Một số công thức pha chế Cocktail

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Một số công thức pha chế Cocktail

Post by Admin on Wed Apr 16, 2014 11:37 am

1. Espresso Star

+ Preparation
 Glass Martini
 Ice        No
 Method Shake/Fine strain
 Garnish Star anise
 Straw No

+ Ingredients
 25 ml Vietnamese coffee
 10 ml Brown sugar syrup
 10 ml Amaretto
 10 ml Chambord/Crème de Cassis
 37.5 ml Nếp Cẩm

+ Method
 - Prepare the garnish
 - Chill the serving glass, either in the freezer or by using cubed ice
 - Build all the ingredients into the mixing glass
 - Fill the mixing glass with ice, all the way to the top
 - Shake for 20 seconds until everything well mixed
 - Fine strain into the serving glass
 - Garnish with 2 pieces of star anise

The sugar syrup brings a little sweetness to counter balance the bitterness of the coffee, whilst the amaretto brings a pleasant nutty flavour.
We use a longer shake (20 seconds) to get a lot of air and also to create a nice foam for the espresso.
Use tongs to pick up the star anise and place on top as a garnish.
NOTE: Consider using condensed milk to replace the sugar syrup ??
This cocktail is a twist on the famous modern-day classic called the Espresso Martini from around the 1980s; the “Star” part of the name comes from the star anise used for garnish.

Coffee production has been a major source of income for Vietnam since the early 20th century. First introduced by the French in 1857, the Vietnamese coffee industry developed through the plantation system, becoming a major economic force in the country. After an interruption during and immediately following the Vietnam War, production rose once again after Đổi Mới economic reforms, reaching 900,000 tons per year in 2000. In 2009, Reuters reported Vietnamese coffee exports at "an estimated 1.13 million tonnes" for the previous year, stating that coffee was second only to rice in value of agricultural products exported from Vietnam.

2. Paradise Punch

Glass        Highball
Ice         Cubed
Method Shake/Fine strain
Garnish Lime wedge
Straw 1x Straw

10   ml Grenadine
10   ml Lime juice
3    dashes Angostura
75  ml Pineapple juice
5    ml Nhất Dạ
20  ml Mơ Vang
25  ml Bourbon (Jim Beam)

- Prepare the garnish
- Build all ingredients one-by-one directly into the mixing glass
- Fill the mixing glass with ice, all the way to the top
- Shake for 10 seconds until everything well mixed
- Fill the serving glass with cubed ice
- Fine strain into the serving glass
- Garnish with wedge of lime, then add a straw

A “totally tropical taste”!

The pineapple juice brings a bit of sweetness to the cocktail, the feeling of being ‘on holiday’, as well as producing a lovely foam when shaking. It helps to make the drink very moreish, also blending well with the Bourbon which dwells in the after taste. This cocktail is very punch-esque; a pleasant, easy drink. An easy sell for the ladies!

Vietnam is in the Top10 pineapple producing countries.

3. Bitter Sweet Salute

Glass        Tumbler
Ice        Cubed
Method Build/Stir
Garnish Orange twist
Straw        No

25 ml Vương Tửu
25 ml Nếp Phú Lộc
25 ml Martini Rosso

- Prepare the garnish
- Put some cubed ice in the serving glass
- Build all ingredients into the serving glass
- Stir for 2 seconds with the barspoon
- Top up with extra ice
- Flame the orange peel
- Twist the orange peel over the glass to release the scent
- Finely dust the rim of the glass
- Drop the orange twist in the top as garnish

This cocktail is a variation on the classic Negroni which has seen a considerable resurgence in recent years. However the Campari and Gin have been replaced with Son Tinh’s Vương Tửu and Nếp Phú Lộc respectively.

The NPL introduces some bitterness and alcoholic strength to the cocktail.

Don’t fill the glass too high with ice or else the guest might get an iced nose!

A very refreshing drink, great fragrance emanating from the Vương Tửu and orange peel. A BIG alcohol drink this is definitely a sipper, the kind of cocktail that you could easily have a few.

The Negroni is made of one part gin, one part vermouth rosso (red, semi-sweet), and one part bitters, traditionally Campari. It is considered an aperitif. While the drink's origins are unknown, the most widely reported account is that it was invented in Florence, Italy in 1919, at Caffè Casoni, ex Caffè Giacosa, now called Caffè Cavalli. Count Camillo Negroni invented it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink.

4. 4Jito
40ml NepPhuLoc
20 siro bạc hà
1 trái chanh
Lá bạc hà

Cách làm:
Cắt trái chanh thành 6-8 miếng nhỏ,cho vàol y,cho 20ml siro bạc hà vào, đập lá bạc hà ra rồi bỏ vào ly, cho 40ml nếp Phú Lộc vào, trộn đều nguyên liệu lên, cho đá đã đập nhỏ vào, rồi đổ soda cho đầy ly là được. Trang trí bằng lát chanh và lá bạc hà.

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