Nginqume ukuqala ikholomu ethi "Cocktails" hhayi nje nge-cocktail eyodwa ye-IBA (International Bartending Association) yakudala, kodwa futhi ne-cocktail engiyithandayo. Ukwakhiwa kwe-cocktail ye-Whisky Sour kuthiwa kwenziwa ngu-Eliot Stubb, owahlala ePeru ngo-1872 futhi wavula ibha yakhe lapho. Kodwa-ke, eminye imithombo iphinde ithi ukubhalwa ngokubambisana "kuprofesa", okufanayo uJerry Thomas. Kwakusencwadini yakhe yokuqala ye-Bartender's Handbook ka-1862 lapho kukhulunywa khona i-cocktail ebizwa ngokuthi i-Whisky Sour. Awu, umlando umlando, eh whiskey omuncu cocktail wonke umuntu kufanele azame.
Angazi namanje ukuthi iyiphi ifomethi engizokwethula ngayo ama-cocktails kuwe ku-therumdiary.ru, kodwa anginakho ukukhetha okuningi, ngakho ngizozama =). Ngifuna ukuqaphela ngaso leso sikhathi ukuthi ngizothatha kuphela izindlela zokupheka zama-cocktails ajwayelekile kuwebhusayithi esemthethweni ye-IBA, elungile impela, bese ngengeza ukuhluka kwalokhu kudla. Ngifuna ukukuqinisekisa ngokushesha mayelana namagama angaqondakali: Ngizozama ukugcwalisa ngokushesha ibhulogi ngolwazi lobuchwepheshe (ukukhonza izitsha, izinhlobo zokupheka, izinhlobo zotshwala, njll.) futhi ngizobeka izixhumanisi zalezi zihloko emibhalweni endala. Hhayi-ke, ngizozama lokhu:
I-WHISKEY SOUR (i-aperitif, shake)
Ama-innings:
- imfashini endala noma ingilazi emuncu;
ingridientы:
- 45 ml (3/6) i-bourbon (i-whisky yaseMelika);
- 30 ml (2/6) lemon fresh;
- 15 ml (1/6) isiraphu kashukela.
Ukulungiselela:
- shaker (njengoba senza yonke into ngobungcweti, khona-ke ngizokhuluma kuphela nge-Boston shaker) gcwalisa i-1/3 ngeqhwa;
- uthele zonke izithako bese ushaya;
- hlunga isiphuzo esiphelile engilazini eneqhwa ngesisefo;
- uhlobise ngocezu lwewolintshi kanye ne-maraschino cherry.
Okungeziwe:
- uma uthanda, ungangeza ideshi (amaconsi angu-2-3 noma 1,5 ml) weqanda elimhlophe ku-cocktail esigabeni sokuthululela ku-shaker;
Kuyathakazelisa kakhulu ukwazi umbono wakho mayelana nalokhu kuklanywa kwama-cocktails kubhulogi.
Njengoba ubonile, iresiphi ye-whisky emuncu ye-cocktail ilula ngokwedlulele futhi ayidingi amakhono aphezulu ekuyilungiseleleni. Mina ngokwami ngithanda le cocktail, ihlanganisa zonke izimfanelo zokunambitheka kwe-cocktail efanelekile: ukubaba okuncane, ubumuncu nobumnandi - lapho udala ama-cocktails ombhali, kungcono ukuqondiswa yilezi zinkomba. Asikho isidingo sokwesaba ukuhlola ama-classics noma, nginesiqiniseko sokuthi iningi lama-cocktails ombhali ohlakaniphile asekelwe kuma-classic, ngoba angakudala lokho. Kodwa nabavakashi bebha yakho udinga ukuqaphela, ngoba i-classic iyisiqinisekiso sokuthi uma uya kunoma yisiphi isikhungo emhlabeni, uzonikezwa ncamashi i-cocktail oyiphuze ekhaya.
Mina ngokwami ngizamile ukungeza amasyrups ahlukene ku-cocktail. Isiraphu ye-caramel ne-chocolate ingena ngokumangalisayo lapha, qaphela, amanye ama-syrups awawubekezeleli kahle ulamula. Ngesikhathi esifanayo, angizange ngisebenzise i-shaker njalo, indlela yokulungisa isakhiwo yayinganele, lapho ngivele ngithele izithako engilazini ngqo eqhweni, bese nginyakazisa okuqukethwe ngesipuni ( Yiqiniso, nge-spoon ye-bar, ngingu-bartender, ngemuva kwakho konke =)). Mhlawumbe yilokho kuphela. Bheka phambili kuma-cocktails amasha, ulwazi oluwusizo nezibuyekezo zezihloko ezindala. Futhi ukuze ungaphuthelwa yizindaba, bhalisela izibuyekezo zebhulogi futhi uzofunda ngokushesha mayelana nokuvela kwama-cocktails amasha kubhulogi. Ukuphuza okujabulisayo!