传闻才到家二你不怕待输入酒精?《经济学人》精读80: Li Ka-shing cedes a sprawling empire to his son

原本标题:听说才到二若虽用输入酒精?

Plastic flower of the flock

当时是 mars 第一百零一次等遗憾人不以上海,第二暨「SIP Cocktail Festival
」将于本周六登陆上海,明星调酒师云集,一切酒精爱好者都未应去。

Li Ka-shing cedes a sprawling empire to his son

🍹🍸🥂🍹🍸🥂

The tycoon’s retirement marks the end of an era for Hong Kong

HELLO SEPTEMBER!

图片 1

Our bellies are ready for you at our SIP Cocktail Festival 2018!

“TOO long” was how Li Ka-shing, known fondly by locals as chiu yan
(Superman) for his business nous, described his working life when he
announced on March 16th that he would be retiring in May. Asia’s
pre-eminent dealmaker has been around for longer than his fictional
namesake, scoring and selling assets in ports, telecoms, retail and
property to amass a fortune estimated at $36bn.

As a little appetizer, get to know our amazing bartenders and food
partners we’ve brought together!

Few expect Mr Li, who will turn 90 this summer, to hang up his cape
for good.
 He says he will stay on to advise his eldest son, Victor Li,
who will inherit his two main businesses. The first is CK Hutchison, a
conglomerate with interests in power plants, perfume and much in
between. It runs 52 ports and owns 14,000 high-street stores, including
Watsons at home and Superdrug in Britain. The second is CK Asset, one of
Hong Kong’s biggest property developers. Combined they are worth
$79.7bn.

SOCIAL SUPPLY presents SIP COCKTAIL
FESTIVAL 2018

cede: to give control of something to another person, group,
government, etc. 

BARTENDERS

sprawl: to spread or develop in an uneven or uncontrolled way

CHARLIE ANDREWS (OUR/VODKA,
BOTANIK)

李嘉诚,香港人数遂他吗“超人”,今年夏日便90春秋了,他上周颁自己以于5月离休,把生意交接给大儿子,李泽钜(Victor
Li)

CHRIS LOWDER (DIPLOMATICO)

COLIN TAIT (SHAKE)

At the press conference the younger Mr Li made all the right noises.
“When I return to work tomorrow, it will be the same,” he told
investors. They took it well—shares in the two CK businesses dipped only
modestly at the news. His father’s willingness to cut him off and answer
reporters’ questions himself may have reassured them that he really
will stick around.

DEAN LI + JERRY YU (LE BARON)

Succession is a delicate matter. Joseph Fan of the Chinese
University of Hong Kong has found that family-run firms in Hong Kong,
Singapore and Taiwan lose 60% of their value on average in the years
before and after a change. Many a tycoon has proved hopeless at planning
for his departure. Discussing death is regarded as unlucky. Most cling
on past their prime.

DYLAN LAM (WOOBAR)

Victor在发布会及说,“明天自家回上班,一切都是照旧没啥转”
这是真情。李嘉诚打断儿子亲自对记者们的题目,可以看来他尚是碰头延续插手管理一下商店之

GEOFF MARETT (YARDBIRD)

庄换帅是一个比较脆弱的一时,60%的香港新加坡台湾家族企业在此那一两年内损失了60%底市值!

JAMES LIU + HARRY ZHANG (ATELIER)

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LUCKY HUANG (ALCOCASE)

Not so the meticulous Mr Li. As early as 2000 it became clear that
Victor would inherit his empire, after his second son, Richard, stepped
down as deputy chairman of Hutchison Whampoa (now CK Hutchison) and went
his own way. In 2012 Mr Li made this line of succession official.

MICAELA PICCOLO (PLANTATION RUM)

According to Oliver Rui of the China Europe International Business
School in Shanghai, Mr Li also simplified a complex holding structure in
2015 with the handover in mind. He split property holdings from other
assets, boosting both firms’ valuations and making it easier for his son
to sell off bits of the empire in future.

NATHAN TSE (CITYSON)

Mr Li has also been reinvesting his fortune in stable, cash-generating
assets in Europe. These now account for close to two-thirds of CK
Hutchison’s operating profit, compared with just 16% from Hong Kong and
mainland China. In November he sold a 73-storey skyscraper on Hong Kong
island for $5.2bn, and since 2013 has parted with $3bn-worth of
commercial properties in Beijing, Shanghai and Guangzhou.

