2026年9月12日 星期六

It most likely refers to clarifying a batch of punch or a cocktail (polishing it until it is perfectly clear), Clarification ("Polishing" a Cocktail) making moonshine. In a cocktail or bar setting, "Polish" typically refers to the use of Polish Vodka as the base spirit, or it points to specific regional drinks associated with Poland

It most likely refers to clarifying a batch of punch or a cocktail (polishing it until it is perfectly clear), Clarification ("Polishing" a Cocktail)    making moonshine. In a cocktail or bar setting, "Polish" typically refers to the use of Polish Vodka as the base spirit, or it points to specific regional drinks associated with Poland


Because "100 polishing" is not a standard, universally recognized bartending term, its meaning depends heavily on the specific context of your recipe or bar setup. It most likely refers to clarifying a batch of punch or a cocktail (polishing it until it is perfectly clear), using 100% polished rice sake as a cocktail base, or achieving spotless, finely buffed glassware. [1, 2, 3, 4, 5]
The three most logical interpretations of this phrase in mixology include:
1. Clarification ("Polishing" a Cocktail)
In advanced mixology, "polishing" a cocktail or punch refers to clarification—the process of removing suspended solids, pectin, and proteins to make a cloudy liquid perfectly crystal clear. [1, 2]
  • The "100" meaning: If your recipe dictates polishing a cocktail 100 times, it means running the liquid through a fine filter (such as a coffee filter, milk-clarification curds, or a super-fine mesh bag) repeatedly or processing a massive batch until it achieves 100% clarity. [1, 2]
2. Sake Rice Polishing Ratio (Seimaibuai)
If the cocktail contains Japanese sake, "polishing" refers to how much of the outer layer of the rice grain was milled away before brewing. [1]
  • The "100" meaning: A 100% polishing ratio means the rice is completely unpolished (the whole brown rice grain was used), which produces a heavy, earthy, and robust flavor. Conversely, if a recipe calls for an ultra-premium sake where 99% of the rice was polished away (leaving just a 1% core), someone might loosely or incorrectly call it "100 polished" to denote maximum refinement. [1, 2, 3]

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In a cocktail or bar setting, "Polish" typically refers to the use of Polish Vodka as the base spirit, or it points to specific regional drinks associated with Poland. [1, 2]
Key Meanings in Drinks
  • Polish Vodka: A protected designation of origin (Polska Wódka) made exclusively from Polish-grown grains (like rye or wheat) or potatoes. Brands are often historically categorized by purity levels like Luksusowy (luxury) or Wyborowy (choice). [1, 2, 3]
  • Polish Kiss / Szarlotka: A popular two-ingredient drink made by mixing Żubrówka (bison grass vodka) with cloudy apple juice. [1]
  • Mad Dog (Pies): A famous layered Polish shot made with vodka, raspberry or black currant syrup, and a drop of Tabasco sauce.
  • Regional Slang: In some local US Midwestern bars, "Polish" has occasionally been used as shorthand for specific regional brand pours (like blackberry brandy), though this is not standard industry terminology. [1]
Are you looking for a specific cocktail recipe (like a Szarlotka), or did you see "Polish" listed as an ingredient on a bar menu?



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Sri Lankans desperate for a tipple have been mixing everything from beets to pineapple with sugar, water and yeast, and leaving the cocktail to ferment
ECONOMIST.COM
Faced with a ban on booze, Sri Lankans have been making moonshine
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2026年9月2日 星期三

spritzer氣泡酒. spritz雞尾酒.spritzy, Spritz 不是形容詞；它是動詞（意為短促地噴灑液體）或名詞（意為快速噴灑或類似 Aperol Spritz 的起泡葡萄酒飲料）。如果您正在尋找與此相關的形容詞形式，像 spritzy（意為起泡的、閃亮的或有氣泡的 Moreover, that spritzy, citrusy freshness should be thoroughly amalgamated into the sauce;） How to eat eggs Benedict


spritzer氣泡酒. spritz雞尾酒.spritzy,  Spritz 不是形容詞；它是動詞（意為短促地噴灑液體）或名詞（意為快速噴灑或類似 Aperol Spritz 的起泡葡萄酒飲料）。如果您正在尋找與此相關的形容詞形式，像 spritzy（意為起泡的、閃亮的或有氣泡的 Moreover, that spritzy, citrusy freshness should be thoroughly amalgamated into the sauce;）  How to eat eggs Benedict




spritzer
/ˈsprɪtsə/
Easy White Wine Spritzer - My Kitchen Love
A spritzer is a refreshing, chilled drink made by mixing wine or liquor with carbonated water, club soda, or sparkling wine. [1, 2]
Classic Types
  • Traditional Wine Spritzer: Made with white wine (like Riesling or Pinot Grigio) and club soda or sparkling water, usually served over ice with a lemon or lime garnish.
  • Aperol or Campari Spritz: A popular Italian variation combining Prosecco, a bitter liqueur, and a splash of soda water.
  • Non-Alcoholic Options: Fruit juices or flavored seltzers mixed with sparkling water for a fizzy, alcohol-free beverage. [1, 2, 3, 4, 5]
How to Make a Basic Wine Spritzer


