Milk & Coco Shake "Ciao乃 雪克"

29/05/2026

Let’s turn Prosciutto e melone into a drink!

22/06/2025

就在我開始覺得我沒那麼多時間跟金錢花在調酒上的時候...莫名的又就買了一台能製作平常只有高檔酒吧才會看見的無氣泡雜質的透明冰的製冰機.....

17/04/2025

醃桃 Gin Fizz

現在是桃子的季節，但是比起新鮮的桃我更喜歡醃桃子。
前幾天天氣正熱時吃到最後一顆才想到拿它來當調酒素材。

醃桃肉約3/4顆在雪克杯中搗碎
琴酒 45ml
糖漿 20ml
檸檬汁 20ml

可惜如果我有醃桃子湯汁的話我相信加個30ml進來會更能呈現醃桃的風味。

Taiwan-Style Preserved Peach Gin Fizz

It’s peach season again, but instead of fresh ones, I have a soft spot for Taiwan-style preserved peaches—sweet, tangy, and full of character.
The other day, during a particularly hot afternoon, I popped the last one into my mouth... and instantly regretted not saving it for a cocktail.

Here’s what I would’ve made:

About 3/4 of a Taiwan-style preserved peach, muddled in a shaker

45ml gin

20ml syrup

20ml lemon juice

Sadly, I didn’t have any of the syrup that comes with the preserved peaches left.
If I did, adding about 30ml would’ve taken the flavor to another level.

17/11/2024

05/10/2024

火龍瑪格麗特 / Dragon Margarita

為了要踏上我爸心心念念想要帶上全家族回祖國老家尋根之旅，在那之前必須把家裡冰箱清一清，昨晚吃了超量的火龍果，還有啃了一整袋鄰居給的武漢鴨脖&鴨頭 想必今天晚一點上廁所想必畫面有點驚悚....。

火龍果肉切4,5小塊在杯中搗碎再加入經典瑪格麗特酒譜：
龍舌蘭： 50ml
君度橙酒：20ml
檸檬汁 ： 30ml

Before my China trip of returning to where my Grandpa was born with my whole family to trace my roots, I must clear out the refrig at home. I ate an excessive amount of dragon fruit last night and ate a whole bag of Wuhan duck necks and duck heads given by my neighbor. I must have gone to the toilet later tonight, and the scene must be terrifying . ....

Cut the dragon fruit flesh into 4 or 5 small pieces, mash it in a cup and add the classic margarita recipe:
Agave: 50ml
Cointreau orange wine: 20ml
Lemon juice: 30ml

23/09/2024

中秋節剛過完，家裡還有柚子沒消完的請舉手。
嗯...好，可以放下了， 跟我想的一樣，真是人山人海呀！
敝人家裡也是如此，好在正可以成為調酒素材。在這裡也要謝謝那位不辭辛勞，邊看電視邊剝柚子偉大的女性。

如果想把某一種特定味道注入酒內，浸泡 "Infusion" 大概就是一個最常被使用的技法。 例如將茶葉，果肉，香料浸泡在酒裡讓酒體吸收。

這次我也將文旦果肉浸泡在琴酒裡（3天左右吧）讓琴酒帶有文旦味。 另外用伏特加浸泡文旦的皮，時間上我放得更久一點大概5天吧，放入噴霧罐中當最後的香氛噴撒在酒上。

擁有了文旦琴酒，我就來簡單做一杯文旦Gin Fizz吧！

Gin Fizz的做法以前說過我就不再贅述了， 這次只有最後噴上文旦皮伏特加增加香氣。最後將一塊文旦果肉撒上糖分炙燒，拿它這塊文旦糖葫蘆當裝飾

Raise your hand if you still have leftover pomelos at home after the Mid-Autumn Festival. Alright, you can lower them now. As I suspected, it's a common situation! My household is no exception. Fortunately, these surplus pomelos can be repurposed as cocktail ingredients. I'd like to extend my gratitude to that hardworking woman who diligently peeled pomelos while watching TV.

When aiming to infuse a specific flavor into alcohol, the "infusion" technique is typically the go-to method. This involves steeping ingredients like tea leaves, fruit flesh, or spices in alcohol to impart their flavors.

For this cocktail, I infused gin with pomelo flesh for about three days, resulting in a pomelo-flavored gin. Additionally, I infused vodka with pomelo peel for a longer period, approximately five days. This infused vodka was then transferred to a spray bottle to be used as a final aromatic mist over the cocktail.

With our pomelo-infused gin ready, let's create a simple Pomelo Gin Fizz!

I've previously explained the Gin Fizz recipe, so I won't repeat it here. The key difference is the final spritz of pomelo peel-infused vodka to enhance the aroma. For garnish, I've prepared a caramelized pomelo segment: sprinkle sugar on a piece of pomelo flesh and torch it to create a candied pomelo "lollipop."

