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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

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


Tools 工具


Glassware 酒杯

 

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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