4款蔓越莓鸡尾酒配方
美国蔓越莓市场协会在深圳举办了蔓越莓鸡尾酒大师班。调酒大师杨大庆为现场的调酒师讲解了酸梅热酒、法兰克福托蒂、十二月热酒、改装潘趣这四款蔓越莓鸡尾酒的调制方法。为了这些不能亲临现场的盆友们，今天特地将这四款调酒配方公布出来，调酒师们和喜欢自己倒腾调酒的小伙伴们看过来!
Hot Sour Plum酸梅热酒
Chinese rice Wine (Guangdong Style)1part米酒(广式)—份Choya Plum Wine 1part 俏雅青梅酒─份
100% Cranberry Juice 1/2 part100%蔓越莓汁1/2份Orange Juice 4parts 橙汁4份
Chinese Sour Plum中国酸梅Mint Leaves薄荷叶
Frankfort Hot Toddy法兰克福托蒂
Bourbon 45ml 波本45毫升
Jack Daniel Honey 15ml杰克丹尼蜂蜜15毫升Lemon Juice 15ml柠檬汁15毫升
Maple Syrup 10ml枫糖浆10毫升
Cranberry Juice 60ml莫越莓果汁60毫升
Garnish: Mint & Fresh Cranberry装饰:薄荷和蔓越莓
Mulled December十二月热酒
Cointreau 25ml君度25毫升
Cocchi Rosso 50ml好奇罗索50毫升Red Wine 50ml红酒50毫升
Cinnamon Syrup 10ml肉桂糖浆10毫升Cranberry Juice 50ml蔓越莓果汁50毫升Lemon Juice 15ml柠檬汁15毫升
Cloves Syrup 10ml丁香糖浆10毫升
Pimp My Punch改装潘趣
Beefeater 24 Gin 50ml必富达24金酒50毫升Kings Ginger Liqueur 20ml姜酒20毫升Lemon Juice 25ml柠檬汁25毫升Maple Syrup 20ml枫糖浆20毫升Cranberry Juice 75ml墓越莓汁75毫升Sparkling Wine 75ml 气泡酒75毫升
Garnish Cranberry, Pinetree leaves, eatable gold , Ginger slices装饰:蔓越莓，松叶，食用金粉，姜片
