Great margarita recipe - going to be my go-to. But a question for the community - does anyone have a trick for measuring a small amount of agave syrup? Even if I measure the syrup into another ingredient already in the jigger, a significant amount ends up sticking to the sides of the measure.
I just put it first and let all other ingredients try and "rinse" it with them. It works.
Tried this with Havana 3 and Wray & Nephew and regular 2:1 Sugar Syrup. AMAZING. Instantly fell in love Just another Daiquiri addition. Turns out I love them all...!
Bourbon whiskey, Red bitter liqueur, Rosso/sweet vermouth, Lemon juice, (+ 2 more)
Hello Alexandros, you are absolutely right, Orgeat and Yellow Chartreuse have nearly nothing in common. I was simply intrigued by the pink line idea and wanted to try that without shopping for Orgeat (or making it myself). The way I understand this cocktail though, at least in the recipe, the Orgeat serves as a mellow sweetener that adds body to the drink.
In all its herbal complexity Yellow Chartreuse especially the Meilleurs ouvriers de France edition is a relatively mellow herbal liqueur with good body. In that sense even a Mastika, that I also love sparingly as a cocktail sweetener might have worked.
I‘ll have to give it a try with real Orgeat sometime soon.
That’s fair. Thank you for the clarification! And you should try it with Orgeat! (Homemade preferred!)
Since I did not have orgeat on hand I replaced it with yellow chartreuse M.O.F.
Also very lovely.
How did you even think of doing this? What's the similarity of Orgeat with Yellow Chartreuse?
Vodka, Espresso coffee (hot), Coffee liqueur, Vanilla sugar syrup, (+ 4 more)
Surprisingly good!
As a born and raised Torontonian, this drink’s origin is pretty interesting to me. Despite its low rating from others I found it very lovely! Wonder how it might taste with coconut oil-washed rum...
Did you ever try it?!
I made a “fancy” version with 2 types of Vodka and 3 syrups… I’m not sure why, but sooo many people like it more than the “normal” recipe.
1oz. Rye-based Vodka
1oz. Barley-based Vodka
1 oz. Espresso
1/2 oz. Kahlúa
1/2 oz. Syrup:
60% Simple
20% Demerara
20% Cinnamon OR Vanilla
Salt (pinch or 2 drops Saline)
I love it.
Delicious. Ginger beer varies so wildly from one brand to another that I’d be interested to try them all, just for comparison, obviously. I used Bundaberg as that’s what I had in the fridge.
I have tied all the ginger beers I can find here (7). Fever Tree was the best by far. And the spicier (which I love).
Really, interesting. If I may say. One of my first single-malts. I think it's perfect for its name.
