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Post by whollygoats on Jun 24, 2017 16:55:41 GMT
If you have been hanging around here, listening to Wholly Goats grumbling, you've probably heard his claims about not being much of a tipler. 'A cheap date', he avers.
I am beginning to believe there is a certain level of humbug in that claim.
He was away...in the UK...and he embibed practically every stinkin' day. Ales around the Irish Sea, whiskies in the northlands and hyperborea, and gin once he re-entered England.
I think Wholly Goats is a secret lush.
He found a single malt he adores enough to part with saved earnings to obtain a duty-free bottle to share with friends. He was taken enough with the rhubarb gin he found in Northumberland, that he tried, and failed, to find it at both duty-free and here at home, and has now embarked upon a DIY venture to whip up some of his own, starting with rotgun gin. I suspect abject failure to meet the Warner Edwards Victoria's Rhubarb Gin standard.
Everything taste better with the herb superb.
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Post by raspberrybullets on Jun 25, 2017 4:25:34 GMT
Maybe holiday WG likes to imbibe more than home WG?
I notice that when on vacation, the wine consumption quickly goes from one glass on the first night, to an entire bottle by night 3 and every night thereafter. But when back home, it reduces again quite significantly.
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Post by juju on Jun 25, 2017 12:19:02 GMT
My sister had rhubarb gin in a pub here - I must find out the brand name and see if I can get some. Love rhubarb, love gin. But yeah, holiday drinking is different. I drank most nights *cough* every night *cough* when we were away, but wouldn't do that here. Same with Christmas. Normal rules don't apply.
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Post by tangent on Jun 25, 2017 16:16:52 GMT
My next door neighbour in Congleton used to brew his own speciality wines and spirits, potato wine, carrot vodka or whatever. It was usually awful but I always found something good about it and told him it was nice because he was a decent bloke and I didn't want to hurt his feelings
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Post by whollygoats on Jun 25, 2017 20:46:29 GMT
My sister had rhubarb gin in a pub here - I must find out the brand name and see if I can get some. Love rhubarb, love gin. But yeah, holiday drinking is different. I drank most nights *cough* every night *cough* when we were away, but wouldn't do that here. Same with Christmas. Normal rules don't apply. Yes, I suspect you and raz are right...I do drink more on holiday. I also smoke much, much less...like nada. So, the drinking more is compensating for smoking less...I'm quite sure.
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Post by Moose on Jun 28, 2017 19:23:08 GMT
I have never tasted rhubarb but know instinctively that I would not like it
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Post by tangent on Jun 28, 2017 21:48:27 GMT
You've never tasted rhubarb!? How have you managed that?
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Post by whollygoats on Jun 29, 2017 3:09:36 GMT
Rhubarb on its own is an acquired taste. Rhubarb and strawberry are a natural pairing and make a wonderous pie.
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Post by Deleted on Jun 29, 2017 3:13:46 GMT
I've not eaten rhubarb for ages but as a kid I'd often enjoy a rhubarb stem from our garden with a bowl of sugar
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Post by whollygoats on Jun 29, 2017 4:04:36 GMT
I remember the same. I liked the young and tender stems.
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Post by tangent on Jun 29, 2017 6:42:53 GMT
Rhubarb and ginger crumble
On it's own, rhubarb is boring but put it with apple, custard, raisins or tart and it's sublime.
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Post by juju on Jun 29, 2017 8:06:21 GMT
Ooh ooh - I was discussing rhubarb gin with my friend last night (she's a real aficianado) and she apparently has a brilliant recipe for rhubarb gin!
Even better, she had a recipe for a 'rhubarb and custard' cocktail involving rhubarb gin and advocaat. Mmmmm!
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Post by tangent on Jun 29, 2017 12:21:42 GMT
Even better, she had a recipe for a 'rhubarb and custard' cocktail involving rhubarb gin and advocaat. Mmmmm! That sounds amazing
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Post by Elis on Jun 29, 2017 13:21:55 GMT
Even better, she had a recipe for a 'rhubarb and custard' cocktail involving rhubarb gin and advocaat. Mmmmm! That sounds very good even though I don't drink alcohol.
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Post by whollygoats on Jun 29, 2017 18:37:41 GMT
I am trialing an online recipe. Buncha rhubarb, chopped in to 3-4 cm lengths and sugared for 24 hours (to 'draw out the rhubarb flavour') and then I added a fifth of cheap gin (Burnett's, in this case) and, enclosed in the bale topped jar; it shall simmer the requisite 30 days. Well, just shy of 30 days.
We'll see.
I think what I am simmering is a solution best known as a 'liquer'....alcohol with an added flavoring agent, a la Kahlua, or Irish Mist. What I had with Warner Edwards' Victorian Rhubarb Gin was a gin infused with rhubarb flavor in the process of distillation, I think. It did not taste sweetened, at all. The impression I got was that the rhubarb was an integral part of the original flavoring, rather than something added with a shipload of sugar.
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Post by juju on Jun 29, 2017 20:14:09 GMT
Yeah, I imagined the rhubarb being somehow integral to the original recipe, much like the seaweed gin you tried at my house (only presumably much nicer ) This recipe sounds much more like sloe gin, with the fruit and sugar added to plain gin. Still gonna try it though.
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Post by whollygoats on Jun 30, 2017 4:55:57 GMT
Yeah, I imagined the rhubarb being somehow integral to the original recipe, much like the seaweed gin you tried at my house (only presumably much nicer ) This recipe sounds much more like sloe gin, with the fruit and sugar added to plain gin. Still gonna try it though. Your friend would know, would she not, whether the distilled stuff is infused during distillation, as versus a later additive?
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Post by raspberrybullets on Jun 30, 2017 12:09:00 GMT
Rhubarb is the only fruit (of the ones I've tasted) that I do not like. There is something weird about taste, sort of acidic but not, and bland but not. Leaves a ylch feeling in my mouth.
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Post by tangent on Jun 30, 2017 18:26:30 GMT
I had rhubarb and apple crumble earlier today and it was delicious.
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Post by whollygoats on Nov 24, 2019 22:19:03 GMT
Okay...Today at the farmers market, I stumbled on to a vendors booth of a local outfit, Townshend's Teas, which has upscaled by adding, of all things, distilling. It seems to be quite the coming thing for local entrepreneurs to start distilling (not really surprising in a region known for its fruit production). Townshend's, however, decided to go the 'botanicals' route...and, they had their own gin. So, I bought a bottle of new botanical gin. In the process of the transaction and the conversation, I imparted my experiences in Northumbria with rhubarb gin and how I was enormously impressed. (I saw her eyes light up at the thought of 'rhubarb' and 'gin'.) I then told her that it was very difficult to obtain locally and that her company should most definitely trial it among their customers....hint, hint. Here's the good stuff I tasted in Hayden Bridge: (Warner Edwards Victoria's Rhubarb gin)
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Post by Moose on Nov 30, 2019 0:26:25 GMT
You'd need a licence to sell that at a farmer's market here. I don't personally like rhubarb but flavoured gin is OK
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