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Benedikt Kreissig
7th July at 17:19
My first shot at an egg-containing cocktail. I'm vegan so I used aquafaba, glad to report that the chickpea taste is barely noticebale in this partiqular recipe. Tastes great, love mint cocktails and making it was fun aswell
7th July at 18:07
If available in your country, then instead of aquafaba, try Vegg White, a vegan replacement for egg white. With no smell or taste, it recreates the dilution and mouthfeel of egg white, while also creating a foamy head.
4th July at 19:31
I’m a sucker for mint in cocktails. This is going into my repertoire. I went heavier on the Angostura which is a treat.
7th March 2024 at 00:11
Smooth, minty, and refreshing. Goes down too easy!
7th March 2024 at 00:07
The drops of bitters in the foam are an interesting technique; puts it right by your nose when taking a sip!
23rd July 2023 at 20:48
surely you shake dry first BEFORE shaking with ice to increase the head of the foam? this page even says so - https://www.diffordsguide.com/g/1150/how-to-make-cocktails/how-to-dry-shake
21st March 2024 at 23:18
I wondered about this so I googled it and found this!
The Dry Shake and The Reverse Dry Shake
As explained by James Fowler -
A "dry shake" refers to shaking ingredients in a cocktail shaker without ice.
Any recipe containing egg requires a vigorous dry shake for at least 30 seconds to ensure that the egg white combines with the other ingredients and produces a smooth, frothy texture.
After dry shaking, ice is added, and the mixture is shaken for a second time before being strained and served.
The reverse dry shake is the same technique but in reverse and is used in classic cocktails like a Whisky Sour or Ramos Gin Fizz.
All ingredients except the egg white are added to a shaker with ice and then strained to remove the ice. The egg white is added before the second shake, producing a more consistent foamy texture.
The Dry Shake and The Reverse Dry Shake
As explained by James Fowler -
A "dry shake" refers to shaking ingredients in a cocktail shaker without ice.
Any recipe containing egg requires a vigorous dry shake for at least 30 seconds to ensure that the egg white combines with the other ingredients and produces a smooth, frothy texture.
After dry shaking, ice is added, and the mixture is shaken for a second time before being strained and served.
The reverse dry shake is the same technique but in reverse and is used in classic cocktails like a Whisky Sour or Ramos Gin Fizz.
All ingredients except the egg white are added to a shaker with ice and then strained to remove the ice. The egg white is added before the second shake, producing a more consistent foamy texture.
13th May 2023 at 00:30
This was not what I was expecting. It is like a gin daiquiri and a mojito had a child. Mint is strong, but not overpowering. Very refreshful and perfect in afternoon or would be great at a brunch. Wow.
12th May 2023 at 18:01
Recipe has no mention of what bitters to use or how many drops
12th May 2023 at 20:53
I use 3 drops of an aromatic bitters such as Angostura. You raise a good point so I've added more info to the recipe above.