Any delicious drink, sugar is an indispensable additive.

And sugar can improve freshness.

When making cocktails, sugar is also a must-have... What is the case if you add three spoons of sugar?

Because now a group of players are observing Tang Ming from a distance,

So Tang Ming has to say about every ingredient when using it.

Tang Ming said the word "sugar" quite loudly.

Not only did the contestants around him hear it, but even netizens who watched the live broadcast from outside also heard it.

Suddenly, many people who had drunk cocktails were all furious.

Cocktails are still a kind of wine after all.

What wine needs so much sugar?

That spoon is not small!

This time, even the players like Rhine felt something was wrong.

However, Tang Ming neutralized the Sherry wine, pineapple, and sugar, and turned to get the hawthorn.

Hawthorn must be needed for appetizing.

The hawthorn is big, bright red and full. Like pineapples, they are all extracted from sea fruits on the island. However, Tang Ming has washed them with soaking water and can be eaten with confidence.

After frying the hawthorn into juice, Tang Ming mixed a little bitter essence and added it to it.

Bitter essence is a very special seasoning and a necessary ingredient for cocktails. It can even be said to be the soul of cocktails.

There are many foods in the world that contain bitter taste, such as the often mentioned Coptis chinensis and the well-known coffee.

Although humans do not like bitterness, the most sensitive thing in the taste buds is bitterness.

Add a spoonful of sugar to the rice and may not be sweet, but as long as you add a little bitterness, you will definitely be tasted.

However, not all bitter tastes in the world are unpalatable.

In fact, coffee, tea, and even stewed meat, as well as ordinary dishes, all have bitter taste.

These bitter tastes come from raw materials such as coffee beans and tea leaves, and also from seasonings such as pepper and star anise.

But these bitter tastes are bitter tastes that people can accept, and you won’t make a fuss even if you taste them.

This is "scent bitterness".

Although bitter, the taste is fragrant.

And bitter essence is the bitter essence extracted from these fragrant and bitter ingredients.

Therefore, due to the different extracts, there are also many bitter essences.

There are grapefruit bitter essence, cumin bitter essence, sauce bitter essence, barbecue bitter essence, etc. and a variety of bitter essences.

However, the bitter essence is not thorough and monotonous bitter. The mixing and matching of different plant formulas brings a complex and changeable flavor. Especially after being concentrated together, a small amount can bring a completely different taste.

Although these bitter essences are also "bitter" to taste, they do not make people disgusted, and even give people enjoyment, or even addictive.

Just like the bitter taste in beer, for those who love beer, without that bitter taste, beer will lose its soul.

The same goes for cocktails.

The bitter essence that Tang Ming chose was Angostura bitter essence.

This bitter essence is extracted from a variety of herbs mainly gentian. It was originally used for medical and medicinal purposes, and its function is to clear heat and remove fire and stimulate appetite.

Later, after cocktails were invented, Angostura bitterstone was once popular as the earliest bitterstone additive.

Tang Ming’s intention of choosing this bitter essence is very obvious, which is literally meaningful, which stimulates appetite!

The bitter essence itself is water-soluble and can easily melt into hawthorn juice.

Tang Ming poured a little milk into the juice to neutralize the sour taste of hawthorn, and poured some black coffee.

Black coffee has the effect of accelerating the body's metabolism, and some people even drink this to lose weight.

In fact, it is putting the cart before the horse. Coffee is stimulating to the brain, and is addicted to drinking it frequently. It has the effect of losing weight. It is just a propaganda tendency of the merchants. It is not suitable as a weight loss product. If you really use it to lose weight, it is like knowing that a knives can also kill chickens, and then you buy a knives to kill chickens...

However, how can you use a stinger to kill a chicken? This does not mean that you are useless, but that you have a pitfall in your mind.

After making three pieces in three cups, it is the most critical step for the cocktail, integrating!

This is also the most outstanding and attractive thing about cocktails.

There is great knowledge about how to adjust and how to adjust.

The same ingredients are made of different methods, and the taste of the cocktails produced is very different.

For the same ingredients and the same mixing method, the cocktails that pop up also differ.

Because there are too many blenders added to the cocktail itself, few people will stir the cocktail thoroughly.

Such a cocktail is the most unsavory cocktail.

Therefore, cocktails have been born with a variety of seasoning techniques.

An excellent bartender will definitely play with throwing eggs.

Because people who don’t throw eggs are not qualified to learn to mix bartending.

This is not a joke, but it reveals the true meaning of bartending, the word "stable"!

Only when the technique is stable can the taste of the cocktail be stable.

Although many people jokingly say that there are no two identical cocktails in the world, this is completely about picking the bones from eggs.

A truly stable bartender, the wine they make is almost the same as the taste of the cups.

Tang Ming's hands were very stable.

Although there are many techniques for mixing cocktails, they cannot escape three basic laws.

Shake and stir, straight.

Tang Ming started by doing it and adjusted it directly.

This is a technique for beginners, with almost no skills, but it is also the most difficult technique.

Because of the gradual effect of some cocktails, once the strength of the straight adjustment is slightly worse, a cup of cocktail will be discarded.

With champagne as the base, egg whites are gradually layered, Tang Ming gradually put the blended hawthorn, bitter essence, milk, and black coffee juice in the middle.

With the help of the support and clever force of the egg white, this layer is mainly milk color, and the blending juice with a slightly spotty blend of hawthorn red and coffee black is steadily falling into the middle.

Then, the pineapple juice with Sherry wine and three spoonfuls of sugar was poured smoothly on the top layer by Tang Ming.

This time Tang Ming was watering very slowly.

It was slow to the mixing juice mainly made of Sherry wine, and most of it condensed in the upper layer, only a small part of it penetrated into the middle layer of milk, but it did not show due to the color!

This is the layering method of cocktails.

Due to the different density of the various blended juices, the liquid in the transparent glass has a layered effect.

When drinking, it will also produce a sense of layering from one taste to the second taste, and then to the third taste.

Many contestants who witnessed this scene lit up their eyes.

Although the direct adjustment method is simple, the skill required to directly create a sense of layering is quite good.

Usually, in order to ensure success rate, some things will be added to the wine to a greater or lesser extent.

And Tang Ming just now, they could see clearly without any additions!

Although Michael and others were puzzled about the taste of the cocktails that Tang Ming made, they were now impressed by Tang Ming's steady and stable harmony method.

They suddenly felt a little expectant in their hearts.

However, Rhine and others did not hesitate at all, and directly learned Tang Ming's method to reconcile, and then... without exception!

The wine is mixed up!

It's okay between the first and second layers, with egg white barriers.
Chapter completed!