《56鸡尾酒调制.pptVIP

第五单元 酒水知识与酒吧服务主题六 鸡尾酒调制 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 一、鸡尾酒的基本结构 鸡尾酒 是一种量少而冰镇的饮料，以朗姆酒、威士忌或其他烈酒或葡萄酒为基酒，再配以其他材料，如果汁、鸡蛋等，以搅拌法或摇荡法调制而成，最后加以柠檬片或薄荷叶装饰。 鸡尾酒=基酒+辅料+配料+装饰物 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 基酒：金酒、威士忌、白兰地、伏特加、朗姆酒、特基拉 辅料：搭配酒水、柠檬汁、橙汁、各种汽水 配料：糖、盐、鲜奶、红石榴汁  装饰物（杯饰）：红樱桃、黄菠萝、橙子、柠檬 曼哈顿 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 二、调酒器具 请大家一起来辨认一下调酒器具，并说说各自的功能是什么。 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 三、鸡尾酒调制方法 1.兑和法，将配方中的酒水按分量直接倒入杯里,不需搅拌或做轻微的搅拌即可。 操作要点：按比重从大到小添加酒水贴壁注酒，避免不同的酒液冲撞混合。 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 2.调和法，把酒水按配方分量倒入酒杯中，加进冰块，用酒吧匙搅拌均匀。常用在调制烈性加味酒时，例如马丁尼等酒味较辛辣，后劲较强的鸡尾酒 。 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 3.摇和法，把酒水与冰块按配方 分量倒进摇酒器中摇荡，摇匀后 过滤冰块，将酒水倒入酒杯中。（多使用鸡尾酒杯或香槟杯）注意：摇壶的手势（单手、双手） Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyrigh