> Sweet mint jelly is just nasty but I once had a mint sauce composed
> fresh spearmint (not peppermint) and coarsely cracked black
> pepper macerated in malt vinegar that was all right. A few drops
> was drizzled over sliced roast leg of lamb that was already seasoned
> with strong mustard.

I figure just so long as the mustard remained the
boss, that would be okay.

> Rosemary and garlic together is lovely with lamb. I've also seen

An integrated flavor, anyway. You know there's
rosemary and garlic, but in the mouth you get
rosgarlamb, which you might consider the urlamb
flavor.

> recipes that call for mint and rosemary together but not tried that.

Could be done, but it would enhance characteristics
of the rosemary that don't speak politely to me.

>  ML> (For me, garlic, parsley, maybe lemon, and more garlic.)
> You can't go wrong with that mixture either.

Or alternatively garlic and soy sauce. Or Port and
garlic.

>     Subj: 802 Beef bouillon
>  ML> For me, it's always adding richness and
>  ML> brown notes, but then gelatin helps too
> I buy Knox unflavoured gelatin and often add a little bit to thin
> weak stocks to give them body.

Swisher does that too, giving me hope that he
defects from the army of the Eats or at least be
a sort of double agent.

>  ML> Flying Tsetse Fly
> I've made similar drinks often enough but not come across that
> offputting name.

I know, wwtt, right?

>       Title: Golden Sting Ray
>       1 oz Bourbon
>     3/4 oz Galliano liqueur

Halve the Galliano, so it tastes better and
looks less like urine.

> ... The only flavoured vodka I'll drink is gin.

Fair enough. The restaurant we went to yesterday,
Ultreia, is famous for having a craft G&T list, 
which had the wrong effect on me - I read the 
descriptions and went that looks interesting, 
that looks interesting, that looks interesting, 
I'll have a glass of wine.

Coffee and cigarettes
categories: booze
servings: 1

1 1/2 oz The Block Autumn gin
1 oz The Block coffee liqueur
5 oz Q tonic water
coffee beans
1/4 ts cocoa nibs

Add the gin and coffee liqueur into a wine glass over 
ice. Top with the tonic water and stir gently to combine.
Garnish with coffee beans and cocoa nibs.

Alan Berger, Ultreia, Denver
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