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- 日期: 2019-07-06
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難以忘懷的巨星同名酒
今日雞尾酒分享 ▼▼▼
Mary Pickford
Havanaclub 2years
Fresh Pineapple Juice
Grenadine
Maraschino Liqueur
Shake it！
先手動(dòng)的點(diǎn)下音樂，然后一同來穿越 ???
Mary Pickford (Used To Eat Roses) Various Artists - Girl Power Vol 4
尋根溯源
The Mary Pickford cocktail is fruity and summery, a rum and pineapple forerunne of the tiki concept. And April 8 is Mary Pickford’s birthday, so let’s make some.
雞尾酒是一款夏日的水果雞尾酒，一款Tiki 概念的朗姆和菠蘿（酒）的先驅(qū)。4月8日是M.P.的生日，所以咱們做一些吧。
Mary Pickford was one of the first modern media celebrities, “America’s Sweetheart.” (She was from Toronto; it’s curious that I’ve never seen a reference to “Canada’s Sweetheart.”) She was the first of the great movie starlets—her bio at Wikipedia suggests that during WWI her fame was rivale only by Charlie Chaplin’s.
Mary Pickford是早期現(xiàn)代媒體名人中的一位 “美國甜心”。（她來自多倫多，有趣的是我從沒見過“加拿大甜心”提及她）。她曾是偉大的電影明星，她的生平可以在維基百科中查到，在第一次世界大戰(zhàn)期間，她的名望僅次于查理·卓別林。
Ah, celebrity! In addition to adoring fans, it seems to attract bartenders, and that brings us to the origin of the Mary Pickford cocktail.
啊，媒體名人！除了吸引粉絲，似乎更吸引了調(diào)酒師們，以至于帶給我們這款Mary Pickford 雞尾酒的起源。
In the early 1920s, Havana was a favored destination of those with the money to escape Prohibition, and the Hotel Sevilla (at that time, the Sevilla-Biltmore), on the Trocadero, just up the block from the famous Sloppy Joe’s, had one of the better bars in the city. It seems that Pickford, with husband Douglas Fairbanks Sr. in tow, visited the hotel bar in 1922 or ’23, and there met barman Fred Kaufman. It was Kaufman who first made the Mary Pickford cocktail, to commemorate the occasion.
在上個(gè)世紀(jì)20年代早期，哈瓦那曾是那些有錢人逃離禁酒令最熱衷的地方，在Trocadero的Sevilla酒店（在那個(gè)時(shí)候叫做Silvilla-Biltmore），矗立的位置與著名的Sloppy Joe相隔一條街，有那個(gè)城市最好的酒吧。看起來Pickford，和丈夫老道格拉斯費(fèi)爾班克斯于1922年或1923年到訪過這件酒店酒吧，而且在那里遇見了調(diào)酒師Fred Kaufman，Kaufman是第一個(gè)于紀(jì)念之際做出Mary Pickford雞尾酒的人。
The recipe wasn’t published until 1928, when journalist Basil Woon recorded it in WHEN IT’S COCKTAIL TIME IN CUBA. I have never seen a copy of the original, but according to Difford’s Guide, Woon described the cocktail as “two-thirds pineapple juice and one-third Bacardi, with a dash of grenadine.”
此酒的配方直到1928年——當(dāng)記者B.W.在《在古巴的雞尾酒時(shí)光》中記錄下它的時(shí)候，才被公之于眾。我從沒有讀過此原版書，但根據(jù)Difford的指南， Woon描述這款雞尾酒為“2/3 菠蘿汁，1/3Bacardi，和1 dash 的grenadine。”
Assuming he got it right, that is a very sweet, very fruity, and insidiously drinkable cocktail. The kind you’d suck down all afternoon, and then wonder why you couldn’t get up. The rum is nearly imperceptible. I’m told the specified Bacardi of the Prohibition era had considerably more presence than the modern kind, but at 2:1, the Mary Pickford would still have tasted like a glass of pineapple juice with a bit of sweetener.
