Cheers to this! In the summer, I can’t get enough of cold soups, and year round I can’t get enough of gin, so for me this might be the very best recipe of the entire year.
From SomeoneLeftTheCakeOutInTheRain on WordPress.com:
When you look at a cucumber, what do you think? Perfect for tea sandwiches? Great marinated with vinegar and dill? Over the eyes for depuffing? Something inappropriate for sharing on this site???
I look at a luscious summer cucumber and think, “Man, they’d be awesome mixed with gin and thrown into a soup.” Just me?
During this point of our vicious Summer, finding big, beautiful, and delicious cucumbers should be a super easy task. Now all you have to do is round up some other suspects and get them together.
The botanicals, rose, cucumber, and coriander notes of Hendrick’s make it an obvious choice for this soup. It will be boozy off the bat, so I suggest letting it meld and marinate over night. Once it has calmed down, the gin brings the cucumber and avocado to a whole nother level.
Cucumber Hendricks Soup Shooters
2 large cucumbers, peeled and seeded
1 small ripe avocado
2 scallions sliced, white and green parts
1 garlic clove, minced
1 medium lemon, juiced
2 tablespoons chopped fresh dill
2 tablespoons honey, or 2 teaspoons sugar
2 teaspoons Sriracha
2/3 cup sour cream or Greek yogurt
1 cup low-fat milk
1/2 cup Hendrick’s gin
1/4 cup rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
Now, head on over to the blog to get the instructions. Happy drinking…uh, eating. Uh. Souping.
The secret is, God loves a good barbeque as much as the next guy. Proof? This hysterical video of an anti-gay protester outside the General Mills HQ discovering that his “Let’s send Cheerios up in flames” protest was just a teensy bit more successful than he’d anticipated.Or maybe Cheerios are so gay they open a portal STRAIGHT TO HELL?!?!?!?!?!?!
So the next time you’re out of fire starter fluid or those bizarre waxy cubes (what is IN those anyway, dinosaur blubber?), throw a few Cheerios on the briquets and stand clear! Servicey! Thanks, Mister Homophobe Guy!
Yes, in honour of the Olympics it’s an All-British weekend here at Manolofood. The thing I love about a really good Trifle is… well, the things I like are how it helps you use up the butt-end of a cake that nobody wants to kill off, the fact it has fruit in it so you can pretend it has vitamins, the fact it has booze, and the fact that it doesn’t have any cloying icing roses.
Some use ladyfingers, some use jellyrolls, some use poundcake, some use Angelfood, but basically all you need for a trifle is cake, custard, jam or fruit, and some kind of booze. Here’s a nice roundup of Top Trifle recipes.
I know I’ve done a Dangleboris everywhere lately, but it’s addictive! And hell, some people have always thought he was a bit of a dip.
We’re big Bulleit fans around here, having met the patriarch of the clan at a bourbon dinner a couple of years ago at Clive’s. He’s a true Kentucky raconteur: if I recall aright he said that in Kentucky it is generally considered polite to ask if people are related, but not considered polite to ask just exactly how closely…you get the idea.
Not to mention, it’s an excellent sippin’ likker. Not too rich for seconds, not too light for a single, and not too sweet for your liver or palate, it is excellent by itself as well as mixed. But since we’re all about the ginger lately, we’re going to show you how to make an infused ginger bourbon cocktail today, the Magic Bulleit, which we stole from Whiskybros.com.
First of all, infuse your bourbon. Well, duh; you have to do this several days beforehand. They recommend three days, but I’d give it up to a week, myself. They recommend an inch of peeled, sliced ginger per 8 ounces of bourbon, meaning about three inches for a regular bottle. Slice it no thicker than a quarter inch, please, but don’t dice it. We’re not making stir-fry here. Just pop the ginger in the bottle (if you have to pour some out to get the ginger in, I’m trusting you’ll know what to do with it, yes?) put the top back on, stick it in the fridge, and wait. I, personally, think sticking it in the fridge is counter-productive, but then I don’t want to poison any of you, so use your own judgement.
Now what? Pour out the booze and put it in a different bottle. Or get all the ginger out of that bottle somehow, if you’re contrarian. The idea is, you have to separate them after their time together is up; it’s like summer romance. Toxic if it goes on too long.
Then you have what it takes to make a whole party’s worth of cockails: to make each, build the following in a glass over ice.
- 1 Jigger (45ml) Bulleit Bourbon
- 1 Tbsp (15ml) Bulleit Ginger Infusion (below)
- 1.5 Tsp (7.5ml) Brown simple Syrup
- Dash Stirrings Blood Orange Bitters
- Orange Zest
- Garnish with an orange flag
an orange flag being a nice-sized rectangular or diamond-shaped piece of zest (no white pith! this takes practice and a good cutter).