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Whenever I make a dish with chickpeas I just strain out the liquid and save it! Occasionally it happens the other way if I have a hankering for an egg-style cocktail 😉
I haven’t ever noticed a change in flavor from using aquafaba, and I’ve made cocktails using a handful of different chickpea brands. It seems to me to be pretty neutral.
Here’s Maggie Smith, from Death & Co. As written, I found it a little sweet, so I made a variant after with dark rum, no honey syrup, and added aquafaba, that I found to be, personally, more palatable. * 1 ounce pisco * 1 ounce white rum * ½ ounce orange liqueur * ¾ ounce lime juice * ¼ ounce orgeat * 1 teaspoon honey syrup
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Looks great from here!
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Still nursing that green chartreuse, I see! Here’s mine; relegated to the basement but plenty spacious:
This one is from PDT’s cocktail book. Of the “all-alcohol” drinks I’ve made, this has ended up being one of the more approachable ones. It has an aggressive nose from the Fernet, but a lot of the taste’s edge is tempered by the Grand Marnier. It’s still a heavy hitter, but I liked it a lot! - 2 oz Linie Aquavit - ¾ oz Grand Marnier - ½ oz Nonino Quintessentia Amaro - Fernet Branca rinse Stir with ice and strain into a Fernet Branca-rinsed glass.
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It’s not looking good for harry welty.
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Hey, if you like what you’re drinking you’re doing it right!
- 1 ½ oz mezcal Cupreata - ¾ oz sloe gin - ¾ oz Cynar Stir with ice and strain into a Nick & Nora glass. On the tin, it seems like this would be way too much, between the aggressive smokiness of the mezcal and the herbal bitterness of the Cynar, but the fruit in the slow gin is enough to balance all that out. It’s still pretty spirit-forward, but super palatable.
This is lovely, and pretty much right what it says on the tin. Delicious! The smokiness of the mezcal goes nicely with the flamed orange twist. - 1 oz mezcal - 1 oz sweet vermouth - 1 oz Campari - flamed orange twist garnish Stir with ice, strain into the glass, then flame the orange twist over the cocktail and discard the orange.
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I love how this is literally a topographic map!
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Bénédictine is really sweet with some herbal notes, so you’re right: not peaty! I used a blended scotch with medium smoky notes, but I think you have a lot of flexibility with scotches here to get different flavors.
This is one I saw linked on a punch article that @rbwells posted last week, from Daisuke Ito. It’s simple, elegant, and the scotch balances nicely with Bénédictine. I would have this again! - 1 oz scotch - 1/2 oz Bénédictine - 1/2 oz lemon juice This quantity was good in a Nick and Nora, but I’d double it for a coupe next time.
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I haven’t run out yet, so I don’t have any first-hand suggestions! But I found this article to be interesting, I think I originally found it after I read a times article about the monks cutting back production. I’d be curious to hear how any of them are if people have tried!
https://www.liquor.com/chartreuse-substitutes-cocktails-8347632
Keeping up with my little chartreuse theme, here is my all-time favorite equal-parts cocktail. - 1oz London dry gin - 1oz green chartreuse - 1oz maraschino liqueur - 1oz lime juice Seriously, so good! Tart, complex, refreshing; it really has it all.
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If we’re looking for egg white and no lemon juice, I’d go for a Pisco sour!
- 2 oz Barsol Pisco Quebranta brandy
- ¾ oz lime juice
- ¾ oz simple syrup
- 1 egg white
- 4 drops Angostura bitters grated nutmeg
We drove up a little after midnight and joined the party at boulder lake, and were treated to some great lights!
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Mine is from before the monks got lazy!
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But I hear your pain on the annoyingly tall bottle! There’s always one that doesn’t fit in the spot it’s should, and then breaks the whole system of organization. For me it was Luxardo maraschino liqueur; that thing is tall!
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The redesigned packaging took nearly four years to develop
That’s… that’s quite a lot. I wonder what sort of wild iterations took up four years.
