A quiet night in
As I wasn't going to try to be in two places at once tonight, I wrote this a few days ago. My evening's activities will be far from quiet and will probably involve, amongst other things, decks of cards, and an oscillating cocktail shaker.
If you find yourself similarly inclined then let me make a contribution. Below are a number of ingredients, most of which will be familiar but there's one bottle that is a recent arrival in my world, Prucia. That's it on the left hogging the limelight normally hogged by my new favourite frying pan that's been relegated to skulking in the shadows.
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It's a drink made by, (and I'm paraphrasing heavily here), leaving plums in barrels of cognac until they impart their flavour. The fine fellow who recommended the stuff said they were the same plums that are salt pickled to make umeboshi plums though I couldn't find any info to confirm this except that Suntory, (a Japanese brand) are somehow involved. My OCD nature wants this confirmed so i got in touch with Suntory who, being Japanese, responded quick as a flash with a very thorough answer which was basically no, it's a different plum called a Golden Japan*.
One thing I can confirm is the unmistakable plum flavour, and in the short time I've been acquainted with this elegant bottle, I've found many ways to create party worthy cocktails beyond those described on their website. The first easy ones are two parts either gin or vodka to one part Prucia with the juice of half a lemon or lime, (for gin or vodka respectively), shake and strain then add a splash of soda water and a couple of ice cubes.
If you fancy yourself as a bit of a sophisticate, you may be tempted with the idea of a variation on a Manhattan. You're basically substituting the vermouth with Prucia so you end up with the drink I was sipping while I took tonight's picture. It's two parts whiskey, one part Prucia, and a dash of bitters stirred over ice. Try it with a small squeeze of lemon if you fancy.
Right, now that's all out of the way I can get on with a bit of current affairs. You may be reading this at the end 2017 or the start of 2018 and to be quite honest, I couldn't care less. It's not my place to wish for world peace or come out with some profound wisdom. All I'm interested in is bringing more delicious and healthy into our lives. Stick around and stay involved cos the journey's more fun with company. Use me as a resource because I'm here and enthusiastic and nothing gives me more joy.
Have a great 2018 and thanks for reading.
Kirk out
*More info can be found here,
RevoltingFood.com
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