Sparkling Galaxy 閃光的銀河

Created by Jac for Cocktails Tuesday Class

Ingredients 材料

50-60 ml Butterfly pea infused Bacardi Rum 蝶豆花浸泡冧酒

10-15 ml Fresh lemon juice 鮮檸檬汁

10ml Pearly Passionfruit Syrup 閃亮熱情果糖漿

10ml Fresh pressed Ginger Juice 鮮薑汁

* To make Butterfly pea infused Rum, combine 250ml Bacardi rum and 7-8pcs Butterfly pea in a sterilized jar. Stir well and infuse 15min.

* 蝶豆花浸泡製作：將250毫升冧酒混合7-8片蝶豆花乾於一個已消毒及可密封的容器中，攪均並浸泡約15分鐘。

** To make Pearly Passionfruit Syrup, combine 1/4 tsp Edible shimmery powder and 200ml Passionfruit syrup.

** 閃亮熱情光糖漿制作：將1/4茶匙可食用閃粉加入200毫升熱情果糖漿即可。

Garnish 裝飾

Rosemary

迷迭香

Tools 工具

Jigger 量杯 , Bar spoon 吧羹 ,

Shaker 搖酒器 ,

Fine Strainer 隔冰網

Glassware 酒杯

Rock Glass 短飲杯

❶ Chill the coupe or martini glass and prepare garnish.

將酒杯雪凍，預備裝飾。

❷ Place all ingredients, except the Butterfly pea infused rum, into the shaker.

於搖酒器加入材料，蝶豆花浸泡冧酒除外。

❸ Taste & adjust sweet-sour balance. Muddle again if you want a stronger ginger flavour.

試味，較對。如果想要更重的薑感，可再壓按或添加更多的薑片。

❹ Fill the shaker with ice & shake well until chilled, about 7-10 seconds.

加滿冰，搖約7-10秒。｜搖酒作用技巧淺解｜

❺ Double strain into the chilled glass with a crushed ice.

用隔冰網隔冰倒入酒杯並加入碎冰。

❻ With the bar spoon, carefully pour the Butterfly pea infused rum over the back of the spoon just above the surface of the drink, creating a layer on top.

使用吧匙的匙背，將蝶豆花浸泡冧酒慢慢倒在匙背面上，形成頂部分層。

❼ Garnish and serve. Put the drink on the lighting coaster, Enjoy!

加上裝飾，將飲品放上發光杯墊上，完成！

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