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Old 05-15-2004, 12:55 PM   #1
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Join Date: Sep 2003
Location: Puerto Rico/NYC
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It's time to create in the kitchen!!! . . .

A hot summer Saturday here in Pleasant Valley Sunday, USA and after a nice meal, it was time for a fine Cuban cigar and something to drink with that. None of that bourbon or rye in this weather, so I cracked open a bottle of that Hallmark Demerara 25 year old Guyana rum, took out as soft a kiwi as I could find, and the pineapple juice from the refrigerator, and an ice tray.

Hmmmmmmmmmmmmmmmmmmmmm, . . .

Double hmmmmmmmmmmmmmmmmmmmmmmmm, . . .



Into a measuring cup went three ounces of rum, seven ounces of pineapple juice and into the blender it went, along with three ice cubes made with filtered water. Put the blender on Stir, then stepped it up to Puree, and then threw in the kiwi fruit, after first taking off the butt end and cutting it into chunks. Nice and frothy when it came out, tasted good, but . . .

needs something.

ACHAAAAAA!!!!! Heavy dose of nutmeg, stirred with a spoon, . . .

THAT'S IT!!! The nutmeg gave it sort of a banana taste, with the tartness of the pineapple juice remaining and the kiwi stabilizing the mix. The rum did not get lost however, and the drink is almost gone. More on that cigar elsewhere later.

What should I call this drink?

Hmmmmmmmmmmmmmmm, . . .

THE SECRETARY RUMSFELD!!!!!


igsfly:
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Old 05-15-2004, 03:46 PM   #2
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Okay, it needs work. Hey, I don't know, this drink probably exists already. Maybe it's called the moveon.org.

Anyway, one interesting thing about creating in the kitchen, whether it's drinks or things to eat, is when you realize that a recipe is not complete, and you also know what it needs.

I'm finishing a second one, and this time I peeled the kiwi. It was a tart kiwi, not a fairly soft, somewhat sweet one like the first. I usually don't like peeling kiwis, hating to waste food, and yes, I ate the peel and the little bit of flesh that stuck to it. It didn't make the taste difference I had hoped for, and the tang is nice, but something somewhat foul was in play. Then I let the drink sit for a couple of minutes and the flavors blended much more nicely. Okay, the drink needs to sit for a couple minutes before you drink, but more than that, it needs a few slices of banana in it, so next time I have ripe bananas around the house, I'll try to finalize this recipe and let you know the results.

The molasses like nature of this fine rum cuts right through to impart a support to the tang from the pineapple juice and kiwi that needed the nutmeg, but also needs banana to balance it out and make it a winner.

Still in progress.
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