Robert,
Coincidentally, I just bought my first bottle of Amaro last night before watching this episode this morning. I purchased a bottle of Amaro Nonino. In your opinion, to what degree are all the different Amaros substitutable in cocktails? Thanks!
Robert,
It's great that you added the Diablo to your list. This is a personal favorite of mine, and I make it often for my friends and family. I wanted to share an alternative recipe for those who really enjoy spicy ginger drinks. I go with 1.5 oz. silver tequila, 3/4 oz. lime juice (lemon also works well) 3/4 oz. ginger syrup, topped with ginger beer (or club soda), and a creme de cassis float. The key is the ginger syrup, which is 1:1 sugar and pure extracted juice of ginger root. The overall effect is a fantastically spicy, sweet, refreshing, and all around delicious summer drink. Thanks for adding!
Robert, somewhat reiterating xian's comment, it seems most drinks adhere to a 3-2-1 or 4-2-1 ratio of spirits, sweet, and tart. I would think using 1 ounce of rich syrup would throw off the balance of this drink. Using 1 ounce of 1:1 syrup would seem more in line with convention. Are you breaking the rules, Robert? Are you a cocktail bandit?
Jamie,
Is there a particular ratio of egg (or cream) and water and everything else that works best for foams? In other words, is your recipe designed in such a way that it would be inappropriate to stray from in terms of its ratio?
Thanks,
Mike
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Robert, Coincidentally, I just bought my first bottle of Amaro last night before watching this episode this morning. I purchased a bottle of Amaro Nonino. In your opinion, to what degree are all the different Amaros substitutable in cocktails? Thanks!
Robert, It's great that you added the Diablo to your list. This is a personal favorite of mine, and I make it often for my friends and family. I wanted to share an alternative recipe for those who really enjoy spicy ginger drinks. I go with 1.5 oz. silver tequila, 3/4 oz. lime juice (lemon also works well) 3/4 oz. ginger syrup, topped with ginger beer (or club soda), and a creme de cassis float. The key is the ginger syrup, which is 1:1 sugar and pure extracted juice of ginger root. The overall effect is a fantastically spicy, sweet, refreshing, and all around delicious summer drink. Thanks for adding!
Robert, somewhat reiterating xian's comment, it seems most drinks adhere to a 3-2-1 or 4-2-1 ratio of spirits, sweet, and tart. I would think using 1 ounce of rich syrup would throw off the balance of this drink. Using 1 ounce of 1:1 syrup would seem more in line with convention. Are you breaking the rules, Robert? Are you a cocktail bandit?
Robert, I already own a bottle of B&B. In general, would that be an acceptable substitute for Benedictine?
Jamie, Is there a particular ratio of egg (or cream) and water and everything else that works best for foams? In other words, is your recipe designed in such a way that it would be inappropriate to stray from in terms of its ratio? Thanks, Mike