![]() Lemon juice: Fresh ingredients are so important – so please, please, please use fresh lemon juice! I love this lemon squeezer which has holes on the bottom that fit right over the jigger, making it super easy to get the perfect amount of lemon.Just the three spirits and an orange zest, plus ice! It tastes bitter and sweet all at the same time.Just to clear up an urban myth, there is no actual stag’s blood in Jägermeister.The herbs and botanicals are ground, added to alcohol, sieved, and then left to store in oak barrels for a year.Curt Mast invented Jägermeister or “Master Hunter.”.These include citrus peel, licorice, ginger and 53 others! Here are some other facts! ![]() It’s an herbal liqueur, made from 56 herbs and spice, fruits and roots. check out my full Lush Guide to Jägermeister. Mini-Lush Guide to Jägermeisterįor those of you who might not be familiar with Jägermeister. It works so well! Some people don’t like them because they have an egg white, but I don’t mind. I usually make it with bourbon, so I was reticent to try it with Jägermeister. Top each with a few drops of Angostura bitters, if using, and serve.The whisk(e)y sour is one of my favorite recipes. Shake vigorously for 45 seconds, then strain into two chilled glasses. Pour the pisco into a cocktail shaker, add the syrup or or oleo saccharum, lime juice and aquafaba, and add a few ice cubes. Leave to cool, decant into a bottle or jar, seal and keep in the fridge for up to a month.ġ00ml pisco (or your choice of spirit – eg, whisky, gin, amaretto) 30ml simple syrup, agave syrup or oleo saccharum 100ml lime juice (or your choice of citrus – eg, lemon, grapefruit, pomelo) 50ml aquafaba Angostura bitters, to taste (optional) If you want to make your own simple syrup, however, gently simmer an equal quantity of water and sugar, stirring occasionally, until the sugar dissolves. Instead of making sugar syrup out of water and cane sugar, I tend to use agave syrup, honey or maple syrup oleo saccharum, which I recently featured here, is another delicious sweetener that will boost the flavour of your cocktail. I don’t own a cocktail shaker, so instead I usually use a Kilner jar (or similar) with a clip-top. It’s really versatile, easy and fun, and can be put together with a few common household ingredients. If I want to spoil guests with a nice drink, I’ll often make an aquafaba sour of some sort. If you crack open a tin of pulses to get the aquafaba, the drained beans will keep in the fridge or freezer for similar lengths of time. It’s safer to store aquafaba, too, because it’s already been cooked, and keeps in the fridge for up to five days, or in the freezer for three to six months (freeze in 25ml portions in an ice-cube tray and defrost to room temperature before use). Not only that, but, unless you’re also making a dish involving egg yolk, a cocktail made with egg white creates potential waste, which you can save simply by using aquafaba instead. The egg white creates a frothy top and gives the drink a thicker viscosity.Īquafaba (or bean cooking water) makes a great egg white replacement in cocktails, as well as in meringues et al, because the carbohydrates and proteins from the beans create a very similar foamy emulsifying agent. Usually, the spirit is paired with a similar quantity of fresh citrus juice (lime, lemon, grapefruit, etc), then shaken with sweetener and a raw egg white. One of my favourite cocktails is a sour made with pisco, whisky or mezcal, depending on the bar and my mood it can also be made with a variety of other spirits, including gin, amaretto, brandy or rum.
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