Quoting Michael Loo to Jim Weller <=-

college?
used to mix Vino Fino (like Tavola, only worse) and
Tang and called it sangria.

My sin was Bulgarian Bull's Blood and 7-UP.

In what way were Bulgarian bulls better than
other bulls? Cheaper perhaps.

Back in the Communist era Bull's Blood was a Hungarian hearty, rough
red, although I understand it's more refined and somewhat Bordeaux
like these days. Bulgaria was also a big exporter of really cheap,
pretty nasty reds back then as well. And the Ontario Liquor board
imported one that was 95 cents a litre. It was so acidic that it
really needed the sugar shot from the 7-UP to be drinkable.

I wonder if the USA imported wine, or vodka for that matter, from
behind the Iron Curtain in the late 60s? I do remember you blocked
Cuban tobacco and rum.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raspberry Shrub
Categories: Beverages, Alcohol, Holiday, Fruit
Yield: 6 Servings

10 oz pkg frozen raspberries,
-thawed, or
2 c Fresh
1 c Sugar
1/4 c White wine vinegar
1 c White rum, chilled
Ice cubes
1 qt Chilled club soda
Fresh mint sprigs,
For garnish

Puree the berries in a food processor or blender; strain into a
small saucepan. Add the sugar and cook over medium heat until the
sugar is completely dissolved, about 2 minutes. Stir in the
vinegar and chill in the refrigerator until cool. Add the wine or
rum. To serve, pour about 1/2 cup of the shrub mixture over ice in
a tall glass. Fill to the top with club soda and garnish with
fresh mint.

Recipe By: Christmas in the Heartland - Marcia Adams
From: Sean Coate To: Eat-L

MMMMM


Cheers

Jim


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