 15 to 30 minutes.

[0007] Preferably, the syrup includes, but is not limited to, maple syrup and simple syrup.

[0008] Preferably, the yam-infused wine can be mixed with gin in a ratio of 1:1 and with brandy in a ratio of 2:1 to prepare a derivative cocktail.

[0009] Preferably, in step S2, coconut milk with a protein content of ≥3% and soy milk with a pH of 6.5-7.0 can be used instead of smoked wood syrup to perform a similar debittering treatment.

[0010] Preferably, in step S4, lemon peel, grapefruit peel and rosemary branches can be used instead of spiral orange peel to decorate the cup rim to adapt to different flavor themes.

[0011] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention uses yam soaked wine as a base wine and combines it with smoked wood syrup, lemon juice, citrus flavor solution and other ingredients to prepare a cocktail with a unique flavor. The smoky and sweet flavors imparted by the smoked wood syrup are blended with the flavor of the yam itself, and the sourness of the lemon juice and the freshness of the citrus flavor solution form a complex and rich taste layer, which meets consumers' demand for novel and unique flavors and helps them stand out in the highly competitive cocktail market.

[0012] 2. The present invention provides a solution for replacing smoked wood syrup with coconut milk with a protein content of ≥3% or soy milk with a pH of 6.5-7.0 in the debittering step. This substitution not only has a certain effect on debittering, but also produces changes in flavor, mouthfeel, visual effects, and cost, providing more possibilities for cocktail preparation. Bars, restaurants, and other places can flexibly select appropriate raw materials based on their own positioning, target customer groups, and raw material costs to meet business needs in different scenarios.

[0013] 3. The present invention can prepare derivative cocktails by mixing the wine soaked with yam with different alcoholic beverages such as gin and brandy in a specific proportion. The derivative cocktails add diversified choices to the market and can attract consumers with different taste preferences and consumption levels. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 It is the overall flow chart of the present invention. DETAILED DESCRIPTION

[0015] In order to make the technical means, creative features, objectives and effects achieved by the present invention easier to understand, the present invention is further described below in conjunction with specific implementation methods.

[0016] like Figure 1 As shown, a cocktail preparation method comprises the following steps: S1. Preparation of yam soaked wine: Cut yam into slices with a thickness of 3-5 mm, mix the sliced ​​yam slices with vodka in a ratio of yam to vodka of 1:10, seal the mixture of yam and vodka, and refrigerate for 48 hours to obtain a reddish-red yam soaked wine; S2. Debittering treatment: Add 15-20ml of smoked wood syrup to the yam soaking wine, stir evenly with a spoon and let it stand for 5-10 minutes; S3. Ice Cup Preparation: Place a piece of ice (approximately 50g in mass and with a density ≥ 0.9g / cm³) into a martini glass and stir for 30 seconds until frost forms on the sides. S4. Cocktail Preparation: Measure 120 ml of yam-infused wine and add 2 / 3 of the original wine. Place a bar spoon in a glass, making sure it touches the glass wall and is tangent to the wine. Slowly pour in 1 / 3 of the lemon juice and mix in layers. Grind about 1 g of fresh orange peel and place in a shaker. Add 6 small pieces of ice, each weighing about 20 g. Shake for 15 seconds to obtain a citrus flavor solution. Pour 10 ml of the citrus flavor solution into the prepared wine. S5. Finished product: Decorate the rim of the cup with spiral orange peels ≥5 cm in length to obtain a finished cocktail made with yam-soaked liquor as the base.

[0017] Smoked wood syrup is prepared by gently heating wood chips in a barbecue smoker or incense burner to generate smoke, and then allowing the syrup to contact the smoke for 15 to 30 minutes in a sealed container. The syrup includes but is not limited to maple syrup and simple syrup.

