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- 日期: 2019-07-06
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难以忘怀的巨星同名酒
今日鸡尾酒分享 ▼▼▼
Mary Pickford
Havanaclub 2years
Fresh Pineapple Juice
Grenadine
Maraschino Liqueur
Shake it！
先手动的点下音乐，然后一同来穿越 ♫♫♫
Mary Pickford (Used To Eat Roses) Various Artists - Girl Power Vol 4
寻根溯源
The Mary Pickford cocktail is fruity and summery, a rum and pineapple forerunne of the tiki concept. And April 8 is Mary Pickford’s birthday, so let’s make some.
鸡尾酒是一款夏日的水果鸡尾酒，一款Tiki 概念的朗姆和菠萝（酒）的先驱。4月8日是M.P.的生日，所以咱们做一些吧。
Mary Pickford was one of the first modern media celebrities, “America’s Sweetheart.” (She was from Toronto; it’s curious that I’ve never seen a reference to “Canada’s Sweetheart.”) She was the first of the great movie starlets—her bio at Wikipedia suggests that during WWI her fame was rivale only by Charlie Chaplin’s.
Mary Pickford是早期现代媒体名人中的一位 “美国甜心”。（她来自多伦多，有趣的是我从没见过“加拿大甜心”提及她）。她曾是伟大的电影明星，她的生平可以在维基百科中查到，在第一次世界大战期间，她的名望仅次于查理·卓别林。
Ah, celebrity! In addition to adoring fans, it seems to attract bartenders, and that brings us to the origin of the Mary Pickford cocktail.
啊，媒体名人！除了吸引粉丝，似乎更吸引了调酒师们，以至于带给我们这款Mary Pickford 鸡尾酒的起源。
In the early 1920s, Havana was a favored destination of those with the money to escape Prohibition, and the Hotel Sevilla (at that time, the Sevilla-Biltmore), on the Trocadero, just up the block from the famous Sloppy Joe’s, had one of the better bars in the city. It seems that Pickford, with husband Douglas Fairbanks Sr. in tow, visited the hotel bar in 1922 or ’23, and there met barman Fred Kaufman. It was Kaufman who first made the Mary Pickford cocktail, to commemorate the occasion.
在上个世纪20年代早期，哈瓦那曾是那些有钱人逃离禁酒令最热衷的地方，在Trocadero的Sevilla酒店（在那个时候叫做Silvilla-Biltmore），矗立的位置与著名的Sloppy Joe相隔一条街，有那个城市最好的酒吧。看起来Pickford，和丈夫老道格拉斯费尔班克斯于1922年或1923年到访过这件酒店酒吧，而且在那里遇见了调酒师Fred Kaufman，Kaufman是第一个于纪念之际做出Mary Pickford鸡尾酒的人。
The recipe wasn’t published until 1928, when journalist Basil Woon recorded it in WHEN IT’S COCKTAIL TIME IN CUBA. I have never seen a copy of the original, but according to Difford’s Guide, Woon described the cocktail as “two-thirds pineapple juice and one-third Bacardi, with a dash of grenadine.”
此酒的配方直到1928年——当记者B.W.在《在古巴的鸡尾酒时光》中记录下它的时候，才被公之于众。我从没有读过此原版书，但根据Difford的指南， Woon描述这款鸡尾酒为“2/3 菠萝汁，1/3Bacardi，和1 dash 的grenadine。”
Assuming he got it right, that is a very sweet, very fruity, and insidiously drinkable cocktail. The kind you’d suck down all afternoon, and then wonder why you couldn’t get up. The rum is nearly imperceptible. I’m told the specified Bacardi of the Prohibition era had considerably more presence than the modern kind, but at 2:1, the Mary Pickford would still have tasted like a glass of pineapple juice with a bit of sweetener.
假定他是对的，那么这是一款非常甜，馥郁果味，令人不知不觉喝下去的鸡尾酒。是那种你可以整个下午喝下去，然后不知道为什么你不能站起来的（酒）。朗姆酒是几乎感觉不到的。我被告知禁酒令时期的指定的百加得被认为比现代的更有呈现感，但2:1的比例，（使）Mary Pickford尝起来仍像一杯带有甜味成分的菠萝汁。
Unbalanced drinks just beg for barroom tinkering, and it was only two years later that Harry Craddock presented an evolved version in The Savoy Cocktail Book (1930). The Savoy version is the one you’re likely to encounter in the wild, and it includes two changes from the original: it has equal portions of rum and juice, and there are “6 drops” of Maraschino to round out the flavor.
不平衡的饮品只能祈求酒吧的改良，仅在2年后，H.C.在《Savoy Cocktail Book》（1930版）中提出了升级版。Savoy的版本更像是一款你在野外的不期而遇，比起原始配方，它包含2个变化:它有等量的朗姆酒和果汁，有6滴 Maraschino使味道丰满起来。
调酒问答:
1.学调酒好吗?
中国整体调酒行业,都处在上升阶段,越早学习越早入行越有优势.只要选择好的培训学校,往后发展都非常好,我就是从佛山展翅调酒培训学校出来的,现在薪资非常可观.
2.学调酒难吗,需要具备什么条件?
学调酒其实并不难,只要选择好的培训机构,比如我的母校佛山展翅,母校专业的教学和服务让我成为了一个优秀的调酒师
3.听说学调酒很简单?
学调酒其实并不简单,还是需要到专业的培训学校进行系统学习,佛山展翅就很不错
4.年轻人学调酒有前途吗?
肯定有前途,只要经过专业学习上岗,以后还能开一家自己的酒吧
5.调酒师薪资待遇怎么样?
现在调酒师薪资都在5000以上,一二线城市会更高.
