Thank you Richard, for recognising my reputation as the kind of steely eyed Sgt Rock type who’d never want one of these himself oh no. As a true craggy ultra-man I’m laying off the sauce until the weekend after a fun holiday, so I’ll make this at the weekend. Just for guests you understand, no funny stuff. Speaking of which, would Cointreau sub for the Pierre Ferrand curaçao or would it be too sweet?
I trust you to take a single professional sip to ensure standards are upheld - and then no more. Hmm Cointreau would work I'm sure. Pierre Ferrand has a nice rumminess so maybe the clever thing to do would be to sub out for, say, 15ml Cointreau, 5ml dark rum which would also temper the sweetness?
Well, the Solero is the most perfect of the store-bought ice cream bars, so I'm going to be all over this one. And lactose intolerance solidarity! I miss being able to eat/drink creamy things with impunity. Lactaid does help some, if you find yourself in the States or have American visitors with room for a few boxes in their suitcases.
I'm still questioning why I read your cocktail recipes and all the specificities but I never make cocktails. I guess I'm hoping that one day my life becomes less rustic, more refined. At any rate, thank you.
Thank you Richard, for recognising my reputation as the kind of steely eyed Sgt Rock type who’d never want one of these himself oh no. As a true craggy ultra-man I’m laying off the sauce until the weekend after a fun holiday, so I’ll make this at the weekend. Just for guests you understand, no funny stuff. Speaking of which, would Cointreau sub for the Pierre Ferrand curaçao or would it be too sweet?
I trust you to take a single professional sip to ensure standards are upheld - and then no more. Hmm Cointreau would work I'm sure. Pierre Ferrand has a nice rumminess so maybe the clever thing to do would be to sub out for, say, 15ml Cointreau, 5ml dark rum which would also temper the sweetness?
Just tried this for research purpose and HOT DAMN.
YES!!!
Well, the Solero is the most perfect of the store-bought ice cream bars, so I'm going to be all over this one. And lactose intolerance solidarity! I miss being able to eat/drink creamy things with impunity. Lactaid does help some, if you find yourself in the States or have American visitors with room for a few boxes in their suitcases.
I'm still questioning why I read your cocktail recipes and all the specificities but I never make cocktails. I guess I'm hoping that one day my life becomes less rustic, more refined. At any rate, thank you.