[0018] In detail, in step S2, adding 15-20 ml of smoked wood syrup to the yam soaking wine can effectively neutralize the bitterness of the yam without masking its flavor. For the preparation of smoked wood syrup, first, wood chips are placed in a barbecue smoker or incense burner and gently heated to generate smoke. Then, syrup (such as maple syrup or simple syrup) is exposed to smoke in a sealed container for 15 to 30 minutes so that the syrup absorbs the aroma of the smoke. Finally, smoked wood syrup is prepared. Smoked wood syrup is usually dark amber or dark brown. The smoking process will give the syrup a warm color, especially if maple syrup or dark simple syrup is used, the color will be more intense.

[0019] When smoked wood syrup is mixed with red yam-infused liquor to remove the bitterness, the dark color of the smoked wood syrup will deepen the color of the yam-infused liquor. Especially when the proportion of smoked wood syrup is high, the overall color may become amber or dark brown, giving the liquor a deeper and more layered tone. If the proportion of smoked wood syrup is low, the mixed liquor will appear deep gold or amber, which will enhance the visual effect of the cocktail and give it a more complex color. Secondly, you can adjust the amount of smoked wood syrup as needed to achieve the ideal balance of color and taste. Pairing it with a transparent or light-colored wine glass can better show the color changes of the cocktail and increase its visual beauty.

[0020] In terms of removing bitterness: smoked wood syrup focuses on enhancing the complexity of beverage flavors. It not only removes bitterness, but also adds smoky flavor and sweetness. It is suitable for beverages that require unique flavor levels.

[0021] In terms of taste: Smoked wood syrup can add depth and layering to drinks without changing the basic taste. It is more suitable for occasions where you want to innovate or enhance traditional flavors.

[0022] Regarding the debittering treatment in step S2: coconut milk with a protein content ≥3% or soy milk with a pH of 6.5-7.0 can replace smoked wood syrup to achieve the debittering effect, but this will cause changes in flavor, taste, visual effects and cost. These changes have varying degrees of impact on the quality and market competitiveness of the cocktail.

[0023] Flavor changes: Smoked wood syrup adds smoky and sweet flavors to cocktails, creating a unique flavor layer. When used as a substitute, coconut milk imparts a rich coconut aroma to the cocktail, blending with yams and other ingredients to create a tropical flavor combination. Soy milk substitution brings a relatively light bean aroma that complements the yams flavor to create a refreshing flavor. This substitution will alter the original "bitter-sweet-savory" flavor structure, leading to changes in flavor complexity and layering.

[0024] Taste changes: Smoked wood syrup adds depth and layering to the drink without changing the basic taste. Coconut milk, due to its fat and protein content, makes the drink mellower, smoother, and has a fuller taste. Soy milk has a higher protein content and can also add a certain mellowness, but unlike the rich and mellow taste of coconut milk, soy milk has a relatively refreshing and delicate taste.

[0025] Changes in visual effects: Smoked wood syrup is dark in color, which will affect the color of the wine and deepen the color of the yam soaked wine; coconut milk is milky white, and adding it may make the wine turbid and present an opaque milky white hue, changing the original red wine characteristics; soy milk is lighter in color, making the wine lighter in color, light beige or light yellow, which is visually fresher and softer.

[0026] Instead of the spiral orange peel in step S4, you can use lemon peel, grapefruit peel, or rosemary sprigs to decorate the rim of the glass to suit different flavor themes.

[0027] Changes in cost and difficulty in obtaining raw materials: The production of smoked wood syrup requires a smoking process, which is time-consuming and labor-intensive, and has high raw material and production costs. Coconut milk is abundant in tropical regions and has low costs, but transportation and storage costs increase in some areas. Soy milk has a wide range of raw materials, mature production technology, relatively stable costs, and is easier to obtain.

[0028] Yam-infused liquor can be mixed with gin in a 1:1 ratio or with brandy in a 2:1 ratio to create derivative cocktails, which will bring significant changes in flavor, taste and market positioning, adding diverse options to the cocktail market.

