關於 on the rocks cocktails ，我們在網路上蒐集到這些相關的討論、資訊與評價

Bored at home? Let us bring Happy Hour to you – virtually!!

During this period, it is important that everyone stays home as much as possible. While travelling seems beyond reach, the Singapore Tourism Board wants you to experience VisitSingapore by sharing locally inspired cocktail recipes that you can recreate at home.

Today’s recipe in our stay home series is a Kaya Toast Cocktail inspired by a drink from Bitters and Love. In our own rendition of the cocktail, we have used kaya, which is a traditional jam made from pandan, coconut and eggs. This olive-green jam most known as a spread on toast for a truly authentic Singaporean breakfast (the link to our kaya toast recipe below). Also in the mix are the Gula Melaka or known as palm sugar, and coconut cream. For this recipe, we will also be using the Dark Rum from Compendium, a homegrown distillery that produced the first and only rum made in Singapore.

Serve this cocktail with a slice of Kaya Toast on the side perfect for an afternoon tea. Cheers and we hope to see you when it’s safe to travel again!

Here is the link to our Kaya Toast recipe for your reference:
https://www.facebook.com/meatmen.sg/videos/1003830069658202/?v=1003830069658202

#bitters #cocktails #simple #PassionMadePossible #VisitSingapore

Serving:

Ingredients:
45ml Dark Rum
2 bar spoon Kaya
20ml Gula Melaka Syrup
20ml Coconut Cream
Pandan Leaf

Steps:
1. Add Dark Rum, Kaya, Gula Melaka syrup and coconut cream into a shaker. Froth/stir and taste.

2. Add ice into a rocks glass. Add ice into the shaker, shake for 8-10 seconds. Strain into rocks glass with ice.

3. Garnish with pandan leaf and kaya toast on the side.

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【何麒的生活隨筆】
何麒：淺酌角落頭 之 烈酒點樣飲？

上次就介紹咗唔同嘅酒類，今次就講下買咗枝烈酒返嚟到底應該點樣飲啦。我會介紹幾種喺屋企都可以做到嘅做法，而呢幾種做法有啲連專業工具都未必需要，希望大家睇完之後，以後就唔使淨係純飲或者啪Shot 咁寡喇。

首先，最簡單當然係純飲(Neat)啦。你打開枝酒，倒啲落隻杯，就咁飲，咁就係啦。唔使加水，唔使加冰，乜都唔使做。純飲係最能夠感受枝酒最原始風味嘅方法嚟嘅，所以好多飲威士忌嘅朋友仔都會同你講唔好加冰同唔好加水，就係咁解。

呢個方法係睇落好簡單，但實際上用嘅杯都有分唔同種類。最常見就係用Rock Glass，闊口厚底矮身嘅杯，睇電影成日都會見到。用Rock Glass純飲係最唔使用腦嘅飲法，斟左酒出黎慢慢呷就係啦。不過有啲人會覺得用Rock Glass 太粗獷，飲唔哂枝酒嘅味道，所以有人會選擇用聞香杯。聞香杯有好多款式，但個原理都係用個收窄嘅杯身去匯聚酒嘅香氣，等你喺除咗味覺之外重可以用嗅覺去享受杯嘢飲。聞香杯最常見嘅款式係鬱金香形Glencairn，不過我就覺得買咩款都係睇你個人口味㗎姐。

雖則純飲係最直接嘅方法，但烈酒一般都有成35%以上酒精，十分之烈，唔係人人都習慣，就好似我自己其實都唔慣純飲。咁如果真係唔慣嘅話可以試下加冰咁飲(On the rocks)。通常加冰飲我就會用雪凍咗嘅Rock Glass，加冰加到¾ 或者加滿，之後再加酒。因為我地嘅味蕾對凍嘅野冇咁敏感，同埋啲冰溶嘅時候變成水，唔多唔少都會溝稀咗杯野飲，所以飲嘅時候，個感覺的確係會無咁烈，個風味都會有啲唔同。但作為一杯臨訓前飲嘅Nightcap，輕輕鬆鬆飲完去訓覺都唔錯嘅。

