鸡尾酒英语及中文介绍整理

A cocktail is a style of mixed drink. Originally a mixture of distilled spirits, sugar, water, and bitters,[1]the word has gradually come to mean almost any mixed drink containing alcohol.[2]

A cocktail today usually contains one or more types of liquor and one or more mixers, such as bitters, fruit juice, fruit, soda, ice, sugar, honey, milk, cream, or herbs.[3]

History

The earliest known printed use of the word “cocktail” was in The Farmer’s Cabinet, April 28, 1803:[4]

“Drank a glass of cocktail —excellent for the head . . . Call’d at the Doct’s. found Burnham — he looked very wise —drank another glass of cocktail.”

The earliest definition of "cocktail" was in the May 13, 1806, edition of the Balance and Columbian Repository, a publication in Hudson, New York, in which an answer was provided to the question, "What is a cocktail?". It stated that:

“Cocktail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters — it is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a Democratic candidate: because a person, having swallowed a glass of it, is ready to swallow anything else.”

Compare the ingredients listed (spirits, sugar, water, and bitters) with the ingredients of an Old Fashioned.

The first publication of a bartenders' guide which included cocktail recipes was in 1862: How to Mix Drinks; or, The Bon Vivant's Companion, by "Professor" Jerry Thomas. In addition to listings of recipes for Punches, Sours, Slings, Cobblers, Shrubs, Toddies, Flips, and a variety of other types of mixed drinks were 10 recipes for drinks referred to as "Cocktails". A key ingredient which differentiated "cocktails" from other drinks in this compendium was the use of bitters as an ingredient, although it is not used in many modern cocktail recipes.

The first "cocktail party" ever thrown was allegedly by Mrs. Julius S. Walsh Jr. of St. Louis, Missouri, in May 1917. Mrs. Walsh invited 50 guests to her mansion at noon on a Sunday. The party lasted one hour, until lunch was served at 1pm. The site of the first cocktail party still stands. In

1924, the Roman Catholic Archdiocese of St. Louis bought the Walsh mansion at 4510 Lindell Blvd., and it has served as the local archbishop's residence ever since.[5]

During Prohibition in the United States (1920–1933), when the sale of alcoholic beverages was illegal, cocktails were still consumed illegally in establishments known as speakeasies. The quality of the alcohol available was far lower than was previously used, and bartenders generally put forth less effort in preparing the cocktails.[2]There was a shift from whiskey to gin, which doesn't require aging and is therefore easier to produce illicitly.[6]

Cocktails became less popular in the late 1960s and 1970s as other recreational drugs became common. In the 1980s cocktails once again became popular, with vodka often substituted for gin in drinks such as the martini. In the 2000s, traditional cocktails and gin are starting to make a comeback

鸡尾酒术语

基酒（base）：调制鸡尾酒时使用的最基本的酒。

注入调和器（dash）：一种附于苦味酒瓶的计量器。

滴（drop）：通俗的计量单位。

盎司（ounce )：一种专业计量单位。简写oz 1液体盎司：容量计量单位，1英

制液体盎司=28.3495231毫升

1美制液体盎司=29.571毫升

茶匙（spoon）：一种计量单位。1spoon=10drop

涩味酒（dry）：指调好的略带辛辣味的鸡尾酒。

单份（single）：30ml

双份（double）:60ml

纯粹（straight）：不加入任何东西的酒。

酒后水（chaser）:一是喝过较烈的酒之后，在杯中加入冰水品饮，可与烈酒中

和保持味觉的新鲜，可以根据个人喜好加入苏打水，啤酒，矿泉水等代替。二是指饮

料中加入某些材料使其浮于酒中，如鲜奶油等，比重较轻的酒可浮于苏打水上。

鸡尾酒的四种调制方法：

摇和法（shake）、调和法（stir）、兑和法（build）、搅和法（blend）

调制鸡尾酒的辅助方法：拧绞（twist）：1cm×5cm柠檬皮拧绞，饰与酒中。

柠檬油调香（zest）：将柠檬皮中的香味油挤入鸡尾酒。

螺旋状果皮（spiral）：江削成螺旋状的果皮垂于杯中。

杯口加霜（frosting）：用柠檬片把玻璃杯口沾湿，将杯口轻轻浸入精白糖或细

盐中（根据配方而定）。

制作糖浆（gomme syrup,sugar syrup,simple syrup）: 糖粉：100℃开水=3：1 形成透明无色糖浆