bobby batugo bartender/mixilogist tip’s restaurant santa clarita ca. - Tiki Drinks and Food

P PalmtreePat Tiki Socialite Los Angeles, CA Joined: Oct 07, 2014 Posts: 360	P PalmtreePat Posted posted on Sun, May 13, 2018 9:48 AM Took a stab at the as-written recipe yesterday. I wasn't sure if "sweet and sour lemon juice" meant sour mix or actual sweetened lemon juice but I went with the latter, about 1/2 teaspoon of sugar dissolved in half an ounce of lemon. This drink is very light and crisp, goes down almost too easily. Good for afternoon sipping on a hot day. I also tried a version that incorporated the amaretto and triple sec mentioned in the article. I noticed that in some of Batugo's other recipes he specifically used Disaronno so I went with that. Used a generous 1/4 oz each. I think the Disaronno could come through a bit more but the orange liqueur a little less. I know Ferrand bills their product as a "true triple sec", but one of the less assertive, lower shelf products like Bols or somesuch might work better here.

Took a stab at the as-written recipe yesterday. I wasn't sure if "sweet and sour lemon juice" meant sour mix or actual sweetened lemon juice but I went with the latter, about 1/2 teaspoon of sugar dissolved in half an ounce of lemon.

This drink is very light and crisp, goes down almost too easily. Good for afternoon sipping on a hot day.

I also tried a version that incorporated the amaretto and triple sec mentioned in the article. I noticed that in some of Batugo's other recipes he specifically used Disaronno so I went with that. Used a generous 1/4 oz each. I think the Disaronno could come through a bit more but the orange liqueur a little less. I know Ferrand bills their product as a "true triple sec", but one of the less assertive, lower shelf products like Bols or somesuch might work better here.

Post #786787 by PalmtreePat on Sun, May 13, 2018 9:48 AM