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Amalfi's Pal
Mediterranean citrus married with South American smoky agave. The natural, subtle sweetness of the Limoncello and Italicus offset the sharp lime juice...
25th May at 21:30
Thanks Mitchell, that's the beauty of mixology, you can riff off of anything and make something you personally prefer with a nod to the original. Good point on the lemon v lime question, I tried both and preferred lime, lemon can be just a tad sharper than lime so without any sugar syrup that was my preference.
29th May at 08:26
Cheers for that, Gareth…
I often find that my palate requires a little adjustment where the citrus and sweetness is concerned (I may have a bit of the ‘Hemingways’ going on)! 😁
I often find that my palate requires a little adjustment where the citrus and sweetness is concerned (I may have a bit of the ‘Hemingways’ going on)! 😁
I've riffed on the basics here a few times (muddling the optional green chilli, upping the basil content, even using my cocktail smoker to infuse Reposado tequila when I've run out of mezcal — all very good).
The addition of a foaming agent (as mentioned below was also a great call — I used egg white). The one thing about the original recipe that I questioned right from the start — why lime juice rather than lemon? So I used lemon.