Since the only time I drink tequila is when I am in Mexico I don't just face sound,I am south.

I return to Mexico end of this month for another week in heaven.

Enjoy yourself, my friend. Have a great trip!

 

The only mistake I made was not getting bigger Olives, other than that very well done, 1/2 ounce Vermouth 2 1/2 ounces Gin and three drops bitters I could have done more but first time no.

I'm finally able to say, Gin has made it to the Liquor Cabinet, but will freeze before use and Keep the Glasses in the freezer.

I have a full set of Glasses and will be getting some skewers later today. Thanks for the Mix @joeyd999 , @wayneh, @ErnieM for the contributions.

kv

 

@cmartinez Give me a call when you're able to turn water into wine...

Actually I do this on a regular basis, I use the grapes to extract the water, fill a brew bucket up with 25 litres and throw in some yeast and four months later, Shiraz!!.
Max.

 

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My dream come true... mixing beer and electronics! ... this is a Mexican Fauna Lycan Lupus Indian Pale Ale. 5.7% alcohol. Strong in hops, like all pale ales, but with a fruity finish.

 

Looks a little dark for a pale ale,
"Strong in hops, like all pale ales"
Actually not all pale ales, just India (IPA) Variety usually.
Sounds like it may be similar to a Belgium Trappist or close?
Max.

 

Looks a little dark for a pale ale,
"Strong in hops, like all pale ales"
Actually not all pale ales, just India (IPA) Variety usually.
Sounds like it may be similar to a Belgium Trappist or close?
Max.

It's not dark. It's more like "dark gold" ... the picture is not telling the truth, color-wise.

 

Looks a little dark for a pale ale,
"Strong in hops, like all pale ales"
Actually not all pale ales, just India (IPA) Variety usually.
Sounds like it may be similar to a Belgium Trappist or close?
Max.

The label claims it's an IPA but micro breweries are using the term loosely these days - expanding the market of the hipsters who claim they like IPAs.

 

The label claims it's an IPA but micro breweries are using the term loosely these days - expanding the market of the hipsters who claim they like IPAs.

View attachment 130576

Haven't really checked... but AFAIK, indian pale ale does not have what is known as a protected designation of origin, like Tequila, Champagne or Bourbon...

 

Haven't really checked... but AFAIK, indian pale ale does not have what is known as a protected designation of origin, like Tequila, Champagne or Bourbon...

Didn't know that tequila had a DOC. IIRC, I never tried tequila.

 

Haven't really checked... but AFAIK, indian pale ale does not have what is known as a protected designation of origin, like Tequila, Champagne or Bourbon...

Origin is not the part* of IPA, it should just be made like an IPA. The disappointment is like ordering Chicken Parmesan at a nice restaurant and getting a formed piece of chicken made from ground parts and pink slime.

* foods and drinks protected by region is stupid, especially if the "copyright owners" let their "brand" name become a generic name for a 100 years and then expect to put the genie back in the bottle (pun intended).

 

IPA recipe originated out of a need to preserve beer on a long hot Ship voyage (India). I agree there is a lot of mislabeling, beer is no different, how many beers sold with Lager on the label were actually produced by the lagering process?

"The most important factor in low temp lager brewing is the yeast. Lager strains have evolved to become adapted to lower fermentation temperatures, typically 45–55 °F (7–13 °C), which results in slower activity and more neutral flavor profiles with fewer fruity esters."
Max.

 

The disappointment is like ordering Chicken Parmesan at a nice restaurant and getting a formed piece of chicken made from ground parts and pink slime.

Those are called nuggets...

 

Didn't know that tequila had a DOC. IIRC, I never tried tequila.

Yeap... no one can make a spirit and label it Tequila unless it was brewed in the Tequila region (or a handful of other locations in Mexico)... but you can make exactly the same type of drink anywhere else and label it "Mezcal"

 

Last night we ended the picking season for black raspberries. I made a raspberry cobbler and while we waited for it to bake we whipped up these. It's mulled berries and basil leaves, gin, fresh lemon or lime juice and a bit of 7-Up or similar. So they're very low sugar. Shake with ice and strain into glass with ice cubes. My garden is overrun with mint, so everything gets a mint garnish. These would be very impressive and festive at a party.

 

Last night we ended the picking season for black raspberries. I made a raspberry cobbler and while we waited for it to bake we whipped up these. It's mulled berries and basil leaves, gin, fresh lemon or lime juice and a bit of 7-Up or similar. So they're very low sugar. Shake with ice and strain into glass with ice cubes. My garden is overrun with mint, so everything gets a mint garnish. These would be very impressive and festive at a party.

View attachment 130674

Nice.... how are the mulled berries prepared?

 

Nice.... how are the mulled berries prepared?

LOL, you mull them. In other words, for two drinks I put 2-3 tablespoons of fresh-picked berries in the bottom of a strainer glass and mushed them up with the handle of a knife. I've got a mulling stick around here but I wasn't in the mood to search for it. Anyway, that's it. Just break the vesicles so the juice gets out.

 

LOL, you mull them. In other words, for two drinks I put 2-3 tablespoons of fresh-picked berries in the bottom of a strainer glass and mushed them up with the handle of a knife. I've got a mulling stick around here but I wasn't in the mood to search for it. Anyway, that's it. Just break the vesicles so the juice gets out.

My understanding of the word "mull" is somewhat different... as in "mulled wine", when people warm red wine up (but don't boil it) and add spices to it... it thought that the word implied a more complex preparation ... but yes, I've just consulted the word mull at the merriam-webster site, and it says it's similar to grinding... or squashing , something.

 

My understanding of the word "mull" is somewhat different...

Ah yes, the joys of English. Yeah, there's no spicing involved, just mushing. That's mooosh, not mush like with a dog sled team or a cornmeal porridge, or half a dozen other meanings.

 

LOL, you mull them. In other words, for two drinks I put 2-3 tablespoons of fresh-picked berries in the bottom of a strainer glass and mushed them up with the handle of a knife. I've got a mulling stick around here but I wasn't in the mood to search for it. Anyway, that's it. Just break the vesicles so the juice gets out.

You are describing muddling, not mulling. @cmartinez knows what mulling is. And your stick is a muddling stick.

http://drinks.seriouseats.com/2011/...o-muddle-mint-herbs-how-to-make-a-mojito.html

 

Thanks... now I'd really appreciate it if someone were to explain to me the difference between squishing and squashing .... just kidding