今日鸡尾酒分享 ▼▼▼
Mary Pickford
Havanaclub 2years
Fresh Pineapple Juice
Grenadine
Maraschino Liqueur
Shake it！
先手动的点下音乐，然后一同来穿越 ♫♫♫
Mary Pickford (Used To Eat Roses) Various Artists - Girl Power Vol 4
寻根溯源
The Mary Pickford cocktail is fruity and summery, a rum and pineapple forerunne of the tiki concept. And April 8 is Mary Pickford’s birthday, so let’s make some.
鸡尾酒是一款夏日的水果鸡尾酒，一款Tiki 概念的朗姆和菠萝（酒）的先驱。4月8日是M.P.的生日，所以咱们做一些吧。
Mary Pickford was one of the first modern media celebrities, “America’s Sweetheart.” (She was from Toronto; it’s curious that I’ve never seen a reference to “Canada’s Sweetheart.”) She was the first of the great movie starlets—her bio at Wikipedia suggests that during WWI her fame was rivale only by Charlie Chaplin’s.
Mary Pickford是早期现代媒体名人中的一位 “美国甜心”。（她来自多伦多，有趣的是我从没见过“加拿大甜心”提及她）。她曾是伟大的电影明星，她的生平可以在维基百科中查到，在第一次世界大战期间，她的名望仅次于查理·卓别林。
Ah, celebrity! In addition to adoring fans, it seems to attract bartenders, and that brings us to the origin of the Mary Pickford cocktail.
啊，媒体名人！除了吸引粉丝，似乎更吸引了调酒师们，以至于带给我们这款Mary Pickford 鸡尾酒的起源。
In the early 1920s, Havana was a favored destination of those with the money to escape Prohibition, and the Hotel Sevilla (at that time, the Sevilla-Biltmore), on the Trocadero, just up the block from the famous Sloppy Joe’s, had one of the better bars in the city. It seems that Pickford, with husband Douglas Fairbanks Sr. in tow, visited the hotel bar in 1922 or ’23, and there met barman Fred Kaufman. It was Kaufman who first made the Mary Pickford cocktail, to commemorate the occasion.
在上个世纪20年代早期，哈瓦那曾是那些有钱人逃离禁酒令最热衷的地方，在Trocadero的Sevilla酒店（在那个时候叫做Silvilla-Biltmore），矗立的位置与著名的Sloppy Joe相隔一条街，有那个城市最好的酒吧。看起来Pickford，和丈夫老道格拉斯费尔班克斯于1922年或1923年到访过这件酒店酒吧，而且在那里遇见了调酒师Fred Kaufman，Kaufman是第一个于纪念之际做出Mary Pickford鸡尾酒的人。
The recipe wasn’t published until 1928, when journalist Basil Woon recorded it in WHEN IT’S COCKTAIL TIME IN CUBA. I have never seen a copy of the original, but according to Difford’s Guide, Woon described the cocktail as “two-thirds pineapple juice and one-third Bacardi, with a dash of grenadine.”
此酒的配方直到1928年——当记者B.W.在《在古巴的鸡尾酒时光》中记录下它的时候，才被公之于众。我从没有读过此原版书，但根据Difford的指南， Woon描述这款鸡尾酒为“2/3 菠萝汁，1/3Bacardi，和1 dash 的grenadine。”
Assuming he got it right, that is a very sweet, very fruity, and insidiously drinkable cocktail. The kind you’d suck down all afternoon, and then wonder why you couldn’t get up. The rum is nearly imperceptible. I’m told the specified Bacardi of the Prohibition era had considerably more presence than the modern kind, but at 2:1, the Mary Pickford would still have tasted like a glass of pineapple juice with a bit of sweetener.
假定他是对的，那么这是一款非常甜，馥郁果味，令人不知不觉喝下去的鸡尾酒。是那种你可以整个下午喝下去，然后不知道为什么你不能站起来的（酒）。朗姆酒是几乎感觉不到的。我被告知禁酒令时期的指定的百加得被认为比现代的更有呈现感，但2:1的比例，（使）Mary Pickford尝起来仍像一杯带有甜味成分的菠萝汁。
Unbalanced drinks just beg for barroom tinkering, and it was only two years later that Harry Craddock presented an evolved version in The Savoy Cocktail Book (1930). The Savoy version is the one you’re likely to encounter in the wild, and it includes two changes from the original: it has equal portions of rum and juice, and there are “6 drops” of Maraschino to round out the flavor.
不平衡的饮品只能祈求酒吧的改良，仅在2年后，H.C.在《Savoy Cocktail Book》（1930版）中提出了升级版。Savoy的版本更像是一款你在野外的不期而遇，比起原始配方，它包含2个变化:它有等量的朗姆酒和果汁，有6滴 Maraschino使味道丰满起来。
调酒问答:
1.学调酒好吗?
中国整体调酒行业,都处在上升阶段,越早学习越早入行越有优势.只要选择好的培训学校,往后发展都非常好,我就是从佛山展翅调酒培训学校出来的,现在薪资非常可观.
2.学调酒难吗,需要具备什么条件?
学调酒其实并不难,只要选择好的培训机构,比如我的母校佛山展翅,母校专业的教学和服务让我成为了一个优秀的调酒师
3.听说学调酒很简单?
学调酒其实并不简单,还是需要到专业的培训学校进行系统学习,佛山展翅就很不错
4.年轻人学调酒有前途吗?
肯定有前途,只要经过专业学习上岗,以后还能开一家自己的酒吧
5.调酒师薪资待遇怎么样?
现在调酒师薪资都在5000以上,一二线城市会更高.
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白兰地：葡萄酒的灵魂
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