Whatcha drinking (2018-2022)?

[rascal]

I treat myself occasionally to a tube of tomato juice. Over ice with Worcester sauce and dash of Tabasco.
Really good.

Russ

 

[rascal]

 

[Duck59]

We get kegs of Heineken here. I got one for novelty use. About 5 litres?

Russ

Exactly five litres. Quite a few UK breweries do these. Several do minipins (usually ten litres) or polypins (normally twenty litres). The beer you get in a minipin or polypin is closer to cask taste whereas the keg can be a little gassy, but - especially in warmer months - the kegs keep for longer and, of course, take less time to consume. In the winter, it's easier to keep the pins cooler. So we tend towards the mini-kegs in summer and pins in the winter.

 

[TastyReuben]

Making Sangria

• TastyReuben
• 9 Aug 2020

The sangria is now cooling in the fridge. I've got grapes, peach, apples, some OJ, lemon, and lime in there, along with a healthy glug or two of peach schnapps, and a big spoonful of sugar. In with the sparkling wine, then into the fridge for a few hours.

MypinchofItaly - how is yours coming along?

 

[TastyReuben]

Cava Sangria!

• TastyReuben
• 9 Aug 2020

 

[Duck59]

We just got our "replacement" order from Adnam's. Given that the "out of date" stuff seems to be fine, what we have, in essence, is twenty litres of beer for nothing.

What's not to like?

 

[MypinchofItaly]

TastyReuben caseydog
Thank you guys for your tips

Here is my Sangria made with Chianti and some Prosecco, orange, peach, cinnamon, a couple of cloves and brown sugar

As first attempt I can say it’s good! Not perfect yet, I have to make it again, but I enjoyed it

 

[TastyReuben]

TastyReuben caseydog
Thank you guys for your tips

Here is my Sangria made with Chianti and some Prosecco, orange, peach, cinnamon, a couple of cloves and brown sugar

As first attempt I can say it’s good! Not perfect yet, I have to make it again, but I enjoyed it

View attachment 44762

View attachment 44763

I love the idea of the spices. I've never done that with sangria, just with gluhwein in the winter.

 

[epicuric]

TastyReuben caseydog
Thank you guys for your tips

Here is my Sangria made with Chianti and some Prosecco, orange, peach, cinnamon, a couple of cloves and brown sugar

As first attempt I can say it’s good! Not perfect yet, I have to make it again, but I enjoyed it

View attachment 44762

View attachment 44763

That's not far off what in the UK we would call "punch", typically served warm, in the winter.

 

[MypinchofItaly]

I love the idea of the spices. I've never done that with sangria, just with gluhwein in the winter.

Gluhwein is like Vin Brule’?

 

[MypinchofItaly]

That's not far off what in the UK we would call "punch", typically served warm, in the winter.

Nice.
On my to try UK list

 

[TastyReuben]

Gluhwein is like Vin Brule’?

I had to google "vin brule," but yes!

 

[Duck59]

Need some of this...

 

[TastyReuben]

Perry!

• TastyReuben
• 15 Aug 2020

 

[MypinchofItaly]

Birra rossa