#Pear Gin

[splinter-sister]

It can't be all bad being a spoder. You can throw hella clay with more hands. Plus fuzzy.

Do you make webs? Is that inappropriate to ask?

"Huh. I haven't tried that yet. Is it.... I'm kinda afraid if I can't control my ass yet." Abdomen.

"That's a slippery slope to be puttin' pressure on. It looks kinda flat too. Maybe..." She breathes in and spits something from her mouth instead of her abdomen. A little glob of web sticks to the floor.

"Holy shit I didn't think that would actually work! I can spit webs!!"

[supersabzimandi]

my best friend you fine i hope me

[askwhatsforlunch]

Pear Rickey

This Pear Rickey, which beautifully combines the refreshing brightness of a rickey with the Autumnal tones of Spiced Pear Liqueur, is exactly what one needs to toast to the last warm and sunny days of the season! Cheers!

Ingredients (serves 1):

3 ice cubes

½ lemon

 30 millilitres/1 fluid ounce (2 tablespoons) Spiced Pear Liqueur

 30 millilitres/1 fluid ounce (2 tablespoons) London Dry Gin

chilled seltzer water, to top

Fill a highball or large glass with ice cubes. Cut a slice of lemon, and add it to the glass. Pour in Spiced Pear Liqueur and Gin. Top with chilled seltzer water.

Enjoy Pear Rickey immediately. Cheers!

[ow-my-skin]

I didn't realize how cloudy this cocktail would be, and my choice of glassware is unfortunate. I need a Rainbow Dash figurine as a garnish.

I call it "Brony's Lament"

1.75oz gin

1oz pear liquer

1oz lemon juice

.5oz orgeat

[literaryvein-reblogs]

More Writing Notes: Cocktails

Traditionally, a cocktail (or a mixed drink) is a beverage that contains a mixture of alcoholic spirits combined with other ingredients, such as simple syrups, tonics, bitters, fruit juice, club soda, or other fizzy waters.

Today you can also find a variety of nonalcoholic spritz cocktails that combine alcohol-free spirits with mixer ingredients.

6 Mixology Tools

Bar spoon: long-handled spoon that makes it easy to stir drinks in tall glasses or pitchers.

Citrus juicer: extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

Cocktail glasses: there are several different shapes of cocktail glasses, and each corresponds to a different type of mixed drink.

Cocktail shaker: A shaker is a tall container (usually metal) that makes it easy for bartenders to shake crushed ice and cocktail ingredients together to quickly cool down the beverage.

Cocktail strainer: The strainer fits over the shaker and lets you pour the cocktail into the glass while leaving behind the ice and any other ingredients, like herbs, that you used to shake the cocktail.

Muddler: When a cocktail recipe includes directions to muddle ingredients, usually fruit or herbs, it means to smash them to release the essential oils and fruit pulp. A muddler is a small handheld rod that lets you easily muddle ingredients in a cocktail glass.

Some Popular Cocktails

Bloody Mary: This classic brunch cocktail contains vodka mixed with tomato juice, horseradish, Worcestershire sauce, hot sauce, and a combination of herbs and spices. Bartenders typically serve a Bloody Mary in a tall glass, such as a pint glass or highball glass, and garnish with a celery stick.

Daiquiri: One of the classic rum cocktails, a daiquiri contains rum (white rum or Cuban rum), lime juice, and simple syrup. Today’s drink menus typically contain a variety of daiquiris that range from classic cocktails like the Hemingway Daiquiri (which contains lime juice, grapefruit juice, and Italian maraschino liqueur) to fruity cocktails like a shaken strawberry daiquiri.

Gimlet: Contains three ingredients: vodka (or gin), fresh lime juice, a splash of simple syrup for added sweetness, and an optional lime wedge for garnish.

Manhattan: Containing whiskey (or sometimes cognac), sweet vermouth, and a few dashes of bitters, the Manhattan is a simple yet elegant cocktail. The classic cocktail, which was invented in New York, is stirred, not shaken, and garnished with a maraschino cherry.

Margarita: There are several variations of margarita recipes. The classic margarita is served over ice cubes and contains lime juice, tequila (or mezcal), orange liqueur (such as Cointreau or triple sec), and lime and salt for the garnish. Experiment with other flavors—use lemon juice instead of lime, add a dash of agave syrup to sweeten the drink, or add a hint of spice with the addition of a few slices of jalapeño. For those who prefer fruit flavors, try making a watermelon, pomegranate, or strawberry margarita.

