I'll have to look that one up and figure out how to juice a pepper.
I thought the maraschino and jalapeño would be weird with one another, but I was wrong. It was quite interesting in a really good way.
That looks really good, although im tempted to substitute the orange juice for cointreau.
I definitely liked it. Aperol spritz will always be my favorite, but I really enjoyed switch it up and using a beer base.
@[email protected] was making it look so good I couldn't resist.
I couldn't reply directly to your comment for some reason.
The recipe is the same as the one in the book.
No problem. Glad you enjoyed it.
I made it myslef with a blender an cheesecloth.
One of my favorites. Originally adapted from Death & Co. I don't have a juicer, so I blend a bunch of celery then fliter it through a cheese cloth. It works well for now.
I just blended pineapple, strained it to get the juice, then used that to make simple syrup (2:1 juice to sugar). Because your right, the juice is sweet enough as is.
Cognac based cocktail that turned out really tasty.
2 oz Brandy or Cognac
1 barspoon Curacao
1 barspoon Pineapple syrup
2 dash Luxardo Maraschino liqueur a bit less than a barspoon if you are low on dasher bottles
2 dash Angostura bitters or other aromatic bitters
Garnish: Lemon twist and cherry
I'll report back. But damn, the optional bitters...those aren't in my cabinet. Good without em?