Ginger beer was the best so far for the Lauders. As long as you don't overdo it with the pour it's actually better than the ginger beer on its own. Success!
Did make that "sazerac" with pastis, brandy and bäska droppar. Not horrible. Not good.
Mixing some bäska droppar into the Lauders makes it tastes like some kind of paint remover. An interesting experience.
Supposedly bäska droppar is the same type of liquor as Jeppsons Malört, but more intense, maybe not the best substitute for cocktail bitters.
Had an idea to make a poor mans negroni with the Rosita, since it already tastes like wine and Campari, just add some gin. Picked up some of the cheapest available, first time I buy liquor in a plastic bottle. Surprisingly decent stuff. Kind of works, I think? Never had an actual negroni except for a non-alcoholic one from a can.
Found pic related while on the Rosita bottle search earlier. Either a funny coincidence or the one in charge to name the product really hates Rosita. Both are made in the same country. Literal drain pour.
>>21654Is it even wine if it's not fermented? I remember something about grapes having yeast on their skin, allowing natural fermentation without adding any. Maybe it's supposed to work with natural yeast, if it's still viable after the raisinification?
Seems to be lots of raisin wine video recipes on youtube if the book is a bit too vague and you wanna have another go.