/ck/ - Food & Cooking

dumping some recent fruitful experiments
>PINING FOR POMEGRANATE
equal parts slivovitz, zirbenz stone pine liqueur, pomegranate molasses and fernet-branca. shaken, up.
>SUMAC SWIZZLE
1 oz dry gin
1 oz batavia arrack
1 oz pineapple juice
1/2 oz sumac-infused grenadine (I put rose water in my grenadine, so I added a teaspoon of sumac to that and let it steep for a couple hours before adding it to the bottle)
1/2 oz lemon juice
1/2 oz kirsch
build over crushed ice in tiki mug. swizzle.
>SPAGHETTI WESTERN
>1 1/2 oz prickly ash bitters
>1 oz amaro montenegro
>1/2 oz slivovitz
>1/2 oz dry gin
>2 dash peychaud's bitters
>2 dash celery bitters
stir, one big rock.
don't remember the exact measurements off hand for pic related but it's the only recent pic i can find

What's shaking tonight, bros? I call this one the Prickly Pear:
1 1/2 oz prickly ash bitters, 1 oz pear brandy, 1 oz oloroso sherry, 1 oz lemon juice, 1/2 oz maple syrup, dash each of maraschino, absinthe and chocolate bitters. Shake, strain into coupe glass, lemon twist. Might tone down the pear brandy on future attempts.

>>9909788
Short answer: there isn't one. Anything that can sub for Campari is pretty much guaranteed to be more expensive than it (I prefer Gran Classico, for instance, which is about $5 higher where I live). But Aperol, while not a perfect swap, can loosely approximate it, and it's usually pretty cheap compared to most amari.