Looks good from here! I’m noting this for the future.

So glad you enjoyed!

Aw, this was the first cocktail I ever had! It’ll always have a fond place in my heart.

Congrats!

Thank you! Let me know what you think if you try it!

My pleasure!

I would say it’s not that important; I didn’t have that particular bottle, so I substituted Dolin Blanc and it was delicious.

When I post a recipe from a book, I usually post it as printed rather than whatever madness I had to do to make it!

Simple, and looks like it will be delicious!

The $8 version looks better to me!

One of my favorites that includes an amaro is Paper Planes, by Sam Ross (¾ oz each of bourbon, Nonino Quintessentia Amaro, Aperol, and lemon juice; shaken with ice and strained into a coupe).

But that isn’t really an amaro drink, it just has some in it… you might like the Wandering Path, from Jeffrey Morganthaler (perhaps subbing the n/a amaro he uses for an alcoholic one). Here’s another, from Smuggler’s Cove, the Cosa Nostra #2.

Let me know what you think if you try any of these!

I’ve done basically that, except mince the rosemary first and then strain it after it’s cooled. I think the chopping makes a difference!

Thanks! Your little Pellegrino drink sounds delightful.

On the aquafaba front, there’s definitely no bean taste; it’s very neutral! I’m not vegan, so I can say that they are quite similar having tried both.

To use it in a recipe, I use 3 tablespoons to substitute for one egg white. Then, yes, a dry shake and then a shake with ice. And less need to double-strain than with egg!

I’ve always had trouble pairing cocktails with that flavor profile; let us know how it goes with the food!