From reading rather than tasting, this seems more like a Vieux Carre than a Manhattan - not that I care as long as it tastes as good as either cocktail. About an hour until I find out!
IMHO what a Vieux Carre would have been if New Orleans had been settled by Normans
From reading rather than tasting, this seems more like a Vieux Carre than a Manhattan - not that I care as long as it tastes as good as either cocktail. About an hour until I find out!
As it’s rare to find blood oranges available here, this also works with Solerno liqueur.
“Rob-Bob” may not be as poetic but it’s certainly a shorter name for the love child of a Rob Roy + Bobby Burns
Made it with 400 Conejos so it’s slightly smoky and very nice ??
Thanks for this. As a diabetic I generally avoid using sweeteners that impact insulin. My house simple syrup is half allulose, half Monkfruit blended with erythritol. Most diabetic and keto recipes suggested mixing sweeteners. For example, ice cream made with allulose won’t harden, whereas erythritol turns it into a brick. A 50/50 blend feels and tastes like cane sugar ice cream. Mixing tends to improve the taste but the syrups tend to be thin.
I do not use either of those artificial sweeteners as lab tests indicate these still trigger an insulin response despite being 0 calorie. As an example I used to eat a chocolate candy with maltitol that had such an effect on insulin I could have used it as a sleeping pill. I later learned several artificial sweeteners and sugar alcohols may be no or low calorie but they can be as bad or worse than sucrose for triggering an insulin response.
Thanks for this. As a diabetic I generally avoid using sweeteners that impact insulin. My house simple syrup is half allulose, half Monkfruit blended with erythritol. Most diabetic and keto recipes suggested mixing sweeteners. For example, ice cream made with allulose won’t harden, whereas erythritol turns it into a brick. A 50/50 blend feels and tastes like cane sugar ice cream. Mixing tends to improve the taste but the syrups tend to be thin.
Comment removed
I will take this as a valid excuse to go make it again!
Based on what I have on hand, I made with with green Crème de Menthe and Ramazzotti as the amaro. Much more green than the example photo but still tasty. But to be a #2 shouldn’t it be a bit creamy like an OG Grasshopper?
