Mmanya "Mimosa": ikuku ụtọ

Ndị hụrụ ezi usọrọ enweghị oké libations ogologo ekele uru nke cocktails. Na-atọ ụtọ na-aṅụ na ike nta na ọnọdụ na-adịghị eduga ngwa ngwa igbu egbu, batara ndụ anyị n'ụzọ ụfọdụ imperceptibly ma n'ezie. Ọtụtụ ndị mụtara nkà nke nwere ahụmahụ ore mmanya wee onwe ya cookbook, nke gụnyere mmasị ọṅụṅụ dere. Bụghị dịghị ihe ọzọ ọ na-ewe a mmanya nke "Mimosa". Kpomkwem abụghị arọ ọṅụṅụ, n'ụzọ zuru okè ọkụ agbamakwụkwọ ma ọ bụ New Year si ọnọdụ merie ndị hụrụ cocktails na ezi ghọrọ asọpụrụ so na festive table.

ya mere eme

Nnọọ, ihe ọmụma ziri ezi banyere mmalite nke mmanya adịghị adị. The kasị ewu ewu na version, dị ka nke a mmanya "Mimosa" echepụta na akpa ẹkenam ụwa dị ka a ore mmanya, Frank Meyer, bụ onye rụrụ ọrụ na 1925 na a Paris hotel, "Ritz" mmanya. Ma ọzọ na-akpali bụ ndị ọzọ mgbagwoju anya ozizi. O metụtara a London barman siri nri Mak Garri, onye wee na mejupụtara nke afọ anọ gara aga na search of a ụzọ nke impasse. The ahịa jụrụ a mmanya "Bellini", na mmanya na-enweghị nso nke peach puree. Nwee smart, na ore mmanya nyere onye ọzọ, nke e gara site oranges.

Ma eleghị anya, na ihe mere na England mmanya "Mimosa" na-mma mara site na aha Buck si Fiz. Nke ahụ bụ aha nke osisi, serviced zie ezie Mak Garri. Na ike nke ụwa ọ bụ ka mma mara n'okpuru aha nke a ifuru, n'ihi na ọ bụ nnọọ na-agbanwe agbanwe na ya ndo. Ọ bụghị ihe ijuanya na ihe ọṅụṅụ bụ otú ọtụtụ ebe na-ewu ewu. Dị ka a maara, kpochapụwo cocktails nweta n'ụwa nile ude na ihe omume ahụ nwere a dị mfe owuwu. Na nke a, "Mimosa" nwere ike na-ahuta ka ezigbo uru. Kemgbe ụwa, ọ na-mejupụtara nanị abụọ mmiri.

Mmanya "Mimosa": classic Ntụziaka

The mmanya iko ngwakọta ihe ọṅụṅụ oroma na champeenu. Otú ọ dị, na nkwadebe cocktails a chọrọ ime ụfọdụ ọnọdụ.

1. The ihe ọṅụṅụ a ga-freshly squeezed nanị. Fresh mere ozugbo tupu ọ na-wụsara n'ime a iko. Dochie anya ya ihe ọṅụṅụ si ngwugwu na-adịghị ekwe.
2. Champagne brut ma ọ bụ Demi-sec ẹka. Nke a na-agu n'onye ezi omume: uto nke oroma ga-n'obi acidity mmanya.
3. Mmanya "Mimosa" ozi ọma chilled. Iji nweta ezi mmetụta ma ọ bụ na mmiri na-enịm ke friji n'ọdịnihu ma ọ bụ na a iko ice cubes na-enịm. Ma, e nwere a subtlety. Mgbe mmanya iko bụ ya zuru ezu dị jụụ, nke ice na-ewepụ ya. Ị nwere ike ịga na-atọ n'uzọ - mbụ ọma ifriizi onwe ya a na iko.

Ọ bụrụ na i kweere na mbụ version nke ọṅụṅụ si, mmanya "Mimosa" kwesịkwara tinye a ole na ole tụlee nke citrus mmanya ogbugbu, nke dabeere cognac. Ka ihe atụ, "Triple Sec". Na icho mma nke epupụta na-na-eji ọhụrụ Mint, oroma Mpekere na bee ya. Unobjectionable na a mkpa rim nke sugar na nsọtụ nke wine iko.

Ọdịiche nke "Mimosa"

Favorite mmanya bartenders gbanwetụrụ na a dịgasị iche iche. Of kasị ama ọdịiche pụrụ kwuru:

1. Ude mmanya "Mimosa". Abụọ ihe ọṅụṅụ oroma olu na-ọma kneaded na a ọkara dose fatter ude. Kwupụta na njedebe tinye champeenu. Ya olu bụ hà òkè ude. The mma ga-abụ ihe kasị adabako citrus - zest, rind ma ọ bụ Mpekere.
2. "Mimosa" na Christmas. Champagne wụsara abụọ ugboro karịa ọcha kranberị ihe ọṅụṅụ. acha uhie uhie na green sugar eji maka decorating iko.
3. Mkpụrụ osisi grepu mmanya. Ebe ihe ọṅụṅụ oroma bụ naanị gbanwere mkpụrụ osisi grepu. Ihe ndị ọzọ bụ na omenala.

Onwere, a ihe ọṅụṅụ nwere ike na-egwu a ore mmanya dị ka ọ na-agwa uto nke a fantasy. Ọ bụghị-atụle ga-obere ihe ịga nke ọma mmanya "Mimosa" na champeenu na pomegranate ihe ọṅụṅụ. Ọtụtụ mma na ube version. Ma cherry ndochi ọṅụṅụ n'ụzọ ụfọdụ na-na-ejide on.

Non-aba version nke mmanya

N'agbanyeghị eziokwu na "Mimosa" - aṅụ okenye, na-eto eto, kwa, nwere ike na-enye ya. anya doro version naanị. Children enwe Fauxmosa - mmanya na ihe ọṅụṅụ oroma na lemon ma ọ bụ lime "pop." Ị nwere ike dochie ya "sprite" ma ọ bụ "phantom". Ma na nke ikpeazụ a, uto nke lemoonu kwa merges na citrus flavor akụrụngwa.