I think I've got all this on hand...
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Looks nice. Does aquafaba also require dry shaking, like eggs do?
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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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It's 1.5 part sugar to 1 part water. I'm using the Difford's recipe: https://www.diffordsguide.com/cocktails/recipe/25001/industry-sour But I can see different ratios working, both the Fernet and the liquor are strong flavors!
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