ROCKY TANG (PEDDLERS GIN CO)

meticulous: very careful about doing something in an extremely
accurate and exact way

SASHA BONDI (BARBARIAN)

可小心谨慎的李超人是不会见受祥和亲手植之王国有瞬间衰退的风险,他蛮已经在安排怎么慢慢地管店连交给自己之儿子…

TIMOTHEE BECQUERIAUX (HIGHLINE)

FEATURING:

Although both father and son speak of continuity, many in Hong Kong see
Li senior’s exit as the end of an era—and not just for his empire. Mr Li
came to Hong Kong as a wartime refugee, fleeing Guangdong with his
family in 1940 at the age of 12. His father died soon afterwards, and he
was taken out of school and put to work. In 1950 he was among the first
in the British colony to get into the plastics business. His plastic
flowers were a hit. (His future wife came from a well-off industrial
family, helping with credit and connections.) When property prices
slumped during riots in 1967 he pounced, setting up his first property
company in 1971. The timing was propitious; Hong Kong’s economy grew
by 9% a year on average in that decade.

HOMESLICE PIZZA

He went on to operate container ports, and belonged to the first wave of
outsiders to invest in China when it opened up in the late 1970s. In
Hong Kong he bought into everything from groceries to pharmacies, and
supplied swathes of the city with electricity. Through Hutchison, an old
British trading house that he bought in 1979 (the first time a Chinese
took control of a British firm), he expanded abroad in a way no other
local tycoon has
. Unusually for a head of a family firm, he sought
out 
professional managers, many of them foreign.

LATIN WOO

propitious: likely to have or produce good results

TACO LAOBAN

旋即半段子讲李嘉诚早年发展史,1940年12春的李嘉诚从家人从地逃难到香港,不久后大人即怪了,他就是被迫辍学开始打工。1950年始发从事塑料花生意,他未来之老婆家境殷实也协助了他同样管。然后在1967年香港楼市冷淡的早晚杀入房地产,也是1970年最终第一批判进入中国次大陆投资之商贩!!

MADISON KITCHEN

BITTER

The incoming boss has worked with some of them for decades. Victor is
credited with CK Hutchison’s push into overseas utilities, including
three big recent investments in energy infrastructure in Australia,
Canada and Germany. Still, if he has his own vision for the business, it
may not become apparent for two to three years, says Mr Rui.

//BARTENDERS //

It could use fresh thinking. Two decades ago, Mr Li’s stocks were among
the ten most actively traded on Hong Kong’s exchange, according to
Bloomberg, a data provider. Now they are outside the top 30.
foray into biotech has been ho-hum.

CHARLIE ANDREWS (OUR/VODKA,
BOTANIK)

As for Hong Kong, it is less fertile ground for would-be tycoons than
before. Oligopolies are entrenched locally.Mainland China, meanwhile,
produces a dollar billionaire every five days. Pony Ma and Jack Ma,
(unrelated) founders of Tencent and Alibaba, two tech giants, are richer
than Mr Li. A new Li Ka-shing is more likely to rise in next-door
Shenzhen than in Hong Kong.

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foray: a sudden invasion or attack: raid 

Hailing from the historic city of Plymouth, Charlie began his drinks
journey when he started working at the world-famous Plymouth Gin
Distillery. It was there that he developed a passion for spirits and
mixology. Under the watchful eye of the distillery’s in-house
bartenders, Charlie developed his skillsbehind the bar. Two years ago,
he moved to Shanghai and has since represented several craft brands
across the country in his role as ambassador for Craft Republic.

点评:李嘉诚传奇的毕生激励着累累人口,他的离休意味着一个期的结,将来底君王更多会面世于附近,深圳(或者说神州新大陆)

查理来自历史悠久的城—普利茅斯市,世界上知名的普利茅斯金酒酿酒厂的劳作揭开了他酒水行业生涯的稿子。那里的工作被他喜欢上了酒与调酒学。在里调酒师的潜心指点下,查理提升了酒店调酒技能。两年前,查理来到上海,并在
CraftRepublic 担任品牌大使,负责在备华放开精酿品牌。


CHRIS LOWDER (DIPLOMATICO)

**

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Results

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Lexile®Measure: 1100L – 1200L

Diplomatico Rum is a carefully crafted luxury from Venezuela, made from
sugarcane from the foot ofthe Andes Mountains. The brand focuses on
passion for exploration, anadventurous spirit, and an eagerness to share
the finer things in life.

