[...]
Lu Jiuning stared at the comments section for a long time before realizing that he and Bei Chen had worried too much.
Too!
If cocktails were so easy to develop, they wouldn't have taken so long to appear.
Everything has a systematic process, although the cocktails that Bei Chen keeps offering will speed up this process.
However, those who don't have a deep understanding of bartending theory can only learn by trial and error, and it's not something that can be done overnight.
With that, Lu Jiuning finally felt a little relieved...
Phantom Bar!
Since imitating cocktails, the bar's business has been even better than before, which made the owner, Tang Li, see a business opportunity and prepare to expand on a large scale.
However, things didn't go as smoothly as they had imagined. The cocktails they developed always felt like they were missing something, and it was difficult to standardize their flavors.
So, he, the manager, and the bartender kept a close eye on the live stream of Hive Bar.
The fastest way to grow is to start by imitating and learning from your peers.
Seeing the comments section full of people criticizing his bar, Tang Li felt a toothache: "Look closely at you guys, and try your best to mix me some good drinks."
Whoever creates a highly praised cocktail will receive a huge cash bonus, and a portion of the cocktail's revenue will also go to the creator as part of their year-end bonus!
A red envelope worth thousands of yuan seems like a lot, but it's actually less than the commission earned later.
Even if you spend some money on materials upfront, the final Phantom Bar won't be a loss.
Meanwhile, Bei Chen had almost finished his preparations.
The classic cocktails from the past, such as the Margarita, The Godfather, Tequila Sunrise, and Bloody Mary, have all been reborn.
The next two are even more classics.
Then Bei Chen first put the martini glass into an ice cup, which was meant to be used to make a martini!
Take 60ml of gin and 10ml of dry whiskey and pour them into a large cocktail glass.
Dry Mizzle is a fortified wine with distinctive herbal aromas.
You can also substitute dry vermouth for dry absinthe here; although the taste is slightly different, both are suitable for this dish.
Martini requires a low temperature to maintain its fresh and refreshing taste.
So it's not just martini glasses that need to be chilled, but cocktail glasses also need to be filled with ice.
Then, stir thoroughly to bring the temperature of both wines to 0-4℃.
Then filter the liquor from the cocktail shaker into a martini glass.
While pouring the drinks, the free hand also needs to squeeze out the aroma of lemon peel.
Finally, decorate with olives!
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