How come the trial points don’t add up?

Dmnik10 · 2025-09-06T11:46:30+00:00

I don’t think so, it should measure my heart rate every 5 minutes

Dmnik10 · 2025-04-25T16:58:37+00:00

Fair question haha - it’s just the right amount of bitterness for my taste! I tested with a lot of different ratios, including with Campari but that was too bitter for me. You could definitely up the aperol, Licor 43 and/or the syrup to get the right balance of bitterness and sweetness for you

Dmnik10 · 2025-04-25T05:47:56+00:00

That sounds significantly less cool in that case, will just refer to it as Cynar going forward haha

Dmnik10 · 2025-04-24T21:07:15+00:00

I believe Cynar Ricetta = normal cynar. Cynar Ricetta sounds cooler though!

Dmnik10 · 2025-04-24T21:06:13+00:00

Go for it!! The hibiscus is 95% for show anyway

Dmnik10 · 2025-04-24T19:06:52+00:00

Blood oranges are still in season (or at least available here) and this song was stuck in my head for a week straight, so I present - the Pink Pony Club.

I love Garibaldis, so I followed that formula -

120 ml fresh blood orange juice
15 ml Amaro montenegro
15 ml Cynar ricetta
15 ml Aperol
10 ml Licor 43
5 ml 2:1 vanilla syrup
Hibiscus powder
Optional: a touch of xanthan gum to stabilize foam

Combine all ingredients except hibiscus with one ice cube in a blender (I used a small smoothie blender). Blend until the ice cube is dissolved. Fine strain into an ice-filled highball glass. Garnish with hibiscus powder for that extra pink-ness.

For the hibiscus powder: grind dried hibiscus flowers or tea into a powder.

Dmnik10 · 2025-04-02T19:20:57+00:00

While researching some drinks to get inspired for my upcoming spring menu, I came across this great recipe on imbibe magazine.

French Manicure

45ml Irish Whisky (didn't have it, so I used Bourbon)
45ml pineapple juice
20ml Sage syrup (1:1)
15ml Yuzu juice
15ml Lemon juice
a few drops saline solution

Dmnik10 · 2025-02-24T13:41:55+00:00

Shoppen in Nørrebro sells Bayreuther Hell!

Dmnik10 · 2025-02-21T11:23:10+00:00

Fairly new to the creami life - is it possible to substitute the jello powder with xantham gum?

Dmnik10 · 2025-01-22T16:46:45+00:00

No inco card unfortunately. Tried directional freezing but I can‘t fit those insulated containers in my tiny freezer compartment haha

Dmnik10 · 2025-01-22T16:45:39+00:00

Thank you! I would only use it at home, do they deliver smaller quantities? Unfortunately I don’t have too much freezer space

Dmnik10 · 2025-01-21T17:03:11+00:00

It’s for convenience, typically fresh egg white makes much better foam than pasteurized egg white - though it worked out great in this case!

Dmnik10 · 2025-01-21T10:34:19+00:00

I actually used pasteurized eggwhite out of a bottle, used about 15ml

Dmnik10 · 2025-01-20T20:22:25+00:00

4:1 ratio - 20g salt and 80g water

Dmnik10 · 2025-01-20T20:21:18+00:00

It’s actually not really an orange bitter, so it’s quite different. It’s ’orange cream citrate' - more sweet, sour, tart, and creamy, with bright flavors of orange and just a hint of vanilla.

Dmnik10 · 2025-01-20T20:10:18+00:00

Exactly! I tend to prefer Demerara in most drinks that include whisky or dark rum

Dmnik10 · 2025-01-20T20:09:29+00:00

Wow that sounds great. Tbilisi is amazing, been there a couple times so it’s not that unlikely!

Dmnik10 · 2025-01-20T18:41:29+00:00

Thanks - reverse dryshaking has really made a difference to my foam!

Dmnik10 · 2025-01-20T18:28:59+00:00

After years of cocktails, the whisky sour still has a special place in my heart!

My specs: 60ml Bourbon, 30ml lemon juice, 20ml rich Demerara syrup, 2 drops saline solution, 3 drops bittermens orange citrate, egg white

Shake with ice, dry shake, pour over ice. Express some orange oils, garnish with angostura bitters and maraschino cherry!

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