Archive for the ‘Recipes’ Category

This weekend I have been mostly drinking…   Leave a comment

BUN-i-para-tivo (makes 2) — sorry about the blurry picture, but this is what it SHOULD look like

4 shots gin
2 shots lime juice
1/2 shot Agave syrup
1 shot pomegranate molasses
4 or 5 small basil leaves folded/crease a couple of times but neither crushed nor muddled
Ice to fill a Boston shaker after all the other ingredients are in.

Shake, strain into chilled cocktail glasses.

The recipe is one of those “what to do with the ingredients available” chimeras. I found the Juniperitivo recipe online, but didn’t have anymore mint (hence the sweet basil) and didn’t want to boil up a simple syrup (thus, agave).

Delicious, but more suited to the other side of Summer.

 

 

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Posted September 2, 2018 by Drunken Bunny in Booze, Recipes

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This weekend I have been mostly drinking …   Leave a comment

 

Louisville Mules.  Essentially, they are just a Moscow Mule (2 shots of vodka, 1 of fresh lime juice, lots of ice, topped with ginger ale) with some mint leaves crushed in the bottom of the glass (the plague of mint continues).

Posted August 12, 2018 by Drunken Bunny in Booze, Recipes

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This weekend I have been mostly drinking …   1 comment

 

Mint Juleps.  Jim Beam was on sale so I’m using it to eradicate this bumper crop of mint.  Needs must.

Mine is a Philistine’s mint julep.  Use a Collins shaker and pour 4 shots of bourbon on top of 1 shot of agave syrup (or a simple syrup or, even, 4 spoonfuls of confectioners’ sugar).  Pack in a healthy amount of crushed ice (from about 4 ice cubes).  Seat the steel side and shake the living shit out of it … especially if you went the powdered sugar route.  When either the metal gets frosty or the ice is melted (we’ve returned to the heat wave conditions of last month), pour it over some — or a lot of — freshly plucked mint.*

 


*From my copy of Mr Boston Bartender’s Guide entry on the Mint Julep:

“Follow this advice from Frances Parkinson Keyes: ‘Never insult a decent woman, never bring a horse into the house, and never crush the mint in a julep.'”

I have been guilty of all three, but not in a long time.

Posted August 5, 2018 by Drunken Bunny in Booze, Recipes

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2017: Year in Review   Leave a comment

Everyone does an End-Of-The-Year retrospective and I almost always do, too (here’s 2016’s review, for example).  Remember, this blog is about pubs and running more than anything else and most of what remains is primarily adolescent humour.  With that caveat, I bring you the Year 2017 In Review:

The Running Year 2017 (painfully detailed post to follow) was only salvaged in the last 1/3 of the year despite an initially strong start.  I started training for the Siracusa Marathon which had been cancelled at the last moment in 2016 and which was again cancelled this year nearly 3 months before it was scheduled to run.  Shit.  However, this left me in pretty good shape for tackling the London Outer Orbital Path mostly in May (while Jackie was Stateside), averaging more than 6½ miles per day and one week over 90 miles.

But, a prolonged respiratory infection hit me the first week of June (lingering for another week and with a relapse mid-July) and a spot of cancer related depression thereafter pushed my weekly mileage down significantly.  I had only managed to hit 1000 miles for the year by mid-August.

Fortuitously, I came into possession of a block of hash and a few very oily buds of home grown pot and, with their help and guidance, rediscovered the joys of hard training with no specific goal.  Well, one specific goal: I decided to try to salvage the annual mileage with a modest 1600 by year’s end, upping that to 1800 as it became clear 1600 was going to fall easily, eventually ending on 2022.  Now, if I hadn’t already blown through the weed I might target some real mileage for 2018.

So, running was all personal this year and that made it a good thing.  No races.  No hashing.  No GHAD.  Just finishing the London A to Z Runs, the London Outer Orbital Path, the Holiday Run Streak, and starting the TfL Run Project with 267 pub stops for the year in the midst of runs (and, 322 total, bringing the grand total to 2038).

Pub details (especially write-ups)

Pubs by month
16   Jan
17   Feb
20   Mar
11   Apr
74   May
12   Jun
19   Jul
23   Aug
30  Sep
28  Oct
40 Nov
32 Dec

Other good write-ups (reverse chronological order under the subheadings):

Favourite Pub visits:

