In my liquor cabinet
Act the First:
Take one bottle of a-step-up-from-bottom-shelf bourbon. I like W. L. Weller which is decent and goes for around $12 a bottle in these parts.
Take one ginger root (not the yucky powered stuff). Peel a thumb sized piece with a vegetable peeler.
Put ginger slivers into the bourbon. You may need to pour off a shot before you add them, to make sure there's room in the bottle. Don't let that shot go to waste.
Let steep for at least a week. Presto! Ginger bourbon, which is just another example of why 'Murica kicks butt.
Act the Second:
Take one bottle of a-step-up-from-bottom-shelf vodka. I like Stravinski Polish Vodka - it had a sign saying it was distilled 5 times. It runs around $10 around here.
Take one grapefruit cup - you know, the ones that come in a plastic cup at the local supermarket.
Put grapefruit sections in the vodka. You may need to pour off a shot before you add them, to make sure there's room in the bottle. Don't let that shot go to waste.
Let steep for at least a week. Presto! Grapefruit vodka, which is just another example of why 'Murica kicks butt.
Mandarin oranges for about a month.
Don't let that shot(s) go to waste.
Alternatively, put a half gallon of cider on the stove with a cup of honey, half a dozen cinnamon sticks, same number of cloves and allspice berries, some nutmeg, a splash of vanilla, half a cup of dark brown sugar and heat until the honey dissolves. Then add half a gallon of Everclear and wait a month.
I've got 3 gallons of ginger mead happily burping away in the kitchen at this very moment. It'll take a bit longer to prepare - it's at least a month and a half from bottling, probably closer to two. They tell me it's really good once it's aged a couple of years, but mine never makes it that far.
Yep oranges... Grapefruit? Really???
I heard tell about some frontier barkeep putting peppercorns in his whiskey. Customers liked it, thought it had an extra kick. He didn't tell his customers about the peppercorns.
Post a Comment