Matt Excell
United Kingdom
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Gin
Triple sec
Yuzu juice
Sugar syrup (2:1)
Egg white (pasteurised)
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Matt Excell
Too sweet, in my opinion. Thinking of splitting the Violette 50% and replacing with Dry Vermouth or Bitter Bianco. Anyone tried?
Seems pretty similar to a Campden, albeit differently proportioned
Seems a bit sweet for an aperitif to my palate and that's even with using all Kina l'Aero, instead of splitting with Lillet. Not bad, though. I just think modern palates would want to skew this more gin heavy.
I've seen some (NOLA) people suggesting that this should be made with half-and-half, which I presume would be single cream rather than milk in UK terminology. Any opinions on this?