分类： 投资/酒评/资讯

加拿大温哥华Keefer酒吧的酒吧经理Amber Bruce推荐这款经典的鸡尾酒，它起源于洛杉矶，是威士忌新手的绝佳起点。 她说：“对于想要喝威士忌鸡尾酒的客人，我通常会推荐一些不太醉酒的东西，并且倾向于提神。” 这是一种简单的在家制作的产品，但Amber补充说：“如果想花哨的话，可以在顶部挤上一层葡萄柚油，以获得强劲的香气。”

Amber Bruce, Bar Manager at the Keefer Bar in Vancouver, Canada, recommends this classic cocktail, which originated in Los Angeles and is an excellent jumping off point for whisky novices. “For guests looking to get into whisky cocktails, I’ll usually recommend something that’s not overly boozy and leans toward more refreshing,” she says. It’s a simple one to make at home but Amber adds: “If you want to get fancy, squeeze a twist of grapefruit oil over the top for a nice punchy aromatic.”

典型的莫吉托是一种以朗姆酒为基调的甜味调酒，但分销商Hi-Spirits的常务董事Dan Bolton建议也加入威士忌。 他说：“从简单的服务（如薄荷朱利酒或布法罗莫吉托）到经典的波旁威士忌（如传统式或威士忌酸），只要有鸡尾酒，波旁威士忌就一直是其中的一部分。”

The typical mojito is a sweet concoction based around rum, but Dan Bolton, Managing Director of distributors Hi-Spirits recommends getting whisky involved too. He says: “From straightforward serves such as a Mint Julep or Buffalo Mojito through to classic bourbon cocktails such as an Old Fashioned or Whiskey Sour, bourbon has been part of the mix as long as cocktails have been around.”

英格兰坎布里亚郡湖泊酿酒厂威士忌制造商兼运营总监Dhavall Gandhi说，威士忌Smash可以使“这种非常传统的烈酒对于初次或初学威士忌酒的饮用者来说喝起来更加可口”。威士忌斯玛诗跟 薄荷朱利酒是一对表兄弟，将薄荷、酒和糖浆混在一起放在冰杯中制成。 这个版本混合了薄荷，黄瓜和柠檬。

Dhavall Gandhi, Whisky Maker and Operations Director of The Lakes Distillery, Cumbria, England, says the Whisky Smash can make “this very traditional spirit more accessible and palatable for first time or beginner whisky drinkers”. The cousin of a Mint Julep, basic Smashes are made by muddling together mint with liquor and simple syrup and serving in an iced glass. This version blends mint, cucumber and lime.

澳大利亚墨尔本STARWARD威士忌的调酒师卡梅隆·布雷（Cameron Bray）说：“威士忌通常被认为是一种闷，粗花呢的精神，但它是许多20年代充满活力的咆哮的关键因素 现代鸡尾酒场景的根源。 这种饮料易于复制，着眼于真正简单，美味的风味组合。 对于刚开始喝威士忌或在家调制鸡尾酒的人来说，这是一种很棒的入门级饮料。”

Cameron Bray, Bartender-in-residence at STARWARD Whisky in Melbourne, Australia, says: “Whisky can often be viewed as a bit of a stuffy, tweed-jackety kind of spirit but it was a key ingredient in many of the vibrant roaring 20s roots of the modern cocktail scene. This drink is easy to replicate and focuses on a really simple, delicious flavour combination. It’s a great entry level drink for someone just getting into whisky or making cocktails at home.”

在澳大利亚悉尼的东京鸟日本威士忌酒吧，他们推荐经典的Highball。 Highball自19世纪末期开始出现，是款极为简单的鸡尾酒，其使用酒喝更大比例的非酒精饮料一起混合搅拌，并盛在高的玻璃杯中。 此版本总是作为开胃酒或搭配食物食用，而且大部分是在使用三得利的日本威士忌。

At the Tokyo Bird Japanese whisky bar in Sydney, Australia they recommend a classic Highball. Highballs, which have been around since the late 1800s, are a family of simple cocktails made using a base alcohol added to a large proportion of a non-alcoholic mixer, served in a tall glass over ice. Always great as an aperitif or served with food, this version uses Japanese whisky from Suntory.

苏格兰珀斯郡“名雀”威士忌的品牌大使露西·怀特霍尔（Lucy Whitehall）建议使用烟熏调和苏格兰威士忌来调制经典的“威士忌酸”。 她说：“如果人们开始喝威士忌鸡尾酒，那么在家里制作这款威士忌酸真的很容易。” 威士忌酸可以追溯到19世纪中期，在此基础上启发了诸如Sidecar和Daiquiri等许多其他经典调酒。

Lucy Whitehall, Brand Ambassador at The Famous Grouse Experience in Perthshire, Scotland, recommends this take on the classic Whisky Sour using a smoky blended Scotch. “It’s really easy for people to make at home if they’re starting to get into whisky cocktails,” she says. Sours date back to the mid-1800s and inspired many other classic concoctions from the Sidecar to the Daiquiri.