• 20 ml Fernet Branca
  • 20 ml herbal liquor (or green chartreuse if you can find it)
  • 20 ml lime juice
  • 10 ml simple syrup
  • 10 ml Aquafaba

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.

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[–] 2 points 6 months ago

I think I've got all this on hand...

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  • [–] 2 points 6 months ago (1 child)

    Looks nice. Does aquafaba also require dry shaking, like eggs do?

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  • [–] [S] 2 points 6 months ago

    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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  • [–] 2 points 6 months ago (1 child)

    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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