- 20 ml Fernet Branca
- 20 ml herbal liquor (or green chartreuse if you can find it)
- 20 ml lime juice
- 10 ml simple syrup
- 10 ml Aquafaba
Shake everything well, and serve. I'm going with metrics measurements now, so I don't have to convert them ^^
A really interesting combination of flavors, the mint from the Fernet Branca is still there, but more of an aftertaste. I can see it being better balanced with the chartreuse, since it is higher abv.
5 Comments
doc@fedia.io · 2 pts · 94d
I've always seen this as an equal parts formula. Is that 50/50 simple? I need to try it with Aquafaba. That probably adds some welcome viscosity.
MaybeSushi@sopuli.xyz · 2 pts · 94d
It's 1.5 part sugar to 1 part water. I'm using the Difford's recipe: https://www.diffordsguide.com/cocktails/recipe/25001/industry-sour But I can see different ratios working, both the Fernet and the liquor are strong flavors!
beeng@discuss.tchncs.de · 2 pts · 94d
I think I've got all this on hand...
threeganzi@sh.itjust.works · 2 pts · 94d
Looks nice. Does aquafaba also require dry shaking, like eggs do?
MaybeSushi@sopuli.xyz · 2 pts · 94d
I do reverse dry shaking (first with ice, then without), as I don't get good results otherwise. But aquafaba is not as reliable as eggs white I would say, it depends on how you get it, and which brand of chickpeas. I use it because I do hummus a lot, so get the aquafaba "for free" :)