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(单词翻译:双击或拖选)
Cheers! Tempest without a teapot
With the COVID-19 pandemic, sometimes we’ve all had to learn to make do with whatever we happen to have at home. That’s what Tammy Coxen of Tammy’s Tastings had to do to make a new cocktail1 recipe she found.
It all started with peaches being in season.
“In my neighborhood we have some shared peach trees and they have been pretty bountiful this year. But a lot of them are a little bit on the wormy side or kind of small and not doing so great. So they're not necessarily something I want to eat out of hand, but I can totally muddle2 them up and put them into a cocktail,” Tammy said.
The recipe she found called for spiced rum. While there are some nice Michigan spiced rums these days, she didn’t have any at home. She did have Wood Boat Rum made by Mammoth3 Distilling4 in Central Lake, a small village between Traverse City and Charlevoix.
“So, I thought, what can I do with the rum that I already have? And I thought about one of my favorite infusion5 techniques. So we think of infusions6 as taking a long time. But if you infuse with tea, it takes hardly any time at all. And if you infuse with chai tea, then you've got spiced rum,” Tammy explained.
And so the cocktail, called the Tempest, ended up being a tempest without a teapot.
“I just infused about a tablespoon of chai tea, loose-leaf if you have it, or one tea bag if you don't, with six to eight ounces of the Mammoth rum. You want aged7 rum for this,” Tammy said.
It takes a couple of hours for the tea to infuse. The rest of the recipe calls for bitters, lemon juice, and ginger8 beer (see recipe below).
The Tempest
2 slices fresh peach
1 1/2 oz spiced rum (or chai tea infused rum)
1/2 ounce fresh lemon juice
2 dashes of Angostura bitters
3 ounces chilled ginger beer
Garnish9: peach slice (or a flower if you've got one and you're feeling pretty)
Combine all except ginger beer in shaker with ice. Shake well and double-strain into highball or rocks glass. Add ginger beer, then fill glass with ice.
Chai Tea Infused Rum
6-8 oz aged rum
1 tbsp loose leaf chai tea (or one tea bag)
Combine ingredients in a jar and let steep 2-5 hours to taste. Strain.
Find the source of the Tempest here.
Tammy says the Tempest is a riff on the Dark and Stormy, a classic cocktail from Bermuda. She says it’s important to add the ginger beer before you add ice so that the ingredient mix well together.
Tammy Coxen and Lester Graham are the authors of Cheers to Michigan: A Celebration of Cocktail Culture and Craft Distillers from the University of Michigan Press. The book is based on the Cheers! episodes heard on Michigan Radio.
1 cocktail | |
n.鸡尾酒;餐前开胃小吃;混合物 | |
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2 muddle | |
n.困惑,混浊状态;vt.使混乱,使糊涂,使惊呆;vi.胡乱应付,混乱 | |
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3 mammoth | |
n.长毛象;adj.长毛象似的,巨大的 | |
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4 distilling | |
n.蒸馏(作用)v.蒸馏( distil的过去式和过去分词 )( distilled的过去分词 );从…提取精华 | |
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5 infusion | |
n.灌输 | |
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6 infusions | |
n.沏或泡成的浸液(如茶等)( infusion的名词复数 );注入,注入物 | |
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7 aged | |
adj.年老的,陈年的 | |
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8 ginger | |
n.姜,精力,淡赤黄色;adj.淡赤黄色的;vt.使活泼,使有生气 | |
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9 garnish | |
n.装饰,添饰,配菜 | |
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