No ice, no soda pop, take your pick, it all goes well with meat. RAY
That Macallan 12 is pure gold.
I was going to go get a bottle of that Balvenie but now going for the Macallan. It even in stock at our local place. Thanks
No ice, no soda pop, take your pick, it all goes well with meat. RAY
That Macallan 12 is pure gold.
I just head down to the " Sand Bar
Sure thing.
Sure thing. Traditionally it’s made with 4 Queens whiskey but it isn’t widely available outside of my area, but any blended whiskey will work. There’s endless variations on how to make it, here’s how I make it.
BOILO
1 750mL bottle 4 Queen’s (or any blended whiskey)
3 Oranges and 3 Lemons peeled (skin and pith makes it bitter)
2 cups Honey
2 Cinnamon sticks
3T Raisins (I use two of those little snack boxes)
1tsp Caraway seeds
1tsp Allspice berries
10 cloves
1 liter ginger ale (I prefer cranberry)
Squeeze fruit into a pot and add the remaining ingredients EXCEPT the alcohol. Heat to a near boil, reduce heat and simmer 25-30 minutes.
View attachment 519473
Strain and let cool a bit before adding the whiskey. Alcohol will burn off if you add it while it’s too hot. I temp it with a probe and add when mixture is 172F.
Mix well and bottle. I strain it again with a fine mesh strainer over a funnel while bottling. Serve warm.
The glass bottle pictured in the earlier post is a 1/2 gallon, so it makes about that much.
Crown Rye would be good with this. Thanks for posting the recipe Ray. Merry Christmas.Sure thing. Traditionally it’s made with 4 Queens whiskey but it isn’t widely available outside of my area, but any blended whiskey will work. There’s endless variations on how to make it, here’s how I make it.
BOILO
1 750mL bottle 4 Queen’s (or any blended whiskey)
3 Oranges and 3 Lemons peeled (skin and pith makes it bitter)
2 cups Honey
2 Cinnamon sticks
3T Raisins (I use two of those little snack boxes)
1tsp Caraway seeds
1tsp Allspice berries
10 cloves
1 liter ginger ale (I prefer cranberry)
Squeeze fruit into a pot and add the remaining ingredients EXCEPT the alcohol. Heat to a near boil, reduce heat and simmer 25-30 minutes.
View attachment 519473
Strain and let cool a bit before adding the whiskey. Alcohol will burn off if you add it while it’s too hot. I temp it with a probe and add when mixture is 172F.
Mix well and bottle. I strain it again with a fine mesh strainer over a funnel while bottling. Serve warm.
The glass bottle pictured in the earlier post is a 1/2 gallon, so it makes about that much.
Might be a stupid question , but can it be stored on the shelf ? I'm thinking yes .I make boilo every year around the holidays,
Looks great , but you need some corner bead and a taper .always room at the dining table and the "Sand Bar "
That is a very nice set up. The bar top is awesome.Doors always open up here in Canada. And always room at the dining table and the "Sand Bar "
I actually made the top of the bar with sand and filled it in with poured epoxy.
There is always a game going on at Mona's Pool Table also.
David
View attachment 519513 View attachment 519514
View attachment 519516
Thanks Ray , I will see if I can get this done in the next couple days
Sounds real good
David
Crown Rye would be good with this. Thanks for posting the recipe Ray. Merry Christmas.
Might be a stupid question , but can it be stored on the shelf ? I'm thinking yes .
Looks great , but you need some corner bead and a taper .
Looks great , but you need some corner bead and a taper .
That is a very nice set up. The bar top is awesome.
Lol no . I did that for a living . Can't help but notice those things .
Thanks, it has been a great read. My only intention was to get some ideas for how to warm my cockles as I was outside smoking in colder.then usual weather. Being a newbie I can't just turn it on and come back every half hour.
Thanks, it has been a great read. My only intention was to get some ideas for how to warm my cockles as I was outside smoking in colder.then usual weather. Being a newbie I can't just turn it on and come back every half hour.