• CubitOom@infosec.pub
    link
    fedilink
    English
    arrow-up
    2
    ·
    1 year ago

    Place a couple ice cubes in the glass first. Then,

    • 15 g absinthe, stir till opaque
    • 20 g cocchi Americano
    • 10 g grand Marnier
    • 5 g hazelnut syrup
    • double shot of espresso (mine is dialed in at 36 grams)

    Admittedly, it’s a bit light on the absinthe.

    I also recommend using a German/Austrian absinthe if possible.

    I call it “the early bird gets the wormword” but I’m not too inlove with the name.

      • CubitOom@infosec.pub
        link
        fedilink
        English
        arrow-up
        1
        ·
        1 year ago

        Yeah, it’s all in grams.

        It’s just a very small increment so it’s more useful than ounces for me (maybe this goes back into the whole study abroad thing, although I never did that).

        And even though it’s all liquid, I find it a lot easier to measure by weight than using a measuring cup or jigger.

        Especially if making fresh espresso, I’m going to dial in my shot by weight anyway so I don’t make bitter espresso. So I’ll have a cheap scale that is accurate within 0.01 grams at the ready.