November 20, 2007 8 Comments
I’m convinced that it must be my karmic destiny to live a reverse-life. To enjoy things that most people find boring or bizarre. And to agonize over things that ought to be fun. I’ve been racking and shelving and cupboarding (okay, I’ll stop!!) my brain to come up with something to write that is ‘different’ from my usual style.
What is ‘IdeaSmith’s style’ , incidentally? Weepy, sappy? Poetic and eloquent? Biting and sarcastic? Verbose? Narcissistic? Intelligent? Pretentious? Easy? Identify-with-able? And what is that supposed to mean?
*Sigh* And I thought this would be fun! Not a philosophical exercise!! Gah.
Poetry, how-tos, rants, fiction, cityscapes, causes, journaling…I’ve done these. What next? Oh okay…how about….a recipe? So here my ‘food’s-just-fuel’ gastrophobe self takes on a culinary recount…is that different enough? Here goes…
How to make a Bradtini (followed by an Ideatini)
60ml Bacardi Reserva rum
Half a glass of pineapple juice
2 ice cubes
A bottle of Tabasco sauce
A taste for spice
Pour the pineapple juice into the Reserva till it turns opaque but not quite as yellow as the pure juice.
Stir. Lick stirrer. (Yes, this is necessary).
Drop ice cubes in. Stir again. Lick stirrer clean. Keep aside.
Splash 2 drops of Tabasco sauce. Do NOT stir.
Taste. If you’ve licked the stirrer clean, the surface-lying pineapple juice would have left an aftertaste which is a great prelude to this drink.
If you can taste pineapple, add more Tabasco sauce.
Stop when you feel the sting on the tongue. Tabasco has a sneaky way of tasting really nice and then abruptly setting your tongue on fire. You want to be taken just to one second before combustion and then doused just in time by cold pineapple.
How to follow it up with an Ideatini
Substitute the pineapple juice in the Bradtini for gauva juice.
And add about 2 teaspoons less than the quantity of pineapple juice added to the previous drink. This results in a more full-bodied but lighter-flavoured drink.
If dragons roar within you too, you could use chili powder on the rim of the glass as well. SLUUURRRRRPPP!
If you want to experiment, try other fruit juices but only those that are thick-bodied and/or have a sharp tang like citruses. Watermelon doesn’t fit either description and makes a gawdawful concoction that I wouldn’t name after my worst enemy.
Alternately you could also try white rum; it doesn’t mate quite as soulfully with fruit juice as golden rum but its a workable combination. Steer clear of dark rum though, it doesn’t go well with the sunny nature of this drink.
And if you’re wondering, the A.E. introduced my uncultured palate to the first drink, whereupon I christened it after him. The second is my version of it and hence I pronounce that it goes by my name. Bottoms up!