[ 涌泉蜜桔, 金贝贝南瓜, 月季梅果茶奶洗, 罗勒 ]
[ Tangerine, Red Kuri Squash, Berries tea milk wash, Basil ]
[ Tangerine, Red Kuri Squash, Berries tea milk wash, Basil ]
在芝加哥工作的日子，是我人生中最苦最累，却也最充盈着惊喜与新鲜感的时光。每周六结束晚间的忙碌后，才真正属于我们自己。
离我工作的Oriole餐厅一个街区，有家叫“The Match Box”的小酒吧，是大家下班后心照不宣的去处。第一杯总是Side Car——柑橘果香裹着冰沙般的沁爽，调酒师会在酸澈的基调里融入一丝柔和的奶油感，让每一口都变得圆润而亲切。即便风城的气温已降至零下二十度，每次大汗淋漓的服务结束后，那迫不及待的一口，都是对自己最直接的犒赏。
多年后的又一个寒冬，我们终于用一道甜品重现了当年的味道。柑橘雪葩清澈明亮，配上以金贝贝南瓜打发的奶油泡沫，轻盈温润，平衡了雪葩的沁凉。月季梅果茶经牛奶奶洗后，只留下恬淡的花香与清甜，最后滴入少许罗勒油——那一缕细腻的绿意，仿佛时光缝隙中飘来的风，温柔地托住了一切。
Side Car不曾远去，它只是换了一种形式，继续陪伴着每一个需要慰藉的夜晚。
My time working in Chicago was the most exhausting and demanding period of my life, yet also the most surprising and vividly alive. Every Saturday, once service ended, was truly our own.
Just a block from the restaurant where I worked, Oriole, was a bar we all frequented after our shifts—The Match Box. The first drink was always a Sidecar: the bright citrus aroma wrapped in an icy, sherbet-like freshness. The bartender there would soften its sharp acidity with a subtle creamy note, making each sip round and comforting. Even when the Windy City plunged to -20°C, that first eager taste after a sweat-soaked service felt like a direct reward for the hard work.
Years later, in another cold winter, we finally recreated that memory in the form of a dessert. A clear, bright citrus sorbet is paired with a light espuma made from golden pumpkin—gentle and creamy, balancing the sorbet’s chill. Rosehip and hibiscus tea, washed with milk, retains only a delicate floral sweetness, finished with a drop of basil oil—a whisper of green that seems to drift through time, softly holding everything together.
The Sidecar never really left; it just found another form, continuing to accompany those nights in need of warmth.
离我工作的Oriole餐厅一个街区，有家叫“The Match Box”的小酒吧，是大家下班后心照不宣的去处。第一杯总是Side Car——柑橘果香裹着冰沙般的沁爽，调酒师会在酸澈的基调里融入一丝柔和的奶油感，让每一口都变得圆润而亲切。即便风城的气温已降至零下二十度，每次大汗淋漓的服务结束后，那迫不及待的一口，都是对自己最直接的犒赏。
多年后的又一个寒冬，我们终于用一道甜品重现了当年的味道。柑橘雪葩清澈明亮，配上以金贝贝南瓜打发的奶油泡沫，轻盈温润，平衡了雪葩的沁凉。月季梅果茶经牛奶奶洗后，只留下恬淡的花香与清甜，最后滴入少许罗勒油——那一缕细腻的绿意，仿佛时光缝隙中飘来的风，温柔地托住了一切。
Side Car不曾远去，它只是换了一种形式，继续陪伴着每一个需要慰藉的夜晚。
My time working in Chicago was the most exhausting and demanding period of my life, yet also the most surprising and vividly alive. Every Saturday, once service ended, was truly our own.
Just a block from the restaurant where I worked, Oriole, was a bar we all frequented after our shifts—The Match Box. The first drink was always a Sidecar: the bright citrus aroma wrapped in an icy, sherbet-like freshness. The bartender there would soften its sharp acidity with a subtle creamy note, making each sip round and comforting. Even when the Windy City plunged to -20°C, that first eager taste after a sweat-soaked service felt like a direct reward for the hard work.
Years later, in another cold winter, we finally recreated that memory in the form of a dessert. A clear, bright citrus sorbet is paired with a light espuma made from golden pumpkin—gentle and creamy, balancing the sorbet’s chill. Rosehip and hibiscus tea, washed with milk, retains only a delicate floral sweetness, finished with a drop of basil oil—a whisper of green that seems to drift through time, softly holding everything together.
The Sidecar never really left; it just found another form, continuing to accompany those nights in need of warmth.
[ 2025, AVANT, WINTER ]