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Wine and Beer Enthusiasts
- Thread starter albertfallickwa
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Well I got around to trying this beer and it was quite tasty. Ever so slightly sweet with a delicious gingery bite.
Excellent. Always good to learn about new beers and styles, especially if they work well.
Very interesting.... I would not have thought that mixing those two ingredients would prove tasteful. Very nice.
Well, remember the children's classic - that old cliché - 'lashings of ginger beer' - that you used to find in Enid Blyton's stories? Ginger works a lot better than people suppose and adds both heat and a nice 'zing' to the taste of a drink.
This is true, it just reminded me why I like Ginger Snap cookies! I would have never thought of putting it in beer, yet, as you mentioned above, there is ginger beer!
Another beer brewed with ginger that I've enjoyed was Left Hand's Good Juju, although I haven't found it in a long time. I've always been a fan of ginger; I make fresh ginger tea somewhat regularly, with a squeeze of lemon....mmmmm!
Well, our Filipina carer makes the most amazing soup with either fish heads, or sometime, clams, (most recently with a cutlet or two of wild salmon for a very mild version) which serves as some sort of fish base.
Then, usually, chopped red chillies and large chunks of ginger are added for flavour, along with shredded lettuce, tomatoes, French onions (scallions), or a diced ordinary onion, red pepper, a little garlic. She eats it with rice; I am content to devour a bowl of it - it is refreshing, cleansing, tasty and light all at once.
Delicious! Yes, I use ginger (and galanga) to flavor light broths of this sort...
And on the topic of Weissbier, in Germany, it comes served in lovely tall, elegant glasses, with a slice of lemon. Unlike with some other beers, the slice of lemon is not to give some taste to an otherwise insipid offering, but to balance it nicely.
Anyway, usually one receives one slice of lemon per glass of beer, (and a quick count of lemon slices in a tall beer glass at the end of the night can be a useful exercise in prompting one's powers of active recall.)
I am currently sipping a glass of Westmalle Trappist Tripel beer.
Usually, I love the Belgian quad style beers, but a good 'tripel' is also an excellent tipple.
Usually, I love the Belgian quad style beers, but a good 'tripel' is also an excellent tipple.
We may need a thread just for Bloody Mary's. I am always on the look out for a good Bloody Mary, either mix, homemade, or restaurants that have unique recipes!
Well, have you any particular suggestions or recipes to offer?
I am rather partial to Bloody Mary's myself, (as I love tomato juice) but rarely seem to have them.
I have a rather simple one....... but, have had quite a few that are simply amazing. Bacon, shrimp, onions, pickles, and other items have been in ones that I have had in the past. I haven't ventured to far from the norm.
I use Ms. T's bold and spicy as the base
Worshesire sauce
tabasco or cholula (I like them spicy)
Ms. Dashes seasoning
Ground pepper
lemon juice
vermooth lite
vodka
I have also added in grey poupon mustard (found this in another recipe) which was actually pretty good.
1 piece of bacon
1 celery stalk
Many thanks, that is very interesting to read.
Mine includes (organic) lemon juice, Tabasco (dash of), Worcester sauce (dash of), salt (which I love in tomato, which has sometimes taken the form of celery salt when I had such a product), ground black pepper, lemon slice (especially if I don't have my organic lemon juice), and - perhaps - a dash of smoked sweet paprika.
Okay - interesting that you have also put in vermouth lite (how much, quantity wise do you add?) as well as vodka (any particular brand?)
I ask merely because I remember how over twenty years ago - after a trip to Russia which yielded an embarrassingly large suitcase full of local (i.e. Russian) vodka, I arrived at the realisation that Russian vodka was not always the best for making a Bloody Mary.
And Polish vodka (that was a different trip, a different year or two, and a different full suitcase) - especially the Boruvka (the bison grass version) is not at all suitable for a Bloody Mary.
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I usually put about a 1/4 cup of vermooth (when we have some on hand).
Here are the actually measurements:
6-7 ice cubes
I use Ms. T's bold and spicy as the base, the wife like just the regular Ms. T's mix.
1 tablespoon - Worshesire sauce (adjust for spicyness)
1/2 teaspoon tabasco or cholula (I like them spicy)
Dash - Ms. Dashes seasoning (this is my salt, if I don't have any of this, I usu salt and celery salt)
Ground pepper (again depending on spicyness)
1 teaspoon or so of lemon juice
just under a 1/4 cup (not a lot) vermouth lite (usually martin & rossi, going by memory as I am not at home) This adds a nice flavor to it, I got this off another recipe I found on line and tried it out. I don't know if M&R is a good vermouth or not... but it is what we had. Again just a little.....
1/2 cup vodka (absolute). I am not a huge vodka drinker, but we always have absolute on hand.
1/2 teaspoon of grey poupon....
Mix it all together, add the bacon and celery at the end.
Bravo.
Thanks for that comprehensive recipe. (Must try the vermouth).
Are there any particular brands of vodka that you find preferable for making Bloody Marys? I have learned - through hard learned experience and a bit of excessive over-experimentation - that the old, standard, basic stuff such as the 'red' Smirnoff is more than perfectly adequate.
In fact, there is a reason a great many classics are viewed as classics: They really do not need an awful lot of finessing and tweaking, as they tend to work perfectly well if made properly.
Ooh, vermouth (dry I presume) sounds like a worthwhile try for a Bloody Mary. Next time I make them...
Yes. New pathways in brain and memory, that sort of thing. This was something I had never thought of until I read these posts this evening……
Actually, it is just amazing what you can learn from online compadres, mates and friends. I remain constantly in awe of the potential of the online world…..
Sounds good Rhett. I'm very fond of Bloody Mary's. Here's mine -
2 ounces vodka
3 - 4 ounces 100% tomato juice
Juice of 1 lemon wedge (quartered lemon)
1/2 t Worcester sauce
2-3 dashes of tabasco sauce
1/2 - 1 t of horseradish
Healthy pinch of Pepper
Healthy pinch of celery salt
I prefer to pour between the shaker and it's glass. Some people shake but I don't care for the air introduced into the drink. It seems to thin it out a touch.
Pour and add a lime and a celery stalk. Sometimes I toss in roasted garlic stuffed olives.
I'm not either. I'm a gin guy first. I don't know if it breaks any rules but I keep the Absolute, Rangpur, and Hendrick's in the deep freeze...which is next to the wet bar...which is next to the patio slider and grill.
On the weekends I can be found at the bar or grill...or crawling somewhere between the two.
Excellent!
Well, I'm not much of a spirit drinker myself, but these last few posts have offered much food for thought, along with a number of exceedingly good suggestions.
I am not a beer drinker any more, but I do love the occasional cider. This is my favorite.
Ooh, I do love a nice bone dry cider!I am not a beer drinker any more, but I do love the occasional cider. This is my favorite.