TK6 JOY OF PASTRY Mar2013.pdf

world / world class
class
低调的喜悦
discreet delight
Wyndham the 4th is hard to find but easy to love
An initiAl clue to Wyndham the 4th’s selfassurance
is the bar’s simple webpage, which
features nothing more than an address, a
phone number and this statement: “Now
Open.” Hidden away on the 4th floor of a
non-descript office building on Wyndham
Street, there are no signs to help guide the
way, and the entrance is easy to miss.
The search contributes to the charm of
the discovery. The bar is cozy and intimate,
outfitted with leather sofas and lamps, and
it opens up to a lovely outdoor terrace, just
high enough above the street hubbub to preserve
Wynham the 4th’s tranquil, restrained
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| TASTING KITCHEN | march 2013
mood. It’s the sort of place that can easily
afford promotional discretion: delighted customers
take care of spreading the word.
“Lan Kwai Fong is party central. We don’t
want the bar to be crazy like that,” says bartender
John Ng. “We want it to be a quiet,
classy place where you can have a proper conversation
with your friends.” Ng, a finalist in
the 2013 Diageo Reserve World Class Bartender
of the Year competition, works the bar
alongside 2012 Hong Kong winner and Wyndham
bar manager Tom Wood.
One of John’s award-winning cocktails
is the “BBC” – beef and beer cocktail. John
explains that beer is becoming much more
popular on the cocktail circuit. “It has a
heavier texture and flavor. And the Juniper
Pale Ale in this drink really complements the
refreshing natural juniper flavors in the gin.
It’s a good match.”
Egg white and honey add to the nourishing,
frothy thickness, which is accented by
the lighter floral notes of the tea and Elderflower
liquor. John describes his cocktail as
a tribute to the English and what they have
done for Hong Kong. “Gin, tea and beer, with
some beef on the side – you can’t get much
more English than that!”
BBC
Beef & Beer Cocktail 鸡尾酒
30 ml Tanqueray No. TEN gin
坦奎瑞琴酒
50 ml Elderflower liquor
接骨木花利口酒
20 ml lemon juice 柠檬汁
20 ml tea and honey mix 茶与蜂蜜混调
(4ml English Breakfast Tea,
16ml honey)
(4ml 英国早餐茶加 16ml 蜂蜜 )
1 egg white 个蛋白
Rogue Juniper Pale Ale to top
在上面淋上杜松淡啤酒
Dried tea leaves 干燥茶叶
Spray of homemade tea perfume
自制茶香精
1 piece beef jerky, skewered on toothpick
一片牛肉干,以牙签固定住
Measure the gin, lemon juice, tea and
honey, elderflower liquor and egg white
into a shaker. Shake gently. Add a large
scoop of ice and shake again. Strain
into a small beer stein. Top with Juniper
Pale Ale and sprinkle dried tea leaves
across the top. Spray with a mist of tea
perfume and lay a skewered twist of
beef jerky across the top of the glass.
Cheers!
按照上面的分量,在容器里一一加
入琴酒、柠檬汁、茶及蜂蜜、接骨
木花利口酒跟蛋白,然后轻轻摇晃。
然后加一大杓的冰,再摇。摇匀之
后倒入啤酒杯内,淋上杜松淡啤酒、
撒上几片干的茶叶,最后洒些茶香
精,在杯口上横斜地放一片牛肉干。
干杯吧!
从 Wyndham the 4th 的网页便能感受到这
家酒吧的自信,设计简单的网站上仅有地
址、电话及「已开幕」寥寥数字。隐身在
一栋貌不惊人的办公大楼四楼,没有招牌,
让第一次来的客人很容易就错过入口。
但正因这家酒吧难找,却显得更有魅
力。整间酒吧给人温馨亲切的感觉,舒适
的皮沙发及座灯,讨人喜欢的露台,其高
度正好避开底下街道的喧嚣,宁静自持的
风格因此得以保存。这样吸引人的所在,
让侥幸发现这里的常客都不愿多张扬。
酒吧副经理伍浩然表示 :「兰桂坊适
合开派对狂欢,但我们不希望这家店变得
太狂野。我们希望打造一个安静、有质感
的地方,你可以跟朋友舒服地谈天。」伍是
2013 年 Diageo Reserve 举办的世界最佳调
酒师大赛进入决赛者,与 2012 年香港区冠
军 Tom Wood ( 也是本店经理 ) 共同经营。
伍发明的 BBC 鸡尾酒曾得过奖,是以
牛肉及啤酒混合而成。他解释近年来啤酒
已成为鸡尾酒相当受欢迎的调料,因其「质
Tanqueray No. TEN is the gin of World
Class, the global competition which
celebrates the skill and style of the
world’s best bartenders. Follow all the
action at facebook.com/WorldClassHK.
地较厚、香味浓郁,杜松淡啤酒为琴酒添
增松树的香气,搭配起来效果极佳。」
蛋白及蜂蜜使口感滋养、醇厚,淡雅
花香的茶及接骨木花利口酒更衬托出绝妙
口感。伍说这款鸡尾酒代表他向英国人致
敬的心意,「琴酒、茶及啤酒,里面加些牛
肉,你找不到更英国式的东西了!」
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