THE MENU BAR CHLOE

调制琴蕾，志气与精神极为重要。您必须全神贯注，放松整个身体，将「鞠躬尽瘁、倾尽全力为客人调制美味鸡尾酒的想法」清空。当您摇荡酒壶时，初心现前，引领您通往极致美味的巅峰。

To make a Gimlet, will and spirit matter above all. You must be fully present, body relaxed, and empty even the thought of “giving everything for the guest.” When you shake, the first heart appears — and it guides you to the peak of flavour.

传统的 GIMLET 是将杜松子酒和青柠酸甜汁（LIME CORDIAL）等量地放入杯中搅拌而成——一种古老的英国海军鸡尾酒。这次创作中，首先加入 LIME CORDIAL，另外加入小可十分喜爱的意大利好奇家族加强型葡萄酒，配合硬摇荡，以洛克杯加冰呈现。成品延续琴蕾干净、清澈的风格，带入一丝美妙的白葡萄及奎宁气息。

The classic Gimlet is simply gin and lime cordial in equal parts — an old British Navy drink. Here lime cordial leads, joined by a fortified wine from the Cocchi family that Chloe adores, brought together with a hard shake and served on the rocks. The result keeps the Gimlet's clean, transparent line, and adds a soft whisper of white grape and quinine.

这是一款对上田和男先生作品的改编。「纯真爱情」是先生首次参加全国鸡尾酒大赛的获奖作品——先生是全场年龄最大的选手，为研制这款作品付出了大量心血。小可也一直惧怕比赛，希望有一天可以像先生一样，不管年龄多大都能鼓起勇气，与来自世界各地的调酒高手同台。

A reworking of a drink by Mr. Kazuo Ueda. “Pure Love” was Ueda's first national-competition prize — he was the oldest contestant in the room that day, and he poured everything he had into it. Chloe, too, has always been afraid of competition. She hopes one day to stand on stage alongside bartenders from around the world, no matter her age, gathering the same quiet courage.

「MIZU」水，「WARI」割开，「MIZUWARI」水割——指威士忌只加入水稀释并混合饮用。茶割，则是将水替换成茶，风味淡雅，口感舒适。十分推荐您在第一杯或最后一杯饮用。

“MIZU” means water; “WARI” means to part; “MIZUWARI” is the act of cutting whisky with water alone. Here water gives way to tea — gentle, quiet, composed. Chloe recommends it as your first glass of the evening, or your last.

这款鸡尾酒是上田和男先生在 1984 年日本鸡尾酒大赛中取得历史最高成绩的作品，并被选入世界比赛代表作。杯口上大幅度的海盐好似一片雪地，而鲜艳耀眼的绿色又显示着盎然的生机。

The drink that took the highest score in the history of the Japan Bartenders Association national contest in 1984, and went on to represent Japan internationally. The broad salt rim reads like a field of snow, while the vivid green below announces unstoppable life.

这款鸡尾酒以影片《末代皇帝》中第三十首曲目“雨”为灵感而创作，也是坂本龙一先生极为喜爱的一款鸡尾酒。酒体呈优雅的灰蓝色，酒感颇强、俐落畅快，以微微的葡萄柚苦感收尾——带着悲伤情绪的滂沱大雨，内敛而宏大。

Inspired by Track Thirty — “Rain” — from Bertolucci's The Last Emperor, and a favourite of Ryuichi Sakamoto. A storm-grey blue in the glass, strong and brisk on the palate, closing with the soft bitterness of grapefruit: a torrential rain edged with sorrow, restrained and enormous.

宁静、寂静……如雾霭笼罩般灰蒙蒙的苏格兰绿，再现了宁静山谷与溪流。边车的经典架构，更为干与浓烈。这是 1986 年苏格兰威士忌推广中心主办、三团体协办之第一届苏格兰威士忌鸡尾酒大赛中的优胜作品。

Silent, still — a Scottish green hazed over by a low mist, the bones of a quiet valley and a slow stream. Built on the Sidecar's architecture, only drier and stronger. Winner of the First Scotch Whisky Cocktail Competition in 1986.

