Firstly a Negroni (1.33:1:1 sweet vermouth, gin, campari) with Carpano Antica. It's pretty good, the Carpano -- first vermouth that actually has a real "feeling" of vermouth (i.e. bitterness)
Originally Posted by b1os
Tried this today with 60ml Chartreuse, 15 ml Maraschino, 25 ml lime juice, one egg white, 1/2 bar spoon sugar, 5 dashes of orange flower water.
Taste was close and decent, but damn the texture was nasty. It had lots of "flocculated scum". And again some kind of "furry" teeth-feel (like when you eat a cake with too much baking powder). What's wrong? I think the lime juice and egg white somehow react in a negative way with each other. Shake without the lime juice and just add it in the very end? I dry-shaked everything (without the OFW), shaked with ice, strained on crushed ice. Added the OFW.Edited by b1os - 3/19/12 at 3:39pm