Was making a paper plane today, I always double the bourbon and add a splash of Campari. Amaretto/Bourbon sour, double the bourbon. In general, it seems drink recipes are often too sweet for my palate
Are there changes you always make?
By default, I 1/2 any simple syrup called for in any recipe classic or otherwise. I also feel that most drinks are too sweet for my taste.
The worst is when I am out at a nice cocktail bar and have a drink that is great aside from being overly sweet. I feel like a dick asking a bartender to make a drink differently, but I think most recipes are calibrated to people with sweet tooths.
Yeah it’s funny I have no problem ordering coffee half sweetened, but it feels like insulting the bartender to ask for an adjustment like that.
You’re ordering sweetened coffee? You mean like those coffee-milkshakes with flavored syrup?
Usually I get cafe con leche from the Cuban place in the morning, and ask for no sugar - if you don’t specify none they will drop in so much sugar it is nigh undrinkable.
But if ordering cold coffee without milk I do want it sweetened just not as much as the coffee shop standard. So “half sweetened” usually gets me there.
I do not like hot coffee without milk, and don’t like cold coffee unsweetened.
Not usually getting the flavored ones, no. Coffee is a flavor.
WTF, why don’t your coffee shops just let you sweeten your coffee yourself? I’ve never seen that anywhere with stuff like cafe con leche.
Doesn’t surprise me with the amount of soda people drink. That stuff has an absolute mountain of sugar in it. They’re just desensitized to it.
Even diet soda! The people I know that drink diet coke have the most disturbing understanding of sweetness. I never trust their taste or recommendations.
It really depends on the recipe for the most part.
Also, always more garlic.
A local distillery makes a garlic vodka that I really want to try in a caesar!
I use way less citrus and I usually reduce the sugar as well to balance. Sours with classic ratios completely clobber the alcoholic ingredients for me (which might kind of be the point). I tend to make Ti’ Punches instead of sours.
Paper Plane definitely needs more bourbon than the classic recipe states, and I usually replace the Nonino with a more herbal amaro like Averna or Jägermeister. Arguably it’s not a Paper Plane anymore at that point, but I definitely like my version better than the original.
