
制作步骤
- 干摇乳化
- 加冰摇荡
- 滤入冰镇碟形杯
- 覆盆子装饰
Learn the logic
相关调酒指南

中级 Intermediate
干摇与起泡技术:鸡尾酒绵密泡沫的科学
Dry Shaking and Foam: The Science of a Cocktail's Silky Head

中级 Intermediate
酸酒(Sour)家族完全解构:柑橘、糖与烈酒的黄金三角
The Sour Family Deconstructed: The Golden Triangle of Spirit, Citrus and Sugar

初级 Beginner
金酒基酒完全指南:从伦敦干型到新派植物系的风味分类与调酒应用
The Complete Gin Guide: From London Dry to New Western Botanicals — Flavor Taxonomy and Cocktail Applications

初级 Beginner
自制糖浆完全指南:比例、火候与风味变量
Homemade Cocktail Syrups: Ratios, Heat, and the Flavor Variables
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