隅田川，日本东京都的河流。这款作品灵感源自《隅田川暮色》的舞台服装，也再现了同名戏剧中的场景。樱花漂浮在略带紫色的酒液中，仿若樱花飘落在蓝色隅田川上。

The Sumida runs through Tokyo. Inspired by the stage costumes of the play “The Twilight of Sumida River,” and carrying the closing scene of that same play inside the glass. A preserved cherry blossom drifts on the violet surface — a petal falling across a blue Sumida.

以汤力水稀释金酒调制而成。酒谱简单，饮用起来清凉畅快，香气清晰愉悦。采用直接注入法的鸡尾酒中，人气最旺的就属金汤力。

Gin, softened with tonic water. A simple recipe, a clean and bright drinking experience, a crisp and happy aroma. Of all the build-in-glass cocktails, none is more beloved than the Gin & Tonic.

1949 年，驻日美军总司令麦克阿瑟在东京会馆目睹美军士兵白天酩酊大醉，后严令禁止白天饮酒。为规避禁令，一位调酒师将牛奶加入「金菲士」中，俨然一杯“健康饮品”——融合了历史巧思与风味创意的“隐藏美学”。略带乳酸菌般风味，以洛克杯呈现。

In 1949, General MacArthur caught American GIs drunk in broad daylight at the Tokyo Kaikan and promptly banned daytime drinking. To skirt the rule, a bartender added milk to a Gin Fizz — and the drink passed itself off as a “health beverage.” A hidden aesthetics born of history and craft. A soft lactic finish, served on the rocks.

用红茶利口酒调制而成的长饮。一次偶然的机会，小可品尝到这款有点冷门的经典鸡尾酒。酒精感较低，大吉岭红茶与香甜的莓果完美融合。

A long drink built on black tea liqueur. Chloe came across this quiet classic by pure chance. Lower in alcohol, with Darjeeling folding softly into sweet red berries.

这是一种非常古老的鸡尾酒类型，它的历史可能已经超过两百年。甜杏和橙子是非常美妙的相遇，「长相思」干白作为基底，果香清新饱满，同时酸味激爽。

One of the oldest cocktail families, with a history reaching back more than two centuries. Sweet apricot meets orange in a beautiful encounter; Sauvignon Blanc holds the base. Fresh and full of fruit, edged with a clean acid bite.

莫吉托本就有“魔术、魔法”之意，起源大约可追溯到 1586 年，出自英国海岛的弗朗西斯·德雷克先生。如果制作得当，这大概会是全球最美味的鸡尾酒之一。

The word “mojito” carries magic inside it. The drink traces back to around 1586, and to Sir Francis Drake of the English archipelago. Made with care, it may well be one of the most beautiful cocktails on earth.

这款世界闻名的鸡尾酒诞生于 1899–1915 年期间，由华裔调酒师严崇文先生创作于新加坡的 RAFFLES 酒店。水果、草本、香料、美丽的平衡感，轻松充满热带风情。

One of the most famous cocktails in the world, born between 1899 and 1915 — created by the Chinese-Singaporean bartender Ngiam Tong Boon at Raffles Hotel, Singapore. Fruit, herbs, spice, a beautiful balance, a generous tropical ease.

“让思绪尽情驰骋在等待春天来临的雪国。”这款鸡尾酒曾在 1958 年由“寿屋”主办的鸡尾酒大赛上获得冠军，创作者是在日本山形县经营一家咖啡店的井山计一先生。

“Let your thoughts wander through the snow country that waits for spring.” This cocktail won the 1958 Kotobukiya (Suntory) national contest. Its creator was Keiichi Iyama, who kept a small café in Yamagata, Japan.

苏兹龙胆利口酒是一款经典法国苦味开胃酒。SUZE GIMLET 作为琴蕾的改编，在日本漫画《BARTENDER》中，天才调酒师佐佐仓溜为客人调制了此酒，使其广为人知。

Suze is a classic French gentian-root aperitif. The Suze Gimlet is a twist on the Gimlet that earned its fame through the Japanese manga Bartender, where the gifted bartender Ryū Sasakura poured it for a guest — and the drink quietly spread from there.

