A Spot of (Spiked) Tea

曼哈頓調酒師分享「茶加酒」秘方

美酒CHARU SURI2014年02月22日

兩款「茶加酒」： 私房潘趣酒（左）和薩霍夫三周跳。

Matthew Minucci

紐約各地各種版本的加酒的「一杯茶」正在溫暖這一季的冬季酒水單，曼哈頓的調酒師們把綠色、黑色和白色的茶葉與各種烈酒和葡萄酒混合到一起。

亞歷克斯·奧特(Alex Ott)在精鍊廠酒店(Refinery Hotel) Parker & Quinn酒 吧的吧台邊發放大份量的中性「私房潘趣酒」(Speakeasy Punch)。他先倒入兩盎司帶有香味的溫木槿茶，夏季通常用的是冷木槿茶（奧特提醒說這種茶不能泡太久，一般最多泡14分鐘）。然後攪入2.25盎司的 巴卡第8(Bacardi 8)朗姆酒、兩盎司黑麥威士忌、兩盎司自製冰糖漿（你在家可以用白越橘汁代替）和一點檸檬汁。為了帶來更多慰藉，他用白蘭地酒杯來盛放這熱氣騰騰的酒水， 飲酒的人可以握着寬闊的杯壁取暖。

在離這裡20個街區的另一個市郊酒店酒吧——皮埃爾(Pierre)的Two E Bar and Lounge酒 吧里，薩欽·哈桑(Sachin Hasan)建議說任何一種波本威士忌都與茶很配。但他不是簡單地把威士忌直接倒入已經泡好的茶水中就完事大吉了（啊，一杯香甜熱酒），為了讓威士忌充滿 茶香，他在半瓶波本威士忌中加入幾茶匙散茶葉，放置幾個小時不要攪動，然後濾除茶葉。那醉人、芳香的液體能和各種飲料混合，不管是熱的還是溫的。但是哈桑 最新發明的「薩霍夫三周跳」(Triple Salchow)——這個名字是為了向索契冬奧會致敬——用的是伏特加，他說伏特加是最容易和茶混合的，因為它無色、味淡。下面他把它的調製方法分享給那 些在家觀看奧運會報道的人們。

「薩霍夫三周跳」配方：

1茶匙做好的印度香料奶茶
1茶匙檸檬醬
3/4盎司檸檬酒
1盎司牛奶
4顆白巧克力豆
2盎司伏特加
少量鮮榨橙汁
檸檬味櫻桃，裝飾用（可選）

1. 在小燉鍋中加入奶茶、檸檬醬、檸檬酒和牛奶，用中小火攪拌加熱，約需三分鐘。
2. 攪入巧克力，直至融化。
3. 關火，攪入伏特加和橙汁。
4. 倒入耐熱的玻璃杯中，用檸檬味櫻桃裝飾，上桌。

本文最初發表於2014年1月2日的T Magazine。
翻譯：王相宜

Cocktail Culture | A Spot of (Spiked) Tea

By CHARU SURIFebruary 22, 2014

 

The Speakeasy Punch at Parker & Quinn (left) and the Triple Salchow at Two E are exemplars of this winter's tea-based cocktail trend.

Matthew Minucci

Around New York, boozy versions of “a spot of tea” are warming up winter drink menus this season as Manhattan mixologists blend green, black and white tea leaves with a range of spirits and wines.

Inside the Refinery Hotel, Alex Ott creates a gender-neutral Speakeasy Punch, which he doles out in generous portions barside at Parker & Quinn. He begins with two ounces of warm hibiscus tea, a flavorful base that is often served cold in the summer. (When brewing this variety, Ott warns against over-steeping the leaves — 14 minutes is usually all it takes.) He then stirs in two and a quarter ounces of Bacardi 8 rum, two ounces of rye, two ounces of house-made rock-candy syrup (at home, white cranberry juice makes a good substitute) and a dash of lemon juice. For an extra dose of comfort, he serves the steaming liquid in a brandy sniffer, which doubles as a hand warmer when the drinker grasps the glass’s broad sides.

Twenty blocks uptown at another hotel bar, the Pierre’s Two E Bar and Lounge, Sachin Hasan suggests that just about any kind of bourbon pairs well with tea. But instead of simply adding the whiskey directly to already-brewed tea and calling it a day (or, a hot toddy), he infuses it with the flavor of tea by adding a few teaspoons of loose leaves to half a bottle of bourbon, leaving it undisturbed for a few hours and then straining out the leaves. The heady, fragrant infusion that remains can be used to mix and shake a variety of drinks, hot or warm. But for his newly-minted Triple Salchow, a nod to the Sochi Winter Olympics, Hasan instead turns to vodka, which he claims is the easiest to mix with tea thanks to its colorless and mild-tasting nature. Here, he shares his recipe with those watching pre-Olympics coverage at home.

Triple Salchow

1 teaspoon brewed spice chai tea
1 teaspoon lemon curd
3/4 ounce limoncello
1 ounce milk
4 white chocolate nibs or buttons
2 ounces vodka
Dash fresh-squeezed orange juice
Lemon-flavored cherries for garnish (optional)

1. In a small saucepan over medium-low heat, combine the tea, lemon curd, limoncello and milk, stirring until heated, about three minutes.
2. Stir in the chocolate until melted.
3. Cut the heat and stir in the vodka and orange juice.
4. Pour into a heat-proof glass, garnish with lemon-flavored cherries and serve.