Na yanke shawarar fara ginshiƙin "Cocktails" ba kawai tare da ɗaya daga cikin IBA na gargajiya ba (International Bartending Association) hadaddiyar giyar, har ma da hadaddiyar giyar da na fi so. Halittar hadaddiyar giyar mai ɗanɗano mai ɗanɗano mai ɗanɗano shine Eliot Stubb, wanda ya zauna a Peru a 1872 kuma ya buɗe mashaya a can. Koyaya, wasu majiyoyi kuma suna danganta haɗin gwiwar marubucin ga “Farfesa”, Jerry Thomas iri ɗaya. A cikin littafinsa na farko na Bartender na 1862 ne aka ambaci wani hadaddiyar giyar mai suna Whiskey Sour. To, tarihi tarihi ne, eh giski tsami hadaddiyar giyar kowa ya gwada.
Har yanzu ban sani ba a cikin wane nau'i na gabatar da cocktails zuwa gare ku akan therumdiary.ru, amma ba ni da zabi mai yawa, don haka zan gwada =). Ina so in lura nan da nan cewa kawai zan ɗauki girke-girke na cocktails na gargajiya a kan gidan yanar gizon IBA na hukuma, wanda yake da kyau sosai, sannan ƙara bambance-bambancen wannan hadaddiyar giyar. Ina so in sake tabbatar muku nan da nan game da kalmomin da ba za a iya fahimta ba: Zan yi ƙoƙarin cika blog da sauri tare da bayanan fasaha (bautar jita-jita, nau'ikan dafa abinci, nau'ikan barasa, da dai sauransu) kuma zan sanya hanyoyin haɗi zuwa waɗannan labaran a cikin tsoffin posts. To, zan gwada wannan:
WHISKEY SOUR (aperitif, girgiza)
Innings:
- tsohuwar salon ko gilashin tsami;
Sinadaran:
- 45 ml (3/6) bourbon (Wski na Amurka);
- 30 ml (2/6) lemun tsami sabo;
- 15 ml (1/6) sugar syrup.
Shiri:
- shaker (tun da muke yin komai da fasaha, to, zan yi magana ne kawai game da shaker na Boston) cika 1/3 tare da kankara;
- zuba a cikin dukkan sinadaran da kuma doke;
- zub da abin sha da aka gama a cikin gilashi tare da kankara ta hanyar ma'auni;
- yi ado da wani yanki na orange da kuma maraschino ceri.
Tarawa:
- Idan kuna so, zaku iya ƙara dash (2-3 saukad da ko 1,5 ml) na farin kwai zuwa hadaddiyar giyar a mataki na zuba cikin shaker;
Yana da matukar ban sha'awa don sanin ra'ayin ku game da wannan zane na cocktails a kan blog.
Kamar yadda kuka lura, whiskey m hadaddiyar giyar girke-girke mai sauqi qwarai kuma baya buƙatar gwaninta don shiri. Ni da kaina ina son wannan hadaddiyar giyar, yana haɗuwa da duk halayen ɗanɗano na kyakkyawan hadaddiyar giyar: ɗan ɗaci, ɗanɗano da zaƙi - lokacin ƙirƙirar cocktails na marubuci, ya fi kyau a jagorance ku ta waɗannan alamomi. Babu buƙatar jin tsoro don gwaji tare da litattafai ko dai, na tabbata cewa mafi yawan ƙwararrun mawallafi na hadaddiyar giyar sun dogara ne akan litattafan gargajiya, saboda suna da mahimmanci ga wannan. Amma tare da baƙi na mashaya kuna buƙatar yin hankali, saboda classic shine tabbacin cewa lokacin da kuka je kowace cibiyar a duniya, za a ba ku daidai hadaddiyar giyar da kuka sha a gida.
Ni da kaina na yi ƙoƙarin ƙara syrups daban-daban zuwa hadaddiyar giyar. Caramel da cakulan syrup sun dace da ban mamaki a nan, kawai a yi hankali, wasu syrups ba sa jure wa lemun tsami da kyau. A lokaci guda kuma, ba koyaushe nake amfani da shaker ba, hanyar shirya ginin ya ishe ni, lokacin da kawai na zuba kayan aikin a cikin gilashin kai tsaye a kan kankara, sannan na zuga abin da ke ciki tare da cokali (na). Hakika, tare da cokali na mashaya, Ni mashaya ne, bayan duk =)). Wataƙila shi ke nan. Sa ido ga sababbin hadaddiyar giyar, bayanai masu amfani da sabuntawa ga tsoffin labarai. Kuma don kada ku rasa labarai, biyan kuɗi zuwa sabuntawar blog kuma za ku koyi nan da nan game da bayyanar sabon hadaddiyar giyar a kan blog. Abin sha mai daɗi!