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1·Stir with crushed ice. Strain into glass filled with ice. Top with soda water, grated nutmeg, and ground cinnamon.

在调酒杯中加入冰块，把所有成份倒入其中，倒入苏打水，搅动后倒入加冰的高球杯，用豆蔻、肉桂和柠檬角装饰。

2·Aromatic Description: Much richer in aroma than ground cinnamon. Peppery, earthy, spicy, bright yet slightly woodsy.

香味：比地桂香味浓郁，辛辣，土，明快森林香味。

3·Ground dried berrylike fruit of a west Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves.

磨碎的、干的、西印度多香果树的浆果状果实；使人想起桂皮、肉豆蔻和丁香的混合味道。

4·Spice from the dried aromatic bark of the Ceylon cinnamon tree, used as rolled strips or ground.

由锡兰肉桂树的干树皮加工而成的香料，轧成带状或磨碎后使用。

5·The Spanish conquistadors tempered the bitter brew with sugar, cinnamon, ground almonds, and milk.

而当时的西班牙殖民者通过添加酿造的糖、肉桂、杏仁粉和牛奶来调和饮料的苦味。