Menu H&S Nov

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1 The COOKtail book H PE & SESAME

2 THis is the 4th edition of the Hope & Sesame Cocktail program. IN this version we pay special homage to food-centric cocktails, where every drink on the menu will feature techniques and food ingredients used by chefs all around the world. Hope & Sesame Since 2016 Volume 4 Printed on Nov 2016

4 fruit tomato 冷番茄 INGREDIENTS ROASTED BELL PEPPER TEQUILA FRUIT TOMATOES CELERY BITTERS CRAB TINCTURE 配方烤甜椒龙舌兰冷番茄汁芹菜苦精花蟹精华 TO SERVE COMBINE AND HARD SHAKE ALL INGREDIENTS. DOUBLE STRAIN INTO HIGH BALL GLASS WITH A LARGE BLOCK OF ICE. TOP WITH 5 DTOPS OF CRABS TINCTURE AND GARNISH 做法把烤甜椒龙舌兰, 冷番茄汁还有花蟹精华在冰壶内加冰摇, 然后过滤在有大冰块的长饮杯内最后加上五滴花蟹精华还有装饰 INSPIRED BY THE BEST GAZPACHO ANDREW HAS HAD IN SOUTH OF SPAIN. CRAB & TOMATO? OF COURSE! THIS IS FOOD-INSPIRED COCKTAILS AT IT S FINEST! 源自主理人之一 ANDREW 在西班牙南部喝过的冻汤是一款把食物跟酒完美融合的鸡尾酒 - RMB 98 P3 - THE COOKtail BOOK SERVING 杯型 STRENGTH 酒精浓度 SOURNESS 酸度 SWEETNESS 甜度 HIGHBALL

6 Blood Orange 血橙 SPANISH GIN ARTICHOKE LIQUEUR ORANGE LIQUEUR BLOOD ORANGE JUNIPER DUST INGREDIENTS TO SERVE SHAKE ALL INGREDIENTS EXCEPT JUNIPER DUST. POUR INTO A THERMAL MIXING BOWL, ADD LIQUID NITROGEN AND STIR UNTIL SORBET CON- SISTENCY. SPRINKLE JUNIPER DUST AS GARNISH. 配方西班牙金酒朝鲜蓟力娇酒橙皮酒血橙杜松子做法把所有成分 ( 除杜松子以外 ) 在冰壶里摇, 然后倒在保温盘加液氮搅拌至雪芭最后撒上杜松子作为装饰 IMAGINE A HOT SUMMER AT LA BOQUERIA FOOD MARKET IN BARCELONA, YOU HAVE RIPE BLOOD-OR- ANGES ON ONE SIDE AND A G&T STALL ON THE OTHER. WHY NOT COMBINE BOTH IN A SORBET? 想象炎热的夏天, 身在巴塞罗那的 LA BOQUERIA 食物市场, 一边是熟透的西班牙血橙, 另外一边是卖国酒金汤力的摊档谁会想到把两样东西集合成雪芭? - RMB 98 P5 - THE COOKtail BOOK SERVING 杯型 STRENGTH 酒精浓度 SOURNESS 酸度 SWEETNESS 甜度 ICE CREAM COUPE

8 Rhubarb 大黄 INGREDIENTS BLANCO TEQUILA RHUBARB ROASTED PINEAPPLE SYRUP PIMM S 配方龙舌兰大黄烤菠萝糖浆飘仙一号 TO SERVE SHAKE ALL INGREDIANTS IN A MIXING SMALL BOWL WITH ENOUGHT ICE AND SERVE IN MARTINI GLASS 做法姜啤, 泰国香叶姜啤泰国香叶姜啤, 泰国香叶姜啤, 泰国香叶姜啤, 泰国香叶姜啤泰国香叶 THIS IS ONE OF THE COCKTAILS ON THIS MENU WHICH REQUIRES NO SECOND-THOUGHT BEFORE ORDERING. 这杯应该是整个酒单最吸引的一款鸡尾酒, 对吗? - RMB 98 P7 - THE COOKtail BOOK SERVING 杯型 STRENGTH 酒精浓度 SOURNESS 酸度 SWEETNESS 甜度 COUPE