Martini: The classic martini is a boozy cocktail. The original contained three parts gin to one part vermouth with an olive or onion to garnish. A vodka martini calls for vodka in place of gin. Other drinks—such as an espresso martini, fruity drinks, or vodka cocktails like a cosmopolitan (often called a Cosmo), pear, or apple martini (also called an appletini)—are not considered martinis. Instead, they get their name from the cocktail glass.

Mint julep: Famous as the refreshing cocktail served at the Kentucky Derby horse racing events, a mint julep contains bourbon, simple syrup, and a muddle of mint. It’s typically served over crushed ice with a sprig of mint leaves.

Mojito: A highball cocktail with origins in Cuba, the mojito is a popular cocktail across the globe. Mix up white rum, sugar, mint, lime, and club soda (or soda water), and then add ice. The mojito is often called a perfect summer cocktail.

Moscow mule: Contrary to its name, the Moscow mule cocktail likely originated in New York, not the Russian capital. To make the fizzy drink combine vodka, ginger beer, and lime juice, and garnish with lime slices and sprigs of mint. It’s usually served in a copper mug, though food experts note the copper does not impact the flavor of the drink.

Negroni: With its balance of sweet and bitter, a classic Negroni is an ideal apéritif. Combine equal parts gin, Campari (or Aperol), and sweet vermouth. Shake them with ice and serve the drink with an orange twist. Other varieties of Negronis add additional layers of flavors using ingredients such as orange bitters, Champagne or prosecco, and a lime or lemon twist.

Piña colada: This favorite summer cocktail, which reportedly originated in San Juan, Puerto Rico, is traditionally made with white rum, pineapple juice, cream of coconut, and a squeeze of lime juice, and served with fresh pineapple for garnish. Blend the ingredients with ice cubes to create a slushie drink.

Tequila Sunrise: With only three ingredients, fresh orange juice, tequila, and grenadine syrup, the Tequila Sunrise tastes best when you use high-quality ingredients. White tequila is recommended for a fresher taste and a more vibrant color. You can make a variation of the cocktail called the Coconut Sunrise, which uses coconut rum instead of tequila.

Source ⚜ More: Writing Notes & References ⚜ Cocktails ⚜ Food History

[febuwhump]

Febuwhump mod what fruits /do/ you like

strawberry. kiwi. banana. satsuma. a sliced orange in the summer or in a fruity gin. blueberry. I have recently started liking raspberry. pear. pomegranate but only the red part not the seed. raisin. apricot. peach. nectarine but slightly less. and gods greatest creation, mango.

[asktheplethaura]

The Sprunki List (Current)

? - Open Teal - CLOSED Slate - CLOSED Berry - CLOSED Sapphire - CLOSED Aegan - CLOSED Iceberg - OPEN Ocean - CLOSED

Chateau - OPEN Olive - CLOSED Viridian - CLOSED Gin - CLOSED / Personal Pear - OPEN Celadon - CLOSED Spring - CLOSED Granite - OPEN

Tucao - CLOSED

Mulberry - OPEN

Phlox - CLOSED

Kalamata - OPEN

Mauve - CLOSED

Iris - OPEN

Carnon - CLOSED

Heather - CLOSED

Rouge - CLOSED

Rosewood - CLOSED

Coral - CLOSED

Bubblegum - HOLD

Blush - CLOSED

Strawberry _ CLOSED

Salmon - OPEN

Magenta - OPEN

Bumblebee - CLOSED

Honey - CLOSED

Lemon - CLOSED

Tuscan Sun - CLOSED

Banana - OPEN

Fire - OPEN

Sunshine - OPEN

Butterscotch - CLOSED

Goldfish - OPEN

Tiger - OPEN

Jasper - CLOSED

Vintage - OPEN

Persian - OPEN

Dusty - OPEN

Pastel - CLOSED

Champagne - OPEN

Lipstick - OPEN

Candy - OPEN

Scarlet - OPEN

Apple - OPEN

Brick - OPEN

Rose - Hold?

Muted Blush - OPEN

Cherry - OPEN

Porcelain - OPEN

Eggshell - OPEN

Frost - OPEN

Rice - OPEN

Salt - OPEN

Pearl - OPEN

Cream - OPEN

Daisy - OPEN\

To Be Updeted?