[0029] In terms of flavor fusion: gin has a unique juniper aroma and other plant spices, yam-infused wine has its own natural flavor as well as the smoky and sweet flavors imparted by smoked wood syrup. When the two are mixed in a 1:1 ratio, the fresh aroma of juniper will be intertwined with the flavor of yam. The freshness of juniper can neutralize the slight bitterness that may remain in yam. At the same time, the mellowness of yam can add layers to gin, creating a flavor that is both fresh and deep; brandy is aged in oak barrels and has rich fruity, floral aromas and flavors such as vanilla and caramel imparted by oak barrels. When yam-infused wine and brandy are mixed in a 2:1 ratio, the fruity aroma of brandy will be prominent, blending with the purple-red color and unique flavor of yam to create a more mellow, complex and sweet flavor. The aged flavor of brandy can also enhance the overall flavor texture, making the cocktail more advanced.

[0030] In terms of taste changes: gin has a relatively strong and refreshing taste, while ramie-infused wine has a mellow taste after processing. The two are mixed in a 1:1 ratio, which can find a balance between strong and mellow. When you put it in your mouth, you can feel the refreshing stimulation of gin, followed by the mellow taste brought by ramie-infused wine. The combination of the two makes the taste richer and the changes in the mouth more layered; brandy has a soft and round taste, while ramie-infused wine has a certain viscosity and mellowness. The two are mixed in a 2:1 ratio. The soft taste of brandy will make the overall taste of ramie-infused wine smoother, while the mellowness of ramie-infused wine will not be completely covered up, leaving a long and complex aftertaste after swallowing.

[0031] In terms of market positioning and consumer appeal: the derivative cocktails prepared by combining yam-infused wine and gin have a refreshing and layered flavor, which can better attract young consumers who pursue novel tastes and like to try new things. They can be introduced in social occasions such as bars and parties as special drinks to increase the attractiveness and competitiveness of the venues; the derivative cocktails prepared by combining yam-infused wine and brandy have a mellow, complex and high-end flavor, which is more suitable for consumers who pursue high quality and focus on drinking experience. They can be positioned as high-end cocktails and sold in high-end restaurants, hotel bars and other places to enhance the added value of the product and brand image.

[0032] According to a cocktail preparation method, all its steps can be standardized and suitable for mass production and promotion. It is mainly based on factors such as precise raw material dosage, standardized operating procedures, and digital automation of equipment. These factors together ensure that consistent quality products can be produced stably in large-scale production. The standards are as follows: Precise and standardized raw material dosage: The raw material dosage for each step is clear and fixed. For example, when preparing ramie-infused wine, the thickness of ramie slices is precisely 3-5mm, and they are mixed with vodka at a ratio of 1:10. When removing the bitterness, 15-20ml of smoked wood syrup is added. When making cocktails, 120ml of ramie-infused wine, 1 / 3 of the volume is lemon juice, and 10ml of citrus flavor solution is injected. The precise dosage ensures a stable ratio of raw materials in each batch, ensures consistent product flavor, provides quality assurance for mass production, and meets the requirements of standardized production for raw materials.

[0033] The operating procedures are clear and fixed: the operating procedures for each step are clear and standardized, and the time is precise. The yam soaked wine needs to be sealed and refrigerated for 48 hours; after removing the bitterness, stir evenly and let it stand for 5 to 10 minutes; ice cup treatment uses specific old ice and stirs for 30 seconds; shaking to obtain citrus flavor solution takes 15 seconds. The fixed operating procedures and time are easy for operators to master, and different personnel can be trained to operate according to standards to ensure product quality stability, which is conducive to large-scale standardized production.

[0034] Digital automation of equipment: The equipment used in the mixing process, such as refrigerators, martini glasses, and shakers, are common equipment in bars and restaurants and do not require special customization. These devices are widely available and simple to operate, making the mixing method easy to implement in different locations and conducive to promotion. However, mass production cannot be achieved. Other auxiliary equipment such as automatic raw material metering equipment, mixing equipment, filling equipment, sealing equipment, and freezing systems can replace refrigerators, martini glasses, shakers and other equipment to complete mass production.