The Woodman, Birmingham (pub #2000)
The Charlie Chaplin, Elephant & Castle (atmosphere)
The Queens, Crouch End (stunning)
The Victoria Tavern, Plaistow (atmosphere)
The Harp, Covent Garden (beer curation)
The Britannia, Plaistow (drunken conversation)
The Land of Liberty, Peace & Plenty, Chorleywood (damn near perfect pub)
The Marquis of Granby, New Cross (weird encounter)
The Old Oak Tree, Southall (whorehouse as revealed at the Lamb, shortly thereafter)
The Pineapple, Lambeth (not a half-bad local this close to Waterloo)
The George, Isle of Dogs (trying to convince a middle-aged guy he’s still fuckable)
The Wattenden Arms, Kenley (surreal art criticism)
The Sir Julian Huxley, Selsdon (foul-mouthed grannies)
The Tiger, Homerton (rare to find a hipster joint so hip)
The Duke’s Head, Crayford (almost too hospitable)
Dive Bar, Hull (they gave me too much change!)
Wm Hawkes, Hull (dark and awesome, despite fucking up my order)
The Rising Sun, Mill Hill (Grade 1 Listed)
Grim’s Dyke Hotel, Harrow & Wealdston (stunning former home of WS Gilbert)
The Queen’s Head, Limehouse (maybe gone by now, but as local as they come anymore)
Ye Olde Greene Manne, Rickmansworth (more encounters with nutters)
The Castle, Holland Park (architecture and hopelessly incompetent staff)
Lavin’s Bar, Hanwell (another psycopath encounter)
The Bull, Iver (for the local day drinkers)
Tap Social, Oxford (awesome microbrewery and tap room)

Other Events:

TfL Run Project (ongoing)
Beaujolais Nouveaux Day
Socialism 2017
Notting Hill Carnival (August Bank Holiday)
Mets vs Capitals Baseball
Nunhead Cemetery
Anti-Tory March and Rally (Not One Day More, July)
My First UK Vote
My Trip To Hull (many good posts)
Shakespeare’s Globe for “Nell Gwynn”
Taping of Have I Got News For You
Anti-Trump Rally at the US Embassy

Food and Feasting, mostly Recipes:

Vodca Sméar Dubh (Blackberry Vodka)
Tom Collins Obit
Feast of St Arnold
Hot Dogs
Treasures From Trumpministan
Yellow Peril Dandelion Wine
Angostura Tinted Martinis
Iron Duke Punch
Limping Lotta’s Banana Muffins
Tafel Spitz (Viennese boiled beef and stuff)
Chateaux La Limace et Le Gaz Hilarant (Drunken Bunny Cabernet)
Tamarinds (also, growing them)
A Week Of Haggis
Lyme Bay Mead (gift from workmates)
Winter Solstice Mead (another Drunken Bunny brewing attempt)
Colonel EH Taylor Small Batch Bourbon (gift from a lab visitor)
Best Kebab: Streatham Kebab, Fish and Chips House
Best Fish: The Carp & Trout, Hampton Hill

Previously Unwritten Recipe:

Basil & Grape Cocktail (from a food section article in The Guardian): makes 2 (these were really refreshing at the end of Summer)

Put these in a blender and blitz:
3 shots of good gin (I know, I know … all gin is good gin)
16 chilled green, seedless grapes
12 basil leaves
2 tsp sugar
juice of a lime

Pour into a shaker with ice, shake vigourously, and strain over 6 FROZEN grapes in each of two glasses. Garnish with one more basil leaf in each.  Yummy.

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Obits (note, Tom Collins Obit in Food, above):

Robert Blakely, designer of the Fallout Shelter sign
Unnamed Person’s Wake at the Red Lion, Southall
Bill Simonsick (one of the few truly great Americans I have known and loved)
Bruce Langhorne (one of Dylan’s inspirations and dead ringer for my cousin, Chuck)
Lord Snowdon (trivia topic at the Sportsman, Croxley Green)
Tommy McDermot (late of the Old Crown in Hayes)

 

Best Ludicrous Posts:

Be Careful Of Your Dreams Coming True
Unfortunate Business Name
The Man Cave, Oxford
Party On, Wayne
The D.H. Lawrence Car Hire, Sudbury
A to Z Run W for Women
Jello Biafra/Dead Kennedys Tribute
A to Z Run U for Udders
New Cds From Notting Hill Market
Julie’s In The Drugs Squad
A Cancer On The Presidency
D90B (Drunken Bunny version of P90X)
NOT a Fetish Bar
Post to President Bannon
Trumpageddon…Inauguration Day

What an absolute bastard year.

 

 

Fill a 6-foot-deep hole with 2 parts gin, 1 part lemon juice, 1 part simple syrup…   1 comment

At cocktail bars, I’m ridiculed by bartenders when I order something old-style like a Manhattan or a Side-Car.  But, going by the evidence in the Ruislip Cemetery, the Tom Collins is quite literally dead.  R.I.P.

Posted August 18, 2017 by Drunken Bunny in Booze, Obits, Recipes

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Feast of St Arnold 2017   2 comments

 

Today is the Feast of St Arnold, patron saint of Belgian brewers and hop pickers. The long weekend of celebrations started Wednesday with the run honouring Women. While one such Woman out in LA was completing an honour worthy project, we shamefully (or is that “shameLESSly”?) slacked off in the spirit of the season.

 

 

 

It wasn’t all fun and games, though.  Thursday I had to endure a bit of photography based biopsy of some more skin cancers before we were free to go to the Church Street Market in St John’s Wood and then wander around Ealing. The marvelous art deco building at the top of this posting can be found at the intersection of Luton and Penfold in St John’s Wood. After a run down to Hanger Lane, we settled into martinis and some BBQ chicken.

