它是什么？這款冒著煙的麻辣烈日是上海El Ocho的最新作品。

它是怎么調(diào)制的？這款酒的說(shuō)明看上去簡(jiǎn)單得不太真實(shí)：“姜黃粉和辣椒浸漬的哈瓦納俱樂(lè)部7年，新鮮青檸和檸檬汁”。但是這三種材料并不能調(diào)出這杯酒。完整配方如下：

40ml 哈瓦納俱樂(lè)部7年
15ml 姜黃粉浸漬的哈瓦納俱樂(lè)部7年*
10ml 辣椒浸漬的哈瓦納俱樂(lè)部7年**
15ml 檸檬汁
15ml 青檸汁
7.5ml 糖漿（1:1）

將所有材料放入搖酒壺中。通過(guò)煙熏槍，用橡木片對(duì)酒壺里的材料進(jìn)行煙熏，然后搖勻。雙重過(guò)濾到一個(gè)飛碟杯中，杯沿加上一圈自制煙熏鹽***。

* 將姜黃粉放入朗姆酒中浸漬3到4天。過(guò)濾裝瓶。
**將辣椒放入朗姆酒中浸漬3天，換上新鮮辣椒，再浸漬3到4天，或者兩次一共浸漬一周。過(guò)濾裝瓶。
***用調(diào)酒時(shí)用到的同一種橡木片來(lái)煙熏鹽，再與商店里買到的煙熏過(guò)的鹽混合。

它嘗起來(lái)如何？這款酒的煙熏味會(huì)讓人立刻想起梅斯卡爾——El Ocho的主調(diào)酒師Kaoru Takii的意圖正是如此——但是實(shí)際上卻是出其不意的朗姆酒。Kaoru Takii（大家都叫他TK）從他的祖國(guó)日本得到靈感。在那里，白領(lǐng)們?cè)诖蛩愫纫徽勾缶浦岸紩?huì)喝一種叫Ukon No Chikara的解酒藥，里面就含有姜黃粉。為了起到平衡作用，TK把姜黃粉和辣椒分開(kāi)浸漬，還加入了沒(méi)有浸漬的朗姆酒，所以一共有三種朗姆酒。“如果我把兩種材料放在一起浸漬，姜黃粉的力度就太大了，”他說(shuō)。但實(shí)際上卻是煙熏鹽把這款酒的風(fēng)味完美呈現(xiàn)出來(lái)。有些很聰明的雞尾酒的口感只有一個(gè)維度，但是這款卻充滿了有趣的層次感，并且平穩(wěn)地觸發(fā)了所有風(fēng)味：酸、鮮美、甜和辣。喝到最后會(huì)覺(jué)得舌尖上有陣細(xì)微的刺激感，并且有一種曬過(guò)之后留下的溫?zé)岣校志貌簧ⅰＤ敲磫?wèn)題來(lái)了，如果我想在泳池派對(duì)上喝這杯酒…

What is it? The smoking hot Spicy Sun from El Ocho in Shanghai. This cocktail is from the bar’s new drink menu.

How is it made? The drink’s description is deceptively simple: “Turmeric and chilli infused Havana Club 7-year, fresh lime, lemon juice”. But three ingredients it is not. Here’s the full list:

40ml Havana Club 7-year
15ml Turmeric-infused Havana Club 7-year*
10ml Chilli-infused Havana Club 7-year**
15ml Lemon juice
15ml Lime juice
7.5ml Sugar syrup (1:1)

Combine all the ingredients in a shaker. Using a smoking gun, smoke oak chips into the tin and shake. Double-strain into a coupe glass rimmed with homemade smoked salt***.

* Infuse the rum with turmeric for 3 to 4 days. Strain and bottle.
** Infuse the rum with chilli for 3 days, replace with fresh chilli, then continue infusing for another 3 to 4 days, or about a week in total. Strain and bottle.
*** Smoke salt with the same oak chips and combine with store-bought smoked salt.

What does it taste like? The drink’s smokiness immediately brings to mind mezcal – something head bartender Kaoru Takii intended – but twisted with rum. TK, as he’s better known, also took cue from his native Japan, where salarymen would down a turmeric drink called Ukon No Chikara before a night of heavy boozing. For balance, he infuses the turmeric and chilli separately, and adds the rums in three stages. “If I infuse it together, the turmeric would have too much kick,” he says. It’s the smoky salt, however, that brings the drink together. Some bright cocktails can be one-dimensional, but this is full of intriguing layers and hits all the right flavour notes: sour, savoury, sweet and spicy. It ends with a faint bite at the tip of the tongue and a long finish that lingers like a warm tan. Now, how can I have this poolside…