Tonight’s cocktail: Royal Bermuda Yacht Club
2 oz Barbados rum (I used 5-year-old Planteray)
3/4 oz fresh lime juice
1/2 oz orange curaçao (I had Cointreau on hand)
1/2 oz falernum
Shake. Coupe glass. Line wheel
Origin: the club in Hamilton, the capital. First appeared in print 1941. Later embraced by Trader Vic.
We used Ken’s suggestion. Just Egg wash, panko, sautéd in vegan garlic butter over low heat. It tastes like a morel, too! If we die later, you’ll all know why.
Quick bike trip down to god’s own liquor store (17th & State) for the good rum with which to make my current favorite tiki drink. Can you name it? It’s all in the garnish.
Seedlings are still looking good. Still working on germinating some of the peppers. But we will definitely have both tomatoes and hot peppers for sale or trade this year.
