Previously, Zhi Meijun introduced the "Whiskey God", the world's most famous whisky writer Dave Bloom's work "Whiskey" (strong spirits).
In this book, he uses 102 types of whisky as an example, tastes and rates them with water, soda, dried ginger water, cola, coconut water, green tea, and recommends food and unique whisky cocktail recipes to accompany whisky.
Students who love whisky can find a lot of fun in this book
In addition to "Whiskey", the last two "Rum" and "Gin" of his "Spirits Trilogy" have also come to meet with everyone, and this time the friends who love rum and gin can also reap happiness -
Rum all in one go! The world's spirits experts are the best, 110 kinds of rum are fully interpreted, and the rum "drinking artifact" that cannot be missed by wine
By Dave Bloom
July 2021
Huazhong University of Science and Technology Press - There are books to the United States
Glenfiddy Wine Book of the Year & Wine Writer of the Year Winner Dave Bloom, 120 gins are fully interpreted, paired with a tasting book.
September 2021
The great god has started the class again (rubbing his hands), so learn from Zhi Meijun!
<h1 class="pgc-h-decimal" data-index="01" data-track="32" > rum</h1>
My rum life has always been... Very rum (rum in English rum also has a peculiar, eccentric meaning).
Entering the world is like being in a domino game, where opinions are presented in turn, rather than a place of argument, bickering, and tiles flying around the table. It always ends in laughter. It's a spirit that makes everyone smile.
What did I learn? When other spirits were still in the extensive stage, rum began quality management. It is the benchmark for quality – not inferior goods from the Caribbean. That has never changed.
Rum is the most social spirit in the world – don't forget about it.
It's time to praise the quality of rum and correct the misconceptions that hang over it.
It's not just a world-class spirit, it's also a world-class spirit, and we've been unaware of it for a long time. Let us celebrate the richness and versatility of rum. Fill your glass and try the capacity of this big bowl!
How to drink rum
Unlike other spirits, it is understood that rum is ideal for mixing drinks. So the question is, what should be used to mix and match? Why?
Answer the latter question first, as rum can contribute an all-encompassing flavor and character. Simply put, every rum has fruity, floral, spicy, sweet and dry – and the flavours are balanced.
Fruity notes caress your taste buds, floral notes are at their fullest, and spicy notes give you an aftertaste. All of these aromas interact with the concoction.
So, which concoctions to choose? I asked a number of rum-loving friends. Each drink is mixed with rum in a ratio of 2:1. This is the Rum special drink!
Coconut water
Coconut water is slightly sweet (check sugar content, use stevia if possible), but with a slightly salty/mineral flavor and a strong nutty flavor. That is, high complexity.
Nutty flavors react with oak flavors, sweet and fruity flavors collide, and salty flavors expand the taste. And many rums also have mineral properties. It's a top-notch collocation. Be sure to use chilled coconut water and mix moderately.
Ginger beer
This partner can provide spicy flavors and carbonated bubbles. Ginger adds spiciness and spice while evoking a floral top note and extending the afterglow. As a ginger beer enthusiast, I think Fever-Tree is the best.
It is made from a blend of three types of ginger: a ginger fragrance from Ivory Coast, a spicy flavor from Nigeria, and an earthy scent from Cochin. Sucrose adds sweetness, and the high content of carbonic acid allows the bubbles to be sufficient and long-lasting.
Coke
The default pairing of rum. Coke has a vanilla flavor and goes well with rum; cola also has red fruit, which is also very well matched. It is sweet enough and soft. How well does it mix? Overall, Coke is the lowest-rated concoction, but the resulting drink is delicious and suitable for adults.
cocktail
Making punch isn't about mixing the wine together at random and seeing what happens. If you do, people will falter after two drinks and then go back and forth.
Punch is a social drink that is meant to be shared, diluted to balance and easy to drink. Rum needs to be thicker, which means using arya, jug-style distilled rum, or agricultural rum. Punch has a foul smell, and the stink itself is a reward.
Ari punch in Odohetti
3 cups amount
60 ml (2 ounces) de Mélala sucrose
60 ml (2 ounces) of boiling water
60 ml (2 ounces) lime juice
180 ml (6 ounces) van Austen-Batavia Aali
120 ml (4 ounces) Smith and Cross traditional Jamaican rum
360 ml (12 ounces) of cold water
Fang Bing
Grated nutmeg, put last
Dissolve the sugar with boiling water in a large water tank. Add the lime juice and stir. Add arya, rum and cold water. Refrigerate and set aside. Pour into a Pantry bowl and serve with ice cubes. Serve in each cup and add the grated nutmeg.
