With the gradual popularity of cocktail culture in China, various styles of cocktails continue to emerge, develop and evolve. Liquor cocktails with strong local characteristics are no longer new in the bartending circle. The Healer bar featuring "wine" has been loved by many friends around the bartender.
Harmonizes Chinese and Western, continuously developing liquor cocktails
Liquor culture has been soaked in the blood of Chinese people since ancient times. Song dynasty writer Su Shi said: "Let’s try new tea with the new fire, and poems and wine in the age." Demonstrating a detached and open-minded mind; the poet Li Bai of the prosperous Tang Dynasty's "A long wind can send autumn geese, which can be a tall building" is bold and magnificent, especially in accordance with today's autumn weather, which makes people want to climb high for a drink.
"Spring Night Banquet in Peach and Plum Garden" Qiu Ying (Ming), the painting depicts Li Bai and his younger brothers in the peach blossoms in the spring, the grand gathering in Taoyuan
In recent years, many bartenders have continued to explore and try. In the process of making baijiu cocktails, they not only highlight the charm of baijiu itself, but also let the liquor and other ingredients blend with each other to achieve a harmonious and complete taste.
Your cocktail lacks a high-quality sauce-flavored wine
Liquor has a rich history. There are 12 kinds of basic flavors alone. Everyone knows that the "national wine" Moutai belongs to sauce. Fragrance,Moutai has a saying that "smoke the cup every other day". This type of liquor is elegant, long-lasting, and full-bodied. It is very popular in liquor mixes.
Maotai-flavored liquor is named after it has a flavor similar to that of beans when fermented. The aroma is complex and delicate and soft, the ester aroma is soft and elegant, and the flavor of the sauce is long, even if it is empty . The fragrance of lasts for a long time. From the point of view of ingredients, the content of various aromatic substances in Maoxiang wine is relatively high, and the fragrance is rich and rich.
The unique aroma is unmatched by any other wine. With such a strong recognition, it is easy to "smell the wine" when used to make a cocktail. The complex flavor gives the cocktail more layering and depth, so People can't help but want to savor the aftertaste.
In order to make the cocktail more flavorful, bartenders often use various methods, such as soaking method, low temperature slow cooking, distillation method, oil washing method, etc. It is suitable for Maotai-flavored liquor.
For example, a simple soaking method can give the wine more flavor. Because various edible materials are added during soaking, the raw materials are complicated, and it must be selected for the sake of the health of the drinker. High-quality and high-concentration baijiu is better and safer as the base wine, and high-quality sauce wine like Moutai is of course the best choice!
High-end sauce-flavored liquor Although good, but the bartenders who use Moutai a large amount as the base liquor are few bartenders after all, most bar operators still have the cost problem when making liquor cocktails. As an important factor to measure. Here I will introduce a sauce-flavored liquor-Guizhou Zhenjiu. As the "brother" of Moutai, Guizhou Zhenjiu is not only of the same origin as Moutai, but the quality is very close, and the price is much better than that of Moutai.
originated from the long-cherished wish of great men,Focus on brewing high-end sauce-flavored liquor
rare wine The legend of originated from the chairman's words, the chairman once put forward the vision of "getting 10,000 tons of Moutai liquor" in 1958. In 1986, Fang Yipin, the former vice premier of the State Council, praised the inscription "Treasures of Wine" after trying to make wine, and the name of Zhenjiu came from this.
Zhenjiu, as ex-situ Moutai, has absorbed the essence of Moutai in many aspects. It has eight similarities with Moutai: the same clan, the same origin, the same art, the same person, the same pit mud, the same old grain, the same latitude, and the same water source.
Water source plays a vital role in winemaking. The source of rare wine winemaking water is taken from the groundwater upstream of Chishui River . It has the same source of water as Moutai. The water source here is pure and sweet, rich in beneficial minerals. , Can effectively promote the growth of wine-making microorganisms and the formation of enzymes. It is precisely because of the use of such high-quality water to make wine that the unique sweet and refreshing taste of Zhen wine is created.
In the brewing process, Zhenjiu sticks to the tradition, adopts the Daqu sauce-flavored wine brewing process, strictly follows the 12987 brewing steps, 1 cycle a year, 2 feedings, Dragon Boat Festival koji making, Chongyang Xiasha, 9 It is cooked for two times, fermented for eight times, and taken wine for seven times, which will be kept for a long time. The birth of a bottle of rare wine, from brewing to factory sales, at least 5 years of time and years of precipitation.
When tasting rare wine, you can feel the wonderful "old wine taste" in it. This is because when the wine is aged, the rare wine insists on using the pottery jar to store the base wine. The pottery jar can breathe, has good air permeability but does not leak, which can make the wine body contain richer trace elements. At the same time, the base wine in the jar is closely connected with the outside world, making the wine more aging and fragrant.
A cup of respect to tradition, a cup of respect to the distance
Liquor can be traced back to the Chinese Yuan Dynasty (1271-1368 AD),Longer than the history of cocktails, when the East meets the West, and tradition meets innovation, it can collide with unique sparks.
Here I would like to recommend a white wine cocktail with oriental charm and very easy to drink-Hawthorn Love. The base wine used is the sauce-flavored liquor "Zhenjiu Zhen 15", which is very popular with the bartenders. This wine is carefully brewed using the traditional soy-flavored liquor pure grain solid-state fermentation process, using different vintages of treasured old wines and high-quality base wines. Blended, it has a prominent sauce fragrance, sweet and refreshing when drinking, delicate and round, and the empty cup lasts for a long time.
How to make
First soak the hawthorn and Jane 15 overnight, take 2ml of soaked Jane 15, 30ml fresh raspberry juice, 40ml lemon juice, 30ml honey and 2 drops of plum bitter essence and add ice to fully Shake and pour into a cocktail glass, so that a cup of sweet and sour "Hawthorn Love" is complete!
The fresh fruity flavour of the red fruit is balanced with the unique sauce aroma of Jan 15. The entrance is sweet and easy to drink, the aftertaste is long and lasting, and the taste is wonderful like a young girl with an "old soul".
With this sauce-flavored white wine, everyone can easily DIY delicious cocktails at home. The bartender likes to add a little bit of fresh coconut milk to the fresh coconut milk. The aroma and sweetness of the coconut milk are very sweet. The five complexities blend with each other, which is suitable for a gentle evening with a drink.
Another tip! You can put the rare wine into the sprayer and spray it on the gin and tonic that you often drink. The simple wine adds a faintly complex aroma, and it becomes much taller in an instant.
The combination of ancient liquor and cocktails can always bring surprises. The ever-changing materials and production methods of cocktails bring various possibilities for traditional Chinese sauce-flavor liquors.
Friends who are already ready to move, don’t hesitate,Why not use this classic sauce-flavor Baijiu Zhen15 to make your own baijiu cocktail!
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