Tag: rose water

  • Morning Orgasm Cocktail: Cookbook Review Balaboosta

    Morning Orgasm Cocktail: Cookbook Review Balaboosta

    Zoe’s Take:
    8/10

    This was a really good drink (and I don’t drink bubbly stuff). Obviously, I would never choose this as a drink, because bubbles hurt my nose. But the taste was very good. Pomegranate juice, sugar, rose water and champagne? Those are the ingredients for a very tasty drink. AND, if you can’t or don’t like alcohol, you could always substitute with seltzer or something to make a non-alcoholic version that would still taste amazing!

    Eric’s Take:
    7/10

    Reading the recipe for this drink I was really excited. It seemed like an expertly crafted beverage. The pomegranate juice is deliciously tart. The rose water adds a subtle floral taste that is unmistakable. It rounds out the pomegranate, and with the sugar cube, the sweetness completes the picture. The sugar also acts as a disruptor causing the champagne to continue to bubble. However, the campaign overpowered the drink and I found it lacking that wow-factor I was hoping for. I’m not sure if it would have tasted better with a different brand or not. The rose was also a bit too subtle. It was there, but hard to find. I think that I may play around with the amounts for this in the future, because it has potential to reach a 10! I also may replace the champagne with soda water, lemon juice and vodka. That combination would likely work just as well.

  • Almond Rose Cake: Cookbook Review

    Almond Rose Cake: Cookbook Review

    Zoe’s Take:
    6.5/10

    While this cake is fluffy and buttery with that almond and rose flavor gently coming in for a lovely mild flavor, I just wouldn’t make this cake (other than this review). First, since I know how much butter went into it, I can STILL feel the butter in my pores an hour after eating one small slice. Also, despite the buttery texture and gorgeous crumb, it needs some moisture. The Soframiz cookbook says to pair it with rose petal jam. I made the jam and it definitely added what the cake needed.

    Eric’s Take:
    8/10

    This was a delicious cake. I thought it went well with the rose petal jam. On its own it was definitely lacking something. The almond past, butter and eggs make for a very dense batter that lightens up when baking. However, it wasn’t as light as I was hoping. With over two sticks of butter and six eggs this is also a very rich cake. A half-inch sliver was enough for me. This cake lost one point for complexity of instructions. It was a bit harder to follow than other recipes in the book. The last point was on flavor. Although good, I wasn’t as into it as the other recipes.

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