Mean Sentence Length: 16.04

外交朗姆酒是相同慢精心制作的委内瑞拉奢侈品朗姆酒,由安第斯岭脚下的甘蔗制成。品牌抱有探索之激情,敢于冒险的振奋,以及渴望和身边上之丁大饱眼福生活备受光明的东西。

Mean Log Word Frequency: 3.18

Chris Lowder brings wit him a wealth of knowledge and experience gained
over more than 10 years workingin food and beverage, including five
years in Asia Pacific. He opened the Michelin-starred Four Seasons in
Seoul, South Korea, where his bar was named World’s 8th Best Hotel Bar,
52nd Best Bar in the World. Chris was nominated for International
Bartender of the Year by Tales of the Cocktail (2017) and was also named
NYC 30 Under 30 by Zagat (2015), New York Rising Star Bartender by
StarChefs (2015),and one of America’s Best New Mixologists by Food &
Wine Magazine (2014).

Word Count: 786

COLIN TAIT (SHAKE)

即时首文章的蓝思值是在1100-1200L, 是经济学人里通常难度之篇章~

图片 6

动kindle断断续续地朗诵《经济学人》三年,发现自平开始打到今天较顺畅地念毕,进步挺酷,推荐买入!点击这里可以去亚马逊官网购买~

Veteran bartender, veteran Street Fighter II player Colin Tait,aka
@gunsbagpipes, is the main man behind the bar at SHAKE and Heyday.
Almost two decades in the game, preserved well through worldly
experience.

身兼著名调酒师与街头霸王II骨灰级玩家的 Colin Tait,是 SHAKE 与 Heyday
两所酒吧的核心人物之一。二十不必要满载遍布世界各地的调酒经验,让 Colin
对于调酒师这个工作有出了非常之解读。

DEAN LI (LE BARON)

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Starting in small cocktailbar to working in restaurants, clubs and
lounges, Dean has over 10 years of experience. He joined Le Baron
Shanghai over 3 years ago as a Le Baron’s Bar Manager. For his
cocktails, he likes to add Chinese elements such as tea, local candy and
local liquor. Make sure to stop by his booth which he will be sharing
with his team mate Jerry.

Dean 从小的鸡尾酒吧开始入行,在食堂,俱乐部,酒廊都出工作更,并发出超常
10 年的餐饮工作经历。3 年前他入 Le Baron
并当酒吧经营的位置。对于鸡尾酒他心爱加入一些华因素,比如茶,地方风味之甜,中国之酒,等等。请务必以她们之小摊停留,他以与他的队友
Jerry 一起与汝分享他们之饮品。

JERRY YU (LE BARON)

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Jerry Yu hails from Wuhu prefecture, Anhui. His career in hospitality
started right out of school, initially taking a position as a server at
a local restaurant. He quickly sparked an interest in beverages. Jerry
eagerly jumped at opportunities, and quickly rose the ranks. Since
then,he has gained notoriety and respect from many in his field, and
earned top placement in the China rounds of several international
bartending competitions(including Diageo World Class, Havana Club Grand
Prix, Absolut Invite, and Jameson Bartenders Ball). He now acts as Head
Bartender at Shanghai’s renowned nightclub Le Baron.

自我吃 Jerry
来自安徽刚刚起学出,最初是当地方同样小食堂做女招待。很快唤起了对饮料的兴味。迫不及待地抓住机遇,很快即加强了祥和之调酒技术及更。从那以后,在祥和的小圈子获得了广大总人口之看重,并在屡件国际调酒比赛(包括帝亚吉欧世界级赛、哈瓦那俱乐部大奖赛、绝对伏特加和尊美醇威士忌)中获取了顶尖位置。现在在上海享誉的酒店(Le
Baron)担任酒吧主管。

DYLAN LAM (WOOBAR)

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As the Head Mixologist of W Shanghai – The Bund, Dylan Lam brings his
creative flair to all five intriguing venues in the hotel. Dylan who is
a Hong Kong native, is an endeavor to explore and creating new
cocktails. The unique look and feel of each W hotel is determined by a
contextual insight, making itlocally relevant as seen through W’s DNA
and mixed with unique collaborations of creative spirits.

