Okwangoku, enye yeyona nkqonkqo edlalwa kakhulu yodakwa yilala i-cocktail "Mary Bloody", iindawo eziphambili zazo i-vodka kunye nejisi yetamatato, ngamanye amaxesha kunye nezinye izithako (ijusi lemon, ipropper ebomvu kunye nezinye iziqholo, i-Worcester sauce okanye i-Tabasco sauce ). Kukho iingxelo ezininzi kwi-cocktail ethi "Mary Mary" kunye neengcinga zeenkcubeko ezinxulumene nale sesiselo, kwiibhayisikobho nakwiincwadi.
Imbali yesiselo esiphumeleleyo
Ngokwalo, ibinzana elithi Bloody Mary elithi "Bloody Mary" linxulumene nenkcubeko yase-Anglo-yaseBrithani egama lenye yeenkosikazi (oko kukuthi, uMary I Tudor 1553-1558 gg.), Eyaziwayo ngokunyamezela okukhethekileyo kuma-Anglican aphikisayo.
Umbuzo we-original design of the recipe ye-cocktail ethi "uMary Bloody" ayilungiswanga ngokucacileyo.
I-New York Herald Tribune, ngoDisemba 2, 1939, ibhekisela kwisiselo seGeorge Jessel, esenziwe kwi-vodka kunye nejusi yetayisi. Ekuqaleni, esi siselo sibheka njengeso-antipode. Ixesha lokusungula i-cocktail lithethwa lixesha phakathi kweemfazwe zehlabathi.
Ngo-1964, omnye uFernand Petito, owathuthelela eUnited States esuka eFransi, kwi-intanethi kunye nabathengisi beMagazini yaseNew Yorker bathi ulungiselela nokukhonza isiphuzo se-vodka-tomato esilungiselelwe ngokwendlela yakhe yokwenza i-vodka kunye nejusi yesantyi enezidibaniso, , esebenza njengebartender kwiziko laseParis.
Kwindlela eyahlukileyo yokulungisa i cocktail yaseFernanda Petio, ityuwa, ijisi lemon, ipilisi ye-cayenne, i-Worcesters sauce kunye ne-ice-crushed. Ngokwezinye zeenguqulelo, okokuqala isiselo sikaFernanda Petio sabizwa ngokuba ngu-"Red Snapper", kodwa abathengi baqala ukubiza i-cocktail ethi "Mary Bloody".
Nangona kunjalo, namhlanje sinokuthetha ngeenguqu ezimbini eziphambili ze-cocktail "uMary Bloody" (elula kwaye eyinkimbinkimbi), ngokuqinisekileyo, uhlobo oluthile lwePetio lunomdla ngakumbi, nangona okulula kungalunganga.
I-cocktail kaMary yaseMary yenza njani?
Okokuqala, uthele ijusi yetamatisi kwiglasi (ecocekileyo okanye enezongezo), kwaye ngoko ndlela ekhethekileyo ngeqebunga (kunye nomtya), galela i-vodka ngendlela enokuthi idibanise. Xa kusetyenziswa "uMary Bloody" kwimeko enye, kuqala uphuze i-vodka, kwaye emva kwangoko-i-tomato juice.
Kukho nezinye iindidi zamagama ezizwe-zwelonke-siselo se-vodka-tomato (umzekelo, igama lesiPolish elithi "Krvava Manka").
Siza kukuxelela indlela yokulungisa i-cocktail "uMary Bloody" ekhaya kunye nokuthotyelwa ngokusemgangathweni kwinqanaba elisisiseko esisemthethweni.
Izithako:
- i-vodka ene-neutral ukunambitha-45-50 ml;
- ijusi yetamatato - 90 ml;
- ijusi ye-lemon - 15 ml;
- i-sauce eshushu (i-Worcestersky kunye / okanye iTabasco) - ama-2-3 ahla;
- ityuwa - i-pinch;
- i-ice cream echithwe -1-2;
- umhlaba omnyama nobomvu;
- isityalo sesilimo esidliwayo esinamagatsha anamanzi kunye namaqabunga - ukulungiswa.
Ukulungiselela
Sifaka iqhwa kwiklasi ye-highball type. Hlanganisa kwisitya esisodwa sejisi yetamatato, ijusi lemon, umsila oshushu, ityuwa kunye nompu. Gcwalisa i-highball phezulu kweqhwa. Ngenxa yokungabikho kwe-Worcester sauce okanye iTabasco, unokwenza i-cocktail "uMary Bloody" kwaye ngaphandle kwezi zinto, ngoko
Ngenomonde uthele i-vodka kwiglasi kwi-blade yesandla. Senza isiqu sesilimo esidliwayo esinamagatsha anamanzi. Ngamanye amaxesha kwindlela yokuyila bayisebenzisa i-lemon, i-shrimps, iminquma. Kwimeko nayiphi na into, i-cocktail "Mary Bloody" ilungele ukukhonza imifuno, i-shrimp, i-pickled okanye i- mushrooms e-salted , i-salami ushizi.
Kukho ezinye iindlela zokupheka ngeefotyi zolu hlobo kunye nejusi yetamatisi. Basebenzisa iziphuzo ezahlukeneyo zotywala esikhundleni se-vodka: i-gin, i-whiskey, i-bourbon, ngenxa ye-tequila kunye ne-sherry. Iinguqu ezingekhozo zotywala nazo ziyaziwa.