Interesting, I'll look into it. Thank you for the details!
Shake with ice and garnish with mint and lime wheel.
There seems to be a lot of different ways to build a Mai Tai, so I'm still figuring out what my favorite is! But this one was nice, it really tasted like rum :)
How do you usually do yours?
Any alternative you would recommend to the Ancho Reyes? It doesn't seem like I can get it here in Sweden :/ Maybe just a small piece of chili? Is that a sweet liqueur? Spicy margarita sounds really good!
I cut off the strawberries into small pieces, covered them in Campari, and then let it rest in the fridge for like 2 days. Afterwards I strained the content into a bottle. I lightly pressed on the strawberries to get the juice off, but I had plans to eat them with ice cream (would recommend too!) so I didn't mush them either. No idea about the lifetime, but I would assume the same as normal Campari, assuming there are not bits of fruits in the remaining liquid? I keep mine in the fridge to be safe, and it's still the same after 2 weeks.
I tried it with soda water and it was really good! :) It's not an intense taste of strawberries, but it's definitely there.
Thanks! :)
I should also increase the volume a bit in those glasses, the ice cube is showing at the top, so the foam is not as nice as it should be sadly
I have some leftover strawberry-infused Campari, and it's too warm outside for a negroni, so here is a Campari sour!
Shake with ice and add some dashes of Angostura bitter on top of the foam.
Ended up tasting like grapefruit! I would probably reduce the simple syrup and increase the Campari if I do it again, the bitterness is a bit lost. Still nice though :)
Do you still use 1:1 ratio of sugar to peels for all kind of fruits? It says 1:1 for bananas in the linked recipe, but oranges might be more "juicy"? I have some orange on the counter now, so I'll be interested to try :)
I think that could work for sure. I always have a hard time putting the right amount of rose water, it gets overpowering really fast!
Shake with ice and serve.
Overall really good, I get both the spice from the whisky and the sweetness of the honey. Kind of like a spicy version of a Bee's knees I would say. Not sure if this would be better with another kind of whisky, I'll need to experiment!
The hottest day of the year here in Sweden (so far), so time for a refreshing drink on the balcony!
Shake everything with ice except the crème de cassis, serve over crushed ice, and pour the cassis on top.
It was really nice for a hot day, but the simple syrup was unneeded in my opinion, it ended up being quite dessert-like.
We make hummus quite regularly, so we have a lot of aquafaba. I feel like it works quite well in drinks, but it would be interesting to try eggs and aquafaba side-by-side to compare!
I do love Amaretto sour, I usually do them with aquafaba. Haven't tried with the gin, but it can't be bad!
Starting the weekend with a bee's knees!
Shaken with ice.
Starting my cocktail journey, and I really like the gin/honey combination. I need to try a 3:1 ratio for the honey syrup next time though!
Looks delicious!