用作上海外滩 W 酒店首席调酒师,Dylan Lam
将他的著述天赋在酒吧的五独可喜场所展现的淋漓。生于香港,长于香港底
Dylan 致力为探索和创办新的鸡尾酒。

GEOFF MARETT (YARDBIRD)

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Geoff Marett was born in Melbourne and raised in Hong Kong for eight
yeas from the age of two, this gave Geoff a passion for travel and
adventure at a young age.Geoff started out working in some of
Melbourne’s best bars and restaurantsbefore heading to Japan where he
honed his skills and passion for their cuisineand creative bartending.
Currently he is working at Hong Kong’s iconic yardbird where he shares
his knowledge of sake, shochu and the art of Japanese Cocktails.

Geoff Marett 生于墨尔本,两东来到香港,度过了八年之小时候时段,这也于
Geoff 从小对旅行和冒险充满了激情。起初,Geoff
于墨尔本局部至上的酒吧与餐馆里崭露头角。之后他启程日本,在那里,烹饪与调酒的技术得到了精进,对于调酒的奇思妙想也不断涌现。如今,他任职于香港地标性烧鸟店
Yardbird,不断与买主享用着他对清酒、烧酒,以及日式鸡尾酒艺术的厚积淀。

JAMES LIU + HARRY ZHANG
(ATELIER)

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Duo James and Harry of Atelier Shanghai have partnered up with Campari
to serve up Aperol Spritz. James is a 2018 Camus cocktail competition
champion, 2018 Jameson cocktail competition Runner-up; and Harry has
been working with the Taste Buds group for the last two years,including
Tasted Buds Cocktail Palace, Shrine in Shanghai, and Hermit in Nanjing
as Bartender. Currently working as first bartender/bar manager in
Atelier by Taste buds.

Aperol Spritz has fast become a cult drink outside of Italy, extending
to neighboring countries and even across the continents, best enjoyed
with friends, grab yours and find them at the Campari Corner of SIP!

Aperol
Spritz(阿佩罗橙色气泡)由普赛寇起泡酒、阿佩罗开胃酒和一些苏打水调配而成,是意大利口吃前酒的极品选项。阿佩罗迷人的甜苦味和普赛寇起泡酒的花香组成出色之抵,橙子的味道让人喜欢,苏打水加上的血泡于口感变得越来越强劲。这是如出一辙放缓符合当其它时刻、任何场合饮用的鸡尾酒。活力的血泡于唇齿间跳动,清新之蜜桔气息在鼻腔中萦绕,仿佛汲取了意大利之明媚阳光,裹着同等继热情的橙色,把意式风情原封不动地钉在这无异杯里。

LUCKY HUANG (ALCOCASE)

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Currently with Alcocase on Changle Lu, renowned former manager of The
Union Trading Company, Lucky Huang’s is joining us at SIP. Her work
includes being listed as Asia’s 50 Best Bars ranked #9, Bar of the Year
by City Weekend (2015/2016) and Best Cocktail Bar by Time Out Shanghai
(2016) among others. Be sure to catch her inside!

时,在正在叫之一起市企业经营长乐路的 Alcocase,Lucky Huang
将在我们的 SIP。她干活之典型从它们取得的光荣就只是看,亚洲 50
只极品酒吧榜单排名第九,曾获得 2015/2016 Cityweekend
颁发的岁最佳酒吧荣誉与 2016 年 TimeOut
颁发的最佳鸡尾酒吧,快来走被遇见它吧!

MICAELA PICCOLO (PLANTATION
RUM)

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Plantation rums are born in the tropics. They first age there in Bourbon
casks…and ar eindividually selected before being sent to the Château de
Bonbonnet in Ars,France.They are aged a second time in Ferrand casks,
nurtured according to Maison Ferrand’s precise method, called
«Elevavage. Plantation rums mature inthe Château’s cellars until they
are carefully blended, for some, and then bottled.

Micaela Piccolo is the Asia Pacific Brand Ambassador for Maison Ferrand,
representing adiverse portfolio of award-winning artisanal spirits
including Pierre Ferrand Cognac, Citadelle Gin, and Plantation Rum.
Based in Shanghai, Micaela’s scope extends over 12 countries across the
Asia Pacific including Hong Kong, Singapore, and Mainland China.

