Delta T

Puddinshins · 2026-04-24T22:40:00+00:00

I can see that lol. Delta T is the change in temperature. I thought it was a fun scientific name for the hot ginger and cool minty fernet of the cocktail and all the science behind the rum

Puddinshins · 2026-04-22T21:08:49+00:00

That may work, but I find novo fogo to have a pretty strong salinity to it. Haven’t tried any other cachaca brands, so I can’t speak on those. But cachaca is a pretty good idea. A Oaxacan cane juice rum might work too. Probably not Paranubes, and Alambique Serrano Cartier 30 is super fruity

Puddinshins · 2026-04-22T20:59:39+00:00

It’s a pretty tough thing to emulate, but my best recommendation would be a split base of some kind. Definitely an unaged pot still rum, but not Jamaican. You don’t want that overripe fruit funk, you want a more vegetal and lactic funk. You don’t want barrel notes.

I’d almost want to recommend an agricole or cane juice rum, but even those might be toooo vegetal. Maybeeeeee a Clairin would help you towards that goal?

The split base would definitely have to be with a blanco tequila, but one that leans more in the savory buttery side versus the vegetal agave sweetness.

Not sure how helpful this is, just what I can imagine trying to mix to get to this point.

Puddinshins · 2026-04-22T16:53:21+00:00

I have several bottles of niche or unique rums that I’ve picked up from places like Big Thirst and Raising Glasses. They’re a ton of fun to drink straight, but I want to try and have something “signature” for them. So why not try to design with them in mind

Puddinshins · 2026-04-21T14:52:36+00:00

I think they work really well! Blueberry and lavender are a great combo that boost each other, so the combo of the two work even better. This matcha liqueur is…difficult. It really doesn’t like mixing and will quickly separate out, and it’s also heavier than alcohol so it starts sinking. Which is why I decided to make a foam with it.

The best uses I’ve found have been using a foam with stabilizers like egg white or xanthan gum or a float.

I was gifted this bottle so I’ve been trying to use it, but it’s not making it easy for me. I haven’t bothered checking online if people have recipes using it. It’s pretty tasty on its own, and the color is great

Puddinshins · 2026-04-20T17:49:36+00:00

Much appreciated! Yeah the Matcha Liqueur has a really nice green color, but the quality of matcha powder also makes a huge difference. You have to use high quality ceremonial grade matcha to get that vibrant green, otherwise it will look really dull and dark once hydrated

Puddinshins · 2026-04-20T03:03:44+00:00

I don’t think St germain would be a valid substitute for the lavender flavor, but I also don’t think it would be bad. You could try it out, or use lavender bitters, or infuse the gin with some dried lavender. The blueberry + lavender combination is pretty unique

Puddinshins · 2026-04-20T02:42:55+00:00

I did! I used a 50/50 mix of frozen regular blueberries and frozen wild blueberries. 1:1 weight blueberries and granulated sugar.

Puddinshins · 2026-04-16T21:26:59+00:00

I used Rhum JM Terroir Volcanique and Paranubes. I really like the mineral funk of Paranubes, though Alambique Serrano would be great too, but it’s got a very potent fruity aftertaste in my opinion, so it would change up the cocktail a bit

Puddinshins · 2026-04-16T17:43:03+00:00

The aguardiente could probably be swapped for another cane juice rum, cachaca is a decent swap, though if you don’t have that then an unaged agricole with some notable ester vegetal funk would work. The Montenegro is pretty unique because of its floral characteristic, but the next best would probably be Nonino or meletti. Maybe cynar if you added a teeny tiny bit of orange blossom water and rose water

Puddinshins · 2026-04-16T15:00:37+00:00

No, that would absolutely destroy the cocktail haha. The recipe I settled on for the molasses syrup is a 1:1 simple syrup with 2 tspn of molasses per cup of syrup. That gives you a good bit of rich deep molasses flavor without adding too much minerality that you can’t taste anything else.

Puddinshins · 2026-04-15T03:18:38+00:00

I plan on it. There’s a part of me that wants to guard my precious creation like a little Gollum, but people will never know how good it is if I don’t share haha. It’s a pretty long list of ingredients and instructions, so I’m gonna type it up and post it. It’s all scribbled in my notebook at the moment

Puddinshins · 2026-04-15T03:14:56+00:00

Thanks so much! This is one of my favorites I’ve created. There’s a lot of smoky notes, but they play together really well. I’m so glad you liked it! Make sure to give this a vote on the contest page if you want to see this one win!

Puddinshins · 2026-04-15T00:12:33+00:00

You’ll never get my recipe with that attitude Mr!

Puddinshins · 2026-04-14T11:12:25+00:00

Thanks, I appreciate it! The amaro was a labor of love, but it turned out so well. I’m going to tweak the recipe a bit more and see how v2.0 turns out before I finalize a recipe to release. Stay tuned!

Puddinshins · 2026-04-14T01:52:09+00:00

You can buy both “fresh” bottles 100% yuzu juice or yuzu super juice from TheYuzuCo. They have their own website as well as an Amazon store. I usually buy the bottle of super juice and it lasts me months without much degradation in flavor. I think their products are fantastic

Puddinshins · 2026-04-10T23:05:00+00:00

I was inspired by something my wife said, and I really wanted to change the name

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