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.

Looks great from here!

Still nursing that green chartreuse, I see! Here’s mine; relegated to the basement but plenty spacious:

Hey, if you like what you’re drinking you’re doing it right!

I love how this is literally a topographic map!

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.

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

Yes! That’s a great one.

Good call out, I should have mentioned the garnish; I decorate with that thinly sliced lime round, just because I think it’s cute! It’s not big enough to squeeze or really change the acidity of the drink, it’s just cut super thin so it floats on top.

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

Mine is from before the monks got lazy!

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!

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.

❤️

Cute mug!

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!

Thanks so much!

That’s so sweet, thank you! But we are just playing local bars, nothing too fancy and no internet presence (yet?). It’s bluegrass, and I play banjo in it.

A few process shots:

So glad you enjoyed! And agreed, it adds up really nicely.