Posted 17 September 2014 - 03:16 PM
”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937
Posted 17 September 2014 - 08:00 PM
I am still confused. When Hemingway walked into El Floridita and was handed a glass, what would be in it and in what proportion?
In my glass at the moment is Mississippi punch.
Posted 17 September 2014 - 08:36 PM
Can we try to keep things straight for 2 weeks or at least one thread page?
I have the authority of the Bum. And I know for a fact Rafa is consulting the same recipes for his Power Daiquiris
- Rafa likes this
Posted 18 January 2015 - 08:10 PM
I had not tasted a daiquiri in a while, but I have a lot of seldom used rum and a lot of limes. These were Embury's ratio, with Difford's suggestion of shaking with the lime peel:
I enjoyed them both. My only complaint is they warmed up a bit while waiting for the pictures. And I apologize for the hand held iPad photographs in front of the computer.
Now I suppose I could post the same pictures in the dinner thread.
Posted 18 January 2015 - 08:22 PM
What nuts are those?? They look great! Do you have a recipe if they're homemade?
Posted 18 January 2015 - 08:30 PM
Thank you, I am flattered. They are ShopRite supermarket store-brand dry roasted salted peanuts. My special recipe is to add a lot of extra salt.
Posted 18 January 2015 - 08:36 PM
Well chalk it up to the sophisticated presentation and photo then! Looks very appetizing.