journal.wiredreflexes.com Jack the sound barrier. Bring the noise.

1Jun/170

Lynmouth, Exmoor

Last weekend we hiked abouth 9km on Exmoor. We started out from Lynmouth, up the East Lyn River to Watersmeet, crested the hill at the Parish of St. John the Evangelist and returned along the coast back to Lynmouth. The first part was forested, the second part was cliffs. Stunning. Here's a few photos I took.

14Apr/170

A Nice Message

30Mar/170

Good for Health, Bad for Eduction

23Mar/170

Penicillin

A few years ago we decided to throw a party for Joasia's birthday. We hosted it at our apartment in Amsterdam and decided to make a list of a few cocktails that people could choose from. I would make them, with my brother as my bar-back, and it was a great success. We made the Berry G&T, Caipiroska and Greyhound. It was a success. This year we'll be celebrating her birthday in England, and we decided to repeat the formula that had worked so well before. We made a small change to the list of drinks, instead of the Caipiroska, which proved a little labor intensive, I convinced Joasia to go for a Penicillin instead, which is quickly becoming one of my favourite drinks.

I asked my bartender buddies for their recipes and I went ahead and tried to make the drink. The problem was that I needed ginger syrup and honey syrup (or a honey-ginger syrup) and I had never done anything quite that involved, but uncharacteristically, I got excited enough to try making it. I bought half a kilogram of ginger, cane sugar and honey, and a cheese cloth to use as a strainer.

The recipe for the Penicillin that I ended up going with was:

60ml of blended scotch (Johnnie Walker Double Black)
25ml of honey-ginger syrup
25ml of lemon juice
5ml of peaty scotch (Laphroaig)

I chopped and mushed the ginger into pulp and put it in the cheese cloth. Now, initially, I was skeptical about the amount of juice I could yield from it, since the pulp seemed very dry. To my surprise, I got almost half a litre of juice from the pulp. I added half a kilo of sugar, then half a litre of water and about 300 grams of honey. Needless to say, I was completely in the dark about whether the proportions were correct, but when I took a little bit of the result and diluted it with a bunch of water, it tasted exactly like a non-fizzy ginger beer!

Last night, I got a dozen lemons and a bunch of ice and made my first drink with my own syrup, and it was fucking amazing. Tonight, I will have some people over to my place in Amsterdam to criticise the drink, including the two bartenders that initially provided me with advice. I hope they like it.

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20Mar/170

Children with dead parents…

Children with dead parents think everything is possible and nothing is safe.