MIX IT LIKE YANGDUP

GINGER BAKER

Ingredients

Peanut butter-infused blended scotch whisky (12 years or below) – 60ml Fresh ginger juice – 10ml Fresh lime juice – 10ml Pineapple jam/preserve – 1 tsp

Method

Pour all the ingredients into a shaker full of ice, and shake well. Strain into an old-fashioned glass filled with ice. Garnish with a ginger candy, or dehydrated or fresh pineapple slice.

Special Ingredient

To make the peanut butterinfused whisky, infuse 50g peanut butter into 150ml whisky in a glass beaker/decanter/glass jar, and let it rest for 24 hours. Freeze the infusion to remove the buttery cloudiness and strain.