This is the ginger beer I was originally interested in. Soft drink imported from Bermuda. The term "soft drink" means something somewhat different to everyone outside of the US than it does here, so I had high hopes for this one. It's pretty awesome.
Good balance of ginger bite and burn. Not too sweet. Almost perfect level of carbonation, kind of wish it had just a little bit more. It was more fuzzy than fizzy, too much velvet.
I was at the beer store the other day to pick up a ginger beer that I saw on their new arrivals list and saw this as well. I figured I might as well pick it up now rather than later.
It's got some serious bite. Solid burn and not in that Jamaican-style way. I think the burn ends up overpowering the ginger though. It's a little more on the "soda" side than "beer" side. Little too much carbonation and sugar.
Addendum 61710: I just poured it into a glass, and it's clear. WTF.
I bought a couple bombers of this a while ago but hadn't gotten around to trying it. I actually ended up tasting on tap at a bar recently. It was slightly and oddly carbed, though thin bodied, with really strong coffee notes. I wasn't that impressed.
Out of the bottle is a whole different story. Nice, thick, dark head. Much richer body. Mellower coffee with some chocolate, especially in the nose. It's like a mellower Black Chocolate Stout. Pretty tasty.
I went looking for some purple basil-based recipes a while ago since I didn't know what to do with what I had. I found some interesting stuff on Farm Girl. She made a purple basil pesto and used it to season a white bean base. Pretty good, but the combination of both parmesan and sea salt was a bit too salty.
Went looking for a mango cookie recipe and found this instead. Seriously, what's the deal with everyone wanting to sprinkle crumbled crap all over everything? I thought it looked way better without the topping and just a fan of mango slices.
Yeah, definitely would have tasted better without the stuff on top.
My contribution to the tasting. I picked it up, hoping to confirm my suspicions that this would make an excellent daily. Spot on. $9 a bottle, Rosemount is still as killer as I remember. I don't think there's many wines of this caliber at this price point. Solid body, good enough tannin and appropriate for the varietal.
Another friend bought this the same night. Kind of started an impromptu tasting session. This was $7. A little better than the Nine Stones but basically in the same category. The price was more on target with this one.
Same friend bought this. In the under-$10 category. Shit's bad. I looked down at my glass one point and saw my pants through it.
Nine Stones, more like nine bones. Which is how much it cost. I JUST THOUGHT OF THAT @ 1153,51610.
A friend bought this the other night. It has a really nice coconut-banana smell and, if you try really hard, a banana finish. Otherwise, it's incredibly innocuous and very unspectacular. Even the sediment doesn't seem to contribute anything.
From Kevin. This recipe uses some baking powder so the texture is a lot lighter than those cocoa brownies I made the previous week. I find that brownies are much simpler than any other dessert since there's no need to soften butter. It just gets melted together with other stuff. Pretty convenient.
From smitten. I eat a lot of beans, so it's always nice to try something other than chili. I'm also a huge fan of Indian food, so this is a nice thing to have in my back pocket. It comes together pretty quick, maybe 30 minutes from start to finish.
