This was superb! I used a ripe nectarine and it worked beautifully - could feel its sweetness playing with the acidity of the lemon. Perfect for the temperature we have outside right now. I’ll definitely come back to this one!!
I really liked that you described the thought process for this one, Richard, as well as the first attempts. It can be tricky to think about creating something new - where to start, what to choose? -, so this was very inspirational!
Had some Austrian apricot liqueur (Orchard) floating around the cabinet for reasons lost to time, and I used ~20ml of that in place of some of the vermouth. Quite satisfying.
Still waiting for our nectarines to ripen, but in the meantime, passionfruit and orange was very successful, too. And then I got adventurous and swapped everything bar the ratios, using a kiwi, tequila, orgeat and sugar syrup, lime, and topped it with Noilly Prat. Entirely different, but equally delectable. Might purée the kiwi next time. (Thanks for your warning, the fruit slush is indeed a bit fiddly…) This idea of using a smaller amount of base spirit with a larger quantity of flavouring spirit is brilliant!
This was superb! I used a ripe nectarine and it worked beautifully - could feel its sweetness playing with the acidity of the lemon. Perfect for the temperature we have outside right now. I’ll definitely come back to this one!!
I really liked that you described the thought process for this one, Richard, as well as the first attempts. It can be tricky to think about creating something new - where to start, what to choose? -, so this was very inspirational!
Thanks Bruno!
Had some Austrian apricot liqueur (Orchard) floating around the cabinet for reasons lost to time, and I used ~20ml of that in place of some of the vermouth. Quite satisfying.
Still waiting for our nectarines to ripen, but in the meantime, passionfruit and orange was very successful, too. And then I got adventurous and swapped everything bar the ratios, using a kiwi, tequila, orgeat and sugar syrup, lime, and topped it with Noilly Prat. Entirely different, but equally delectable. Might purée the kiwi next time. (Thanks for your warning, the fruit slush is indeed a bit fiddly…) This idea of using a smaller amount of base spirit with a larger quantity of flavouring spirit is brilliant!