Quoting Michael Loo to Jim Weller <=-
Title: Boomerang
1 oz Gin
1 oz Dry vermouth
1 oz Dark vermouth
2 ds Maraschino liqueur
2 ds Angostura bitters
1 Lemon wedge
Seems a little heavy - I might substitute
Kirsch for the Maraschino and either down the
sweet vermouth or the bitters.
I was thinking of cutting both the vermouths in half, but can't test
this out right away as I lack the Maraschino liqueur here at home.
I currently have way too many flavourants on hand to justify buying
another one at the moment. There are open half bottles of red
vermouth, creme de cassis, Chartreuse, Frangelico and that stupid
Fireball left over from a summer of experimentation. So I bought a
40 of vodka and am making simple two part drinks that allow the
minor ingredient to stand out: two parts vodka and one part
flavouring, neat, in a shot glass.
Alberta Pure Vodka is made in Calgary by Alberta Distillers who
started out by making 100% rye whisky and who brag about using only
locally sourced grain. Their vodka won a double gold at the San
Francisco World Spirits Competition and yet it is still the cheapest
one on the shelf.
I get a kick out of their marketing: "We were built on the belief
that ranch hands deserved to drink great whisky at a great price"
and "Glacier Born". Yes, the Bow River which runs through downtown
Calgary and is the source of the municipal water supply does
originate from the Bow Glacier high in the Rockies but really,
they're saying they use tap water!
I just learned that other countries make fish sauce too:
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: About Mahyawa
Categories: Iranian, Fish, Condiments, Sauces
Servings: 4
Mahyawa or
mehyawa
Place of origin: Iran
common in: Bahrain, Iran, Kuwait and Turkey
Main ingredients: Fish, water
Mahyawa or mehyawa is an Iranian cuisine tangy sauce made out of
fermented fish.
Mahyawa originates in the southern coastal regions of Iran, but has
become a popular food item in the Persian Gulf countries, brought by
the migration of the Huwala and Ajam communities. It is typically
served on top of a wafer thin crispy flat bread called regag or
tumushi, and falazi. Mahyawa is made from salted anchovies and
ingredients include: fennel seeds, cumin seeds, coriander seeds and
mustard seeds.
Mahyawa is often sold at bakeries and by street vendors in the
southern parts of Iran, especially Hormozgan, Bushehr and the
southern parts of Fars province, in clear bottles, showing the brown
colored sauce.
From: Wikipedia
MMMMM-------------------------------------------------
Cheers
Jim
... Don't do drugs or stay out of school... unless you have a bad cold.
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