Sparkling Galaxy

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

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

Chill the coupe or martini glass and prepare garnish.

將酒杯雪凍,預備裝飾


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


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 7-10 seconds.

加滿冰,搖約7-10秒搖酒作用技巧淺解


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


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。


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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