 

 

 

Friday was devoted to household chores such as strimming our weed-and-food-wrapper filled lawn then hanging out in Ruislip thrift stores. Out the back gate, I fought nettles and thorns to gather enough blackberries for some infused vodka (a Thanksgiving treat, if all goes well).

 

 

 

 

 

Saturday, I used some of the charity shop finds to start fermenting a jar of garlic then roasted the remaining heads to make a batch of pesto. To ferment garlic, peel the cloves (the last layer should be left on at least a few of them as this is where the bacteria and yeasts that do the work will be found). Leave some head space and pour a brine of 1 TBS non-iodized (think Kosher) salt per liter of chlorine-free water. Weigh the cloves down, cover, and check back every now and again for 4-6 weeks. Use this like roasted garlic although it should still be firm enough to grate. If you add it at the end of a recipe (that is, don’t cook it), you can diversify your gut microbiome with these.

 

 

 

Pesto recipe:
shitload of garlic
some toasted pine nuts
lots and lots of basil
olive oil
salt & black pepper
Parmesan Reggiano

Blitz all of this together, taste, and adjust to taste whilst trying hard not to eat it all during preparation.

 

 

 

 

The second fermentation project (remember, this is all about St Arnold), is a turmeric bug, sort of a starter culture for carbonated lemonades and limeades. Wash the turmeric but chop it up skins and all to make about 3 teaspoons. Add this and 3 teaspoons of brown sugar to 750 mL of water. Cover and put it in an airing cabinet or other stable, warm place. Feed it, daily, 3 more tsp each of turmeric and sugar until it starts to bubble up pretty good (as much as a week) then transfer to the fridge to slow it down. Feed the bug with a TBS of sugar each week. A half cup of the bug juice plus a half cup of sugar in a gallon of lemon water makes your fizzy lemonade (use Grolsch bottles to store it).

 

 

Things went a bit awry Sunday as I broke a cocktail glass then Frank Sinatra screwed us: One For My Baby, the last cut on Only the Lonely, was far enough toward the warning track on the album that our turntable shut off and I had to turn the disk by hand (the very hands, I remind you, that had just clumsily dropped a cocktail glass).

 

 

Eating well is the best cure for a streak of bad luck like this and I opted for a big pot of prawn Phô. I couldn’t find unpeeled shrimps at the store but I had some frozen bits of sea bream in the freezer from last week and combined them with some existing broth and vegetables to cook into a makeshift fish broth (normally I’d use the prawn heads and shells). Cassoulet may be my Desert Island Dish, but if I were able to find some way to make noodles and gather seafood this would diversify my menu.

 

 

So, now it is off to work … and, on a proper Holy Day, no less.  The plan is to down a Dubbel in Arnold’s name ahead of barbecuing some burgers tonight (although that should probably be some “Brugers”).

 

 

Yellow Peril Dandelion Wine   1 comment

 

There were four recipes for Dandelion Wine in my copy of the Farmer’s Weekly Home Made Country Wines, Beer, Mead, & Metheglin (c 1955) and I took what I thought to be the best bits of numbers 3 & 4 with some small variations based on the supplies available on the day. The basic recipe was:

4 quarts of dandelion heads (no stalks)
3.5 pounds Demerara sugar
1/2 pound raisins
peel of 1 lemon and one orange
1 1/2 ounces of heavily bruised ginger root
1 gallon of water

 

 

 

The early Spring, this year, brought a horde (or should that be ‘hoard’) of dandelions around the neighbourhood and it only took about twenty minutes (including a brief chat with an elderly neighbour about her friend who collects these for her tortoise: “do YOU have a tortoise?”) to gather a large bowl of flowers.

 

 

 

For the sugar, I bought a kg of demerara and topped it up with 380 g brewer’s sugars and 120 g of dark brown muscovado (1.5 kg or 3.3 pounds).

All those ingredients went into a stainless steel pot (there was still a bit of the green parts of the heads on the flower but I think the final product might taste good a little bitter) and brought to a boil, left to bubble for an hour, then cool for the next 4 hours. This wort was strained onto the juice of the lemon and orange, a teaspoon of yeast nutrients, and 2 crushed Campden tablets then left till the following afternoon.

 

 

 

The two recipes I was using were especially compelling because they used baker’s yeast for the fermentation. When I got home from a post-work run the next day, I poured a cup of the wort over 3/4 ounce (21 g) of bread yeast and let it get a start before shaking the bottle well and pitching the culture.

 

I took the patient route and, once the ferment slowed to almost nothing (about 3 weeks), I racked into a clean carboy and allowed it to settle on its own for 3 more weeks then racked again (off the lees) adding the inhibitor and a Campden tablet and shaking occasionally for a few days to mix the chemicals and release the CO2 (the test dram was a bit acidic).  Bottled 25 May, ready next Spring.

Starting SG = 1.110
Finished = 0.995
estimated ABV = 15.1%