Martin Playing With Pixels & Words has added a photo to the pool:
We drove Weiya Liang to Seattle’s Virginia Mason Hospital for a prostate biopsy that turned out negative—which is a good thing. To celebrate he brought over his delectable Chinese BBQ ribs, we added a gussied-up potato salad from our Meconi’s local Italian sub shop. For this celebration of wellness I invented in his honor this sweet-and-spiced version of on the traditional Shandy cocktail. Shandys are usually made with beer, but this adds a far-east slant by using a ginger ale-lemonade-gin-tonic brew. It makes an excellent quencher or celebratory drink on a warm Spring or Summer day—or any day, really.
In an 8-ounce or larger rustic mason jar add 4 ice cubes.
First create a “ginger lemonade” base by adding the following ingredients to the mason jar:
1 oz. lemon or lime cordial
1-1/2 oz. gin
3/4 oz. Pamplemousse (grapefruit liqueur or peach brandy)
½ oz. Cappelletti
3 pinches of allspice
4 dashes orange bitter
optional: pinch of fresh grated ginger
Put lid on jar and lightly shake to mix well. The ingredients are not written in stone, or glass, so you must taste, shake, adjust to taste and repeat until a grin crosses your face.
Once you have to your ginger lemonade base to your liking, pour about 4+ ounces of ginger beer up over the ice. I prefer using Reed’s Extra Ginger Brew.
via Recipes to Share Pool http://ift.tt/1W3SW0K
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