Looks great from here!
Still nursing that green chartreuse, I see! Here’s mine; relegated to the basement but plenty spacious:
It’s not looking good for harry welty.
Hey, if you like what you’re drinking you’re doing it right!
Bénédictine is really sweet with some herbal notes, so you’re right: not peaty! I used a blended scotch with medium smoky notes, but I think you have a lot of flexibility with scotches here to get different flavors.
I haven’t run out yet, so I don’t have any first-hand suggestions! But I found this article to be interesting, I think I originally found it after I read a times article about the monks cutting back production. I’d be curious to hear how any of them are if people have tried!
https://www.liquor.com/chartreuse-substitutes-cocktails-8347632
If we’re looking for egg white and no lemon juice, I’d go for a Pisco sour!
Mine is from before the monks got lazy!
But I hear your pain on the annoyingly tall bottle! There’s always one that doesn’t fit in the spot it’s should, and then breaks the whole system of organization. For me it was Luxardo maraschino liqueur; that thing is tall!
The redesigned packaging took nearly four years to develop
That’s… that’s quite a lot. I wonder what sort of wild iterations took up four years.
Cute mug!
I’m always feel like I have trouble pairing cocktails with Asian food, and this list has some really intriguing ideas. Thanks for the post!
So glad you enjoyed! And agreed, it adds up really nicely.
Awesome, let me know how it goes!
This is a little embarrassing, but I wanted an easier way to reference recipes from books that I trust, so I built my own little app and enter recipes that I like. I like the app because it does exactly what I want! My favorite feature is a quantity multiplier since it’s so much easier than math when trying to mix for guests.
I really love the idea of your sailor friend giving you recipes! That’s probably normal for an area near the water 😂
How does the cilantro work in there: muddled, syrup, garnish, something else? Sounds awesome! Sort of reminds me of one I made from PDT that had muddled green bell pepper (and it actually worked!).
Whenever I make a dish with chickpeas I just strain out the liquid and save it! Occasionally it happens the other way if I have a hankering for an egg-style cocktail 😉
I haven’t ever noticed a change in flavor from using aquafaba, and I’ve made cocktails using a handful of different chickpea brands. It seems to me to be pretty neutral.