Patrick Oberlin
United States
Recipes
Collections
Badges
- Appreciated Commenter #596
Latest comments
Showing 4 of 4
View all comments
Plymouth Gin, Tia Maria, medium roast decaf espresso, homemade saline solution, and a full barspoon of Agave nectar—this one is quite nice!
Still... It needs something. Perhaps a bit more body?
It's probably the dry gin, as you say, but I wonder if the Plymouth would meld better with the more-complex Galliano Espresso than the Tia Maria, which is a little thin.
Still... It needs something. Perhaps a bit more body?
It's probably the dry gin, as you say, but I wonder if the Plymouth would meld better with the more-complex Galliano Espresso than the Tia Maria, which is a little thin.
Finally got some good agave nectar and followed the recipe exactly—much better! The agave is critical to balance the acidity of the espresso and sharpness of the tequila!
I didn't have agave syrup or simple, so I substituted Licor 43, but it was too acidic and sharp (might have been the light-roast African beans I had on espresso).
Adding a splash of white creme de cacao improved the texture and the flavor! Still not perfect, though. I'll have to get some agave nectar.
Adding a splash of white creme de cacao improved the texture and the flavor! Still not perfect, though. I'll have to get some agave nectar.
I only had 15ml lemon juice (due to a Jack Dempsey), so I subbed 5ml gin. To my surprise, it was still a bit sweet (is that because I used agave nectar?). After looking at the original recipe, I added another 15ml gin (total of 50ml), and ta-da!