Keeping a stash of ice cream to make drinks is far above my temptation grade. 
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Speaking of,
A long time ago we met one of two Bailey’s national brand managers and ran into him from time to time without any business or social reason. He was pretty young, so we figured there are plenty of Diageo brands he’d prefer to represent. Turns out we guessed correctly, because . . .
At some point we asked how his portfolio stacked up against the 80/20 marketer’s “rule” [Pareto Principle], or you’re doing well when 20% of your customers account for 80% of your sales – repeat customer is your best customer. His problem was he was facing a 90/10 market. So, how’s he going get his boss’s attention? Lose a mega account? (Of course, not a good idea.)
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What!?!? Vanilla ice cream is a staple. Covered with berries macerated in Orgeat, it is the default dessert. Come winter, it will become a vehicle for salted caramel sauce.
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Totally! We always keep some in the house to have with pies or cobblers.
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I’d eat it all. That’s why I buy the itty bitty haagen dazs containers. For medical emergencies. Like keeping a stash of non-diet ginger ale.
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I recently saw a simple recipe for tumeric milk using oat milk, but dang if I can find it now! A one inch section of peeled and grated tumeric is soaked in something overnight and in the morning blended with (?), heated and poured into a mug. Any ideas? I did look online and something about the similar recipes don’t do it.
Suggestions much appreciated!
The Green Ghost:
- 1 1/3 oz. London dry or Plymouth gin
- 1/3 oz. green Chartreuse
- 1/3 oz. lime juice
- 1 tsp. rich simple syrup
Shake over ice and strain into a chilled coupe glass.
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Here’s a NOLA cocktail from Chris Hannah at Arnaud’s French 75: Mourning Pie Cocktail. Tastes like a fried pie with lemon filling…
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I drink smoothie i make it using fruits and add some almonds and red dates in it .it’s really good in taste.
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Grapefruit seltzer with a ounce and a half of rosemary black pepper simple syrup and a twist. Not bad. Going to play with the syrup a little more.
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From the book Imbibe!, General Burnside’s Favorite. I made the lower-strength variation; for the original, use 2 oz. brandy, 1 oz. rum, 3/4 oz. orgeat, and juice from half a lemon.
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1 1/2 oz. brandy
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3/4 oz. Jamaican rum
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1/2 oz. orgeat
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1/2 oz. lemon juice
Rinse a mug or London dock glass with hot water. Add the ingredients in the mug or glass, fill with hot water, stir well, and top with grated nutmeg.
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Had a yuengling beer with a grouper sandwich at a local waterside restaurant this afternoon. The beer options were slim
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Bourbon Bramble Clover Club. I didn’t have any blackberry jam, I used my home made Crème de Mûre. It was a little too tart for me. I put it back in the shaker with a half ounce of simple syrup. Much better.
My riff on a High and Dry. I didn’t have orange blossom water or sparkling wine. I used a splash of triple sec and tonic. I liked it.
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Our enduring grouper sandwiches:
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Had a pour of Old Weller Antique while playing guitar this afternoon after roasting coffee
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An English Breakfast at Iron Horse Cocktails in SF.
Gin Infused with Earl Grey, Fresh Citrus, Demerara, Aquafaba
Kind of like an Earl Grey MarTEAni served in a teacup, with a Biscoff cookie.
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Wow. Been a long time since we’ve thought about/glanced Iron Horse.
This was from last night - 2 oz. mezcal, 2/3 T. rosemary-black pepper simple syrup, 2 T. lemon juice, pinch of kosher salt, all stirred together, then ice and topped off with seltzer. I garnished with a lemon twist and more rosemary. Pretty good for something improvised!
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Arak Madu*
at Warung Made, Seminyak, Bali.
*their own interpretation of the Mediterranean cocktail. this one’s made with Balinese Arak, which is…unrelated to Med Arak. It’s not an anise-infused brandy, but rather, distilled coconut-palm sap (like Lambanog). The bar creates their Madu by first, ginning-up their base Arak (which is normally sold unadulterated); But they wouldn’t tell me what’s in the infusion though! Anyhow,
I can taste some wormwood maybe? It’s got that Absinthe-y flavor, but w/out any overt anise. and maybe I’m imagining…but it does have a tiny bit of that local durian flavor too. It’s vexxing, but begs for follow-up tastes to figure it out.
the final cocktail includes the lime juice & honey, to complete the Madu.
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