Yes maybe the orange zest would work better. I think the original recipe had a flamed zest, but I didn't dare try it!
I'm in the same situation with eggs, I don't have many yolk-only recipes. I do make hummus a lot though, so I have plenty of aquafaba.
It is not exactly as smooth as egg white, but it still works well for me. At least for sour cocktail, I'm not sure how well it would work for a fizz. It is easier to measure too, so the amount of resulting foam can easily be adjusted. I also have some vegan friends so it is a nice bonus!
Switching Campari for Aperol, or the other way around, is the main change I do. I like the bitterness of Campari, but my wife usually prefers Aperol, so it is an easy way to make the same cocktail work for the 2 of us!
I also usually bump the lemon/lime quantity a bit, as I rather the cocktail be on the sour side. But it might also be because the citrus we get here are not that great...
I do 1 part almond, 2 parts water, 2 parts white sugar.
Toast the almonds, then grind them in a food processor (not too fine, since it needs to be filtered out afterwards).
Boil the water and mix in the almonds, let soak for 1 hour.
With a cheesecloth, filter out the almonds and squeeze as much liquid as possible.
Then boil the liquid with the sugar until dissolved.
Let cool, and add a little bit of orange flower water (just a tiny bit, otherwise it gets overpowering).
It keeps in the fridge for at least a month. Some recipes add a bit of vodka, but I'm not sure how much of a difference it makes. I like the end result, but to be honest I haven't tried commercial orgeat, so hard to compare!
I found a recipe for banana oleo saccharum, using the peels. I thought it was pretty cool to use the part that is usually discarded! As the other comment says, there is also probably more oil in the peel, and less sugar.
It might work with the actual banana as well, it would be interesting to compare both ways!
Oh, kimchi butter noodles sound amazing! Definitely trying out that soon. Thanks for the ideas!
Yes maybe the orange zest would work better. I think the original recipe had a flamed zest, but I didn't dare try it!
I'm in the same situation with eggs, I don't have many yolk-only recipes. I do make hummus a lot though, so I have plenty of aquafaba.
It is not exactly as smooth as egg white, but it still works well for me. At least for sour cocktail, I'm not sure how well it would work for a fizz. It is easier to measure too, so the amount of resulting foam can easily be adjusted. I also have some vegan friends so it is a nice bonus!
Switching Campari for Aperol, or the other way around, is the main change I do. I like the bitterness of Campari, but my wife usually prefers Aperol, so it is an easy way to make the same cocktail work for the 2 of us!
I also usually bump the lemon/lime quantity a bit, as I rather the cocktail be on the sour side. But it might also be because the citrus we get here are not that great...
Looks great! Interesting with the oil washed gin
Great, thank you! I'll definitely try this one
Yes please share the recipe! Rhubarb is my favorite flavor of jam, I think I would love a rhubarb sour
This calls for a side by side comparison ^^
Nice, thank you!
I have made some falernum, but I haven't tried a corn n oil. I'll add this to my list, it sounds tasty!
Orgeat from avocado pits sounds really interesting! Do you basically hit the pit hard enough to break it, and then boil it?
Never heard of Huckleberry, what does it taste like? Close to blueberries? Can't go wrong with any berries in any case haha
Maple syrup is the best! I imagine it could pretty much work in any cocktails that use honey syrup
I do 1 part almond, 2 parts water, 2 parts white sugar.
Toast the almonds, then grind them in a food processor (not too fine, since it needs to be filtered out afterwards). Boil the water and mix in the almonds, let soak for 1 hour. With a cheesecloth, filter out the almonds and squeeze as much liquid as possible. Then boil the liquid with the sugar until dissolved. Let cool, and add a little bit of orange flower water (just a tiny bit, otherwise it gets overpowering).
It keeps in the fridge for at least a month. Some recipes add a bit of vodka, but I'm not sure how much of a difference it makes. I like the end result, but to be honest I haven't tried commercial orgeat, so hard to compare!
Nice, thank you! I'll have to try to find a good one here then :)
Looks great, basil smash is the best! How is the alcohol free gin? Any recommended brands?
I found a recipe for banana oleo saccharum, using the peels. I thought it was pretty cool to use the part that is usually discarded! As the other comment says, there is also probably more oil in the peel, and less sugar.
It might work with the actual banana as well, it would be interesting to compare both ways!
It looks really tasty and refreshing! Ginger beer is the best summer mixer
Vieux Carré is definitely on my list! I just need to find some creole bitters, or something close enough
Bénédictine is 40%, so overall a fairly low alcohol content (even though there is no juice or mixer). It means it is ok on a Thursday ^^
Sounds tasty! Mezcal and elderflower seem like an interesting combination, I'll have to try it.
And so cozy with a cute little drinking buddy!