This creative cocktail not only helps use up leftover festival fruits but also introduces a unique, seasonal twist to a classic drink. The combination of the citrusy pomelo with the botanical notes of gin, enhanced by the aromatic pomelo vodka spray, offers a refreshing and complex flavor profile. The caramelized pomelo garnish adds a touch of sweetness and visual appeal, making this cocktail a perfect way to extend the Mid-Autumn Festival spirit.

10/09/2024

不知道是不是我的錯覺，雖然依舊很熱但是這兩天夏天好像終於有慢慢威力減弱的感覺。

熱天要來上一口冰冷的啤酒想必是大家都知道的一個“公式”吧？我不解的是，就已經很熱了除了剛喝下去那一口瞬間的暢快，之後身體熱起來體內外面都熱更不舒服....我認為這個公式還需要加上“在冷氣房內飲用”才完整。

我也是年過35後才慢慢開始比較能接受，喜歡上啤酒。除非一開始就乾掉不然啤酒大概都只有前一兩口好喝後面就慢慢變苦，有不少人不愛啤酒多少也是因為這原因，因此坊間有各式把啤酒變得更容易入喉的小訣竅。

1：加檸檬汁等柑橘類果汁
在知名的可樂娜（Corona)啤酒廣告上經常可以看到。其實除了檸檬，其實柑橘類的的食材都跟啤酒非常合拍，只是這樣的喝法比較適合淡啤酒不適合黑啤酒。

2：加汽水
除了增加甜度外因為汽水本身也帶氣泡所以加入後也不會造成啤酒氣泡減少。

3：加鹽巴
透過鹽巴讓啤酒裡的二氧化碳釋放得更多，泡沫能更醇厚，排放多餘氣體喝下去比較不會脹氣另外還能提升甜味跟香氣抑制苦味。

當然訣竅還有很多大家上網查一下就可以找到很多，有興趣的不妨試試看！

It may just be my imagination, but even though it's still quite hot, it feels like summer’s intensity has started to ease a bit over the past couple of days.

On hot days, having a cold beer is probably a well-known "formula" for relief, right? What I don't understand is, aside from that initial refreshing sip, once your body heats up, both inside and out, you feel even more uncomfortable. I think the formula only works if you’re drinking the beer in an air-conditioned room.

It wasn’t until I hit 35 that I slowly started to appreciate and enjoy beer. Unless you drink it quickly, beer tends to taste good for the first couple of sips but then gradually turns bitter. Many people don’t like beer for that reason. Luckily, there are several tricks to make it go down more smoothly.

1. **Add lemon juice or other citrus juices**
This is often seen in famous Corona beer ads. Citrus fruits pair well with beer, but this method works better with light beers rather than dark ones.

2. **Mix with soda**
Besides adding sweetness, soda also contains carbonation, so it won’t reduce the beer’s bubbles when mixed.

3. **Add a pinch of salt**
Salt helps release more carbon dioxide from the beer, creating richer foam. It also prevents bloating by releasing excess gas and enhances the sweetness and aroma while suppressing bitterness.

Of course, there are many other tricks out there. A quick online search will give you plenty of ideas. If you're interested, give them a try!

23/08/2024

沒想到多年來的燒錢興趣竟然有一天能變現！
感謝++悠由數據應用股份有限公司(DATAYOO)++辦這次的活動，給以非專業調酒師的我機會開課，經驗分享給年輕有活力禮拜五下班想喝兩杯的各位。

希望活動大家不嫌棄，聽得，喝得，做得開心！

22/07/2024

Mai Tai

驚！！！..好喝又經典的Mai Tai我怎麼之前都沒做過？老實說之前也沒喝過....
嗯...沒錯，因為我直到一個月前才買了我人生中第一瓶Orgeat (杏仁糖漿)！ 真是相見恨晚 my Orgeat！

酸甜又帶有堅果味...雖然文字上形容起來有點驚悚但是相信我，它的搭配可以說是非常的合。不愧是Tiki調酒品項裡票選最受歡迎的酒

充滿碎冰，炎熱的夏天隨時都能來上一杯。

蘭姆酒 (Rum)……………….30ml
杏仁糖漿 (Orgeat)………15ml
檸檬汁 (Lemon juice)…20ml

鋪滿碎冰 (Crushed Ice)

淋上 Dark Rum 再用薄荷裝飾

X

Shocked!!! How come I've never made the classic and delicious Mai Tai before? To be honest, I hadn't even tried it before...

Hmm... that's right, because I only bought my first bottle of Orgeat (almond syrup) a month ago! What a belated meeting, my Orgeat!

Sweet and sour with a nutty flavor... although it might sound a bit scary in words, trust me, the combination is fantastic. No wonder it's voted the most popular drink among Tiki cocktails.

Filled with crushed ice, it's perfect for a hot summer day.

Rum.......................................30ml
Orgeat (almond syrup).....15ml
Lemon juice......................20ml

Fill with crushed ice

Top with Dark Rum and garnish with mint.