I had a Friday cocktail of an adjusted paper plane:
2oz bourbon
1oz Aperol
1oz Amaro Nonino
1 spoonful Campari
1.75oz lemon (this was too much, the lemon was quite juicy and I wasn’t drinking anything else tonight so put in all the juice of one whole lemon. I’d recommend a generous 1 oz.)
I always think I don’t like Campari, it doesn’t taste good. But a little bit into something already complex can improve it.
We had family over for supper last night, made tacos. One round of Palomas, one round of margaritas of various sorts for those who wanted. Blue for one kid who is obsessed with the blue margarita, spicy for two of us, classic for one other.
How do you make them spicy?
Some Ancho Reyes and a tincture I made, habanero and achiote. Infused vodka for a week with chopped garden habaneros, then added achiote paste for a day, then strained. I made it for the Cima Summer cocktail but made extra, it’s really good.
I recently had one at Outback restaurant where they just shook it with jalapeno slices, and floated a couple slices in the glass, a “mango jalapeno margarita” that was surprisingly delicious as well.
Wow, more complicated than I was expecting! I might try a couple of these options though.
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