氣泡酒（/ˈsprɪtsə/）是一種清爽的冰鎮飲品，由葡萄酒或烈酒與碳酸水、蘇打水或氣泡酒混合而成。經典類型：傳統葡萄酒氣泡酒：用白葡萄酒（如雷司令或灰比諾）和蘇打水或氣泡水調製而成，通常加冰塊，並以檸檬或青檸裝飾。阿佩羅或金巴利氣泡酒：一種受歡迎的義大利變種，由普羅塞克氣泡酒、苦味利口酒和少量蘇打水混合而成。無酒精選擇：果汁或風味蘇打水與氣泡水混合，製成氣泡豐富的無酒精飲品。如何製作基礎葡萄酒氣泡酒



Spritz is not an adjective; it is a verb (meaning to spray or squirt a liquid in short bursts) or a noun (meaning a quick spray or a fizzy wine-based drink like an Aperol Spritz). [1, 2, 3]
If you are looking for an adjective form related to this word, words like spritzy (meaning fizzy, sparkling, or effervescent) are sometimes used informally, especially to describe certain wines.

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Spritz 不是形容詞；它是動詞（意為短促地噴灑液體）或名詞（意為快速噴灑或類似 Aperol Spritz 的起泡葡萄酒飲料）。如果您正在尋找與此相關的形容詞形式，像 spritzy（意為起泡的、閃亮的或有氣泡的）這樣的詞有時會在非正式場合使用，尤其是在描述某些葡萄酒時。

Wikipedia


Spritz - Wikipedia
Spritz may refer to: Hair spray · Spritz (cocktail), an aperitif consisting of wine, sparkling water, and liqueur; Spritz (wine), ...



Dictionary.com


SPRITZ Definition & Meaning - Dictionary.com
verb (used with object). to spray briefly and quickly; squirt. He spritzed a little soda in his drink. noun. a quick, brief spray ...

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Have you ever wondered if bartenders are sick of making spritzes yet? Pete Wells has, so he spoke to people behind the bars at some of the most spritz-centric bars in t……
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你有沒有想過調酒師們是否已經厭倦了調製 Spritz 雞尾酒？ Pete Wells 就想過這個問題，所以他採訪了一些以 Spritz 雞尾酒聞名的酒吧的吧台工作人員… 看更多 Spritz Aperol Spritz 類型：葡萄酒雞尾酒 配料： 9 升 Prosecco 氣泡酒 6 厘升 Select/Aperol/Campari/Cynar 利口酒 少量蘇打水 基酒：Prosecco 氣泡酒 標準酒杯：白色葡萄酒杯 標準裝飾：橙片 飲用方式：加冰飲用 調製方法：將所有食材倒入裝滿冰塊的葡萄酒杯中，輕輕攪拌。

Spritz
An Aperol spritz
TypeWine cocktail
Ingredients
Base spiritProsecco
Standard drinkwareWine glass (white)
Standard garnishSlice of Orange
ServedOn the rocks: poured over ice
PreparationBuild all ingredients into a wine glass filled with ice. Stir gently.
[1]


How to eat eggs Benedict

It’s at least 120 years old, but with brunch more fashionable than ever in Britain, eggs Benedict is enjoying a ‘moment’. So, toast or muffins? Ham or proscuitto? There are key decisions to made here
Eggs Benedict: a dish in which to luxuriate.
 Eggs Benedict: a dish in which to luxuriate. Photograph: the food passionates/Corbis
  2. Prosciutto
  3. Prosciutto is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto. Wikipedia

As ever BTL, do not ham it up or let your argument boil over. If you feel compelled to tell the world that – in answer to the question: how do you eat yours? – “I just put it in my mouth and chew”, do so, but be aware that yolk isn’t funny any more. If it ever was (it wasn’t).

What is eggs Benedict?

You are intelligent, urbane people. You know it consists of muffins with ham, poached eggs and hollandaise. But, as everyone from Antony Worrall Thompsonto the Hairy Bikers is happy to play fast’n’loose with the term, it is worth reiterating that replacing the ham with spinach makes it eggs Florentine and replacing the ham with salmon, eggs royale. While enjoyable in their way, both are inferior dishes

Where


Given its recent surge in popularity, however, this dish (the ingredients for which cost around £1.50*) is subject to rampant inflation, with the £8.95 eggs Benedict now commonly seen on menus. To paraphrase Crass and Billy Bragg – all big eggs Benedict fans, I’m sure – do not pay more than £6.99.Making hollandaise strikes the fear of Carême into even the most accomplished home cook, and how often do you have the ingredients (pristine fresh eggs, soft muffins) in, when the mood takes you? Moreover, this is an indulgence best enjoyed at a leisurely pace. One where half the pleasure is in letting someone else do the heavy lifting. Therefore, it is best eaten out, rather than at home.
*For a double, naturally.

