Looks delicious!

Interesting, I’ll look into it. Thank you for the details!

Any alternative you would recommend to the Ancho Reyes? It doesn’t seem like I can get it here in Sweden :/ Maybe just a small piece of chili? Is that a sweet liqueur? Spicy margarita sounds really good!

I cut off the strawberries into small pieces, covered them in Campari, and then let it rest in the fridge for like 2 days. Afterwards I strained the content into a bottle. I lightly pressed on the strawberries to get the juice off, but I had plans to eat them with ice cream (would recommend too!) so I didn’t mush them either. No idea about the lifetime, but I would assume the same as normal Campari, assuming there are not bits of fruits in the remaining liquid? I keep mine in the fridge to be safe, and it’s still the same after 2 weeks.

I tried it with soda water and it was really good! :) It’s not an intense taste of strawberries, but it’s definitely there.

Thanks! :)

I should also increase the volume a bit in those glasses, the ice cube is showing at the top, so the foam is not as nice as it should be sadly

Do you still use 1:1 ratio of sugar to peels for all kind of fruits? It says 1:1 for bananas in the linked recipe, but oranges might be more “juicy”? I have some orange on the counter now, so I’ll be interested to try :)

I think that could work for sure. I always have a hard time putting the right amount of rose water, it gets overpowering really fast!

We make hummus quite regularly, so we have a lot of aquafaba. I feel like it works quite well in drinks, but it would be interesting to try eggs and aquafaba side-by-side to compare!

I do love Amaretto sour, I usually do them with aquafaba. Haven’t tried with the gin, but it can’t be bad!