當然除咗純飲同埋加冰之外，你重可以溝唔同嘢嚟整長飲(Long Drinks) 同埋雞尾酒(Cocktails)。長飲通常比較大杯，要用高身嘅Collins Glass 或者Highball Glass嚟裝。長飲我地會加一種果汁或者汽水之類，其實啲果汁或者汽水分分鐘重多過酒。

舉兩個例子，最簡單嘅我覺得就係Screwdriver。材料得伏特加、冰同埋橙汁。首先雪凍隻杯，之後加滿冰，落60ml 伏特加，攪一攪杯嘢冰鎮下啲酒先，之後加橙汁加到滿。就係咁簡單。

第二個例子就係Por Cuba Libre，材料有冧酒、可樂、冰同埋半個青檸。做法都係一樣，雪杯，加冰，之後落60ml 冧酒，再加滿可樂。個半個青檸再切一半，一邊用嚟榨汁落杯野度，另一邊直接放係面度做裝飾。 做法非常簡單，喺屋企自己都做到。

最後我要講嘅就係雞尾酒。其實只要有合適嘅工具，喺屋企都可以整啲簡單調酒，但當然專業嘅調酒師整得更加順口更加好飲啦。而喺最初嘅定義嚟講，雞尾酒係要有烈酒、糖、水（冰都係水嘅其中一個形態）同埋苦精做調味。下次有機會再講下有咩工具啦，今次介紹一杯用屋企有嘅工具都可以整嘅土炮調酒—Black Russian。材料係得冰、伏特加同Kahlua 咖啡酒。做法就係先雪凍一隻Rock Glass ，無就用矮身嘅杯啦。之後加滿冰，落60ml 伏特加，再落20ml咖啡酒，之後用筷子攪大約10秒就完成。

出面正式嘅酒譜都教60ml伏特加＋30ml咖啡酒，但我本人覺得Kahlua 實在太甜，朋友就教我落少啲都得。而自己係屋企整嚟俾自己飲，份量就可以隨意調節，唔一定要跟足哂酒譜。順帶一提，整完Black Russian之後你喺上面加20ml鮮忌廉嘅話，杯嘢就會變成White Russian。忌廉同酒分開兩層，影相打卡一流，但飲嘅時候記得溝返埋。

酒嘅世界係咪好大呢？有數唔晒咁多嘅酒款，有唔同飲法同做法，有唔同工具，重有唔同產區，所以酒唔單止係用嚟劈咁簡單嘅。不過最後都要再講多次，未滿18歲嘅朋友都唔好飲酒喇，而且飲得太多酒對身體始終唔太好，各位成年朋友都要記住適可而止，切勿酗酒。

（本欄逢周三更新。敬希讀者垂注）

Bored at home? Let us bring Happy Hour to you – virtually!!

During this period, it is important that everyone stays home as much as possible. While travelling seems beyond reach, the Singapore Tourism Board wants you to experience @VisitSingapore by sharing locally inspired cocktail recipes that you can recreate at home.

Today’s recipe in our stay home series is a Kaya Toast Cocktail inspired by a drink from Bitters and Love. In our own rendition of the cocktail, we have used kaya, which is a traditional jam made from pandan, coconut and eggs. This olive-green jam most known as a spread on toast for a truly authentic Singaporean breakfast (the link to our kaya toast recipe below). Also in the mix are the Gula Melaka or known as palm sugar, and coconut cream. For this recipe, we will also be using the Dark Rum from Compendium, a homegrown distillery that produced the first and only rum made in Singapore.

Serve this cocktail with a slice of Kaya Toast on the side perfect for an afternoon tea. Cheers and we hope to see you when it’s safe to travel again!

Here is the link to our Kaya Toast recipe for your reference:
https://www.facebook.com/meatmen.sg/videos/1003830069658202/?v=1003830069658202

#bitters #cocktails #simple #PassionMadePossible #VisitSingapore

Serving:

Ingredients:
45ml Dark Rum
2 bar spoon Kaya
20ml Gula Melaka Syrup
20ml Coconut Cream
Pandan Leaf

Steps:
Add Dark Rum, Kaya, Gula Melaka syrup and coconut cream into a shaker. Froth/stir and taste.
Add ice into a rocks glass. Add ice into the shaker, shake for 8-10 seconds. Strain into rocks glass with ice.
Garnish with pandan leaf and kaya toast on the side.