Jesse M

I’m unable to get cachaca so have been trying to scale this without that ingredient/volume, and it just won’t turn out...today was maybe the best balance except for this serious dilution thing. Is a half scoop of crushed ice 6oz like in other recipes here? I’m wondering if it’s less because using the relatively lower amount from that number created a very watery drink. Unless I wasn’t supposed to blend until nearly uniform...

Oof, boozy indeed...may have to try the cream if I get back to it. Don’t have Bourbon biscuits here so I coated a plain cookie in melted dark chocolate and (accidentally) floated it. The chocolate coating kept it from taking on water and it remained afloat - pretty fun

Also, curious as to why this is the only main “espresso rumtimi” variation up here which uses neither any form of salt, nor Havana Club 3

Not bad; fairly tasty and gave me a fierce case of the zoomies. Without white sugar garnish I found it a bit bitter, and now wonder how a sweet cream float would be.