北京调酒师赵江红寻找到金银花与杭白菊的和谐相融之道。朱茜撰文。Beijing bartender Tony Zhao finds harmony between honeysuckle and chrysanthemum. By Cici Zhu.

为鸡尾酒创造中国风格意味着对简单地使用白酒进行超越，探究任何可用的中国原料——草本，水果，中药，还有其他的一切。到目前为止，我已经使用过桃花，茉莉花以及青梅。但是最近我发现我的一些调酒师饮用金银花露来祛暑。它那柔和的花香启发我用来制作鸡尾酒。金银花的香气非常纤细柔和，同时也比较短暂微弱。所以挑战就在于寻找另一种能够延长其香气和结构但又不会完全盖过其香气的原料。我觉得杭白菊是个完美的搭配：它们的香气相得益彰。于是我决定用这两种花制作一种花露。整个过程中，我会不停地仔细搅拌并品尝来确保花露的口感适当。这款酒饮一出来就大受欢迎。女性客人钟爱其花香。但是这款酒饮每晚都限量出售。它也几乎每晚都售罄。

Establishing a Chinese style of cocktails means thinking beyond just trying to mix spirits like baijiu. It’s about exploring the breadth of Chinese ingredients available – herbs, fruits, medicine, everything. So far, I’ve used ingredients such as peach flower, jasmine and green plums. But recently I noticed my bartenders drinking honeysuckle tea to ward of the summer heat. Its soft, flowery aromatics inspired me to make a cocktail. The scent of honeysuckle flower is very delicate, tender, but also very faint and fleeting. The challenge is find another ingredient that can give it length and structure without killing it completely. I found chrysanthemum is the perfect match: both aromas complement each other. So I decided to make a kind of flavoured water with these two flowers. Throughout the process, I would stir and smell carefully to make sure I didn’t over- or under-extract the essence. I trialed the drink and it’s been a huge success. Female guests love the flowery aromatics. I can only make the drink in limited quantities. It sells out most nights.

茶花女

• 40ml 亨利爵士金酒
• 15ml 金银花及杭白菊花露*
• 15ml 柠檬草糖浆**
• 10ml 柠檬汁

加冰摇匀并滤入一个古典杯内，用橙皮，玫瑰花瓣及香叶装饰。

*金银花及杭白菊花露：将1g金银花，1g杭白菊，1g胖大海，3g丁香及5片香叶放入罐中，加入500ml温水（大约20°左右），放置在冰箱中直至色黄，去除其中的香料和花。

**柠檬草糖浆：加入5g柠檬草，一片柠檬，3片香叶，500g糖及60ml陈年朗姆酒倒入罐中并盖上。每天搅拌直至色黄，去除所有香料。加入500ml矿泉水，煮沸后小火煮30分钟。

Flower Lady

• 40ml Hendrick’s
• 15ml Honeysuckle and chrysanthemum water*
• 15ml Lemongrass syrup**
• 10ml Lemon juice

Shake all ingredients over ice and strain into an old-fashioned glass; garnish with orange peel, rose petals and myrica leaves.

* Honeysuckle and chrysanthemum water: place 1g honeysuckle flower, 1g chrysanthemum, 1g sterculia seed; 3g cloves and five myrica leaves into a jar; add 500ml of warm water (around 20°); store in the fridge until colour turns gold; strain to remove all flowers and spices.

** Lemongrass syrup: add 5g lemongrass, a slice of lemon, three myrica leaves, 500g sugar and 60ml of aged rum into a jar and cover. Stir daily, wait until the colour turns gold; strain to remove all spices. Add 500ml of mineral water; bring to boil and simmer for 30 minutes

赵江红是饮舍的业主。Tony Zhao is the owner of Drink House. 北京朝阳区工体永利国际20层/ 20/F, Wynn International Gongti, Chaoyang district, Beijing