Cocktail Recipe: Blackstrap Bill

[teaberryblue]

I am going to try to do a better job of documenting my cocktails. This is one I made this weekend. And yes, it has a Pirates of the Caribbean pun for a name.

Blackstrap Bill

Ingredients for two cocktails
6 oz. black strap rum (Cruzan, Gosling’s Black Seal, etc.)
1 Ruby Red Grapefruit
1 oz Ginger syrup
10 leaves Pineapple Sage*
Ice

Fill 2 rocks glasses with ice and 1 pineapple sage leaf apiece & set aside.
Fill shaker 1/4 full with ice, add pineapple sage and ginger syrup, muddle.
Halve grapefruit. Slice two wedges and add to glasses. Juice rest of grafruit, then add juice and remaining pulp to shaker– do not add pith or skin.
Add rum.
Shake, pour, and serve.

*Pineapple sage is a type of sage that actually tastes faintly of pineapple. If you cannot get Pineapple sage, do not substitute regular sage. Try mint or basil instead.

As an additional note, I would like to tell you all that Chobani Yogurt just wrote to me offering me free coupons as a thank you for blogging about them! Awesome!

I am almost better from the thrush so I will definitely start the yogurts back up soon.

Here are some ideas for foods to do after yogurt:
1) Soup. It would be easy to pick a type of soup. I could either do chicken noodle or something like lentil or vegetable minestrone.
2) Vegetarian meats/packaged tofu/seitan/tempeh products.
3) Macaroni and cheese.
4) Another boxed dinner product, like couscous or those prepared rice packets.

Mirrored from Antagonia.net.

Comments

[cetacea.livejournal.com]

I've been enjoying your yogurt blogging even though I am a lurker who does not comment, and would really love to see you do #2 on your list. I've recently decided to return to the folds of vegetarianism, but I am quite afraid of vegetarian meats beyond veggie burgers and am at a loss for what kind of tofu etc. to try, so I'd love to read first-hand reviews of those sorts of things.

[zia-narratora.livejournal.com]

Aw, man, I LOVE vegetarian meats! There's actually a brand of veggie meats I discovered recently that I like a lot and I will look them up at the market tomorrow and give you the name.

I am also a big fan of Sproutofu. It is very firm baked tofu and it is great sauteed in a little garlic and olive oil and nothing else!

[cetacea.livejournal.com]

Thanks for the info! I'll definitely try out that tofu.

[zia-narratora.livejournal.com]

No problem! I definitely prefer firmer tofus to softer tofus so you're going to get more recs for things like that from me!

[http://users.livejournal.com/_samalander/]

I was thinking that you should review bottled water. There are a billion different ones, and you could try bubbles and flavors and whatnot.

[zia-narratora.livejournal.com]

Oh, man. I would do this. I have actually gone through phases of trying lots of different bottled waters. I like that idea!

[whimcee.livejournal.com]

This isn't really an idea, but if you get around to it, will you post a picture of your liquor collection? I remember how you used to do tons of cocktail posts and I'd always be impressed by how much liquor you have/seem to have.

[zia-narratora.livejournal.com]

Oh, sure! Most of it is at my parents-- here I only have four kinds of rum, a bottle of bourbon, and a couple liqueurs. At my parents', I have a full liquor cabinet.