Mkpụrụ mmanya Candy a dị nnọọ iche karịa onye na- agba egwu na-ewu ewu site n'otu aha ahụ ma anyị nwere Jonathan Pogash, Cocktail Guru, iji kelee ya.
Ọ bụ ihe okike ihe okike nke na-agụnye ọka kettle-tinyere gin. Ee, nke ahụ ziri ezi, ọka kettle. Usoro maka ịmepụta infusion pụrụ iche dị n'okpuru ebe a, ị ga-achọ iwepụta oge iji mee ya dịka ọ bụ isi ihe na-eme iji mee ka ihe ọṅụṅụ a dị ụtọ nke Halloween-kwesịrị ekwesị .
Ị ga-ahụkwa na Pogash na-eji citrus peel grenadine. Nke a bụ ihe ọzọ ị nwere ike ịme onwe gị ma nọgide na-agbakwunye ihe atụ nke citrus na ndị ọzọ grenadine cocktails .
Ihe Ị Ga-achọ
- 1 1/2 ounces
- Bombay Sapphire Gin * (kettle ọka nyere)
- 1/2 ounce
- Moscato mmanya (ụtọ dessert wine)
- 3/4 ounce citrus bee grenadine syrup **
- Garnish: 3 ọka candy
Otu esi eme ya
- Na mmanya shaker , jikọta ihe oriri niile na ice.
- Gbaa nke ọma .
- Mbanye n'ime iko mmanya chilled.
- Na-esi nri na swiit.
* Kettle ọka-Mee Bombay Sapphire
- Maka karama nke 750 ml nke Sapphire Bombay, tinyekwuo ọka kettle 1 cup.
- Kwe ka ọ tinye na akpa ikuku maka ihe dịka awa 24.
- Ezi ọka kettle na re-kalama.
- Chekwaa n'ime ngwa nju oyi.
** Citrus Peel Grenadine Syrup
- Maka iko 1 nke POM magburu onwe ya, gbanye 1 cup sugar granulated na stovu n'elu.
- Ozugbo etisasịworo, gbakwunye na skins nke 1 oroma na 1 lemon na simmer maka 10 mins.
- Wepu akpụkpọ na mmiri sirop.
> Ntụziaka Site n'ikike: Jonathan Pogash maka Bombay Sapphire Gin
| Nutritional Guidelines (kwa na-eje ozi) | |
|---|---|
| Calories | 180 |
| Ọnụba abụba | 0 g |
| Abụba buru ibu | 0 g |
| Abụba na-enweghị ntụpọ | 0 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |
| Carbohydrates | 15 g |
| Fri nri | 0 g |
| Protein | 0 g |