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.
Hi, Maggie. I’d like to hang out for about ten minutes until you’re gone.
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.
Yeah with orange liqueur and orgeat I can’t imagine it needing more sweeter. Looks lovely!