[fiddles-ifs]

drinks i can do. full recipes under the cut

FIDDLES' MEZCAL OLD FASHIONED

2 oz mezcal (i like El Silencio Espadin)

1 bar spoon of agave syrup (mix .25:1 ratio of agave and hot water -- stir until pourable)

4 dashes orange bitters

2 dashes Aztec chocolate bitters

2 dashes Angosturra bitters

1 pinch salt

Stir over ice

Peel and express an orange peel

PUMPKIN JACK

1 oz Case One rum (only made in Maryland -- a similar aged rum will do, but Case One has a butterscotch-y taste that lends itself well to dessert drinks)

.5 oz Amaretto of choice (i prefer Disaronno)

2 oz fresh poured espresso

Top with hot water

Float pumpkin whipped cream (cook down one can of 1:1:2 can of pumpkin puree:granulated sugar:water until thickened. Strain through a chamois or cheesecloth. Add pumpkin syrup 1:2 parts heavy whipping cream and shake until pourable consistency)

Grate fresh nutmeg

Served in an Irish coffee or cone glass.

DRUMS OF AUTUMN

1.5 oz Hennessey VS

.5 oz Cherry Heering

.5 oz Drambuie liqueur

1 oz St. George spiced pear liqueur

Stir over ice

Garnish with Luxardo cherry and dehydrated orange peel

Served in a double rocks glass

DEWAR'S DECIBEL

1.5 oz Dewar's scotch

.5 hazelnut syrup

1 oz velvet falernum

.25 lemon juice

Shake and dump into tall Collins glass

Top with soda water

Garnish with dehydrated lemon and edible flowers

GOLDEN HOUR

1.5 oz McClintock Forager gin (also only made in Maryland. Wild foraged gin preferred)

1 oz sage tincture (add 1/4 quart/.25 liters fresh sage to container. cover with vodka or neutral grain spirit. Let steep for 24 hours, then strain through chamois or cheesecloth)

.5 oz blanc vermouth

2 dashes cardamom bitters

1 dash lemon bitters

Served in a martini or coup glass

Garnish with lemon peel and edible flowers

LAST DAY OF SUMMER

This is a difficult cocktail because it requires a dehydrator (or an oven set to a very low temperature, and a few extra steps. First: make dehydrated brown sugar pineapples.

Either cut pineapples into wheels, or remove pineapple wheels from cans. Coat with brown sugar, then arrange onto a baking sheet (if you're dehydrating in an oven, place another baking sheet underneath). Place in dehydrator or oven set to the lowest setting and dehydrate. The brown sugar will turn syrupy and thick. Reserve pineapple brown sugar syrup.)

.75 oz bourbon

.5 oz lemon juice

.5 oz Ancho Reyes chili liqueur

.75 pineapple brown sugar

Shake and dump into double rocks glass

Garnish with dehydrated pineapple

[splinter-sister]

6E or 6F whichever is uwu-iest

E6 and F6

Both are some kinda wet beast.

[supersabzimandi]

Vegetable Price list

[sciatu]

AMARI SICILIANI

Arrivando in Sicilia gli arabi portarono, tra le tante cose che hanno arricchito l’isola, anche la conoscenza della distillazione, la capacità di estrare dalle sostanze l’El-Iksir, che i continentali impararono a chiamare Elisir. Per cui, la distillazione è sempre stata una tecnica nota e praticata nell’isola pur non producendo distillati alcolici famosi se non il terribile Fuoco dell’Etna con i suoi 90 gradi. Quando ad esempio negli anni ’80, i viticultori francesi si opposero all’importazione dei vini da taglio siciliani, l’industria vinicola locale, per non morire, iniziò a distillare vini per produrne etanolo alimentare. Questa crisi spinse i viticultori a vinificare con tecniche diverse, che permisero loro di raggiungere quote di mercato grazie a vini dalla qualità superiore rispetto a quelli venduti in passato ai francesi per dare corpo e gradazione ai loro anemici prodotti. Anche adesso, la distillazione è una valvola di sfogo molto importante quando ad esempio rossi e rosati restano invenduti nei magazzini per motivi di marketing o di sovraproduzione. Infatti, con l’aumento delle temperature e le estati sempre più lunghe e calde, i rossi siciliani corposi e con una gradazione importante sono sfavoriti al consumo rispetto ai vini bianchi che costituiscono comunque più del settanta percento della produzione totale. Accade così che nell’ultimo anno, quasi 250.000 bottiglie siano state inviate alla distillazione. Con questa produzione di Etanolo nelle 22 grandi distillerie isolane, è naturale che si cerchi di sviluppare il consumo di amari, Gin, estratti alcoolici di limone, mandarini, pompelmi, fichidindia, mandorle, cannella, cioccolato, finocchio selvatico e qualsiasi altro prodotto naturale da cui è possibile estrare un’essenza, un gusto piacevole e corroborante. Prodotti ad elevato tasso alcolico che vengono consumate nelle celeberrime grigliate e mangiate familiari in cui i convitati, alla fine del pranzo, sarebbero disposti a bere qualsiasi cosa fosse in grado di far loro digerire la grande quantità di cibo che hanno divorato.