10 Osmanthus 桂花 D1 GIN HOUSE-MADE OSMANTHUS JAM GINGER EXTRACT FRESH GUAVA JUICE LEMON INGREDIENTS TO SERVE SHAKE ALL INGREDIANTS AND SERVE UP IN A MARTINI GLASS WITH A LARGE ICE CUBE IN THE CENTER. GAR- NISH WITH DRIED OSMANTHUS FLOWERS. 配方金酒自家制桂花酱姜汁新鲜番石榴汁柠檬做法把所有成分在冰壶里摇匀, 让后直接倒在马天尼杯子最后加上一块大方冰在中间 A CANTONESE TWIST ON THE WORLD-FAMOUS BREAK- FAST MARTINI, WHERE ALL INGREDIENTS ARE SOURCED LOCALLY. 一款从经典早餐马天尼演变出来的鸡尾酒, 用上的成分都是从东山口市场新鲜采购回来 - RMB 98 P9 - THE COOKtail BOOK SERVING 杯型 STRENGTH 酒精浓度 SOURNESS 酸度 SWEETNESS 甜度 MARTINI

12 Iberico Ham 黑毛猪 INGREDIENTS IBERICO HAM INFUSED SHERRY DOUBLE RYE WHISKEY SPANISH BRANDY AMARETTO 配方西班牙黑毛猪浸泡雪利酒黑麦威士忌西班牙白兰地杏仁酒 TO SERVE FAT-WASH THE SHERRY WITH IBERICO HAM, BEFORE MIXING ALL INGREDIENTS IN AN ICED COLD MIXING GLASS. STIR UNTIL CHILLED AND TO THE DESIRED DILUTION. 做法把用黑毛猪脂肪浸泡雪利酒, 跟其他成分在玻璃搅拌杯用冰块搅拌至理想的温度和浓度 RYE AND IBERICO HAM IS A MATCH MADE BY HEAVEN, NOT US. THE AMARETTO BALANCES THE SAVORY AND FATTINESS OF THE IBERICO, WHEREAS THE BRANDY PROVIDES THE BODY OF THE DRINK. 黑麦和黑毛猪是上天注定的绝配杏仁酒的甜度用来中和黑毛猪的油分, 而白兰地会提供丰富的酒体 - RMB 108 P11 - THE COOKtail BOOK SERVING 杯型 STRENGTH 酒精浓度 SOURNESS 酸度 SWEETNESS 甜度 ROCK

14 Vanilla 香草 AGRICOLE RHUM ROSE VERMOUTH MADAGASCAR VANILLA CAVIAR LIME INGREDIENTS ORANGE ZEST & CAMPARI MERINGUE TO SERVE SHAKE ALL INGREDIANTS WITH ICE AND DOUBLE STRAIN IN COUPE GLASS, TOP WITH MERINGUE AND TORCH UNTIL GOLDEN BROWN 配方法属群岛朗姆酒桃红威沫酒马达加斯加香草青柠橙皮和意大利苦酒泡沫做法把所有材料在冰壶里面摇匀, 然后双层过滤在鸡尾酒杯里加上用蛋白意大利苦酒和新鲜橙皮做的泡沫最后用火枪把泡沫烧成金黄色 NOTHING IS MORE SEDUCTIVE THAN FRESHLY HARVESTED MADAGASCAN VANILLA IN A CHILLED ROSE COCKTAIL. NOTHING. 世界上没有东西比新鲜采摘的马达加斯加香草更加的诱惑完全没有 - RMB 98 P13 - THE COOKtail BOOK SERVING 杯型 STRENGTH 酒精浓度 SOURNESS 酸度 SWEETNESS 甜度 ROCK 古典杯

16 Coffee 冰滴咖啡 INGREDIENTS CARRIBBEAN AGED RUM ELDERFLOWER BRAZILIAN ICE DRIP COFFEE CACAO NIB-INFUSED FERNET 配方加勒比海陈年朗姆酒接骨木花巴西冰滴咖啡可可豆浸泡菲奈特布兰卡 TO SERVE INCORPORATE INGREDIANTS IN A MINI KEG AND LET IN REST IN FRIDGE FOR A DAY, KEEP IT CARBONATED TO AT LEAST 45 PSI 做法把所有成分倒在迷你啤酒桶, 然后存在保鲜冷柜一天把 45 磅 / 平方英寸的二氧化碳打进啤酒桶 LOVE THE TEXTURE OF GUINESS BUT NOT THE TASTE? OUR MOCK GUINESS HAS A NICE YEASTY AROMA FROM THE BRAZILIAN ICE DRIP COFFEE, JAZZED UP WITH SOME FLORAL FIZZINESS AND TOP WITH A CREAMY HEAD. 酵母, 咖啡, 花香, 气泡, 奶盖一杯健力氏鸡尾酒就此诞生 - RMB 108 P15 - THE COOKtail BOOK SERVING 杯型 STRENGTH 酒精浓度 SOURNESS 酸度 SWEETNESS 甜度 BEER

