Conigliaro says he got the idea after readinghow time and oxidation can improve wines.
托尼说这是有一次他在阅读完时间与氧化作用如何改善葡萄酒的品质之后，产生出的这一想法。
2
To makesuperdry martinis, Conigliaro pipettes 150 microlitres of this "dryessence" into a bottle of vermouth.
托尼调制超级干度马提尼时，仅吸取了150微升的这种“干燥香精”，放进了苦艾酒的瓶子中。
3
Conigliaro has used this technique to infuse cleanflavours into all kinds of spirits - raspberries into tequila, rosepetals into vodka, blackcurrants into gin.