Ungava gin [...] is so smooth that despite being 86 proof it is
lovely sipped straight up and so my martinis are drier and my
G&Ts shorter than usual.

And you were on the floor more frequently?

Nah. I used less mix, not more gin. Besides I rarely have more than
1 or 2 an evening.

We're currently doing about a bottle and half
a day, and perhaps it's good that this adventure
is coming to an end. Today we had a half liter of
beer and a half liter of wine at our 3 pm lunch
and Lilli promptly fell asleep for 4 hours - when
she woke up around 8, I was pleased to find that
she wanted a Coke instead of more wine. The stores
had just closed, so we poked our noses into several
bars, where nothing appealed, so a Coke in the hotel
lobby was the solution for only something like E2.50
for a half liter - the room minibar charges an euro
more for 250 ml.

I'm doubtful of syrup from canned fruit, because it's thickened
enough to become a negative flavorant. Unless yours was real
peach juice.

It was light syrup i.e. 20% and with the lemon juice and other
ingredients it was no longer thick at all and the peach flavour
came through nicely.

I know as well as anyone that one does with what
one has, but I can't wrap my head around that one,
having had poor but frequent experiences with
"elberta cling peaches in heavy syrup." So got to
take your word for it.

pineapple-grapefruit, which was popular in the '50s-'60s

I remember that at breakfast as a kid. I haven't seen it in years.

I never cared for it, even though each
juice by itself was okay.

the other gin, egg white, cilantro and lime juice, which the
guy was submitting to a competition this week.

I like cilantro in a lot of things but I am very skeptical about
that combination. What did you think of it?

It was way out of balance and tasted more like
tom yum with gin in it. I think it would have
done better with a dash or three of simple syrup
and said so. Plus that lots of cilantro was
taking a large risk, because that was betting on
the judges especially liking that herb.

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Tom Yum Goong (Hot and Sour Soup)
Categories: Thai, Soups
Yield: 6 servings

Stephen Ceideburg 2 Coriander roots
16 lg Shrimp Salt to taste
5 c Water 6 sm Fresh kaffir lime
leaves
2 Stems fresh lemongrass 4 tb Nam pla (fish sauce)
-(bottom 1/3 of stalk) 5 tb Lemon juice
1 Half-inch piece Siamese 1 tb Lime juice
-ginger (galanga), sliced 15 oz Straw mushrooms,
drained
-in slivers 2 Stems fresh coriander leaves
3 sm Hot red chilies, seeds and -for garnish
-ribs removed

Note: Save shells from the shrimp, including heads, if available.

This is the quintessential Thai soup aromatic, flavorful, citrus-scented,
delicious. If this doesn't hook you on Thai cooking and gardening,
nothing
will. Serves four. Adapted from Southeast Asian Cookery by Sallie Morris
(Grafton Books).

Shell and devein shrimp, reserving heads and shells. Place shells and
heads
in a large saucepan. Add water, lemongrass and Siamese ginger.

Using a mortar and pestle, pound two of the chilies with the coriander
roots and add to pan. Add the salt and five of the lime leaves, shredded
into little pieces.

Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain
stock into a clean pan. Don't panic if it doesn't taste wonderful at this
point because the seasoning adjustments will make a big difference.

A few minutes before serving, bring the stock to a boil, add the shrimp
and
cook 2 to 3 minutes. Add the nam pla, lemon and lime juices and the straw
mushrooms. Adjust seasoning. The flavor should be tangy.

Serve in bowls garnished with strips of remaining chili, shredded lime
leaf
and coriander leaves.

Judith M. Fertig in Flower and Garden, 2-3/93.

MMMMM
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