Ahh damn. I suppose that makes sense. I get that effect with Enzonis, they end up tasting exactly like grapefruit juice. Tasty though!

A for effort with your attempts, was worth a shot 🙂

Makes sense! Good luck :D

Sounds tasty! Perhaps you could sub the Aperol for Campari and it may be a little less sweet?

What a damn cool glass. Very nice!

Yeah agreed. This article is kinda stupid. I like the part about reducing the waste by having the kitchen use the rest of the citrus. But to ban garnishes because someone “might incorrectly garnish with a lime wedge, encouraging to drinker to squeeze it”? Ridiculous. Tell him to garnish with a peel, then give the rest to the kitchen or make a syrup.

The fact he says he’s “vehemently against garnishes” because he’s so busy sourcing the highest quality ingredients and glassware comes across as so holier-than-thou. Literally the whole point of bartending is to put on a show; it’s very performant. If you aren’t going to make the drink look nice, why not just go ahead and make a batch of cocktails beforehand and dispense each one from a tap? A single sprig of mint or rosemary isn’t extra waste either; it’s there for aromatics, and he should know that olfactory is the vast majority of flavor. It’s not going to waste, it’s being used.