stopped by pizzaiolo after running some errands as i “just happened” to be in the area.
sfizio alla pesca – rum, lemon, peach, lemon verbena syrup
andina – pisco, lime, drambuie + something else i forgot to write down, maybe orange bitters
of note, cate used a half a peach per drink. that’s commitment!
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as per suggestion from cate, my first rangpur lime experiment was a pegu club. first the original: 2 oz gin, 3/4 lime, 3/4 triple sec, dash of orange bitters, dash of ango. i adjusted for my taste by adding more lime and a dash of agave. then with rangpur: 2 oz gin, 1 oz rangpur, 1/2 triple sec, 1/4 agave. this was really nice though maybe a little sweet. and i’m not yet sure if i like the funky rangpur rind.
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i’ve been working with flashcards a few minutes daily so as to memorize classic cocktail recipes. using ebbinghaus.
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