The days are getting long, sunnier and warm.
I have officially moved into Campari soda season.
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And, of course, it’s snowing in Saint Paul.
*sigh*
Father,
I’m telling you, if you like Compari and all its yummy herbs and spices,you should try Absinthe.
It has a nice combination of aniseed, Wormwood and some other spices.There have been unfounded rumours about hallucinogenic effects,but these myths are untrue.It gives one a very controlled and focused relaxation,and the whole ritual of dripping ice cold water over a sugar cube in thhe Absinthe thereby making the green liquor cloudy,is fun.There is a company called Jade Absinthe out of France that actually uses distillation equipment from the turn of the century to make its Absinthe.High quality,legal,tasty,and fun.
God bless.
Father, your posts are a delight! As a husband, father of two young boys, and science teacher, I struggle with finding balance between by duties. I can only imagine your own tight schedule, yet your posts are filled with such variety and joy. Thanks for giving me hope that such balance is possible!
Ah it is that warm! In England I had my first Pimms (with ginger ale of course).
It’s COLD here in Philadelphia. Still drinking winter ale!
Fr. Raymond: Pimms #1, right? That would be the drink you garnish with cucumber, yes? I actually found a gin based on cucumber, which is extraordinary. I raised borage one summer specifically for its use with gin drinks and other food garnishing purposes. As they say, “A garden without borage is like a heart without courage”. Borage was also used in the medieval period and after is a remedy for depression, btw.
I hope you aren’t watering your bonsai with that.
A perfect start to the day! ;-)
Craigmaddie: Campari… so much more than just a great breakfast drink.
Cathy: It prefers to be called 盆景 (pén jÇng) and it does not receive any Campari.
As for me and my house, we will serve the manhattan until at least the end of May. Then, come the feast of the Visitation, gin and tonic season begins in full force, with the occasional insertion of a mojito.
Do you mix the Campari and soda yourself? Or do you buy the CampariSoda?
一åƒä¸ªé“æ‰, 盆景 !!
I stocked up on the soda yesterday, though Campari & soda never tastes quite the same here as it does on a sunny day in Rome.
There is a very fine gin available here (Hendricks), infused with cucumber and rose petals. I gave myself one at lunchtime today with ice and a slice of cucumber…most refreshing!
It’s still chilly here in Manhattan, so I have not switched over from Martinis to Soutsides yet. Usually that is done with the greatest pomp before dinner on Ascension Thursday.
Justinmartyr: Every august I visit a beach club on the south shore of Long Island that claims to have originated the Southside–don’t know if it is true. Anyway, they offer it with gin, vodka, or rum. Even the old-times can’t remember which was in the original. Do you know?
FranzJosf: It’s an old Prohibition drink, so it was probably made with gin — anyway, that’s how I prefer it. Although it became a very chic Hamptons cocktail in recent years, most bartenders say it originated in Chicago during the Twenties. Bathtub gin was usually pretty vile, so it had to be mixed with something fairly pungent (in this case, mint and lemon juice) to make it go down.
Z. ç¥žçˆ¶ï¼Œä½ æœ‰ä¸æ–‡åå—å—Žï¼Ÿä½ çš„ç›†æ™¯æ¨¹å‘¢ï¼Ÿ
sigil7: No, pén jÇng is simply pén jÇng. Plants don’t get personal names.
Cathy: Thanks anyway, but pén jÇng doesn’t really pay any attention to such things.
Justin: thanks, I figured it was gin.