[0035] The mixing method is highly replicable: the entire mixing method, from raw material processing to finished product decoration, has detailed standards for each link, and each step cooperates with each other to form a complete and replicable process. In mass production, these standards can be followed, from raw material procurement and pretreatment to final mixing and packaging, and operations can be carried out according to unified specifications to continuously and stably produce cocktails of the same quality, making it suitable for large-scale promotion.

[0036] The present invention provides an application of a cocktail preparation method using yam soaked wine as a base wine in real scenarios.

[0037] Example 1. Currently, mass-produced cocktails on the market (such as RIO, Bacardi, etc.) have established large-scale production bases and adopted automated production lines to improve efficiency. With the growth of the cocktail consumption market, cocktails with yams-infused wine as the base wine can also be mass-produced. The mass production of cocktails with yams-infused wine as the base wine is achieved by combining a cocktail mixing method with yams-infused wine as the base wine with automated production equipment. For example, an automatic raw material metering device completes the operation in step S1, and a mixing device is used in conjunction with other auxiliary equipment such as a refrigeration system to complete the operations in steps S2, S3, and S4 to obtain undecorated cocktails. Finally, the batch production of cocktails is achieved through the cooperation of a filling device and a sealing device.

[0038] In a second embodiment, a cocktail mixing method can be used to mix cocktails based on yam-infused wine in addition to bars, restaurants, or family gatherings. The ingredients used in each step can be purchased. The refrigerator used is a common device. Tools such as martini glasses, shakers, and bar spoons can also be purchased. The yam-infused cocktail can be prepared by following steps S1-S5 of the cocktail mixing method.

[0039] The basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A cocktail preparation method, characterized in that: The following steps are involved: S1. Preparation of yam soaked wine: Cut yam into slices with a thickness of 3-5 mm, mix the sliced ​​yam slices with vodka in a ratio of yam to vodka of 1:10, seal the mixture of yam and vodka, and refrigerate for 48 hours to obtain a reddish-red yam soaked wine; S2. Debittering treatment: Add 15-20ml of smoked wood syrup to the yam soaking wine, stir evenly with a spoon and let it stand for 5-10 minutes; S3. Ice Cup Preparation: Place a piece of ice (approximately 50g in mass and with a density ≥ 0.9g / cm³) into a martini glass and stir for 30 seconds until frost forms on the sides. S4. Cocktail Preparation: Measure 120 ml of the yam-infused wine, add 2 / 3 of the original wine, place a bar spoon in a glass, contact the glass wall and tangent to the wine surface, slowly pour in 1 / 3 of the lemon juice and mix in layers; grind about 1 g of fresh orange peel and put it into a shaker, add 6 small pieces of ice, each weighing about 20 g, and shake for 15 seconds to obtain a citrus flavor solution, and inject 10 ml of the citrus flavor solution into the prepared wine; S5. Finished product: Decorate the rim of the cup with spiral orange peels ≥5 cm in length to obtain a finished cocktail made with yam-soaked liquor as the base.

2. A cocktail preparation method according to claim 1, characterized in that: The smoked wood syrup is prepared by putting wood chips into a barbecue smoking box or an incense smoker and gently heating them to generate smoke, and then using a sealed container to allow the syrup to contact the smoke for 15 to 30 minutes.

3. A cocktail preparation method according to claim 2, characterized in that: Such syrups include, but are not limited to, maple syrup and simple syrup.

4. The cocktail mixing method according to claim 1, wherein: The yam-infused wine can be mixed with gin in a ratio of 1:1 and with brandy in a ratio of 2:1 to prepare derivative cocktails.

5. The cocktail mixing method according to claim 1, characterized in that: In step S2, coconut milk with a protein content of ≥3% and soy milk with a pH of 6.5-7.0 can be used instead of smoked wood syrup to perform debittering treatment.

6. The cocktail mixing method according to claim 1, characterized in that: In step S4, lemon peel, grapefruit peel and rosemary branches can be used instead of spiral orange peel to decorate the cup rim to adapt to different flavor themes.

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