When

Its eggs-act (sorry) origin is unclear, but one theory suggests that Lemuel Benedict– socialite, stockbroker, raffish-man-about-town – “invented” eggs Benedict in 1894, when, in an emergency attempt to stave off a hangover, he ordered a combination of toast, bacon, eggs and hollandaise at New York’s Waldorf Hotel. If so, he was a man of great intuitive wisdom.
This only works when your hangover is of the blearily, wearily, giddily euphoric kind – when you actively want to leave the house, rather than lying poleaxed in bed, trying not to puke – but, in those circumstances, this relatively light, easily digested combination of emollient fat and amino-acid-releasing carbs and protein, is the perfect palliative. It will blow away the vapour trails of last night’s excesses, with a power second only to, well, starting drinking again.
This is not to say that eggs Benedict cannot be enjoyed sober. Of course, it can. It is a treat at any time. Either way, 10am to 11am on a Saturday or Sunday in your favourite brunch hangout is the ideal. It is too much fuss (not to mention far too calorific) to eat midweek, and should not be rushed. This is a dish in which to luxuriate.

The ideal eggs Benedict

Two is the magic number: two eggs, two muffin halves, two portions of ham. If not two litres of hollandaise The key point is, one egg is never enough.

Hollandaise

The accent should be on lemon, not – as my colleague, Felicity Cloake, has observed – vinegary tang. Moreover, that spritzy, citrusy freshness should be thoroughly amalgamated into the sauce; it should break like effervescent surf, carried inshore on thick buttery waves. It should not be a sharp acid note that punctuates the hollandaise like an angry, aggressive full-stop. The sauce’s silky consistency, meanwhile, should be just a shade firmer than double cream. The sabayon-method and others that produce a light, airy hollandaise more akin to cappuccino foam should be avoided. You want a sauce thick enough that it can swaddle and coddle those eggs and assert itself in each mouthful.
荷蘭醬

重點應該放在檸檬上，而不是——正如我的同事費利西蒂·克洛克所指出的——醋的酸味。此外，那種清爽的柑橘香氣應該完全融入醬汁中；它應該像氣泡翻騰的海浪一樣，被厚厚的黃油波浪裹挾著湧向岸邊。它不應該像一個憤怒的句號那樣，以尖銳的酸味強行點綴荷蘭醬。同時，醬汁的絲滑質地應該比雙倍奶油略稠一些。應該避免使用薩芭雍法和其他會做出類似卡布奇諾泡沫般輕盈蓬鬆的荷蘭醬的方法。你需要的是足夠濃稠的醬汁，能夠包裹住雞蛋，並在每一口中都展現出它獨特的風味。

Eggs

So long as they are impeccably fresh, poach them as you see fit. But, and professional kitchens are often guilty of this, there are two key fails here that regularly ruin eggs Benedict. 1) Drain, drain, drain your eggs. There is nothing worse than soggy muffins or a plate swimming in watery dregs because some gormless chef, has chucked wet eggs on the plate. 2) Ever wondered why the centre of your egg is cold? It is because kitchens commonly poach eggs in batches, hold them in iced water, and reheat them (often incompetently), as the orders come in. Every breakfast item should be cooked-to-order.

Ham


Other meats, however (even if one potential inspiration for eggs Benedict was a Philadelphian dish with white chicken meat), have no place here. Whether in an attempt to gussy it up or give it a local flavour (see also, the base), eggs Benedict does not need to be augmented with black pudding, smoked eel or chorizo. Continental cured meats (Parma, Bayonne, serrano) are wasted, here. Not only are those delicate slivers fatty and possibly difficult to cut, but their complex flavours should be allowed their full expression. They should not be smothered in hollandaise.Proper, rugged York-style baked ham is what you want here, gently warmed through (that is essential) and hand-cut into substantial, going-on-centimetre-thick pieces. None of this pre-cut, thinly sliced nonsense, much less sad wafer-thin slices of plastic, reformed meat. Texturally, like the muffin, the ham should offer a certain tensile strength and resistance to all that slippery egg and smooth hollandaise. Failing that, a couple of rashers of back bacon will work, as will, in a different way – its shards offering a crunchy textural variation – stiff bookmarks of stridently scorched streaky.

The base

Again, for reasons of local pride (stotties), laziness (toast) or misplaced creative zeal (bagels, corn bread, crumpets etc.), many chefs cannot resist tinkering here. Yet, in their density, robustness and absorbency, semolina-dusted English muffins are quite clearly the most practical base for all that hollandaise and (unless something has gone disastrously wrong), egg yolk.

Garnishes

No. No chopped chives, tarragon or worse, parsley. No stalks decoratively criss-crossing the plate. It adds nothing. Indeed, it presents the diner with a problem – where to dump a piece of a parsley stalk covered in hollandaise sauce?

Crockery

Never has warming a plate (and you need a full, easy-access dinner plate, not slate, enamelled tin or a wide shallow bowl), been more important. A cold plate means quickly coagulating egg yolk and hollandaise. If it is solidifying quicker than you are eating, your plate is too cold.

Drink

Coffee rather than tea. You need its slightly acrid, roasted edge to cut across all that butter.
So eggs Benedict, how do you eat yours?
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