I'm currently toying with finding a way to blend something like this and chocolate for a liqueur reiminiscent of the Dagoba chcolate bars they sell at the Bratt coop that are dark chocolate with chile nibs...
something else i keep meaning to mention...i was watching a cooknig show a while back and they were looking at a bar/restaurant specializing in strange foods. One thing they made there was a mixture fo bourbon and bacon grease. They two were mixed, then allowed to sit for several hour until the grease solidified. then the grease was taken out, leaving behind the smokey bacon taste combined with the bourbon...thought it sounded neat...
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BTW: After hearing Monsieur HPL come up in conversation I forgot to be sure you knew all about the following event when we spoke last
We who are about to sqelch vapidly through squamous tunes where no sanity remains salute you!
I expect I'll be going up maybe next Friday for the weekend to attend and to see friends up there.
Tony the Tiger
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