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
Me: “Yummy! I am making this come the weekend.”
Maggie Smith:
R.I.P.
What do you use for aquafaba? I’d worry about the strong flavor messing things up.
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.
Hi, Maggie. I’d like to hang out for about ten minutes until you’re gone.
Yeah with orange liqueur and orgeat I can’t imagine it needing more sweeter. Looks lovely!
