tag:blogger.com,1999:blog-5445569787371915337.post7493567090367427003..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Even more Mild cocktailsRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-3526601618140846322012-12-26T13:24:52.097-08:002012-12-26T13:24:52.097-08:00Nothing like a bit of toasted bread in my drink......Nothing like a bit of toasted bread in my drink... something to nosh on.davenoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-27000312999254995172012-12-26T08:34:05.878-08:002012-12-26T08:34:05.878-08:00Some insight on that old stand-by, capillaire:
ht...Some insight on that old stand-by, capillaire:<br /><br />http://www.theoldfoodie.com/2008/05/on-capillaire.html<br /><br />I can't believe it wasn't on your drinkalongathon list Ron, you will have to remedy that next year. I did follow along yesterday but in an abbreviated fashion, and did mix the ingredients, whether it was your intention or (seemingly) no.<br /><br />It was Guinness Extra Stout (locally brewed version), Nogne Porter, which has a marked brett note this year,sweet Madeira wine, some peated St. Peter's Ale and some brandy. No eggs. No string. It was a delicious compound, and the forefathers knew a thing or too evidently about such things, which should sweep away all prim modern chatter about not mixing grain and grape. (However, one glass is enough).<br /><br />GaryGary Gillmannoreply@blogger.com