蔗园朗姆酒于热带国度里活。在波本桶里熟成后,它们于同一一模一样选项出后送至法国的
Bonbonnet
古堡再次桶内熟成。在费朗家族的特定熟成手法后,蔗园朗姆酒会给寄放到适饮或副调配的时机,再装瓶。从南美到处之产区找寻最佳朗姆酒是费朗家族的重任之一。

米凯拉·皮科洛是费朗公司之亚太区品牌大使,代表了概括皮埃尔·费朗德·科涅克、魏城金酒和种蔗园朗姆酒在内的各种洋酒,总部在上海,米凯拉的业务范围遍及亚太地区的
12 个国,包括香港、新加坡及中华陆上。

NATHAN TSE (CITYSON)

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Now serving as the ambassador of the Cityson brand, Nathan comes from an
extensive background from Asia’s renowned bar scene- The woods (Hong
Kong), J.boroski (Thailand), Bibo (Hong Kong)

Bitters and sweets (Hong Kong,founding member).He is a Beefeater 2017
competition Hong Kong & Macau finalist and D1 gin competition Hong Kong
finalist.

现行任 Cityson 品牌大使,Nathan 来自亚洲闻名遐迩酒吧的广阔背景 –

Thewoods(香港),J.boroski(香港),Bibo(香港)

他是 2017 年度 Beefeater 香港跟澳门决赛入围者及 D1 GIN
酒比赛香港决赛入围者。

ROCKY TANG (PEDDLERS GIN CO)

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Rocky has more than a decade of experience as a bartender. He has honed
his knowledge working in the cocktail mecca’s of both the United States
and Japan until it was razor sharp.He returned to become a bar manager
in the famous restaurants of the VOL group in Shanghai, including Bar
Rouge. He is excellent at researching and developing his own ideas as
well as innovating and incorporating things such as, flowers,plants and
the four seasons.

Rocky ,1989 年出生。曾凭 Cocalero 开口乐全国品牌大使.从业 12 年。2008
年赴美国学酒类饮料而后前往日本上。曾和西班牙大名鼎鼎米其林大师
DIEGOGUERREO
合作撰写属于真正含义及之餐饮鸡尾酒体验。而后曾当上海举世瞩目餐饮企业 VOL
旗下餐厅做酒吧经营。擅长自主研发、创新,以及四季花草等。

SASHA BONDI (BARBARIAN)

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Sasha is chief bartender and mixologist of Barbarian, Bites and Brews on
fireand Mito restaurant. He’s working with customized cocktails for more
than six years in Russia, Thailand and China. About his way of mixing he
says he usually doesn’t just offer cocktails to his guests – he listens
to them. His cocktails are based on people’s moods and preferences.

Sasha 是 Barbarian, Bites and Brews on fire 和 Mito
餐厅的首席调酒师。在调制定制鸡尾酒上,他经验丰富,足迹遍布俄罗斯、泰国与中华。据外所提,在为客人调酒时,他不仅仅是于调酒,更是在倾听客人的真心话。他的鸡尾酒,是客人心情与喜欢的无所不包体现。

TIMOTHEE BECQUERIAUX
(HIGHLINE)

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Working in some of Hong Kong’s best bars (Le Boudoir, Bibo & The
Continental), Timothée was awarded as one of Hong Kong’s top 25
bartenders in 2015 & 2016 and Champion of Havana Club Grand Prix Hong
Kong & Macau 2016. It was at The Continental that Timothée started
focusing on absinthe and developed one of Hong Kong’s first absinthe
based cocktail program. He is now based in Shanghai at Highline, a
Contemporary American restaurant located on the 6th floor of the Ascott
Hotel & Residences.

Timothée 已服务被诸如 Le Boudoir, Bibo & The Continental
等香港同广大首屈一指的酒馆,因此,他荣膺 2015 年和 2016 年香港前 25
大调酒师称号,并得到了 2016
年香港澳门哈瓦纳俱乐部国际鸡尾酒大奖赛冠军。来到 The
Continental餐厅之后,Timothée
醉心研究苦艾酒,并付出了香港首款以苦艾酒为基酒的鸡尾酒。如今,他常驻在于上海雅诗阁酒店的现代美式餐厅
Highline。

SEVEN BREWS BEER

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Seven Brews is one of the fastest growing craft beer brands in Asia.
Founders Scott Andrews and Shiz Scott draw on their years of experience
in the food andbeverage industry to create the award winning Seven
Brews. In 2016, Seven Brews successfully launched in Hong Kong. It was
founders Scott and Shiz’s seventh home brew that resulted in a truly
exceptional beer. When designing beer recipes, Seven Brews wanted a
basic core range, complimented with small batch seasonal brewing. The
core range is true to style and seasonable to drink, with lower
bitterness and alcohol levels but full flavor. Hence the “Get Lucky
Golden Ale” 4.5% ABV, 25 IBU and “Too Easy IPA” 5.5% ABV, 55 IBU were
born.

