Here’s Maggie Smith, from Death & Co. As written, I found it a little sweet, so I made a variant after with dark rum, no honey syrup, and added aquafaba, that I found to be, personally, more palatable.

  • 1 ounce pisco
  • 1 ounce white rum
  • ½ ounce orange liqueur
  • ¾ ounce lime juice
  • ¼ ounce orgeat
  • 1 teaspoon honey syrup
  • pooberbee (any)
    1·
    1 day ago

    What do you use for aquafaba? I’d worry about the strong flavor messing things up.

    • mpg@lemmy.worldOP
      3·
      1 day ago

      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.