That's a great idea, @Helmut Visor! Thanks for sharing it. That'll be a good thing to do now that we're nearing summertime temperatures here in Arizona.
I picked up a bottle of Citadel gin a few days ago and used it this evening to make a Negroni to sip in the back yard. It's still cool enough to sit back there in the late afternoon/early evening....but not for long I'm afraid.
This evening's libation was a Boulevardier, nearly a Negroni like last night's choice but felt like a bit of bourbon tonight. Ellie had some thoughts about giving it a taste. Or perhaps it was mostly the orange wheel that interested her. The temperatures remain comfortably suitable for relaxing in the back yard in the late afternoon--early evening. While 88ºF may seem quite warm to many, in Tucson with our super low humidity, the perceived temperature always seems about 10º less than the actual temperature.
S’funny, ‘coz our 5 - 10’C might seem cold to people’s minds, but the natural pie layer around the northern biker meks it warm as toast like!
"Natural pie layer"--love that, @DCS900! Being originally from Minnesota, I know exactly what that means.
Here in civilised South Australia it is legal to make your own spirits (but not sell them) I have a 25 litre still and make my own bourbon. Works out about one quarter to one third of the price of cheapish bought stuff. The real deal though is you can make it to just the way YOU like it with the high quality ingredients availiable. Also make my own beer. Sadly, Im getting old and the beer is mid strength now and the bourbon I make lasts a lot longer than it once did. I will be having a couple of bourbons after tea tonight.
I always fancied having a bash at distillation... I make a few home brews and often wonder what kind of brandy might come off the wine? Last night was not home brewed though, a rather nice Irish...
People being people, they sure do. Some, in the govt housing areas are distilling for all they are worth to make a few extra bucks.
We met another couple and tried out a new restaurant in downtown Tucson called The Delta, a sister restaurant to a place we like called The Parish. It was ok but I think we'll stick with The Parish. Both restaurants are known for New Orleans and Mississippi Delta style fare. What I was drinking this evening was an Old Fashioned which I had with a Muffuletta and tater tots. I had the Old Fashioned made with Templeton rye. I should have just had the rye as the cocktail was somewhat of a disappointment being overly sweet. Oh well, a bad Old Fashioned is still better than a sharp stick in the eye.
