论文部分内容阅读
酒店的Fifty Mils是墨西哥城数一数二的顶级酒吧，提供招牌鸡尾酒与特色美食。酒吧中，6米长的吧台不言而喻地成为焦点，明星调酒师Mica Rousseau在此展现其超凡的调酒技艺。作为调酒师，他获奖无数。
在今年的墨西哥国际调酒大赛（2016 World Class Mexico）中，Mica Rousseau又一次摘得桂冠，他在比赛时用咖啡壶调制的巧克力宾治酒艳惊四座，也让他成为墨西哥最具影响力的调酒师之一。
Fifty Mils酒吧还与酒酿专家Wahaka Mezcal公司合作，推出了100瓶独家特制的梅斯卡尔酒，名为Four Fifty Mezcal。这款梅斯卡尔酒利用一种独特的龙舌兰属植物，加入芒果和成熟的多米尼加香蕉，并且在最后一次蒸馏的过程中混入摩洛哥薄荷与小豆蔻提升酒品的芳香度，尝试过该款梅斯卡尔酒的顾客都对其称赞有佳。
时髦且轻松的氛围、国际DJ手中跳动的节奏，使Fifty Mils酒吧成为墨西哥城中一处全新的社交场所。品酒之余，传统的墨西哥街头小食配以四季酒店的特色风味，肆意“挑逗”着宾客的味蕾。
Fifty Mils is the one of the city's top new bars offering signature cocktails and gastropub-style food. The 6-metre long bar creates a focal point for the modern signature cocktails designed by star mixologist Mica Rousseau. Mica Rousseau， head bartender at Fifty Mils at Four Seasons Hotel Mexico， D.F.， continues to gain accolades， most recently at 2016 World Class Mexico， where he won first prize. During the competition， Rousseau offered his signature Selfie cocktail， and then surprised everyone as his Not Tea Time punch was poured from a coffee pot made of chocolate that he fashioned himself.
Continuing in the spirit of innovation for which its new bar Fifty Mils is already renowned， The hotel has partnered with Wahaka Mezcal， specialists in premium handmade mezcal， to develop an exclusive production of mezcal – just 100 bottles. They used a kind of agave named espadín， and in the third distillation whole fruits including mango and ripe Dominican banana were added. For the final touch， Moroccan mint and cardamom were added in the last distillation process to accentuate the aromas.
The hip yet relaxing ambiance is the perfect stage to entertain against the backdrop of some of the most prestigious Mexican and international DJ beats， creating a perfect atmosphere that makes this venue the new hotspot for hanging out and making connections in the city. The gastropub menu， featuring updates of traditional Mexican street foods prepared with delicious Four Seasons flourish， teases the taste buds of the guests.
（品酒之余，传统的墨西哥街头小食配以四季酒店的特色风味，肆意“挑逗”着宾客的味蕾。
The gastropub menu， featuring updates of traditional Mexican street foods prepared with delicious Four Seasons flourish， teases the taste buds of the guests.）
在今年的墨西哥国际调酒大赛（2016 World Class Mexico）中，Mica Rousseau又一次摘得桂冠，他在比赛时用咖啡壶调制的巧克力宾治酒艳惊四座，也让他成为墨西哥最具影响力的调酒师之一。
Fifty Mils酒吧还与酒酿专家Wahaka Mezcal公司合作，推出了100瓶独家特制的梅斯卡尔酒，名为Four Fifty Mezcal。这款梅斯卡尔酒利用一种独特的龙舌兰属植物，加入芒果和成熟的多米尼加香蕉，并且在最后一次蒸馏的过程中混入摩洛哥薄荷与小豆蔻提升酒品的芳香度，尝试过该款梅斯卡尔酒的顾客都对其称赞有佳。
时髦且轻松的氛围、国际DJ手中跳动的节奏，使Fifty Mils酒吧成为墨西哥城中一处全新的社交场所。品酒之余，传统的墨西哥街头小食配以四季酒店的特色风味，肆意“挑逗”着宾客的味蕾。
Fifty Mils is the one of the city's top new bars offering signature cocktails and gastropub-style food. The 6-metre long bar creates a focal point for the modern signature cocktails designed by star mixologist Mica Rousseau. Mica Rousseau， head bartender at Fifty Mils at Four Seasons Hotel Mexico， D.F.， continues to gain accolades， most recently at 2016 World Class Mexico， where he won first prize. During the competition， Rousseau offered his signature Selfie cocktail， and then surprised everyone as his Not Tea Time punch was poured from a coffee pot made of chocolate that he fashioned himself.
Continuing in the spirit of innovation for which its new bar Fifty Mils is already renowned， The hotel has partnered with Wahaka Mezcal， specialists in premium handmade mezcal， to develop an exclusive production of mezcal – just 100 bottles. They used a kind of agave named espadín， and in the third distillation whole fruits including mango and ripe Dominican banana were added. For the final touch， Moroccan mint and cardamom were added in the last distillation process to accentuate the aromas.
The hip yet relaxing ambiance is the perfect stage to entertain against the backdrop of some of the most prestigious Mexican and international DJ beats， creating a perfect atmosphere that makes this venue the new hotspot for hanging out and making connections in the city. The gastropub menu， featuring updates of traditional Mexican street foods prepared with delicious Four Seasons flourish， teases the taste buds of the guests.
（品酒之余，传统的墨西哥街头小食配以四季酒店的特色风味，肆意“挑逗”着宾客的味蕾。
The gastropub menu， featuring updates of traditional Mexican street foods prepared with delicious Four Seasons flourish， teases the taste buds of the guests.）