Penicillin 盤尼西林

Starts off smokey & bold, then takes a surprisingly refreshing turn.

Ingredients 材料

4 pc fresh ginger slices 新鮮薑片

50 ml Blended scotch

混合調和蘇格蘭威士忌

10-15 ml Fresh lemon juice 鮮檸檬

5-10 ml Honey syrup** 蜂蜜糖漿**

5 ml Peated Scotch 泥煤威士忌


泥煤威士忌其實是...?


** To make honey syrup, combine 2 parts honey and 1 part of warm water (approx. 40°C) in a sterilized jar. Cover and shake until combined. Will keep for weeks in the refrigerator.


** 蜂蜜糖漿製作:將2份蜂蜜和1份溫水(約40°C)混合於一個已消毒及可密封的容器中,蓋好並搖晃至完全混合。可長時間於雪櫃貯存。


Garnish 裝飾

Fresh or candied ginger

新鮮薑片或水晶薑粒


Tools 工具

Jigger 量杯 , Bar spoon 吧羹 ,

Muddler 搗棒 , Shaker 搖酒器 ,

Fine Strainer 隔冰網


Glassware 酒杯

Rock Glass 短飲杯

Chill the coupe or martini glass and prepare garnish.

將酒杯雪凍,預備裝飾


Place all ingredients, except the Islay Scotch whisky, into the shaker.

於搖酒器加入艾拉島威士忌除外所有材料


Using a muddler or a wooden spoon, gently muddle the ginger.

搗棒或匙把薑片壓汁


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

試味,較對果想要更重的薑感,可再壓按或添加更多的薑片。


Fill the shaker with ice & shake well until chilled, about 10-12 seconds.

加滿冰,搖約10-12秒搖酒作用技巧淺解


Double strain into the chilled glass with a large ice cube.

用隔冰網隔冰倒入酒杯


With the bar spoon, carefully pour the Islay Scotch whisky 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,將艾拉島威士忌慢慢倒在匙背面上,形成頂部分層。


Garnish and serve. Enjoy!

加上裝飾,完成!拉下有教學片喔!


Adapted from a 2005 recipe by Sam Ross.

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