Hello and happy Olympics Friday. The opening ceremony is tonight and I will absolutely be watching. As I mentioned the other night, I am an Olympics junkie. I love watching them and will watch as many of the events as I can. Specifically, I’m looking forward to rugby 7s, which may be my favorite event in the summer games.
I do feel a little guilty watching given *gestures wildly* but I felt the same way about the NFL and NHL seasons last year and this year and watched them anyway. I still feel like this is a bad idea, but these athletes busted their asses to get there and it is the best competition in the world so I will still watch, and hope for the best for the health and safety of everyone involved, especially the television production staff, some of whom have been there months on end already.
Moving on.
This week, I’m re-visiting the Gin Sour. The reason being I was sent this lovely bottle gin from our very own Litre!
I’ve never had haskap gin before and was eager to try it. I sipped some neat and it has a tart flavor to it. I tried it with soda and lime as Litre suggested and that was quite refreshing. I also made a haskap gin and tonic which again was a huge hit. Sipping on the G&T got me thinking about other cocktail applications and the gin sour almost immediately came to mind. The sour might be taken care of with the gin itself, which really then becomes haskap gin and simple syrup. The original recipe I used called for lemon juice, but in this instance, I’m going to use lime because I already know lime works well with this flavor profile. I’m also going to stick with a wedge on the side to start. I have concerns that the equal portion of simple and citrus on top of the already tart gin might push the boundaries of sourness too far. With that in mind, this is the recipe I’m using:
2 oz. Haskap gin
.75 oz. Simple syrup
Lime wedge
Combine gin and simple syrup in a shaker filled with ice. Shake and strain into a chilled cocktail glass. Squeeze the lime over the top.
The nose is all gin. I think I get a slight hint of the berry in the aroma, but the normal botanical aroma you get with gin is definitely the star here.
Initial taste with the lime on the side is way, way too sweet. The simple syrup completely dominates the flavor. I get berry flavored sweetness with little to no input from the gin flavor profile. This definitely needs the lime squeeze.
Adding the lime helps a lot. The citric acid cuts through most of the sweetness and allows the gin flavor to take more of a central role in the sip. There is still an over abundance of syrup flavor though, so my above prediction was most definitely wrong. This needs the citrus fruit. Hands down. I think the wedge I cut is doing just enough for now. However when I make this again (and it will be when) I will measure out the equal part of the citrus. If you are able to find it, I suggest stocking your bar with a bottle of this type of gin to add a little extra something to your cocktail repertoire.
(Banner image found here)
Rugby 7s are possibly the best modern format of any sport for spectating. They need to be way more popular so I can watch more often
hahaha,
https://twitter.com/YahooSports/status/1418638676888891400
Good. Fuck him.
Crosses out Dal Cook from draft board
I prefer daal cooks
I bet we see some interesting subplots unfold during training camps, as players learn that being unvaccinated is like having a DUI or domestic violence conviction — you might be forgiven if you’re a star, but most teams aren’t going to waste the 53rd roster spot on someone who hurts their vaccination numbers.
The Bill’s GM already said as much.
Also at least one of these guys is going to run for an office as a republican on the strength of owning the libs
Hang on there. At least let Dalton start triggering the Chicago populous with his on field playing before suggesting he’s some kind of Hershel Walker jokster.
Started experimenting last night with the batch of cardamom syrup I made.
A simple martini — gin, vermouth, and the syrup — was effective.
A variation on something I found on the internet called a Party Cat, involving mezcal and grapefruit juice, was very nice.
Last, there was a take on a Vieux Carre, with rye, cognac, syrup, and a little creme de banana was interesting but I think needs to have the proportions tweaked.
All in the name of science!
I need to start making different syrups.
I think the only one I had done before this was the rosemary one I mentioned.
But yeah, it’s an interesting way to get some unusual flavors into drinks.
A month or so ago I made some celery saccharum — basically chopped celery allowed to sit in sugar for a few days until the sugar has absorbed all the celery juices. I’d do that again sometime, too, although I never quite found an ideal use for it.
I can see doing a vodka base with that. Let the celery shine
Yeah, I think that was the most successful of my attempts.
I used to like vodka a fair bit, drank vodka martinis, and then I kind of lost my taste for it. Didn’t help that a friend of mine pretty much only drank vodka at the time, and so every time I was over at his place it was “chilled vodka shots or nothing” unless I remembered to BYOB. But also I started appreciating gin more.
Still, when you need a liquor to just provide the base and let other ingredients do their thing, vodka is the booze for the job!
-Andy Reid has left the chat
You know he’s accidentally eaten a celery stick covered in buffalo sauce
I may have to steal that martini recipe and call it a Spaniel.
Never heard of Haskap Gin, or even haskaps previously. A gift from our neighbors to the North, apparently. Very interesting…
https://www.theglobeandmail.com/life/health-and-fitness/health/haskap-berries-the-superfruit-you-dont-know-about/article30060412/
Thanks, again Sharkbait! (although I am once again experiencing a Pavlovian response after reading, and wanting a drink far too early than would be prudent)
I think if you drink this as a hangover cure it should be called RELEASE THE HOUNDS.
Add it to the book!
Awww. So damnedably cute. All jostling for position…
BRING BACK MATT
I see Litre sent some other goodies in the package.
mmmm Cheezits
Did you know cheezits are celebrating their 100th birthday this year? I wonder how they kept them from going stale?
They come nawt stale? Who knew?
Those are not Cheezits, my friend. Those are Cheezies, the BEST DAMN CHEESE SNACK IN THE UNIVERSE!
Once you have had them, you’ll never go back to Cheetos.