This is lovely. I am going to try and batch the shaken portion for a party tomorrow. Given that it will be blended with seltzer and ice, should I worry about adding water to the batch?
I started putting bitters in my topos or la croixs from time to time and it has the same effect. Turns a regular bubbly water into something much more complex. My fav is probably a couple dashes of orange/peach/walnut. Doesn't necessarily make it a non-alcoholic cocktail, doesn't have quite the body or flavor profile to be called such, but does enough to shake it up a bit.
This is lovely. I am going to try and batch the shaken portion for a party tomorrow. Given that it will be blended with seltzer and ice, should I worry about adding water to the batch?
I would not add water to a batched version of this -- but if you taste the batch and feel it’s too aggressive, just add a touch more seltzer.
I’m going to try this with a Southside sometime soon (my spec for them has Angostura to boot)
Oh, good idea! I always forget to make Southsides because I am less likely to keep mint around.
We have the home tiki bar in the garage so we try not to go too long without mint
Is there a name for a Collins that uses tonic in place of seltzer? I’ve been been making that drink this summer and it’s delicious.
Ben’s Summer Drink?
I started putting bitters in my topos or la croixs from time to time and it has the same effect. Turns a regular bubbly water into something much more complex. My fav is probably a couple dashes of orange/peach/walnut. Doesn't necessarily make it a non-alcoholic cocktail, doesn't have quite the body or flavor profile to be called such, but does enough to shake it up a bit.