18 Angostura 苦酒 INGREDIENTS DARK CARIBBEAN RUM ANGOSTURA BITTERS AGED BALSAMIC REDUCTION LAPSONG SOUCHONG LIQUEUR 配方加勒比海朗姆酒安高天娜苦酒陈年意大利浓缩黑醋立山小种力娇酒 TO SERVE REDUCE THE BALSAMIC TO THE DESIRED SWEETNESS AND TEX- TURE, SHAKE ALL INGREDI- ANTS WITH LOT OF ICE AND SERVE IN ROCK GLASS WITH AN ICE SKULL AS A GARNISH 做法把陈年意大利黑醋慢煮浓缩, 然后把所有成分放在冰壶内摇 WE LOVE BITTERS, SO MUCH THAT A BOTTLE OF ANGOSTURA DISAPREA EVERY 6 COCKTAILS SERVED. THE TEA AND BALSAMIC INTENSIFIES THE RUM THE COOKtail BOOK SERVING 杯型 STRENGTH 酒精浓度安高天娜苦酒是我们的大爱, 所以我们设计了一杯鸡尾酒 SOURNESS 酸度可以把一瓶安高天娜苦酒分六杯就用完立山小种和黑醋还可以把朗姆酒的软滑度特显出来 SWEETNESS 甜度 - RMB 128 P17 - ROCK

20 Calamansi CACHACA MARTINIQUE AGRICOLE RHUM COCONUT LIQUEUR CURRY LEAVES & LEMONGRASS KALAMANSI LIMES INGREDIENTS TO SERVE PLACE ALL INGREDIENTS IN A VACUUM / SOUS-VIDE BAG AND SLOW COOK AT 65 DEGREES (USING A SOUS-VIDE WATER BATH) FOR 2 HOURS. OPEN AND SERVE HOT. 配方卡莎萨法属群岛朗姆酒椰子酒咖喱叶 / 香茅枳橘做法把所有材料放在密封的真空袋, 在 65 度的恒温水里慢煮 2 个小时 IMAGINE IF IT SNOWS IN THE CARIBBEAN. THAT'S WHAT EVERYONE WILL DRINK. 加勒比海岛下雪必喝鸡尾酒 - RMB 88 P19 - THE COOKtail BOOK SERVING 杯型 STRENGTH 酒精浓度 SOURNESS 酸度 SWEETNESS 甜度 SOUS-VIDE BAG

22 Earl Grey 伯爵茶 INGREDIENTS EARL GREY INFUSED BOURBON IRANIAN SAFFRON VERMOUTH HONEY ORANGE BITTERS COFFEE BITTERS 配方伯爵茶浸泡波本威士忌伊朗藏红花威沫酒蜂蜜橙苦酒咖啡苦酒 TO SERVE INFUSE EARL GREY TEA LEAVES WITH BOURBON USING NITRUS FAST INFUSION TECH- NIQUE. SOAK SAFFRON LEAVES WITH VERMOUTH FOR 20 MIN- UTES. STIR ALL INGREDIENTS OVER ICE UNTIL CHILLED AND DESIRED CONSISITENCY. 做法把所有成分在玻璃搅拌杯用冰块搅拌至理想的温度和浓度 A COMPLEX COCKTAIL DISGUISED IN A SIMPLE PREPERATION METHOD. NO FANCY GARNISH, NO FEATHERBOAS, JUST BOLD FLAVORS 伊朗出产的藏红花是世界上其中一样最昂贵的食材, 这能证明我们对鸡尾酒品质的执着你的鸡尾酒品质是在乎你配方最低品质的基酒 - RMB 98 P21 - THE COOKtail BOOK SERVING 杯型 STRENGTH 酒精浓度 SOURNESS 酸度 SWEETNESS 甜度 SHORT

