Text 9601, 84 rader
Skriven 2011-04-16 07:13:16 av Dave Drum (1:18/200.0)
   Kommentar till text 9591 av JIM WELLER (1:123/140)
Ärende: Drinkies
================
-=> JIM WELLER wrote to ALL <=-

 DD> Title: Slap & Tickle
 DD> 2 oz Gin; London Blue Ruin
 DD> 4 oz Unsweetened grapefruit juice
 DD> Maraschino Cherry

 JW> Loose the Maraschino cherry and add 1/4 oz cherry brandy.

 DD> I dunno. I just built that guzzle in my head.

 JW> I should have guessed. The name wasn't a familiar one.

I found the drink formula on-line, just to clarify. Building the drink in my
head is a process similar to using one's mental taster on a new recipe. 
 
 DD> Mixing the yellow
 DD> grapefruit juice with the Blue Ruin is going to yield a nasty,
 DD> greenish, putrid looking liquid. The red of Cherry Heering would make
 DD> that into a crappy (and even less appetising) brown.

 JW> I didn't notice the blue part on the first read.

London Blue Ruin is AFAIK a knock-off of Bombay Sapphire ... or, so I assume.
Blue ruin is a common enough Brit slang name for cheap gin. I don't know of my
own experience since I class gin with okra, grits and hominy. It's all
(including sloe gin) nasty.

I went to recipesource.com to get a recipe with GIN in the title and found this
one in Master Cook format. Only after I had hand edited it back to Meal Master
format did I find the little "Jw" hiding in the Master Cook categories.   Bv)=

Screw it, I'm not gonna go get another ...

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

      Title: Caribou Roast in Gin
 Categories: Game, Vegetables, Beef, Booze
      Yield: 5 servings

      1    Caribou roast
           Rashers of bacon to cover
           - roast

MMMMM-------------------------MARINADE------------------------------
      1 md Onion; chopped
      6    Peppercorns
      2 cl Garlic; minced
      1 md Parsnip; diced
      2    Ribs celery; chopped
      1 c  Cider Vinegar
      1 c  Beef bouillon
      1 c  Gin
 
  Combine all the marinade ingredients except the gin.
  Bring to a boil and simmer about 5 minutes, remove
  from the heat, add gin and cool. Place roast in
  marinade to cover. Let stand refrigerated for 48 hours
  or more.
   
  Remove from the marinade; place on a roasting rack in
  a large roasting pan and drape with bacon. Roast
  uncovered in a preheated 350 degree F. oven for 15
  min per pound. Remove the bacon for the last 30
  minutes of cooking and baste roast with the strained
  marinade and pan drippings.
   
  Remove the roast and let sit 5-10 min before carving.
  With a little butter and flour make a gravy from the
  pan drippings and balance of the marinade.
   
  The gin is juniper flavored alcohol and juniper is a
  traditional game flavoring. The gin works quite well
  if you don't have any whole juniper berries available.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "Antihistamine money -- it's not to be sneezed at!" -- Bullwinkle
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