Shake everything well, and serve. I'm going with metrics measurements now, so I don't have to convert them ^^
A really interesting combination of flavors, the mint from the Fernet Branca is still there, but more of an aftertaste. I can see it being better balanced with the chartreuse, since it is higher abv.
It's 1.5 part sugar to 1 part water. I'm using the Difford's recipe: https://www.diffordsguide.com/... But I can see different ratios working, both the Fernet and the liquor are strong flavors!
Looks nice. Does aquafaba also require dry shaking, like eggs do?
I do reverse dry shaking (first with ice, then without), as I don't get good results otherwise. But aquafaba is not as reliable as eggs white I would say, it depends on how you get it, and which brand of chickpeas. I use it because I do hummus a lot, so get the aquafaba "for free" :)
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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...
I've always seen this as an equal parts formula. Is that 50/50 simple? I need to try it with Aquafaba. That probably adds some welcome viscosity.
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