The bitters are excellent for your liver

The last word
3/4 oz gin
3/4 oz green Chartreuse
3/4 oz freshly squeezed lime juice
3/4 oz maraschino liqueur

I'm setting aside the brown liquors of winter for a while. I just

What, you having a heat wave or something -
minus twenty, perhaps?

bought gin, dry vermouth and Campari (rather than Aperol) and I
still have some Chartreuse from last year (a little goes a long
way). I planned on getting some maraschino liqueur as well but
didn't see any. So I see a lot of dry Negronis and Bijous in the
near future.

Sounds good - what kind of gin are you using
this time? Gordon's London dry as usual?

They say Christianity is in decay; but no religion that
invented green Chartreuse can ever die. - H.H. Munro

Not to mention Benedictine, Armagnac, Mirabelle, Kirsch and many,
many great vinyards and breweries. Also Oka, Roquefort, Epoisses and
Munster cheeses.

It is reported (I believe by Brillat-Savarin,
but I could be making that up) that there was
a conclave at the Vatican, and all the cardinals
were standing around with their cocktails or
whatever cardinals drink, and some guy came up
whom nobody had met before; his answer to the
obvious question, "I am the bishop of Angouleme,"
was met witn blank faces, until he added :I am
also the bishop of Cognac," upon which he was
accorded the deference due him: "Ah, the spendid
See of Cognac."

Another recent fusion dish here: pan fried pork blade steaks
seasoned with my Hung liu spice mix and cole slaw made with Napa
cabbage, grated daikon and a ginger vinaigrette.

That's a fancy word for 5-spice, I presume.

... Drunkeness is a sure path to adventure. - Jim Morrison

But chances are you won't remember the adventure
the next day.

Crimson coma
categories: booze, overstated
servings: 1

30 ml vodka
30 ml raspberry syrup
Coca-Cola

Pour vodka over ice, then add raspberry
and fill with Coca Cola.

Serve in Collins glass.

1001cocktails.com
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Quoting Michael Loo to Jim Weller <=-

I'm setting aside the brown liquors of winter for a while.

What, you having a heat wave or something

We are indeed.

minus twenty, perhaps?

Currently plus 4C! Today was the first day above zero since some
time last October. And as we are near the equinox, quite bright and
sunny as well.

The last word
3/4 oz maraschino liqueur

JW > I planned on getting some maraschino liqueur as well but

didn't see any.

Earlier this week Roslind got the next best thing: a half liter
bottle of 100% pure, no sugar or water added, sour cherry juice.
It's from a small, family owned Nova Scotia cranberry farm based
company that also harvests blueberries and cherries called Terra
Beata. I can see both some tasty cocktails and some flavoured teas
coming up soon.

what kind of gin are you using
this time? Gordon's London dry as usual?

Yeah, I like Gordon's for mixing, reserving Bombay Sapphire for
martinis and the premium priced Ungava chilled and straight up.
Ungava's botanicals are gathered by Nunavimmiut (Inuit) in Nunavik
(arctic northern Quebec). As well as the usual Juniper the formula
includes Cloudberry, Crowberry, Bog Labrador Tea, Northern Labrador
Tea and Wild Rose Hips.

my Hung liu spice mix

That's a fancy word for 5-spice, I presume.

It's a very similar Vietnamese blend.

Roslind's nail lady and eyelash lady are both Vietnamese and both
have moms who make springs rolls and things for sale (no licence,
all cash, no sales tax). One of them (I get them confused) recently
gifted us (hoping we'd get addicted and start buying them regularly)
some precooked giant hanh bao. We were instructed to nuke them for
one minute each. They were very good and I guess we're going to have
to start buying them now.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Bread Kvass
Categories: Beverages, Alcohol, Lithuanian
Yield: 10 servings

1/2 kg (1 lb) dried, black rye
Bread
5 l (5 quarts) water
20 g (4 teaspoons) yeast
1 c Raisins

Cover bread with boiling water and let sit for 24 hours. Strain, add
yeast blended with sugar, and remaining sugar, mix well and let
ferment for 1-2 days in a warm spot.

Pour fermented liquid into glass bottles, add several raisins to
each bottle and close tightly. Store in a cool place.

Kvass is ready to drink the next day. It will be drinkable for up to
2 months, if kept in a cold spot.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim

... Taylor Swift once asked me out (after I'd snuck into her place.)

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