3 points
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.
2 points
1 point
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.
2 points
