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Tuesday, June 07, 2005

The Argentine Julep 

Finding the Agentine national cocktail was harder than I expected, but I did uncover this recipe for the Argentine Julep:

Shake in iced cocktail shaker & strain/build

1 oz orange juice (3 cl, 1/4 gills)
1 oz pineapple juice (3 cl, 1/4 gills)
1 oz Spanish brandy (3 cl, 1/4 gills)
1 oz claret (3 cl, 1/4 gills)
1/4 oz Cointreau (6 dashes, 1/16 gills)

Fill with shaved ice
Add orange slice, mint sprig
Serve in a tall glass (14.0 oz)

There was no interesting commentary available, unfortunately (and I don't know what the hell a "gill" is).

It will be interesting to see whether Tigerhawk is actually able to procure one of these while in Argentina. My guess is that he will be in a hotel with a bar of sufficient quality that they can at least follow these instructions if they are otherwise clueless. I'm not sure I'd want this with a cigar, but it looks pretty good for the poolside.

2 Comments:

By Anonymous Anonymous, at Tue Jun 07, 10:47:00 AM:

gill (measurement)
Imperial unit of volume for liquid measure, equal to one-quarter of a pint or five fluid ounces (0.142 litre), traditionally used in selling alcoholic drinks.

In southern England it is also called a noggin, but in northern England the large noggin is used, which is two gills.

http://www.tiscali.co.uk/reference/encyclopaedia/hutchinson/m0019438.html  

By Anonymous Anonymous, at Tue Jun 07, 04:12:00 PM:

If it's a quarter pint, isn't it 4 oz.?  

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