Text 16573, 115 rader
Skriven 2007-06-10 16:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: various
===============
-=> Quoting Michael Loo to Jim Weller <=-

 ML> There was a scandal not long ago where fake soy sauce was being
 ML> made out of Chinese barbershop floor sweepings! 

I am developing grave concerns over both Chinese and Vietnamese
processed foods. The melamine scandal was the turning point where I
made a conscious decision to avoid them. That Simon Bao chap is very
vocal on the subject and his tales full of horror stories.

 ML> But he too has his passions about food - he knows more about
 ML> fast-food restaurants than anyone has a right to know, and the
 ML> other day he described himself as a leading expert on fried
 ML> chicken wings.

So the trait does run through the whole family. Just in different
directions.

 ML> I wonder how many of us have Hawaii stories.
 JW> I can only tell a few of them here.

 ML> Cheez, between you and Newsom ... we have a bunch of
 ML> old roues here.

I was recently divorced, on the prowl, in a party mood and made an
indelible impression on numerous Waikiki bars.

Speaking of over imbibing I have been researching variations on the
following....

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

      Title: The Blinker
 Categories: Beverages, Alcohol, Rye, Fruit
      Yield: 1 serving

      2 oz Rye whiskey
      1 oz Grapefruit juice
      1 ts Raspberry syrup

  The original Blinker called for grenadine, but during the Colonial
  era, grenadine was often unavailable so they used raspberry syrup.
  This drink was two parts rye whiskey, and one part grapefruit juice
  (try not to use the pink shit) and about a bar spoonful of raspberry
  syrup. I recommend Smucker's Raspberry Syrup, the kind you put on a
  mound of ice cream, not the kind you would put into coffee. If you
  do this with just those ingredients it is the most amazing cocktail.

  Sounds rather sweet but it's not, not when made correctly. It's a
  lot of rye whiskey, it has a tinge of bitterness, but otherwise it's
  tart with a hint of raspberry. This is an amazing drink. This is the
  one.

  Recipe by: Ted Haigh, aka Dr. Cocktail.
  Source: Vintage Spirits and Forgotten Cocktails (Quarry Press)

  Haigh digs through vintage cocktail guides, scours the earth for
  archaic liquors and mixers, then spends long days at the bar,
  tweaking the recipe, trying to make it even better than it was.
  Then, when the Doctor feels the libation is ready to reacquaint
  itself with the drinking public, he shocks it back to life with a
  good jolt of publicity.

  From: Modern Drunkard Magazine Online

MMMMM


My own version is:

2 oz Canadian rye
1 oz Pineapple juice
1/2 oz Raspberry Schnapps
1 dr Angostura bitters 
  
I have made both versions as is, with a squeeze of lime juice, with
1 oz orange juice, with 1/2 oz Triple sec and most of the possible
permutations and combinations thereof. Made it in a cocktail shaker,
as a frozen blender drink and as the base for a highball with soda
or 7-UP. (It does not make a good highball.) The next step will be
subbing cherry brandy for the raspberry schnapps and starting over
but first I have to make a run for more rye.

The best to date:

--MM

Frozen Pineapple Blinker
     
2 oz Canadian rye
1 oz Pineapple juice
1/2 oz Raspberry Schnapps
1 dr Angostura bitters 
juice of 1/2 of a Mexican lime
3 ice cubes

Whiz in a blender till ice is finely crushed and a nice foam
develops. Pour and serve before the foam disperses.

JW

---






Cheers

YK Jim


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