Arriving in Sicily, the Arabs brought, among the many things that enriched the island, also the knowledge of distillation, the ability to extract El-Iksir from substances, which the continentals learned to call Elixir. Therefore, distillation has always been a known and practiced technique on the island even though it did not produce famous alcoholic distillates except the terrible Fuoco dell’Etna with its 90 degrees. For example, when in the 80s, French winemakers opposed the importation of Sicilian blending wines, the local wine industry, in order not to die, began to distill wines to produce edible ethanol. This crisis pushed winemakers to make wine with different techniques, which allowed them to reach market shares thanks to wines of superior quality compared to those sold in the past to the French to give body and alcoholic strength to their anemic products. Even now, distillation is a very important outlet when, for example, reds and rosés remain unsold in warehouses for marketing reasons or overproduction. In fact, with the increase in temperatures and increasingly long and hot summers, full-bodied Sicilian reds with a high alcohol content are disadvantaged in consumption compared to white wines that still constitute more than seventy percent of total production. It so happens that in the last year, almost 250,000 bottles were sent to distillation. With this production of Ethanol in the 22 large distilleries on the island, it is natural that we try to develop the consumption of bitters, Gin, alcoholic extracts of lemon, mandarins, grapefruits, prickly pears, almonds, cinnamon, chocolate, wild fennel and any other natural product from which it is possible to extract an essence, a pleasant and invigorating taste. Highly alcoholic products that are consumed in the very famous barbecues and family meals where the guests, at the end of the meal, would be willing to drink anything that was able to help them digest the large quantity of food they have devoured.

[splinter-sister]

"I think yew could grow it out longer. Imagine braiding it once it's long enough!" Rachael straightens to to correct her balance. That made it easier to skate along.

Hieron skates backward while leading Rachael along by the hands. They weren't even wearing gloves, or much that would be described as 'winter clothing' on the ice. More Plutonian quirks, a normal winter on Earth barely registered to them as cold. "Oh this? I like to get fuzzy and masc during the winter season so I wax n shave less. Do you like it? You should see my LEGS."

[grubloved]

inaugural cookbook club massive success and so fucking tasty as hell. we did a menu from Company by Amy Thielen to kick things off with some freestyled additions and edits.

i made infused olive oil sourdough focaccia; lavender made crispy smashed chicken thighs w/ gin and sage jus. our friends made and brought a cabbage and potato matafans; bacon-fat roasted herb salad cauliflower; a cheese spread w/ whipped hot honey roast walnut goat cheese, manchego, another goat cheese i dont remember, and white aged cheddar; a grapefruit, pear, and thyme fizz and a lemoncello thyme spritz i didn't get pictures of; a fucking gorgeous patis du quercy; and honey pistachio brown butter custard ice cream.

[blue-lotus333]

Heroine Worship guide (?)/suggestions

(pt 1)

(for hellenic polytheist who want to worship heroines)

Penelope

Heroine of loyalty, commitment, intelligence, weaving, patience & shrewdness. The Queen/patroness of Ithaca, the cunning weaver.

Libations: Tea, water, coffee, milk, wine, olive oil.

Food suggestions: grapes, rice, baked goods, sweets, olives, figs, raisins, cakes, bread, plums, bananas, fish, mulberries, broth, legumes, pears, barley, etc.

Other Offerings: flowers, lamps, candles, incense, poetry, art, weaving offerings, jewelry, oils, images of looms, music, weaving needles, yarn & olive branches.

Devotional acts: helping others, studying, learning how to weave, Literary Tribute, crafting, Journaling, charity.

Crystals (optional): Amethyst, lapis lazuli, garnet, clear quartz, opal, selenite.

Colors: white, gold, purple, blue.

Sacred animals: swan, dogs, duck & spider.

Symbols: crown, the loom, ducks, water, yarn.

Titles: Queen of Ithaca, the weaver, the faithful wife, the soul of loyalty, sensible queen, The prudent woman, heroine of the odyssey.

Other names: Penelopa, Arnacia, Arnaea, Ameirace.

Helen of Sparta

Heroine of beauty, love, charm, desire, marriage & Divine Favor. The Queen/patroness of sparta, the face that launched a thousand ships.

Libations: Tea, water, wine, milk, juice

Food suggestions: apples, cherries, sweets, baked goods, figs, lychees, strawberries, honey cakes, grapes, peaches, honey, barley, broth, pomegranates, etc

Offerings: lamps, candles, incense, poetry, art, makeup, rose water, music, flowers, crown charms, jewelry, gold, mirrors, perfume, oils, & combs.

