Text 11286, 78 rader
Skriven 2008-07-28 22:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: cold!
=============
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> BTW, today was the coldest day in Adelaide for 25 years, with the
 GJ> minimum down to 0.8C (33.4F).  It was so cold that ice formed on the
 GJ> wings and tailplanes of several 737s at the Adelaide airport, so they
 GJ> were not allowed to take off.  No one had any of those fancy de-icing
 GJ> chemicals that you people keep handy, so everyone had to sit around
 GJ> for an hour or so twiddling their thumbs until the sun melted the
 GJ> stuff, and the planes could leave.

I read about that.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Fog Cutter By Paul Clarke
Categories: Alcohol, Beverages
  Servings: 1

      2 oz fresh orange juice
      1 oz fresh lemon juice
    1/2 oz orgeat (almond syrup)
  1 1/2 oz white rum
    1/2 oz gin
    1/2 oz brandy
    1/2 oz Amontillado sherry

Let's start the weekend right, with a cocktail recipe from Paul
Clarke (The Cocktail Chronicles). Need more than one? That kinda
week, eh? Here you go. Cheers!

Some drinks just beg to be reborn. Jotted in aging bar manuals and
cookbooks, they slumber for years, maybe trotted out for the
occasional "Whatever Happened To?" experience before slipping back
into relative obscurity. Then, for whatever reason, someone starts
paying attention to what the drink has to say, and it's like talking
to your grandparents and really understanding them for the first
time, something clicks, the beauty becomes apparent, and before you
know it, the drink is everywhere.

While it might be pushing the matter to say the Fog Cutter was
obscure, tiki fiends have been batching them up for years, it's
certainly enjoying a new popularity. Victor "Trader Vic" Bergeron
first put this drink together decades ago, but now Martin Cate,
owner of Forbidden Island Tiki Lounge in Alameda, California is
giving it new life. Cate listed this drink as his selection for Food
& Wine Cocktails 2008, and is such a fan that he's even registered
the drink's name on his car's license plate.

A couple of the Bay Area's best food & drink bloggers have recently
lauded the Fog Cutter, and with good reason: it's a delicate, fruity
blend of several spirits and juices, topped with an aromatic float
of amontillado sherry. Be forewarned, though, it does pack a punch.
As Vic wrote of his creation, "Fog Cutter, hell. After two of these,
you won't even see the stuff."

About the author: Paul Clarke blogs about cocktails at The Cocktail
Chronicles and writes regularly on spirits and cocktails for Imbibe
magazine. He lives in Seattle, where he works as a writer and
magazine editor. 

Add everything except sherry to a cocktail shaker and fill with ice.
Shake well and strain into an ice-filled highball glass. Carefully
pour the sherry on top of the drink; garnish with a sprig of mint.


  From: Www.Seriouseats.Com             
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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