this is ripe for a space lounge poster next year
this is ripe for a space lounge poster next year
A new drink I'm really proud of--I guess I'm doing my own mixology Monday. Wonder what the topic is.
I like the name Exposition, and I think it's apt.
The Exposition
1.5 oz akvavit
.75 oz dry vermouth
.5 oz Ginger infused gin
Half a Valencia orange
4 basil leaves-1 large, 3 small or to taste
Soda
Prep ahead of time: To make ginger gin, peel and shred about 3 inches of ginger root into 12 oz of gin. Rest for at least two weeks at room temperature, stirring every couple days. Strain and store.
In mixing glass put orange half (cut into four pieces) muddle with torn large basil leaf and one small one. Add ginger infused gin and muddle a little more to mix. Add ice, akvavit, and vermouth. Stir or shake until well chilled. Strain. If desired up, strain into cocktail glass, smack remaining basil leaves and garnish.
OR smack basil, drop into an old fashioned glass along with ice, strain cocktail into glass and top with soda. Extremely light and refreshing!
Variations to try: 1oz vermouth, less orange, more basil, ginger liqeuer, whisky instead of akvavit.
A little fussy, but very summery and fun.
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In Zardoz, the tiny projection screen from Arthur Frayn's ring showed a list of Vortex needs. The words had different spellings, phonetic, use of z for plurals. So the movie actually prefigures our present day alterations/distortions of the language! We got there hundreds of years ahead of schedule!
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4 leeks, washed and trimmed, slice thin
1 large shallot sliced
3 cloves garlic, smashed
3 tbsp stock
Sweat aliums in the stock for five to seven minutes (stock is used to reduce fat, would be very delicious to use oil, butter or ghee)
3 medium tomatoes - about 3/4#, peeled, quartered
1 tbsp cumin
1 clove
1 allspice berry
1/8 tsp cardamom
2 bay leaves
1/2 tsp dried rosemary
1 sprig each fresh rosemary, thyme, sage
1/2 tsp white pepper
1/2 tsp salt
1/2 tbsp oil
Add to aliums and stir. Pour enough stock to cover --approx 3 cups
Boil then simmer for 10mins. Remove herb sprigs and bay.
Add 1/2 can of great northern beans.
Blend until smooth (or cool and use food mill). Return to stove.
1 yellow pepper, diced
2 medium summer squash, halved and sliced about a half inch thick
Salt
1 tbsp oil
Sauté until slightly soft. Add to blended soup along with the rest of the beans. Put in a new bay leaf.
Heat through. Adjust seasoning. Garnish with sliced small tomatoes and if you choose, shredded cheese and a sprinkle of cayenne. Serve with bread.
Serves four as a meal, six with accompaniments.
Very easy to make vegan. Quite low fat, very balanced, rich and satisfying.
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