EVR的威士忌酸配方
通过
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2018年8月30日更新
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纽约EVR的奥森·萨利塞蒂(Orson Salicetti)将两种威士忌(爱尔兰威士忌和单一麦芽苏格兰威士忌)混合在了这种浓郁的酸味中。我们根据自己的口味对食谱稍加调整。Salicetti使用自制的冬季香料来增加深度，但你也可以用Angostura代替。如果你喜欢你的鸡尾酒挞，你可能想要加一点酸橙。
配方的事实
华体会应用下载
- 龙舌兰酸味鸡尾酒:
- 2盎司橙汁
- 1盎司龙舌兰花蜜
- 鸡尾酒:
- 1.5盎司詹姆逊爱尔兰威士忌
- 1/2盎司单一麦芽苏格兰威士忌
- 1/4盎司皮姆酱
- 1盎司龙舌兰酸味混合物
- 3次安古斯图拉苦味酒
- 装饰:橘皮
方向
龙舌兰酸味鸡尾酒:混合酸橙汁和龙舌兰花蜜直到溶解。
每种鸡尾酒将爱尔兰威士忌和苏格兰威士忌加入加满冰块的调酒杯中。加入皮姆，龙舌兰酸混合物和安古斯图拉。摇至完全冷却，大约15秒。滤入双门杯，用橙子皮装饰，就可以享用了。
特种设备
鸡尾酒搅拌器和过滤器
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