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教父牛排山葵花椒入調酒
Jul 31st 2013, 10:04

教父牛排除了熟成牛排，酒吧也是一大特色，從五星飯店挖腳調酒師，讓雞尾酒化身調色盤，成為餐點最佳搭檔。4大系列「The Asian」運用山葵、花椒、丁香等，山葵馬丁尼融入辣薑與黃瓜，搭配生魚片是另類組合；「The confections」喝酒像在吃甜點，草莓可麗餅用威士忌甜酒搭配新鮮莓果、濃縮咖啡馬丁尼佐馬斯卡朋喝來帶有濃郁奶香，還有在伏特加內加入薑糖、蛋黃及牛奶焦糖的「牛奶糖蛋捲」。另有都會風格的「The Chic」與宛如度假般的「The island」系列。

■聯合報提醒您：未成年請勿飲酒

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