[本文由百加得洋酒特約贊助 | This content is sponsored by Bacardi China]
百加得傳世全球雞尾酒大賽中國區總決賽的15名入圍選手名單已公布，他們每個人都信心滿滿，力爭在世界舞臺上展現中國調酒行業的實力 —— 中國區總決賽的獲勝者將前往柏林參加全球總決賽。
The contenders for the China Finals of the Bacardí Legacy Cocktail Competition have been decided with 15 hopefuls in with a shout of representing the country’s bar industry on the world stage – with the global finals taking place in Berlin.
我們已經在上一次發布的帖子中介紹了來自廣州、上海和深圳的選手們。在這篇帖子中，剩下的6位來自北京和成都的選手和他們各自的獲勝雞尾酒也將齊齊亮相，讓我們一睹他們的風採吧。
This is the second post in a two-part series introducing the 15 finalists. After covering Guangzhou, Shanghai and Shenzhen, we now introduce you to the remaining six finalists of the Barcardi Legacy 2016 China, from Beijing and Chengdu, and their winning drinks.
由左至右：程廣、呂洪波、韓超。From left: Porter Cheng, Hongbo Lyn, Matthew Han.
冠軍 | WINNER: 呂洪波 Hongbo Lyn, Charlie Chaplin Bar
Aye Captain
20ml 百加得超級朗姆酒 | Bacardí Carta Blanca
50ml 百加得8年 | Bacardí 8 Anos
20ml 新鮮青檸汁 | Fresh lime juice
10ml 自製迷迭香肉桂黑胡椒糖漿*
Homemade rosemary, cinnamon and black pepper syrup*
5ml 北秀德苦精 | Peychaud’s bitters
為老式雞尾酒杯加一圈由開心果、海鹽和黑胡椒調和而成的調料邊。燃燒迷迭香和肉桂，煙燻杯子。將其他材料搖勻，倒入準備好的杯子中。用菠蘿裝飾。
Rim an old fashioned glass with pistachio nuts, sea salt and black pepper. Burn rosemary and cinnamon to smoke the cup. Shake all other ingredients and pour into prepared glass. Garnish with pineapple.
*自製迷迭香肉桂黑胡椒糖漿：將50g肉桂、100g迷迭香、20g黑胡椒和500g棕黃糖放入800ml水中煮30分鐘。
*Homemade rosemary, cinnamon and black pepper syrup: Combine 50g cinnamon，100g rosemary, 20g black pepper, 500g brown slab sugar with 800ml water; cook for 30 minutes.
亞軍 | 2nd place: 韓超 Matthew Han, 三裡屯通盈中心洲際酒店 Intercontinental Beijing City Center
Hanabi
45ml 百加得金朗姆酒 | Bacardí Oro
30ml 茶味利口酒 | Tea liqueur
20ml 自製迷迭紅茶肉桂糖漿*
Homemade tea, cinnamon and rosemary syrup*
15ml 青檸汁 | Lime juice
將所有材料搖勻，倒入一個香檳杯中。杯沿加一圈肉桂砂糖，用迷迭香裝飾。
Combine ingredients in the shaker, shake well and serve in a champagne glass. Garnish with rosemary and cinnamon sugar rim.
*自製迷迭紅茶肉桂糖漿：將普洱茶和糖以1：1的比例混合，加入5g肉桂和5g迷迭香。
*Homemade tea, cinnamon and rosemary syrup: Mix pu'er tea with sugar in a ratio of 1:1; add 5g cinnamon and 5g rosemary.
季軍 | 3rd place: 程廣 Porter Cheng, Infusion Room
Summer Fizz
60ml 百加得超級朗姆酒 | Bacardí Carta Blanca
30ml 聖哲曼 | St~Germain
25ml 新鮮青檸汁 | Fresh lime juice
5ml 苦瓜汁 | Bitter melon juice
5ml 金巴利 | Campari
加滿蘇打水 | Soda water to top up
將除了蘇打水以外的所有材料搖勻。倒入一個高球杯中，加滿蘇打水。用一片苦瓜幹作裝飾。
Shake all ingredients apart from soda water. Add to a highball glass and top up with soda water. Garnish with a slice of dried bitter melon.
由左至右：向航、陳辰軒、朱林。From left: Hang Xiang, Black Chen, Jurin Zhu.
冠軍 | WINNER: 陳辰軒 Black Chen, 高宅 The Upper Gallery
Golden Era
30ml 百加得8年 | Bacardí 8
15ml 百加得金朗姆酒 | Bacardí Oro
15ml 聖哲曼接骨木花利口酒 | St~Germain Elderflower liqueur
½ 吧勺 | bsp 紅葡萄酒醋 | Red wine vinegar
將所有材料和冰在攪拌杯中攪拌，濾入一個洛克杯中。用橙皮裝飾。
Stir the ingredients with ice in a mixing glass and strain into a rocks glass. Garnish with orange peel.
亞軍 | 2nd place: 朱林 Jurin Zhu, 瀾谷 Rancio Vallee
Maracas
45ml 百加得8年 | Bacardí 8
30ml 甜酸糖漿（青檸汁和糖漿以4：3的比例混合）
Sweet and sour syrup (lime juice and sugar syrup, 4:3 ratio)
30ml 橙汁 | Orange juice
3ml 路薩朵櫻桃力嬌酒 | Luxardo maraschino
10 片 | leaves 薄荷 | Mint
1 根 | stalk 香茅 | Lemongrass
在攪拌杯中搗壓香茅；輕輕擠壓薄荷葉，隨後連同其他材料一起放入攪拌杯中。攪拌20秒直到香氣濃鬱。雙重濾入裝有大冰塊的葡萄酒杯中，用香茅和薄荷葉裝飾。
Muddle the lemongrass in a mixing glass, carefully give the mint leaf a squeeze put it in the glass along with the other ingredients. Swizzle for 20 seconds to release the aromas. Double strain into wine glass filled with large ice cubes. Garnish with lemongrass and a mint leaf.
季軍 | 3rd place: 向航 Hang Xiang, Flavor Lounge
Bacardí in the Old China
30ml 百加得金朗姆酒 | Bacardí Oro
15ml 百加得8年 | Bacardí 8
75ml 自製茉莉綠茶 | Homemade jasmine green tea
5ml 紅糖 | Brown sugar
1滴 | ds 安高天娜苦精 | Angostura bitters
將紫蘇葉放入搖酒壺的其中一段，搗壓3到4次。加入百加得金朗姆酒和苦精，浸泡紫蘇葉。在另一段搖酒壺中加入茉莉綠茶和紅糖，攪拌。加冰。來回拉8到10次。濾入一個科林杯中。在杯中加入冰和百加得8年，攪拌。倒入茶杯上桌，以一片紫蘇葉裝飾。
Muddle the basil leaf in one half of the shaker 3 to 4 times. Add Bacardí Oro and bitterrs to infuse the basil leaf. Add jasmine tea and brown sugar into the other half of the shaker and stir. Add ice, and roll 8 to 10 times. Strain into a collins glass. Add ice and Bacardí 8 years into the glass; stir. Serve in a teacup and garnish with a basil leaf.
點擊這裡閱讀我們的第一篇帖子，重溫來自廣州、上海和深圳的選手們的風採。
Click here to view the last post covering the nine finalists from Guangzhou, Shanghai and Shenzhen.
更多BACARDÍ百加得傳世全球雞尾酒大賽中國賽區詳情，請密切關注Bacardí百加得官方微信推出的相關活動及信息。
Follow the official WeChat account for the latest news on The Bacardí Legacy Cocktail Competition China.