- 20 ml Fernet Branca
- 20 ml herbal liquor (or green chartreuse if you can find it)
- 20 ml lime juice
- 10 ml simple syrup
- 10 ml Aquafaba
Shake everything well, and serve. I’m going with metrics measurements now, so I don’t have to convert them ^^
A really interesting combination of flavors, the mint from the Fernet Branca is still there, but more of an aftertaste. I can see it being better balanced with the chartreuse, since it is higher abv.
I do reverse dry shaking (first with ice, then without), as I don’t get good results otherwise. But aquafaba is not as reliable as eggs white I would say, it depends on how you get it, and which brand of chickpeas. I use it because I do hummus a lot, so get the aquafaba “for free” :)