古典鸡尾酒的做法用英文描述？

1. Cup: Whiskey Cup or medium octagonal Collins cup, etc. 2. put the sugar in the cup first.

Use clip to take, the strength should be light, square sugar is easy to spread.

3. drop two bitter essence (2 ml) on the sugar.

When dropping bitter essence, pay attention to strength and speed, do not drop more, it has a strong taste.

4. use 1-1.5 oz of soda water in the wine container to pour it on the sugar to melt slowly.

Sugar is made up of fine sugar, so it will be quickly melted.

5. put 2-3 pieces of ice into the cup.

The function of ice is decoration, the second is dilution of alcohol, and the third is to cool the liquor.

6. finally add whisky and stir it down.

7. for the basic whisky of classical cocktails, Bourbon is used traditionally, but our wine mixing industry is never limited to tradition, and rye or mixed whisky is also used.

The upper decoration is finished modulation.

The decoration of classical cocktails is relatively fixed, and of course, we can play freely without violating the decoration principle. The traditional decoration is to put fruit blocks (lemon or orange) or fruit slices on the tail of chicken tail and then put the chelici into the cup.

The first classic cocktail was not melted with soda, but melted while drinking. Each of these two different approaches has advantages:

Adding soda can make the bitter taste of classic cocktails more prominent because of the stimulation of carbon dioxide. At the same time, because whisky has passed through the old age, its flavor is rich and complex. When drinking this wine, adding some soda water can bring out the rich flavor of whisky, which makes the aroma more prominent.

The whole wine without soda is more mellow and fuller, but it is also very high. This is a good choice for high alcohol drinkers, which is equivalent to pure whisky.

So we need to decide which way to choose according to the actual needs.

译文:1.用杯：威士忌杯或中号八角柯林杯等大口径平底杯。2.先将方糖放入杯子。

用夹子夹取，力度要轻个，方糖很容易散架。

3.滴两点苦精（2毫升）在方糖上面。

滴苦精时注意力度和速度，不要滴多了，它的味道很浓重。

4.用量酒器量1—1.5盎司苏打水淋在方糖上，使其慢慢融化。

方糖是由细砂糖组成的，所以化得会很快

5.放2—3块冰块入杯。

冰的作用一是装饰，二是稀释酒度，三是让酒液降温。

6.最后量入威士忌，稍微搅拌下。

7.关于古典鸡尾酒的基酒威士忌，传统的是用波本威士忌，但我们调酒行业从来不局限于传统，也有使用黑麦或混合威士忌的。

上装饰完成调制。

古典鸡尾酒的装饰比较固定，当然大家在不违背装饰原则的情况下也可以自由发挥，传统的装饰是鸡尾签串上水果块（柠檬或柳橙）或水果片再加车厘子斜放入杯中。

最早的古典鸡尾酒是没有用苏打水去融化方糖的，而是边喝酒方糖边融化。这两种不同做法各有优势：

加苏打水能使古典鸡尾酒的苦酸味更突出，因为有二氧化碳的刺激。同时，因为威士忌经过了陈年，其香味丰富而复杂，喝此酒时加点苏打水能带出威士忌的丰富味道，使其香气那些更突出。

不加苏打水整杯酒味道更醇厚，口感更丰满，但酒度也很高。这种适合喜欢高酒度的饮客，相当于纯饮威士忌了。

所以选择哪种做法我们需要根据实际需求来决定。