奶茶测评英文（麻烦给我来一杯）

To make you sidestep a gin and tonic or a cold beer, a cocktail has to be special, and it is this small collection of herbs that makes all the difference.

如果要让人拒绝金汤尼或者冰镇啤酒的诱惑，一杯鸡尾酒必须特别，而这一小撮香草就能让它与众不同。

A cocktail, like a salad dressing, needs a balance of fruitiness, aromatics, sweetness, sharpness, sourness and something to lengthen and dilute the intensity. A few well-chosen herbs can add all these, and you don’t need much space in which to grow them. You can even squeeze a few herbs into a single large pot, the bigger, the better. With care, they’ll last for years.

鸡尾酒就像沙拉酱一样，需要平衡果味、香味、甜味、涩味、酸味和那些用来延长和稀释味觉浓度的原料。几种精心挑选的香草就可以产生所有这些效果，而且它们不需要很大空间来种植。你甚至可以在一个大花盆里种几种香草，当然，花盆越大越好。只要用心，它们足够用好几年。

Capturing a herb’s qualities for your cocktail can be as simple as adding a few leaves, perhaps part-crushing them, or creating an infusion to add to the mix.

在你的鸡尾酒中体现香草的特点很简单，只需加入几片叶子，可以将它们部分搅碎，或者将它们泡成草药茶加到鸡尾酒中。

The quickest route to herby cocktail happiness is making a syrup, which will add aroma, flavour and sweetness to the whole.

制作一杯幸福感满分的香草鸡尾酒，最简便的方法是制作糖浆，它会给鸡尾酒整体带来香气、风味和甜味。

Dissolve 200g sugar in 200ml water in a pan over a moderate heat, stirring occasionally. Remove from the heat as the syrup reaches a simmer; add a small handful of herb leaves and allow to infuse as the syrup cools. When it becomes tepid, lift the leaves out with a slotted spoon. The result should be bright and aromatic.

在平底锅里，用中火将 200 克糖溶于 200 毫升水中，并不时搅拌。当糖浆开始沸腾时，将其从火上取下；加入一小撮香草叶，让它随糖浆冷却而浸泡。糖浆变温后，用漏勺将叶子筛出。你的成果应该是色泽明亮而又芳香四溢的。

This simple process works equally well with most perennial herbs. Don’t forget, if you have fruit to hand (grown or foraged), or even vegetables, there is usually a cocktail to suit.

这个简单的流程同样适用于大多数多年生草本植物。不要忘了，只要你手头有水果（不管是自种还是采购的）甚至蔬菜，通常都有一份对应的鸡尾酒配方。