I may be a genius of cocktails

[desperance]

It's a hot day hereabouts, and I was mixing myself a standard Dark & Stormy, according to the Jeannie recipe - rum, lime juice, ginger beer over ice - when it occurred to me that I would shortly be gathering mint from the garden for dinner; and I thought, "Oh, wait a minute..."

In case you've ever wondered? Yes. A sprig of mint, muddled in the bottom of a Dark & Stormy, is a really attractive addition, if that's the sort of thing you like.

And in other news, speaking of dinner, yesterday's dinner: big shrimp peeled [sidebar: I have never understood this fetish for leaving on the tail of the shell. If it's going to be fingerfood, leave the whole damn shell on to contain the juicy flavours; if you're going to be using silverware for everything else on the plate, peel the damn thing properly, for the love of napkins] and marinated in olive oil and chilli flakes, then broiled [UK grilled] on a baking sheet under a hot flame for not very long at all; asparagus poached in barely-simmering water for a couple of minutes until tender-crisp, then tossed into a pan of mushrooms and garlic sizzling in butter; potato salad half-and-half lemon dressed and mustard dressed. Summer cooking, people. I am learning it.

Comments

[movingfinger]

I can't help but think that the Genius of Cocktails is the brisk, white-jacketed, swift-wristed younger, optimistic face of Bilious, the Oh God of Hangovers.