Differences
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| Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
| open_sauces:smoke_vapour_recipes [2013-12-05 17:10] – maja | open_sauces:smoke_vapour_recipes [2013-12-05 18:18] – nik | ||
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| Line 328: | Line 328: | ||
| * 1 part beetroot | * 1 part beetroot | ||
| - | * 1 part Punt Emes | + | * 1 part Punt e Mes |
| * 4/5 Fernet Branca / Averna | * 4/5 Fernet Branca / Averna | ||
| * dash of lime | * dash of lime | ||
| Line 498: | Line 498: | ||
| * 2 vanilla sugars | * 2 vanilla sugars | ||
| * 20g white sugar | * 20g white sugar | ||
| - | * 18ml rum | + | * 18ml dark rum |
| - | * 10ml Laphroaig (10) | + | * 10ml Laphroaig (10yo) |
| * 4 marron glacé | * 4 marron glacé | ||
| * sweet cream to taste | * sweet cream to taste | ||
| Line 513: | Line 513: | ||
| * 150 ml espresso or very strong coffee, at room temperature | * 150 ml espresso or very strong coffee, at room temperature | ||
| - | * 60 ml rum & Laphroaig PX mixture | + | * 60 ml Zacapa Rum & Laphroaig PX 1:1 mix |
| * 2 teaspoons vanilla powder | * 2 teaspoons vanilla powder | ||
| * 3 large egg yolks | * 3 large egg yolks | ||
nik