This might work!
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On this, the 89th anniversary of the repeal of Prohibition in the US, anyone have any good cocktail recipes to share?
One of my semi-recent inventions is to make a really strong tea of lemon balm and sage, (I add honey), chill it, then to serve fill a glass with ice, pour in some gin, some of the iced tea, and top with seltzer.
We call it a Sherlock here at the house (because, Sage, wise, you know).
You’re up!
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in the islands, we do like our rum.
we also have a wild chicken problem and those birds are descendants of the red jungle fowl. our cocktail (you see what i did there) is the Jungle Bird:
INGREDIENTS
Serving: 1
- 1 1/2 ounces rum, Jamaican or blackstrap
- 3/4 ounce Campari
- 1/2 ounce lime juice
- 1/2 ounce simple syrup (1:1, sugar:water)
- 1 1/2 ounces pineapple juice
Garnish: pineapple wedge
DIRECTIONS
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain over ice into a tiki mug or a rocks glass.
- Garnish with a pineapple wedge
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Sounds yummy! I wouldn’t have thought of a dark rum with Campari, and now I’m intruiged…I think we have everything but the pineapple right now.
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we use Papa’s Pilar dark rum out of Key West (named for Hemingway’s boat) in place of the Jamaican stuff and - of course - key limes.
helps temper my hatred for those damnable birds!
hooray 89 years of repeal of the Volstead Act!
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For me a favorite post Prohibition cocktail would be an old fashion:
- 2 1/2 oz over proof bourbon
- 1 demerara sugar cube
- splash of water
- 2 orange peels
- 2 dashes Angostura Bitters
- 2 dashes of Post Prohibition Pick Me Up Bitters
- 1 lemon peel
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Due to a stressful event this afternoon, I’m trying to relax with a variation on a Hot Toddy:
Herbal tea
Tbs honey
1 shot of Calvados
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Seems like the ratio is off 
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I didn’t say how much tea…
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As-yet-unnamed:
2 shots lemon vodka
1/2 shot Italian vermouth
2 dashes absinthe.
Pour into shaker with ice, let rest for a moment, and strain into a cocktail/martini glass. Do not shake or stir.
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A fun amuse bouche:
Need:
- Sweet gherkins
- Canned anchovies in olive oil
- Hard boiled eggs, just the whites.
Process:
- Slice the sweet gherkin lengthwise to create two halves. Nip a bit off the rounded side so that the gherkin half can “rest” flat-side up.
- On top of the gherkin place a flat anchovy that has been patted dry. The anchovy should be trimmed to the length of the gherkin.
- On top of that place a sliver of hard boiled egg white. The egg white should be about half the length of the gherkin.
- Spear it with a toothpick to hold everything in place.
- Eat it all in one bite (sans toothpick).
The assembled bite has a taste all its own, with hints (but not an overwhelming sense) of the individual ingredients.
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Some baked eggplant Parmesan for dinner, as well as some breaded eggplant for the freezer for the future.
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A mashed potato waffle with bacon, scallion and cheese-courtesy of serious eats. They were good alongside shrimp sautéed in garlic butter.
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oh that whole combo has me salivating! going over to SE to find this amd make it! then, off to the fishery to pick up some fresh pinks.
gotta try that!
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Final exams this morning. Students gave presentations on a topic, and those who chose to could bring in a dish to supplement the presentation. We gave all the students $25 gift cards to a local grocery store to cover the costs. They could use the cards for the class-dish, or simply keep them for their own use, no judgment.
Top row, left to right: Pirogies (cheese on left, saurkraut on the right), pineapple with Li hing mui (huamei) powder (a Hawai’ian dish), jambalaya, saffron rice
Bottom row, left to right: Aji de Gallina (a Perivian dish), stew, chicken pot pie
A fun, informative class, for sure.
ETA; Spledding; clarify the Hawai’ian name of the powder
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All I’m bringing to some ginger snaps and reeses for my students!
Looks yum!
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Yes please!
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oh, yes!
loves me some bison!
back in 1976, mum and papi had an ice cream store on a historical town square in a rural central texas town. the bicentennial 4th of july parade and festival on that same square featured a local rancher’s bison burgers. that was a mind-opening burger that mat have set a teenage me on the foodie path for life!
bison burritos, bison tacos, hell bison meatloaf! good stuff, man!
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