Here’s a nice, simple, boozy one from Death & Co: - 2oz Rittenhouse bonded rye - 1/2oz Laird’s bonded apple brandy - 1/2oz Yellow Chartreuse The rye ends up being the least present ingredient even though it’s by far the highest volume one; I get much more apple and herbal chartreuse from it.
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I’m always feel like I have trouble pairing cocktails with Asian food, and this list has some really intriguing ideas. Thanks for the post!
This started out as a Sother Teague recipe and got progressively further off base as I persisted through a series of substitutions 😂 - 1 ½ oz Amaro Montenegro - ½ oz overproof Jamaican rum - ½ oz aquafaba - ½ oz Cane Sugar Syrup - ½ oz mango nectar - ½ oz lemon juice - 2 dashes Bitter Queens Thai Spice bitters That’s how it was written. Well, I didn’t have amaro but did have a related herbal liquor, I used more normal rum instead of overproof rum, Demerara syrup instead of cane syrup, passion fruit instead of mango, Sichuan bitters instead of Thai… but overall everything was in the right ballpark and ended up being surprisingly balanced while still quite refreshing.
I built a pedal board to use in my band (lake effect is in the band name); it’s basically a box with a slot to route power out of, and to the velcro’d down pedals on top. It was my first time using a dremel to engrave, and I’m happy with how that turned out! I traced the characters from a print out, then engraved the outline, then the fill, then painted the inside. The wood is stained cedar with a couple of coats of poly. The main body was put together with pocket hole joinery.
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So glad you enjoyed! And agreed, it adds up really nicely.
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Awesome, let me know how it goes!
This one is from a great cocktail spot in NYC called Little Branch. It’s two strong liquors, but the apple brandy with a touch of simple combine to make it a pretty approachable aperitif. - 1 oz Rittenhouse bottled-in-bond rye - 1 oz Laird’s bottled-in-bond apple brandy - ¼ oz simple syrup Shake with ice, strain into a Nick & Nora glass, and garnish with an orange twist.
Another one from Smuggler’s Cove; you can probably tell that I’m trying to use up my pineapple juice! This one is unique among the recipes in that book in that it features Aquavit, a Scandinavian liquor that is close to gin, but typically infused with caraway and dill. The dill notes are especially pronounced in the Gamle Ode Celebration Aquavit that I used, and come out especially strongly in the finish. Delightful in contrast to the juicy start! - 1 ½ oz orange juice - 1 ½ oz pineapple juice - ½ oz lemon juice - ¼ oz Demerara Syrup - ¼ oz Orgeat - 1 ½ oz aquavit - 1 lemon wedge Shake with ice and strain into a glass filled with cracked ice. Garnish with a lemon wedge speared with a cocktail umbrella.
Here’s a nice one from Smuggler’s Cove, the Top Notch Volcano! It’s classic tiki flavors; the passion fruit and maraschino liqueur match really well. This recipe makes two; I went for serving over rocks instead of flash blending. - 4 oz lime juice - 4 oz pineapple juice - 1 oz passion fruit purée - 3 oz Smuggler's Cove Demerara Syrup - 1 oz Luxardo Maraschino Liqueur - 4 oz blended lightly-aged rum - 4 oz blended aged rum Serves 4. Mix the ingredients without ice in two mixing tins. Split evenly between the tins, and add 12oz crushed ice to each. Flash blend separately and add to a punch bowl. Serve on fire! Or, for the weaker of heart, garnish with sliced limes and oranges.
We cooked a ham with pineapple glaze for Christmas, so went for pineapple-adjacent flavors for sides… and cocktails of course! This is a Mai Tai with a passion fruit foam. A friend had something like this in Maui, and I’ve been thinking of it ever since! Why not Christmas? I found this recipe published by a restaurant on Maui called Monkeypod. - 1 oz Old Lahaina light rum - 1 oz orgeat or almond syrup - 1 oz Marie Brizard orange Curaçao - ¾ oz lime juice - 1 oz Old Lahaina dark rum - 1 splash honey-liliko'i (passion fruit) foam - ½ pineapple slice Shake the lime juice, orgeat, curaçao, and light rum with ice, then strain into an ice-filled rocks glass. Float the dark rum. Top with the honey-liliko'i foam, and garnish with the pineapple. For the foam: - ½ oz honey - 1 oz passion fruit purée - 1 oz simple syrup - 1 oz egg white - 1 ½ oz water Mix ingredients well and put in a nitrous-oxide infuser to half capacity. Use 4 charges for a liter-sized infuser. If you do not have access to an infuser, you can blend the ingredients on high speed until foamy.