24 Figs 无花果 INGREDIENTS FRESH FIGS & THYME BOURBON & RUM HOUSE BLEND VANILLA BROWN SUGAR WALNUT BITTERS 配方无花果 / 百里香波本 / 朗姆酒香草黄糖核桃苦酒 TO SERVE DISSOLVE THE BROWN SUGAR BITTERS IN THE BOURBON AND RUM BLEND, ADD FRESH FIGS & THYME AND STIR WITH LARGE ICE CUBES IN ROCK GLASS UNTIL DESIRED DILUTION. 做法把黄糖和苦酒融化在波本和朗姆酒里, 加上无花果, 百里香和大冰块, 搅拌至个人喜欢的浓度和温度 FIGS OLD-FASHIONED.WHEN CONCEPTULIZING A COCKTAIL, WE STUDY THE FLAVOR PROFILE OF EACH MAIN INGREDIENT AND MATCH IT WITH SOMETHING WHICH WILL ELEVATE IT TO A DIFFERENT LEVEL. 无花果古典, 每当我们创作一款新的鸡尾酒, 我们会把主要成分的最好搭配找出来, 务求把材料味道更加的提升 - RMB 98 P23 - THE COOKtail BOOK SERVING 杯型 STRENGTH 酒精浓度 SOURNESS 酸度 SWEETNESS 甜度 ROCK

26 H&S Fans Favorite r Tang 红枣, 枸杞, 威士忌 XINJIANG DATES & GOJI BERRIES INFUSED-SCOTCH 枣 ISCO DISCO 菠萝, 气泡酒, 印度拉茶 PISCO, CHAI SYRUP LEMON, PINEAPPLE SPARKLING WINE 菠萝 RMB 88 烟熏 RMB 98 UMAI emple Mews 栗龙舌兰, 雪茄烟, 巧克力朗姆酒, 栗子, 橙 TEQUILA & MEZCAL AGAVE NECTAR, LIME CHOCOLATE BITTERS CIGAR SMOKE RMB 98 RMB 88 FRENCH RUM ROASTED CHESTNUTS GRAND MARNIER, CAMPARI, ORANGE arl Grey Dark & Stormy 陈年朗姆酒, 姜, 伯爵茶 EARL GREY DARK RUM LIME, ANGOSTURA BITTER HOUSE-BREWED GINGER BEER 姜 hamomile Sour 菊 BLACK CHAMOMILE INFUSED WHISKY, LEMON DARK BEER SYRUP 黑雪菊, 威士忌酸 THE COOKtail BOOK

27 m Y 百香果, 易入口, 清新 YOGHURT,ANGOUSTURA BITTERS,CHAI TEA SYRUP 酸奶 RMB 88 RMB 98 M Mocktails oghurt ango 芒果, 黑醋, 伯爵茶 MANGO JUICE, BALSAMIC, EARL GREY TEA SYRUP 芒果 RMB 98 RMB 88 trawberry 草莓, 苹果汁, 薄荷 STRAWBERRY PUREE, APPLE JUICE, MINT, SODA C s oconut 菠萝, 椰子 PINEAPPLE JUICE, COCONUT PUREE,BITTERS 草莓椰子 P ineapple 烤菠萝, 拉茶糖浆 PINEAPPLE JUICE, LEMON, 菠萝 CHAI TEA SYRUP EGG WHITE H THE COOKtail BOOK ot lemon 柠 SOUS-VIDE LEMON, CLOVES, STAR ANISE, HONEY, CINNAMON 热柠檬, 肉桂, 蜂蜜

IN this version we pay special homage to

28 THis is the 4th edition of the Hope & Sesame Cocktail program. IN this version we pay special homage to food-centric cocktails, where every drink on the menu will feature techniques and food ingredients used by chefs all around the world. HOPE & SESAME 广州市越秀区庙前西街 48 号 48 Miaoqian Xi Street, GUANGZHOU WeChat Contact: (0086) Spirits Architects Guangzhou ISBN

( 公文電子寄送版 )

( 公文電子寄送版 ) ( 公文電子寄送版 ) 2 3 目錄一活動企劃 5 二醒吾科技大學交通路線 8 國內賽比賽規章三花式學生組 9 四傳統學生組 11 五 CoCo 都可無酒精創意飲料組 12 國際賽比賽規章六花式國際精英選拔賽 14 七職人創意組比賽規章 16 八極速