材料
| 11/2 份 | 金賓威士忌 Jim Beam |
| 1 份 | Crème De Menthe (White) Crème De Menthe (White) |
| 適量 | 冰塊 Ice Cubes |
| 1 噴 | 橙酒 Triple sec |
調製步驟
搖盪均勻後過濾至柯林斯杯中。以薄荷枝裝飾。
Shake. Serve in an old fashioned glass. Garnish with a sprig of mint.
基本資訊
品飲筆記
A delightful Spirit mixed drink recorded in the global classic cocktail encyclopedia. Clean, simple, and perfect for quick bartending.
調酒故事
Classic bartending guidelines in this global collection emphasize simplicity and accessibility, making it an excellent blueprint for home bartenders building their dream home bars.
關於「古典杯」
古典杯，俗稱威士忌酸杯或羅布喬杯，屬短身矮胖的厚底直筒玻璃杯。標準容量約為 180 至 300 毫升。其寬敞杯口便於插入大型冰塊與攪拌調酒，並能有效保留香氣。專門用於製作需碎冰或大冰塊的短飲雞尾酒，如古典雞尾酒與威士忌酸。