Quoting Michael Loo to Jim Weller <=-

Ungava gin [...] is so smooth that despite being 86 proof it is
lovely sipped straight up and so my martinis are drier and my
G&Ts shorter than usual.

And you were on the floor more frequently?

Nah. I used less mix, not more gin. Besides I rarely have more than
1 or 2 an evening.

I'm doubtful of syrup from canned fruit, because it's thickened
enough to become a negative flavorant. Unless yours was real
peach juice.

It was light syrup i.e. 20% and with the lemon juice and other
ingredients it was no longer thick at all and the peach flavour
came through nicely.

pineapple-grapefruit, which was popular in the '50s-'60s

I remember that at breakfast as a kid. I haven't seen it in years.

the other gin, egg white, cilantro and lime juice, which the
guy was submitting to a competition this week.

I like cilantro in a lot of things but I am very skeptical about
that combination. What did you think of it?

--MM

Pineapple Grapefruit Paloma

2 ounces 100% agave tequila blanco
2 ounces fresh grapefruit juice
1 ounce pineapple juice
1/4 teaspoon agave nectar
2 dashes citrus bitters

Using a grapefruit slice wet the edge of a glass and rim in salt.
Fill glass with ice.

Shake the ingredients together and pour over ice.

wickedspatula.com

---



Cheers

Jim


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