You can probably tell that I’m still working through some aquafaba… here’s the maguey Sour, a delightful mezcal-based sour. The smokiness of the mezcal works nicely in contrast to the Benedictine and citrus. - 2 oz Del Maguey Chichicapa mezcal - ½ oz Bénédictine - ¾ oz lemon juice - ½ oz orgeat or almond syrup - 1 egg white - 1 pinch grated nutmeg - 1 orange twist Fill a cocktail shaker with ice. Add all of the remaining ingredients except the nutmeg and orange and shake well. Strain into an ice-filled rocks glass and garnish with the grated nutmeg and orange twist.
The Pisco Sour is such a classic, and I’m always pleased with its simplicity. Plus, when you nail the bitters decoration it makes you feel really fancy! Here’s my go to recipe, which I originally got from Speakeasy. I subbed aquafaba for the egg white and skipped the nutmeg. - 2 oz Barsol Pisco Quebranta brandy - ¾ oz lime juice - ¾ oz simple syrup - 1 egg white - 4 drops Angostura bitters - grated nutmeg Pour the brandy, juice, syrup, and egg white into a mixing glass. Shake very hard without ice for a few seconds. Add ice and shake vigorously for up to 30 seconds. Strain into a coupe. Decorate by carefully adding 4 drops of bitters and dragging a toothpick in a circle through them.
Here’s a nice winter warmer that I had at a restaurant and recreated at home. The falernum and allspice lend great spice flavors, and both take some of the edge off the burn of the aquavit. If you’re making this I’d suggest going light on the agave and adding to taste. The recipe below is very drinkable but ever-so-slightly on the sweet side. - 2 oz aquavit - ¾ oz lemon juice - ¼ oz agave (or honey) - ¼ oz John. D. Taylor's Velvet Falernum - ¼ oz St. Elizabeth Allspice Dram Shake with ice, strain into a coupe, and garnish with a lemon twist.
This is one I had at an Italian restaurant once and was delighted by. It’s basically a more herbaceous take on a French 75, what’s not to like? - ¾ oz Dampfwerk Crane gin - ¾ oz sage syrup - ½ oz lemon juice - 1 splash Prosecco - 1 dried thyme sprig Shake the gin, syrup, and lemon juice with ice and strain into the glass. Top with Prosecco. Garnish with a sprig of thyme.
Named after the tallest single-drop waterfall in the world, in Guyana, this drink is my favorite tiki-style cocktail of all time. I got the recipe from Smuggler’s Cove. It’s easy drinking and super flavorful. Give it a shot! - ½ oz Maple Syrup - ¾ oz lime juice - ½ oz John. D. Taylor's Velvet Falernum liqueur - 2 oz blended aged rum - 2 dashes Angostura bitters - 1 mint sprig Add the liquid ingredients to the glass and fill three-quarters with ice. Swizzle, then top with more ice. Garnish with a mint sprig and swizzle stick.
Review from my partner: “refreshing! I could drink these all night!” I concur! I got this recipe from Death & Co, and the only modification was replacing the egg white with aquafaba. And one fewer cherry; there’s only so many of those I can eat 😂 - 1 ½ oz Plymouth Gin - ½ oz Laird's Bonded apple brandy - ¾ oz lemon juice - ¾ oz Death & Co Acacia Honey Syrup - ¼ oz Death & Co Grenadine - 1 egg white - 3 brandied cherries Dry shake all the ingredients, then shake again with ice. Double strain over 1 large ice cube, and garnish with the cherries on a cocktail pick.