Devotional acts: self care/love, personal beauty rituals, helping others, dressing up for her, dancing, reflection, & study feminist history and women’s roles in the ancient world.

Crystals (optional): rose quartz, pearl, ruby, moonstone, spinel, Rhodonite.

Colors: Pink, gold, yellow, red.

Sacred animals: Swan, goose, doves, pigeons

Symbols: mirror, swans, the apple, crown.

Titles: Queen of sparta, the most beautiful woman in the world, the face that launched a thousand ships, daughter of Zeus, brilliant among women, mistress of sunlight.

Other names: Helena, Argive, leukolenos, eukomos.

Medea

Heroine of magic, magical practice, reconsideration, poisons & requital. Priestess of Lady Hecate, the Princess/sorceress of Colchis

Libations: Tea, water, coffee, milk, wine, olive oil, gin

Food suggestions: baked goods, sweets, figs, mulberries, blackberries, Blood Oranges, mushrooms, olives, honey, pomegranates, plums, juniper berries, etc.

Other Offerings: flowers, lamps, candles, incense, poetry, art, herbs, bronze, coins, snake imagery, wands, music, dragon imagery, bones, artifacts of witchcraft.

Devotional acts: study & practice magic, Acts of Empowerment, creating spells of justice, Journaling, Meditation.

Crystals (optional): Obsidian, black tourmaline, Labradorite, onyx, bloodstone.

Colors: black, purple, red.

Sacred animals: snakes & dragons

Symbols: Golden Fleece, the chariot of Helios, snakes

Titles: Vengeful Maiden, Priestess of Hecate, She Who Knows All Herbs, Princess of Colchis, Daughter of the Sun and Moon.

Other names: polypharmakos, doloessa, Anguitia, Angitia

Atalanta

Heroine of speed, independence, Athleticism, equality & challenges. Devotee of lady Artemis, the Princess of Arcadia.

Libations: water, milk, wine, olive oil.

Food suggestions: baked goods, sweets, figs, black berries, pork, pears, papaya, mangoes, lime, apples, meat, plums, broth, fish, almonds, vegetables, etc.

Other Offerings: flowers, lamps, candles, incense, poetry, art, boar hide, music, boar charms, plants, laurel, medals, bow & arrow imagery, lion imagery.

Devotional acts: foot-racing, working out, hunting, learning self defense, Personal Challenges, trying out on sports & athleticism.

Crystals (optional): jasper, moss agate, iron, tigers eye, carnelian.

Colors: green, brown, dark blue, orange.

Sacred animals: boar, lion & bear

Symbols: Golden apple, boar, lion, bow & arrow

Titles: Member of the Argonauts, princess of Arcadia, devotee of Artemis, the swift-footed huntress, equal in weight, she who toils greatly.

Other names: N/A

(Btw, like I’ve pointed out many times, these are just suggestions, ofc u can honor them how u want to honor them.)

[omgpurplefattie]

Day 7

The Young Lady's father is back, and the mood changes drastically. The Lotus Trio will have choices to make.

-----------------------------------------------------

Yes, there will be a follow-up fic inspired by this picture, which positively begs for a story explaining how they got there. Thanks to @lyselkatz for finding it in the first place.-

不好意思 -- I know I am a day late. Yesterday, I had a visitor, and the evening ended with gin-and-tonic, using a lovely prickly pear gin from the wine-growing region where I have grown up. The stuff tastes heavenly, but is not conducive to organised writing that leads to an actual plot.

[askwhatsforlunch]

A Slice of Autumnal Pie, Tart and Cake

When there's a chill in the air and the skies are grey, when the days are getting rainier and shorter, there is comfort to be found in a mid-afternoon Slice of Autumnal Pie, Tart and Cake, whether a harvest bake, or an indulgent mix of nuts and caramel, with a steaming cuppa. Here are a few of my favourite recipes, to keep you warm and happy!

Blueberry Galettes 

Damson Galette 

Honey Pecan Pie 

Walnut Caramel Tartlets 

Plum Chocolate Cake 

Scots Apple Crumble 

Imbrucciata (Corsican Tart) 

Spiced Pear Puddings 

Bread Pudding 

Kirsch Plum Tart 

Honey and Pear Cake 

Spiced Pear Custard Tart 

Almond Chocolate Cake 

Gin Rhubarb Cake 

Apple Parkin 

Cumberland Rum Nicky 

Butter Tarts

Parkin 

Brandy and Honey Plum Cake 

Maple Apple Tart