“七次调制” 是亚太地区成长最为抢之精酿啤酒品牌有。两号元老 Scott
Andrews 与 Shiz Scott
将她们随即几年以餐饮行业和客户关系的珍贵经验注入了立款泛得好评的
“七次调制”。

Scott 与 Shiz
的第七涂鸦我酿啤尝试着生了立同一款非常之啤酒。他们之酿酒里程碑让她们开了精酿量产奠定了“七次调制”
的起。当设计精酿啤酒时,“七次调制”精酿啤酒想表现出来的是平等名目繁多的主干酒款,在旁边点缀的虽是有些批量养的季节性啤酒.核心酒款遵从最俗的作风特色都可一年四季饮用,低于传统啤酒苦味且酒精度偏小倒无弱化其气韵。就如此,
4.5 酒精浓度,25 国际苦味指数的 ”幸运星 金色爱尔啤酒”,与 5.5%
酒精浓度,55 国际标准苦度的 ”轻而易举 IPA 淡色啤酒” 因而诞生了。

8WIRED

图片 22

8Wired is a microbrewing company based in Warkworth, New Zealand, who’s
aim is to produce mindblowing beers that will wow craft beer lovers.

We were born during the infancy of the NZ craft brewer revolution when
brewers sculpted a unique identity that is rich in kiwi spirit and
adventure. Fired on by this brewer break-away, 8 Wired has always stood
for innovation and ingenuity. Our brewing style is mainly focussed on
what I would call”NEW WORLD INTERPRETATIONS OF OLD WORLD STYLES”.

啤八怪是一个位于新西兰沃克沃斯底袖珍酒厂,他们之对象,是吗精酿啤酒粉丝创造有令人兴奋的啤酒。

啤八怪诞生于新西兰精酿啤酒革命之萌期,那个时候,酿酒师们为新西兰精酿啤酒创造了一个怀有新西兰旺盛之环境。在各个酿酒师的奋力下,啤八怪以创造性和实际也根基创造了无数啤酒。他们之酿酒风格,是“用新世界啤酒的不二法门,做出旧世界风格的啤酒”。

ZEFFER CIDER

图片 23

Genuine cider crafted by a group of friends with fresh ideas. We make
premium craft cider with an antipodean twist (and we’ve collected a few
awards along the wayto vouch for its excellence). No cane sugar, no
nonsense – just all-naturalreal cider crafted in sunny Hawke’s Bay by a
few friends. Nature gives us everything we need to make refreshingly
different cider so we make it our job to take care of it. After some
careful tinkering, we’ve developed a zero-waste process and are proud to
be championing cider production as one of the most sustainable
production methods in the world.

Zeffer Cider Co.
(新西兰吉馥西打酒业有限公司,简称“Zeffer”或者吉馥)为新西兰尽老之独专注让海打酒酿制的王牌企业,在
2017 年国际果酒大奖赛上,赢得了冠军果酒的奖项。

新西兰吉馥品牌稳坐这个快速增长市场之头把交椅,并装有“手工”西打酒的美誉。我们不光以新西兰引领西打酒市场,更直接在中外范围外将番打酒向现代手工精酿风味的转型着表述着积极向上的意图。

不同于其他用添加大量白糖制作的洋打酒品牌,我们选用经过新西兰大名鼎鼎霍克斯湾产区纯净滋养的鲜榨苹果汁,酿制出涉及要休涩、清新爽脆的口感,100%
纯净新西兰的原貌好味道。除了我们反复获殊荣的主打红苹果西打和爽脆青苹果西打,我们还酿制出国际领先的现世创新风味西打,比如用新西兰里乔木“卡瓦卡瓦”和本土啤酒花酿造出底酒花西打和花酿苹果金宝西打。

