作者：挂靴牛

三伏天，命是空调给的；但乐趣，是美酒给的！

上个周末，在朋友家小试了一下调酒：

挺好玩的。也收获了大家的认可~ 顺便解锁了几个“姿势”—

无花果威士忌特调

青提波特泡泡

还有冰割威士忌

当然，冰割这种太简单，但喝着正high时，有酒精补充，大家都不讲究了~

回家后，兴致愈加浓烈，就上网找调酒教程，顺便选定要购买的器具与基酒。

终于！在这个周末前，万事俱备，home bar开张！

伏特加基酒：柑橘味，40%vol，700ml

利口酒：奶油利口酒，17%vol，700ml

威士忌有2款，大云16年单一麦芽、尊尼获加蓝牌，这两款都是早就开了瓶的。

（最近CDF的蓝牌在促销，1000ml的不到千元，喜欢的朋友可得抓紧了）

雪克壶（Shake Cup)摇壶：

气泡水：五大连池天然含气冷矿泉水，世界三大冷矿泉水之一

再准备Highball高杯、小玻璃杯，齐活！

先调一杯“桃香酸甜饮”~

桃子的果香与柑橘味伏特加的清香，组合成有层次的芬芳；雪莉桶威士忌的甜美，搭配益力多的酸甜，使特饮达到一种味觉的平衡。

取1/4个桃子，切成块，再放入雪克壶里捣碎、出汁，桃子汁+肉就是风味基调。

加入伏特加后，两种香气碰撞、融合。

加入威士忌，混合酒精继续对桃子侵蚀，帮助渗出果香。

益力多提供酸感，也增加了不同层次的甜。

shake shake shake~ 摇啊摇~

由于我摇的时间太短（其实是没学会怎么摇），以至所有东西还未完全融合，所以就连果肉都倒入到高杯里（如果摇得好，果肉就不倒入高杯）。

一边缓慢倒入气泡水，一边缓缓搅动、提拉~ 搅拌均匀。

最后放入2片桃子，增加些香气。如果有水果针，就可以串着桃子搁在杯口。

这杯“桃香酸甜饮”，酸甜易饮、层次分明、平衡性佳，是夏日下午开胃的良饮！好喝！

下一杯，再调一个“粉红佳人”~

西瓜的甜爽+利口酒的浓香高甜+威士忌的醇和，颜色好看，滋味独特。

切一块西瓜，取瓤，放入雪克壶里捣成汁。

加入30ml的威士忌，可以看到，酒比较轻，飘在西瓜汁上方。

再加入利口酒。（这款奶油利口酒是威士忌酒厂 埃德拉多尔 出品的，俗称小矮人的酒厂只有3位员工，还保持着许多传统的制作方法。）

我们得到了大约150ml的混和液。

这次我摇得比上一次卖力多了。

由于西瓜是刚从冰箱里拿出来的，所以这里就没有使用冰块。摇杯的动作迅速、有力，摇到杯子上部的不锈钢挂霜（有冰块情况下），没有放冰块则观察摇壶里的泡沫从无到有，从多慢慢变少，泡沫越少，则表明混合地越充分。

利用摇壶上方的开口能隔开较大的果肉，有条件的话，建议用滤纸过滤，能得到更纯粹的混合汁。

这两个水晶杯，是马师傅玲珑盏~

喝茶不太适合，用于调酒反而更精致。

太甜了~ 下次利口酒可以放少一半！！！

大家觉得这两款调酒的名字怎样？欢迎吐槽，哈哈哈哈哈

阅读更多酒类精彩内容，可前往什么值得买查看

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