Text 24660, 154 rader
Skriven 2015-03-07 21:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: economic power 320
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I'm figuring Peller was sufficiently in the right that
 ML> the Gallo lawyers couldn't mobilize all the money in
 ML> the world to change that.

 JW> For a start the Canadian Peller started Andres wine in 1961 while
 JW> Gallo didn't start the Andre brand until 1966.

 ML> That didn't prevent the lawyers from trying to prevent the
 ML> Chianti consortium from using the Gallo Nero, even though
 ML> Chianti has been associated with black roosters since before
 ML> Ernest and Julio's forebears came to California.

Another factor could also be that Peller stayed in Canada and didn't
try to enter the US market with his Andres line, just his upscale ice
wines, and that only fairly recently.   

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

     Title: 9 Ladies Dancing Punch
Categories: alcohol, Beverages
  Servings: 26

           For the Vanilla Cinnamon
           Syrup:
      4    cinnamon sticks
      1    vanilla bean, split and
           seeds scraped
      1 c  sugar
      1 c  water
           For the Chai Tea:
      2 c  boiling water
      3    chai tea bags
           For the Punch:
    750 ml bottle blended Scotch, such
           as Monkey Shoulder
  2 1/4 c  Lustau East India Solera
           Sherry 
    3/4 c  fresh juice from about 6
           lemons
  1 1/2 c  Vanilla Cinnamon Syrup
      2 c  Chai Tea
    1/8 c  Angostura bitters
      6    orange wheels 
           star anise
           ice block

This punch can be pre-mixed one day ahead for easy party prep day
of.

Chai tea provides tons of flavor without the hassle of having to buy
and blend loose spices.

If you can't find Lustau East India Solera Sherry, which is a blend
of Oloroso and PX sherries, substitute another high quality Cream
Sherry. 

To make an ice block, fill a Tupperware container 3/4 full with
water, adding rinsed cranberries if desired. Freeze overnight. To
remove, let sit 10 minutes at room temperature, then twist to
remove, or run under hot water for 5 seconds. 

For the Vanilla Cinnamon Syrup: In a medium saucepan, combine
cinnamon sticks, vanilla bean seeds and pod, sugar, and water. Bring
to a boil over medium high heat, remove from heat and let stand for
1 hour. Strain. The syrup can be refrigerated in an airtight
container for up to 2 weeks.

For the Chai Tea: Combine boiling water and tea in a heatproof
container. Let steep for 4 minutes. Discard tea bags and let tea
cool to room temperature before adding to punch.

For the Punch: In a punch bowl or large container, combine Scotch,
sherry, lemon juice, syrup, tea, and bitters. Stir to combine.
Refrigerate for 5 hours or up to overnight. When ready to serve, add
an ice block and garnish as desired.

Posted by: Elana Lepkowski 

  From: Serious Eats                    
 
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Inventing 9 Ladies Dancing Punch
Categories: alcohol, Beverages, info
  Servings: 1

      1    story

When I'm creating and testing cocktails, there's a lot of
soul-searching involved. I try to gauge the success of a new drink
(after my own evaluation) by offering it to an imaginary taster, a
grumpy old man. He's my idea of the worst critic, the most vocal
critic. The person who's going to hate on everything I do, before
he's even tried it. It's my job to surprise him, and turn him
around.

But in the end, my gruff old man is just an imaginary critic, so it
was quite something else when I was recently invited to a Twelve
Days of Christmas theme party, and was assigned to prepare a new
holiday punch called 'Nine Ladies Dancing" for thirty people. As you
can imagine, the pressure to perform rose significantly. Thirty
people! Thirty palates! Potentially, thirty gruff old men and women!

Phoning in a retread of a tried-and-true crowd-pleaser wouldn't
work. I needed a new, nine-ingredient punch to fit the name (and
perhaps get the ladies dancing!).

I decided to go for a Scotch-based punch. No, I wasn't emptying out
my wallet in the hopes of impressing: blended Scotch can actually be
a very good buy. I chose rich and flavorful Monkey Shoulder, which
offers a strong punch of malt, smoke, and baking spice flavors. Just
right for a wintery punch. 

To balance out all the alcohol, I added tea to lengthen the drink
and give a pop of flavor. I whipped up a batch of chai only slightly
below full strength. I used already-blended tea bags, but you can
also make your own custom chai blend if you're feeling DIY about it.
The tea adds a wonderful assortment of appropriate flavors:
cinnamon, cloves, star anise, cardamom and black pepper all work
beautifully with the whisky. 

The other key ingredients (er, "dancers") in this punch provide the
necessary flourishes to make the mixture taste fantastic: Sherry for
a little sweet nuttiness; Angostura for bitterness but also extra
spice; and vanilla-laced cinnamon sugar syrup for a slightly floral
and woodsy sweetness. Nine ingredients may sound like a lot to check
off on your list, but every member of the troupe contributes
significantly. 

I was rather nervous to offer this punch to thirty people—many of
them strangers—on its opening night. And rightly so, perhaps, as one
gentleman literally wrinkled his nose when I told him: it's a Scotch
punch. But I'm happy to report that that same gentleman approached
me a short while later. He said he loved it. So much. And asked
where he could get the recipe.

Elana Lepkowski 

  From: Serious Eats                    
 
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YK Jim


... The interwebz abounds with terribe ideas.

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