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- 來源: 展翅調(diào)酒學(xué)校
- 日期: 2014-11-08
- 瀏覽次數(shù): 3261 次
. Tomatini
迪拜祖瑪餐廳，Jimmy Barrat
調(diào)酒師Jimmy Barrat為在迪拜的日本祖瑪飯店設(shè)計(jì)了這份配方。由于來自Ketel One的Bob Nolet非常喜歡，這款雞尾酒成了這一伏特加品牌在世界各地的代表性雞尾酒。這款酒相對(duì)經(jīng)典的西紅柿雞尾酒稍有不同，它更加簡(jiǎn)單、提神。番茄的甜味與醋的酸味相互平衡，并且加入了適量輕淡的調(diào)味料以增加風(fēng)味。
·50ml 坎特一號(hào)伏特加
·15ml 白香醋
·15ml 檸檬汁
·1份 中等大小的熟番茄
·鹽和胡椒
將番茄切片，并在搖壺中搗碎，加入其他原料，加冰并搖勻，雙重過濾倒入冰鎮(zhèn)的玻璃杯中。配上撒了胡椒的櫻桃番茄。
3. Tomatini
Jimmy Barrat at Zuma, Dubai
Bartender Jimmy Barrat created this recipe for Japanese restaurant Zuma in Dubai where Bob Nolet from Ketel One liked it so much that it became a key cocktail for the brand around the world. A simple, refreshing twist on the classic tomato cocktail, the sweetness of tomato is balanced with the acidity of the vinegar, with some light seasoning to enhance the flavours.
·50ml Ketel One vodka
·15ml White balsamic vinegar
·15ml Lemon juice
·1 Medium-sized ripe tomato
·Salt and pepper
Slice the tomato into segments and muddle in the base of a shaker. Add the rest of the ingredients, shake with ice and double strain into a chilled coupe glass. Garnish with a peppered cherry tomato.