“调制鸡尾酒所必备的技术，能够反映出调酒师的心性。如欲培养这份心性，就必须与鸡尾酒的酒谱对话。”边车的创作者到底是怀抱着怎样的心情，而调制出这样美味的鸡尾酒呢？

“The technique required to make a cocktail mirrors the bartender's heart. To cultivate that heart, one must converse with the recipe itself.” What was the creator of the Sidecar feeling when a drink this beautiful came into being?

诞生于 1920 年，纽约市老华尔道夫酒店。由两种水果利口酒调制而成，饮用后倍感清新怡人。而那也正是英国喜剧大师查理卓别林先生事业鼎盛时期。

Born in 1920 at the old Waldorf-Astoria in New York City. Built on two fruit liqueurs, bright and clear on the palate. Those were also the peak years of the great English comedian, Charlie Chaplin himself.

这是极为经典、优雅且风味独特的作品。由纽约 HOTEL WALLICK 的首席德裔调酒师 HUGO ENSSLIN 在二十世纪初创作。最早的书面记载是他 1916 年出版的《RECIPES FOR MIXED DRINKS》。

A classic of unusual elegance, created at New York's Hotel Wallick by its German-born head bartender Hugo Ensslin in the early 20th century. First printed in his 1916 book Recipes for Mixed Drinks.

“APPLE JACK”是一种以美国新泽西州的苹果为原料生产的白兰地，有时调酒师也会选择法国生产的卡尔瓦多斯。苹果白兰地与红石榴糖浆的甜美碰撞，优雅的玫瑰色，馥郁的芳香，彰显高贵气质的鸡尾酒。

“Applejack” is an American brandy made from New Jersey apples; some bartenders reach instead for Calvados from France. Apple brandy meets pomegranate in a sweet collision — the result is a rose-coloured glass, a rich perfume, and a cocktail that carries itself with quiet grace.

这是小可对经典鸡尾酒「法式马天尼」的改编作品。用香草浸泡清酒，再加入獭祭清酒，带来一丝甜甜的米香，搭配新鲜的百香果与梅酒，口味轻松，略显俏皮。

Chloe's reworking of the classic French Martini. Sake is infused with vanilla, then rounded with Dassai — a soft, sweet rice aroma joined by fresh passion fruit and plum liqueur. Light on the tongue, a little playful.

CORPSE REVIVER 是 19 世纪衍生出的一句俚语，意为“醒酒剂”，实际上它是一种烈性鸡尾酒。它的配方有多个版本，这里呈现的是流传最广的 2 号版本——杜松子、柑橘、坚果与草本风味的完美诠释。

“Corpse Reviver” is 19th-century bar slang for a hair-of-the-dog — in practice, a very potent cocktail. Several recipes exist; this is the most widely loved, Number Two. A perfect rendering of juniper, citrus, nut and herb.

这是经典鸡尾酒「GOLD RUSH」的改编，也是二十一世纪极具代表性的当代经典作品，由调酒师 SAM ROSS 于 2005 年在纽约市著名的 MILK & HONEY 酒吧创作。

A twist on the classic Gold Rush, and one of the defining modern classics of the 21st century — created by Sam Ross in 2005 at the legendary Milk & Honey in New York City.

首次出现在 JERRY THOMAS 1887 年出版的《BARTENDER'S GUIDE》。这里使用了 DALE DEGROFF 的配方，薄荷与捣压过的柠檬角带来十足的风味！

First printed in Jerry Thomas's 1887 Bartender's Guide. Here made to Dale DeGroff's specification — fresh mint and muddled lemon wedges bringing the whole drink to life.

「TIKI」鸡尾酒的当代代表作，诞生于 1970 年代的马来西亚吉隆坡。这里小可加入了淡淡的香蕉与肉桂风味，增添一丝香料与热带风情。

A modern classic of the Tiki canon, born in 1970s Kuala Lumpur. Here Chloe folds in soft banana and cinnamon — a little more spice, a little more tropical warmth.

最早的文字记载出现在 1916 年，底特律体育俱乐部发给会员的纪念菜单上——当时并没有附带配方，只记录了名称和 35 美分的价格，那是「曼哈顿」鸡尾酒的双倍价格。金酒与草本风味的绝世佳作。

First printed in 1916, on a souvenir menu handed out by the Detroit Athletic Club. No recipe then — just a name, and a price: 35 cents, twice the price of a Manhattan. A masterpiece of gin and herb.