Grand Gilli #5
This is a delicious cocktail, stirred with ice cubes, added brown sugar for sweetness, and added with lemon or lime. It's the drink that Mr. Cox named, or maybe people asked him (or someone) to give the wine a name. He (or someone else) chose the name of the village (or mine, or beach).
60 ml (2 oz)
White rum 15 ml
(¹/₂ ounces) lime juice
1 tsp. black cherry liquor
1 tsp. pomegranate syrup
1 tsp. white sugar
Crushed ice
Mix all the ingredients together with ice in a blender. Without filtering, serve directly into the cocktail glass.
Mojito
Choose the right cup. It's a refreshing drink, not a pint dose.
When handling mint leaves, you can choose a few small sprigs, and you don't need a large bunch. Don't think about beating the mint leaves to your knees with a baseball bat; that would give the cocktail a guttery smell.
Just pat it gently. Pound the lime. If you crush an innocent lime to death, the gutter water is even more bitter. All you need is juice.
Use a single (sugar) syrup unless you don't mind taking the time to dissolve the white sugar in lime juice.
Choose from a wide range of white rum: Havana Club, Canabrava, Fudjana, Santa Teresa Claro. If you want to use aged rum, think about how it will affect the balance and then adjust it.
1 tsp. 2:1 single syrup
Juice from 1 lime
2 sticks of mint (Note: it is not easy to get apple mint, but do not mash its stem if you use spearmint)
60 ml (2 ounces) soda
30 ml (1 ounce) white rum
Square ice cubes
Angao Tianna bitter essence, add according to preference
In a 240 ml (8 oz) glass, dissolve the single syrup in lime juice. Gently press the leaf blade on a branch of mint.
Add water. stir. Add the rum, then ice, stir gently, then pat the second stick of mint to decorate. If you like the Cuban style, add a few drops of Angotina.com.
<h1 class="pgc-h-decimal" data-index="02" data-track="256" > gin</h1>
The story of Gin is a story of depravity and pleasure, poverty and wealth, creativity and indulgence, medieval mystics and scientists. Gin is famous all over the world, its story is inseparable from medicine, alchemy, politics, and it can be seen in a series of historical nodes such as the origin of national identity, its birth, the beginning of imperialism and the spice trade, the outbreak of war and disease, and the promulgation of Prohibition.
At its peak, gin was once criticized as a cancer of society, but now it has transformed into a noble symbol of the middle class. Gin endures; it is a deeply complex spirit distilled spirit that believes that one day people will be able to appreciate its beauty.
Mixed drinks
Tonic water
In her book The Miraculous Fever-Tree, Fiammetta Rocco notes that quinine is "the first real drug in the modern world."
In the 1630s, quinine was extracted from the bark of peruvian cinchona and was originally taken in powder form in wine to treat fever. A century later, quinine was dispensed as a tincture, a substance once hailed as a panacea for all diseases.
With the popularity of mixed drinks, the content of quinine in tonyl water has become less and less, and it only exists as a flavoring agent. Why was gin tonic still the exclusive drink of the British until the 1960s? Maybe it's because Americans are more accustomed to taking quinine in pill form.
Sicilian lemonade
Is Sicilian lemonade a niche choice? Listen to me. I started out drinking gin and Yiquan brand of lime soda. In Spain, I found the pleasure of drinking gin with Fanta lemonade.
After that, I fell in love with gin drinks that were simply blended with fresh lemon juice. After the advantages of each drink acid, it has a more lemon flavor than lime soda and is softer than juice.
vermouth
Parmes is made from alcohol-fortified base wines made with plant ingredients that must include wormwood. Each producer has its own unique recipe, and the commonly used plant ingredients are the following: angelica, fennel seed, calamus, cardamom, cloves, elderberry, gentian, lemon mint, licorice, iris root, rhubarb, rosemary, vanilla and black coriander. No wonder the combination of Mimes and Gin works so well.
Not only does McMix not only bond closely with gin, but also contributes additional sweetness, reduces the intensity of distilled wine, and increases the impact of gin, which is a model of cooperation between one plus one and one is greater than two.
Today, The variety of Vermes is so rich that you can choose and mix different drinks to pair with gin. But keep in mind that Mitos is essentially a wine: it oxidizes, so be sure to refrigerate it and avoid storing it for too long.
