又中又英——A world of difference

　　In my previous column I said an ice-cold Martini is my favourite drink and discussed what snacks go well with it. As I said, people who like Martinis usually drink it as an aperitif, an alcohol drink people have before a meal to stimulate the appetite. But I like an ice-cold Martini with my dinner as well, regardless of what many so-called food experts say. Today, I will discuss another cocktail that I like. It's called a Manhattan. It is particularly fitting for me to discuss how to make a classic Manhattan. If something is particularly fitting, it means it is suitable or right.
　　It is suitable for me to discuss a classic Manhattan because I now live in Manhattan! Some cocktail historians say the Manhattan was invented around 1880 in New York's Manhattan Club. A Martini and a Manhattan are similar because they both use two basic ingredients. Both use vermouth. But there is a world of difference in the taste and appearance of the two drinks. The expression "a world of difference" means very different. The Martini uses gin and dry vermouth stirred or shaken in ice. A twisted lemon peel or green olive is added. The drink is as clear as water. The Manhattan uses rye whiskey and sweet vermouth with two small drops of Angostura bitters, which is made with herbs and spices.
　　The cocktail is stirred in ice. A sweetened red cherry called a Maraschino cherry is added. The cocktail is a mixture of caramel and red in colour because of the whiskey and sweet vermouth. I like to have a Manhattan as an aperitif with snacks such as nuts or potato chips. I prefer not to have it with dinner because it is sweet, unlike the Martini. But some Manhattan drinkers say it pairs well with slightly sweet dishes such as a hamburger with barbecue sauce, a pizza with cooked figs as a topping, and even a medium rare steak. If a drink pairs well with food, it means it matches well.
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　　在上一篇文章中我说，冰冻的马天尼是我最爱的饮品，亦谈过甚么小食跟它最相配。正如我所说的，喜欢喝马天尼的人通常会把它当aperitif来喝，即是餐前用来刺激食欲的开胃酒。但我也喜欢用冰冻的马天尼来作为晚餐的伴酒，不管那许多所谓的饮食专家怎么说。今天，我会谈谈另一款我喜欢的鸡尾酒，它就叫做曼哈顿。由我来谈怎样去调制一杯经典的曼哈顿，实在是particularly fitting——若某事是particularly fitting，意即那是对极了、特别合适。
　　由我来谈一杯经典的曼哈顿尤其合适，因为我现在就住在曼哈顿！有些研究鸡尾酒历史的学者声称，曼哈顿是于一八八○年左右，于纽约的曼哈顿俱乐部中研发出来的。马天尼跟曼哈顿酒很相似，因为两者皆用到两种基本成份，而且两者皆有用苦艾酒。但两款饮品的味道和样子就有天渊之别（a world of difference）。习语 "a world of difference" 意即有很大差别。马天尼用的是毡酒和干苦艾酒，在冰块中搅拌或手摇，另加一片扭柠檬皮又或绿橄榄，这杯酒看上去就像水一样清澈；曼哈顿则用上裸麦威士忌以及甜苦艾酒，再加两小滴的安哥斯图娜苦酒，这种苦酒是用香草和香料制成的。
　　这款鸡尾酒会加冰块搅拌，再加进一种名为玛拉斯奇诺樱桃的糖渍甜樱桃。鸡尾酒因为威士忌和甜苦艾酒的关系，色泽会是焦糖色和红色的混合。我喜欢把曼哈顿当成开胃酒（aperitif），边喝边吃果仁又或薯片等小食。我就不喜欢在吃晚餐的时候喝，因为它太甜了，不像马天尼。但也有一些好喝曼哈顿的人说，它跟带甜的菜式非常配搭（pairs well），例如用上烧烤酱的汉堡包、以烤过的无花果为配料的薄饼，甚至是三成熟的牛扒。若一款饮品pairs well with food，意即它跟食物很相配。
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中译：七刻
Michael Chugani 褚简宁