起 2009
年于奥克兰玛塔卡纳农贸市场的初次登场开始,新西兰吉馥西打酒已到位了打无名的粗酒商到成为行业领先工艺西打酒品牌之通盘蜕变。八年里一跃成为新西兰绝要命之单独专注于海打酒酿制的王牌企业。如今咱们年年酿制
30 万腾西打酒,大概日全产量 2500
瓶。新西兰吉馥西打酒不但销往新西兰全境,更远销中国、美国、英国、澳大利亚、加拿大、泰国、新加坡、香港与日本。

SARMENT

图片 24

Founded in 2012, Sarment has quickly grown from a private Sommelier and
wine merchant to become a global lifestyle services provider that
connects a privileged network of clients with exclusive experiences.
Sarment’s suite of experiential services cover wines, dining,events,
gifting and iconic lifestyle brands that are specifically tailored to
add value to your business and enhance your lifestyle.

以 2012 年成立的 Sarment
主要提供私人专属会员制侍酒师服务,并也葡萄酒爱好者提供正规、个性化的葡萄酒和仓储服务。如今,Sarment
不断进行工作模式,融合一多样卓越服务,现都改成亚洲发展最抢的上品葡萄酒和有关服务供应商之一。

FEATURING:

HOMESLICE PIZZA

图片 25

From British pop-up restaurateur Nat Alexander and his partner Ken Shi,
Homeslice is a no frills pizzeria with light nods to the New York
origins of the main menu item;New York-style pizza — selling pizza by
the slice and by the pie. There are currently two Homeslice stores in
Shanghai, one in Found 158 and one on YuyuanLu/Dingxi Lu. Come check
them out at SIP!

Homeslice 是同一贱主打纽约风格的 Pizza 店,于 2017
年当上海树,首下门店位于上海市黄浦区巨鹿路 158 号 –
大同坊。自建以来,迅速为口感丰富与高格调在上海美食及流行,更是以开业 6
单月后,收获甚微件“Best pizza”奖,深受周边消费者的爱慕!

脚下,Homeslice 中山公园第一支行即将和大家见面,经过 48
小时缓慢发酵的面团,带有微微酸面包的口感,搭配我们自制的香肠和细密调配的芝士,带为买主们经典而行奇特之口感,有的人说
Homeslice 一人数情好还需罢不克– 百闻不如一试 迎接大家前来品尝!

LATIN WOO

图片 26

Sister restaurant to PIRATA, Latin Woo was inspired by the owner’s
Mother’s past business ventures in Taiwan where she had two restaurants.
The first was PIRATA, a Mediterranean restaurant inspired the PIRATA we
know and love today. In similar fashion, their mother’s second
restaurant was what inspired today’s Latin Woo. Latin Woo serves up all
your favorite Latino treats that will leave your bellies full and happy.
Cuban Sandwich, Various of Latino burgers, alongside special snacks from
Empanada and Croquettas to Churros. Drinks de la Casa like Litin Woo
Mojito, Frozen Margarita/Daquiri, Michelada will make your summer cool!

比拉达的姐妹品牌-拉丁屋-正式和大家见面了。事实上,PIRATA 和 Latin Woo
的创办,都与 Chef Ling 的妈有关。1984 年,Chef
的妈妈在台湾次开过少下时的食堂,“红海盗”’和“拉丁屋”。为了纪念在 2013
年死去的亲娘,Ling 和 Justo 在上海初步了今天底“PIRATA”和“Latin
Woo”。来到上生新所泳池边,在拉丁屋您能享用及不少拉丁美洲之特色美食。从古巴三明治,拉丁汉堡,到拉丁派,奶油炸球,西班牙油条。伴随炎炎夏日,拉丁风味调酒
Mojito,Margarita,Michelada,必定被你清凉一夏。

TACO LAOBAN

图片 27

Taco Laoban started with the desire to give people in Shanghai a taste
and experience of a real Mexican Taqueria. You can either pop in for a
taco to get your Mexican fix or stay a little longer and relax with
beer. We wanted to provide a different option from Tex-Mex formula that
is commonly available here. With a clear goal to produce the most
authentically tasting, simple and delicious tacos in Shanghai at a more
accessible price point.

Taco
老板的愿望是牵动为上海诚的墨西哥寓意跟体验。如果太忙时间未敷就点一个
taco
带走,如果起时间之说话就请求坐下慢慢品尝,并享受同样杯子美酒。我们从为成为上海第一家最正宗的墨西哥
taco 餐厅,我们将采用最俗的做法呢你展现极端美味的
taco,而且价格也要命亲民哦!

