• 作者: dfmzhu
• 來源: 佛山展翅調(diào)酒咖啡西點(diǎn)培訓(xùn)學(xué)校
• 日期: 2016-08-11
• 瀏覽次數(shù): 2659 次

日前，莫林杯調(diào)酒大賽中國(guó)區(qū)總決賽在上海開戰(zhàn)，來自成都的調(diào)酒師宋艷琳力戰(zhàn)群雄，一舉奪魁 。

8月3日，大賽在POP American Brasserie舉辦。這位來自Whisper的調(diào)酒師憑借自己的金酒接骨木花酒品“回家”在12位初賽選手中闖入前六強(qiáng)。它的靈感源于一位出差很久之后歸來的常客。宋艷琳將它盛放在一個(gè)雞蛋形狀的酒杯中，寓意早餐吃雞蛋。此外，這款酒品在呈現(xiàn)時(shí)還鋪了一層從成都帶來的青草來裝飾。

在最后一輪比賽中，宋艷琳再次使用了金酒，不過這次以荔枝、生姜和蜂蜜為原料，并且用一個(gè)香檳杯來呈現(xiàn)，這個(gè)配方是按照比賽規(guī)則在30分鐘內(nèi)即興創(chuàng)作出來的。

作為中國(guó)區(qū)冠軍，宋艷琳將飛抵吉隆坡參加亞洲區(qū)總決賽，爭(zhēng)奪巴黎全球總決賽的席位。

回家

30ml 金酒
15ml 檸檬汁
10ml 莫林接骨木花糖漿
5ml 莫林意大利甜點(diǎn)糖漿
1個(gè) 蛋清

將所有原料干搖，然后再加冰搖。倒入杯中，用檸檬皮和南瓜片裝飾。

宋艷琳的奪冠作品

40ml 金酒
15ml 檸檬汁
10ml 莫林荔枝風(fēng)味果露
10ml 以檸檬和生姜浸漬的蜂蜜
1個(gè) 蛋清

將所有原料干搖，然后再加冰搖。倒入香檳杯中，用新鮮荔枝、姜片和一枝薄荷裝飾。

Chengdu bartender Song Yanlin was crowned the winner of the Monin Cup’s China finals in a battle of bartending brawl in Shanghai.

Taking place at Pop American Brasserie on August 3, the bartender from Whisper first made it into the top six from an initial field of 12 with her gin and elderflower drink Coming Home. Inspired by a regular guest who returned after a long business trip, Song served it in a glass shaped like an egg shell to play on having eggs for breakfast. Additionally, the drink was presented on a bed of grass from Chengdu.

During the final round, Song turned to gin again, but this time with a lemon, ginger, and honey syrup which she presented in a champagne flute, a recipe that she had to conjure up within 30 minutes as part of the competition.

As the China winner, Song will fly to Kuala Lumpur for the Asia finals to compete for a spot in the global finals in Paris.

 Coming Home

30ml Gin
15ml Lemon juice
10ml Monin elderflower syrup
5ml Monin Italian Dolce syrup
1 Egg white

Dry-shake all ingredients, then shake again with ice. Serve in a glass with lemon peel and a pumpkin slice.

Song’s winning drink

40ml Gin
15ml Lemon juice
10ml Monin lychee fruit mix
10ml Monin lemon, ginger and honey syrup.
1 Egg white

Dry-shake all ingredients, then shake again with ice. Serve in a champagne flute with fresh lychee, ginger slice and a mint sprig.