I was cooking with chickpeas tonight and had a grapefruit laying around… putting it together got me to this Paloma variation. And man, it’s great! Subtle flavor, bitter and sweet, high notes of the tequila, and a gorgeous silky texture.
Thanks! No big secret on the aquafaba, I don’t think. I used a fair amount and then really shook the shit out of it. It eventually separated, but after a shockingly long time! It maintained that nice, thick texture throughout, even drinking with the straw. Kinda reminded me of a nitro cold brew, if you’ve ever had one of those.
Right, I'll have to try to shake it even more then!
@lemmy.world
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@lemmy.world
A place for conversation about cocktails, ingredients, home mixology, the bar industry or liquor industry, glassware - this is not an exhaustive list. If you think it's in some way related to cocktails it's probably fine.
If you post something you didn't create give credit whenever possible.
Pictures and recipes are encouraged when posting a drink as a standalone post. Example of an ideal drink post:
https://lemmy.world/post/13010582
We love garnishes.
Remember the code of conduct, keep it nice. In terms of cocktails- specific etiquette that might be different from other communities:
Mentioning your blog, insta, website, book or bar is allowed, yes. For now at least, we do allow self-promotion. If it gets out of hand this might change.
A good post with a drink you don't like is still a good post! Try not to conflate the drink and the post or poster. If someone has a relevant title, gorgeous photo and clearly formatted recipe of what you consider a truly terrible drink, a comment is more appropriate than a downvote.
On that topic: Polite critique/reviews of drinks (or posts, images, etc.) is allowed here. Encouraged , even. It's a good tool for improving your drinks and content. Really, just be nice.
go to feed...
Sounds really good! And great picture too. How did you get the aquafaba so well incorporated? When I do it I always end up with a thick foam at the top, and not as much texture below.
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