28 days later

by Saul Sugarman  /  March 26, 2020

Made by Tim Hagney, bartender at ABV (3174 16th St.) Tip him on Venmo at @timothy-hagney

• 2 oz. Mosswood Espresso Finished American Whiskey
• .75 oz. aquafaba (canned chickpea liquid) 
• 1 oz. lemon juice (fresh preferably)
• .5 oz. gomme syrup 
• Vanilla extract

Directions: Combine whiskey, lemon juice, gomme syrup and aquafaba, and shake with ice, then double strain into a glass with new ice. Garnish with one drop of vanilla extract and a lemon peel.

That’s fancy. A friend of Hagney’s chimed in, “It’s all about the DIY. You are making this yourself, so substitute.” I’ll try it with mom’s lemon juice concentrate, imitate vanilla, and canned garbanzo beans— should be delicious.