MADISON KITCHEN

图片 28

In 2010, Madison restaurant was
conceived with a very simple mantra in mind.

Incredible New American cuisine coupled with pro-active sourcing, a
diverse and dynamic beverage program, and five star service without
pretension. Our aim is to provide our guests with an evening that brings
to mind family, friendship and

the shared enjoyment of great food and drink.

In the seven years since we first opened, the Madison name is now
associated with various F&B concepts all delivering thoughtfully
prepared cuisine with grace and care.

Austin Hu
有一个不安的神魄,年轻的上欣赏到处旅行,在世界各地寻找食物的本真。在外旅居期间,尝遍大街小巷美食,经历了诸多可观之故事。但他的美食灵感发源地是台湾、上海、神户和纽约四处。这些经历为他本着食材有矣独具特色的体会,也通过形成了祥和的烹饪理念。

在校期间他主修经济学与东亚钻专业,但坐缘际会,一起去纽约的法国烹饪研究所(现在凡国际烹饪中心)接受培养时,他碰巧的觉察他的喜是跟厨房打交道。Austin
已和广大底 James Beard 获奖者共同工作,其中包括 Gerry Hayden,Claudia
Fleming,Tom Colicchio,Patrick Connolly 等人口。当他以 Gramercy Tavern
工作时,曾经和 Michael Anthony 共同取得了 2008
美国独立餐厅奖的奖项。在纽约欲了十年晚,2009 年 Austin
决定顶上海失去开他既希望多年之大好餐厅 —— Madison。

BITTER

图片 29

Bitter is a convivial neighborhood cafe by day, cocktail bar by night
located at 58 Wuyuan Lu; we serve coffee (and light bites!) every day
before giving ourselves over to aperitivo-focused cocktails in the
evening, hence the name ‘Bitter’ from the central flavor of both. For
SIP, we’ll be serving up a fun series of cocktail-influenced ices(coming
soon to Bitter itself!).

Bitter 是相同贱在五原路 58
号的开心社区聚集地,白天供应咖啡及小食,晚上供意大利餐前鸡尾酒。之所以给称“BITTER”是盖咖啡和鸡尾酒的苦。这次以
SIP 我们会出几迟迟有趣的鸡尾酒冰沙(也就要以 BITTER 亮相)!

SIP COCKTAIL FESTIVAL 2018

September 15

12-9pm

@Grandtown

1035 Changle Road

(near Wulumuqi Road)

日期:2018年9月15日 星期六

时间:12:00pm – 9:00pm

地点:长乐路1035号,近乌鲁木齐路

Tickets:

Entrance fee + 1 welcome drink

  • Perks with our partners RIINK &
    AskJerry!

Pre-sale: 80 RMB,

Day-of: 100 RMB

*Tickets are non-refundable*

**Must be 18 years or older to
enter**

For purchasing tickets please extract the
QR Code or visit our eventbank link:

https://www.eventbank.cn/event/18260/

门票:

预售票:80老大人民币,包含1海Welcome drink+ RIINK

现场票:100初次人民币,包含1杯Welcome drink

*家票售出恕不退换

**年充满18才能够进入**

A meetup of Shanghai’s best bartenders, delicious food paired with great
music and live entertainment!

公以和沪上顶级的调酒师面对面,品尝美食美酒的以,欣赏绝佳的当场音乐表演!

图片 30

THE EVERYTHING EVENTS AGENCY

多才多艺展会机构

event planning + production, creative design + development, food +
beverage supply, entertainment, guest list compilation, influencer
outreach

展会策划+产出,创意设计+新提高,食物+酒水供应,宴请招待,宾客集结,有影响力的外展服务。

SOCIAL SUPPLY creates, designs, tailors, and styles social experiences
with a purpose. We take pride in our self-driven social events that
focus on elevating the cultural landscape that make up at least a
quarter of the events we produce in a year.

SOCIAL SUPPLY
有目的性的创造,设计并融合独树一帜的应酬体验。一年里,专注让提升文化景点的展会至少占了四分之一,我们因而一旦感到自豪。

Contact

www.socialsupplyshanghai.com

getsocial@socialsupplyshanghai.com

@socialsupplyshanghai

#socialsupply回来搜狐,查看更多

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