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(单词翻译:双击或拖选)
There's a bracing1 herbal, minty, chocolaty, funky2, bitter Italian liqueur (an amaro) called Fernet Branca. It became wildly popular among people who work at bars. It's often used in cocktails3, but if you're a bartender visiting another bar, your colleague might pour you a shot as a greeting, a bartender's handshake. During these days of the COVID-19 pandemic, let's call it a "bartender's elbow bump."
"If the bartender really likes you as a customer, they might pour you a Fernet shot. If you've never had a Fernet shot, just be warned. You might think they hate you, but they actually love you," explained Tammy Coxen of Tammy's Tastings.
As I mentioned, it is bracing.
In honor of those in the restaurant and bar industry, Coxen decided5 to share the Toronto with us. It's a twist on the Old Fashioned, the original cocktail4.
"We are making this today kind of in solidarity6 for all the folks in the restaurant and bar industry who are really struggling right now," Coxen said.
It's really rough with restaurants closed to dine-in customers and bars closed.
The Toronto is one of my favorite cocktails and one of the very first I learned to make at one of Coxen's cocktail classes about eight years ago. My first sip7 of a Toronto reminded me of the aroma8 you might get from a cedar9 cigar box.
It's rare that I can look at the bottles on the counter where Coxen mixes drinks and immediately know what she's going to mix. I did this time. A bottle of Long Road Distillers Straight Rye Whisky, a bottle of Fernet Branca, Angostura Bitters, and an orange.
"Even though this is called Toronto, I wouldn't use most Canadian whiskeys," Coxen said, adding, "Any American rye whiskey works really well here."
You can use a Canadian rye whiskey if you can find one.
Toronto
2 oz rye whiskey
1/4 oz simple syrup10 (equal parts water and sugar)
1/4 oz Fernet Branca
2 dashes Angostura Bitters
Add liquid ingredients to a mixing vessel12. Add ice. Stir long enough to dilute13 and chill. Strain into a coupe or martini glass. Express the oils from the orange peel and drop peel into the glass.
That first Tammy's Tastings cocktail class I took was called "Stirred, not Shaken." As the class learned that night, if there are no cloudy ingredients, the drink should be stirred.
"That's right. No citrus in here. So you want to stir it with ice for a good long time, even though this is kind of a riff on an old fashioned it's not served on the rocks," Coxen said. "You want to make sure that it's as cold as you want it to be when you are finished making it, because it'll never get any colder after that."
When I took a sip, it definitely was the Toronto I remembered. I mentioned to Coxen that I find it a really comforting drink.
"You might be the only person to ever describe Fernet as comforting," she responded.
To me the Toronto is a reminder14 that so many of the folks that we turn to for these lovely drinks and for the great food that we're all probably missing right now are having a hard time.
"Now, more than ever, I think those of us who are mixing drinks and cooking at home can recognize the work that the cooks and the bartenders and the dishwashers, especially the dishwashers, do in restaurants and bars. So, yeah, our hearts goout to all of you," Coxen said.
There are a lot of relief funds being made available to help them make it through this period.
Cheers to all our friends we miss.
1 bracing | |
adj.令人振奋的 | |
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2 funky | |
adj.畏缩的,怯懦的,霉臭的;adj.新式的,时髦的 | |
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3 cocktails | |
n.鸡尾酒( cocktail的名词复数 );餐前开胃菜;混合物 | |
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4 cocktail | |
n.鸡尾酒;餐前开胃小吃;混合物 | |
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5 decided | |
adj.决定了的,坚决的;明显的,明确的 | |
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6 solidarity | |
n.团结;休戚相关 | |
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7 sip | |
v.小口地喝,抿,呷;n.一小口的量 | |
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8 aroma | |
n.香气,芬芳,芳香 | |
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9 cedar | |
n.雪松,香柏(木) | |
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10 syrup | |
n.糖浆,糖水 | |
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11 garnish | |
n.装饰,添饰,配菜 | |
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12 vessel | |
n.船舶;容器,器皿;管,导管,血管 | |
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13 dilute | |
vt.稀释,冲淡;adj.稀释的,冲淡的 | |
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14 reminder | |
n.提醒物,纪念品;暗示,提示 | |
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