假定他是對(duì)的，那么這是一款非常甜，馥郁果味，令人不知不覺喝下去的雞尾酒。是那種你可以整個(gè)下午喝下去，然后不知道為什么你不能站起來的（酒）。朗姆酒是幾乎感覺不到的。我被告知禁酒令時(shí)期的指定的百加得被認(rèn)為比現(xiàn)代的更有呈現(xiàn)感，但2:1的比例，（使）Mary Pickford嘗起來仍像一杯帶有甜味成分的菠蘿汁。
Unbalanced drinks just beg for barroom tinkering, and it was only two years later that Harry Craddock presented an evolved version in The Savoy Cocktail Book (1930). The Savoy version is the one you’re likely to encounter in the wild, and it includes two changes from the original: it has equal portions of rum and juice, and there are “6 drops” of Maraschino to round out the flavor.
不平衡的飲品只能祈求酒吧的改良，僅在2年后，H.C.在《Savoy Cocktail Book》（1930版）中提出了升級(jí)版。Savoy的版本更像是一款你在野外的不期而遇，比起原始配方，它包含2個(gè)變化:它有等量的朗姆酒和果汁，有6滴 Maraschino使味道豐滿起來。
調(diào)酒問答:
1.學(xué)調(diào)酒好嗎?
中國整體調(diào)酒行業(yè),都處在上升階段,越早學(xué)習(xí)越早入行越有優(yōu)勢(shì).只要選擇好的培訓(xùn)學(xué)校,往后發(fā)展都非常好,我就是從佛山展翅調(diào)酒培訓(xùn)學(xué)校出來的,現(xiàn)在薪資非常可觀.
2.學(xué)調(diào)酒難嗎,需要具備什么條件?
學(xué)調(diào)酒其實(shí)并不難,只要選擇好的培訓(xùn)機(jī)構(gòu),比如我的母校佛山展翅,母校專業(yè)的教學(xué)和服務(wù)讓我成為了一個(gè)優(yōu)秀的調(diào)酒師
3.聽說學(xué)調(diào)酒很簡單?
學(xué)調(diào)酒其實(shí)并不簡單,還是需要到專業(yè)的培訓(xùn)學(xué)校進(jìn)行系統(tǒng)學(xué)習(xí),佛山展翅就很不錯(cuò)
4.年輕人學(xué)調(diào)酒有前途嗎?
肯定有前途,只要經(jīng)過專業(yè)學(xué)習(xí)上崗,以后還能開一家自己的酒吧
5.調(diào)酒師薪資待遇怎么樣?
現(xiàn)在調(diào)酒師薪資都在5000以上,一二線城市會(huì)更高.
今日雞尾酒分享 ▼▼▼
Mary Pickford
Havanaclub 2years
Fresh Pineapple Juice
Grenadine
Maraschino Liqueur
Shake it！
先手動(dòng)的點(diǎn)下音樂，然后一同來穿越 ???
Mary Pickford (Used To Eat Roses) Various Artists - Girl Power Vol 4
尋根溯源
The Mary Pickford cocktail is fruity and summery, a rum and pineapple forerunne of the tiki concept. And April 8 is Mary Pickford’s birthday, so let’s make some.
雞尾酒是一款夏日的水果雞尾酒，一款Tiki 概念的朗姆和菠蘿（酒）的先驅(qū)。4月8日是M.P.的生日，所以咱們做一些吧。
Mary Pickford was one of the first modern media celebrities, “America’s Sweetheart.” (She was from Toronto; it’s curious that I’ve never seen a reference to “Canada’s Sweetheart.”) She was the first of the great movie starlets—her bio at Wikipedia suggests that during WWI her fame was rivale only by Charlie Chaplin’s.
Mary Pickford是早期現(xiàn)代媒體名人中的一位 “美國甜心”。（她來自多倫多，有趣的是我從沒見過“加拿大甜心”提及她）。她曾是偉大的電影明星，她的生平可以在維基百科中查到，在第一次世界大戰(zhàn)期間，她的名望僅次于查理·卓別林。
Ah, celebrity! In addition to adoring fans, it seems to attract bartenders, and that brings us to the origin of the Mary Pickford cocktail.
啊，媒體名人！除了吸引粉絲，似乎更吸引了調(diào)酒師們，以至于帶給我們這款Mary Pickford 雞尾酒的起源。
In the early 1920s, Havana was a favored destination of those with the money to escape Prohibition, and the Hotel Sevilla (at that time, the Sevilla-Biltmore), on the Trocadero, just up the block from the famous Sloppy Joe’s, had one of the better bars in the city. It seems that Pickford, with husband Douglas Fairbanks Sr. in tow, visited the hotel bar in 1922 or ’23, and there met barman Fred Kaufman. It was Kaufman who first made the Mary Pickford cocktail, to commemorate the occasion.