Kimberly
In the 1860s, Gaspare Campari, another person with a "spooky action" between Gin and Gin, created this legendary appetizer in Novara, Piedmont, Italy.
At first, this wine was called "Dutch bitter essence". The recipe for Kimberly was strictly kept secret, with plant ingredients soaked in water and alcohol before sweetening and coloring – early carmine dyes were used.
The jimbali is first mixed with Amaro Vermes to make a Turin-Milan aperitif, then with Martini rosso to make a Milanese-Turin cocktail, and then mixed with soda to make an American cocktail.
In 1920, Count Camilo Negroni walked into the Cassoni Bar, opening a new page in the history of Negroni.
It has a rich and bitter taste — perhaps because of the addition of gentian, calamus and angelica, as well as a bergamot-like flavor. The pleasant lemon sweetness softens the bitterness that accumulates on the tip of the tongue, and the overall balance is very balanced.
The world of drinks can be divided into two: before and after vodka. It is only when you delve into old cocktail books from the late 19th and early 20th centuries that you will understand the importance of gin in the pre-vodka era.
If you want to use distilled liquor in your beverages, gin — whether it's Dutch gin, old Tom, or dry gin — is the place for you. Cocktails and gins are mutually reinforcing.
If you think about it, what other wine in the world can bring such elegance and rich aroma to a cocktail? Gin is the cornerstone of all mixed drinks – both Martini and Negroni are derived from the gin lineage.
Negrovone
Negrovoney has always been a drink in which the whole is larger than the part. Gin brings pleasant aromas and adds extra texture if you don't mind emulating the technique of the Star Bar, while Kimballi offers a bitter/sweet/sour/lemon element.
Mitos crosses both extremes while bringing sweetness, fruitiness, bitterness, plant rhizome smells and herbal flavors. The collision and fusion of these three can create a sensory Möbius ring, which is interconnected and counterproductive, making the balance of the drink the key to successful modulation. All in all, Negrone is the deserving king of cocktails.
30 ml gin
30 ml of Campari
30 ml sweet type McMix
Spiral lemon zest (used as an embellishment)
Stir in a Rock cup filled with ice cubes and garnish with a spiral orange peel.
thorns
This cocktail is truly excellent. That's why it's become a modern classic cocktail. While refreshing, the addition of blackberry cream makes the taste richer and fuller.
A sip always reminds me of the long nights I spent with Dick, the anecdotes that were best not discussed in public, and the adventures that took place at the Louisville airport.
40 ml gin
20 ml fresh lemon juice
20 ml single syrup or finished concentrated syrup
20 ml blackberry cream
Blackberry (used as a garnish)
Shake the first three ingredients with ice, strain and pour into a golf bowl filled with crushed ice. Add the cream to the right amount and garnish with blackberries.
Aviator
The Aviator cocktail is essentially a gin, or can be understood as a gin version of the Florida Grand Gilli, but there are complex qualities lurking in it.
As an extremely lean drink, the trick to blending lies in balance. Lemon juice naturally needs to be freshly squeezed, malasca cherry wine needs to be just right, and the choice of gin also needs to have the right complexity.
There is a wonderful connection between Malasca cherry wine and gin. At that time, the variety of raw materials to choose from was still quite limited, and this kind of wine naturally became a regular customer in all kinds of mixed drinks.
Although essentially a liqueur, the sweetness is quite restrained, in addition to an earthy smell (related to the iris and angelica ingredients contained in the wine) and another deep fruity flavor reminiscent of roses, cherry pie (slightly charred pastries), hay and winding mountain paths.
If you're not careful to add too much, this cherry wine will undoubtedly dominate the entire cocktail; but with the right amount, it will definitely reinvent your brewed drink.
30 ml old Tom gin
15 ml Malas plus cherry wine
15 ml fresh lemon juice
7 ml bits of violet lizzle
Shake all ingredients over ice, strain and pour into an iced martini cup.
Read more
This is a book where you can learn about whisky and learn how to enjoy it. This book can help wine lovers understand the history and connotations of whisky, the styles of different whiskies around the world, and the elements, methods and flavors of whisky.
As an alcohol tasting expert, the author used 102 types of whisky as an example to taste and rate its mix and match with water, soda, dried ginger water, cola, coconut water and green tea, and also recommended the food and the cocktail recipe with whisky.
This book opens the door for whisky lovers: learn about whisky, and then taste the unique charm of whisky in various ways, so as to truly enjoy the deliciousness, fun and culture that whisky is a spirit that brings us.
If you are a wine lover,
Come and experience the soul of wine in the book!