在上個(gè)世紀(jì)20年代早期，哈瓦那曾是那些有錢人逃離禁酒令最熱衷的地方，在Trocadero的Sevilla酒店（在那個(gè)時(shí)候叫做Silvilla-Biltmore），矗立的位置與著名的Sloppy Joe相隔一條街，有那個(gè)城市最好的酒吧。看起來Pickford，和丈夫老道格拉斯費(fèi)爾班克斯于1922年或1923年到訪過這件酒店酒吧，而且在那里遇見了調(diào)酒師Fred Kaufman，Kaufman是第一個(gè)于紀(jì)念之際做出Mary Pickford雞尾酒的人。
The recipe wasn’t published until 1928, when journalist Basil Woon recorded it in WHEN IT’S COCKTAIL TIME IN CUBA. I have never seen a copy of the original, but according to Difford’s Guide, Woon described the cocktail as “two-thirds pineapple juice and one-third Bacardi, with a dash of grenadine.”
此酒的配方直到1928年——當(dāng)記者B.W.在《在古巴的雞尾酒時(shí)光》中記錄下它的時(shí)候，才被公之于眾。我從沒有讀過此原版書，但根據(jù)Difford的指南， Woon描述這款雞尾酒為“2/3 菠蘿汁，1/3Bacardi，和1 dash 的grenadine。”
Assuming he got it right, that is a very sweet, very fruity, and insidiously drinkable cocktail. The kind you’d suck down all afternoon, and then wonder why you couldn’t get up. The rum is nearly imperceptible. I’m told the specified Bacardi of the Prohibition era had considerably more presence than the modern kind, but at 2:1, the Mary Pickford would still have tasted like a glass of pineapple juice with a bit of sweetener.
假定他是對(duì)的，那么這是一款非常甜，馥郁果味，令人不知不覺喝下去的雞尾酒。是那種你可以整個(gè)下午喝下去，然后不知道為什么你不能站起來的（酒）。朗姆酒是幾乎感覺不到的。我被告知禁酒令時(shí)期的指定的百加得被認(rèn)為比現(xiàn)代的更有呈現(xiàn)感，但2:1的比例，（使）Mary Pickford嘗起來仍像一杯帶有甜味成分的菠蘿汁。
Unbalanced drinks just beg for barroom tinkering, and it was only two years later that Harry Craddock presented an evolved version in The Savoy Cocktail Book (1930). The Savoy version is the one you’re likely to encounter in the wild, and it includes two changes from the original: it has equal portions of rum and juice, and there are “6 drops” of Maraschino to round out the flavor.
不平衡的飲品只能祈求酒吧的改良，僅在2年后，H.C.在《Savoy Cocktail Book》（1930版）中提出了升級(jí)版。Savoy的版本更像是一款你在野外的不期而遇，比起原始配方，它包含2個(gè)變化:它有等量的朗姆酒和果汁，有6滴 Maraschino使味道豐滿起來。
調(diào)酒問答:
1.學(xué)調(diào)酒好嗎?
中國整體調(diào)酒行業(yè),都處在上升階段,越早學(xué)習(xí)越早入行越有優(yōu)勢(shì).只要選擇好的培訓(xùn)學(xué)校,往后發(fā)展都非常好,我就是從佛山展翅調(diào)酒培訓(xùn)學(xué)校出來的,現(xiàn)在薪資非常可觀.
2.學(xué)調(diào)酒難嗎,需要具備什么條件?
學(xué)調(diào)酒其實(shí)并不難,只要選擇好的培訓(xùn)機(jī)構(gòu),比如我的母校佛山展翅,母校專業(yè)的教學(xué)和服務(wù)讓我成為了一個(gè)優(yōu)秀的調(diào)酒師
3.聽說學(xué)調(diào)酒很簡單?
學(xué)調(diào)酒其實(shí)并不簡單,還是需要到專業(yè)的培訓(xùn)學(xué)校進(jìn)行系統(tǒng)學(xué)習(xí),佛山展翅就很不錯(cuò)
4.年輕人學(xué)調(diào)酒有前途嗎?
肯定有前途,只要經(jīng)過專業(yè)學(xué)習(xí)上崗,以后還能開一家自己的酒吧
5.調(diào)酒師薪資待遇怎么樣?
現(xiàn)在調(diào)酒師薪資都在5000以上,一二線城市會(huì)更高.
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