noelle’s posthaven

Love how everything fits together so precisely, and the coupe glasses are just gorgeous. Seems perfect for a cocktail that starts with an infused spirit — and a little showmanship.

It is common for many peasant families to cut up chunks of nangua 南瓜 and steam it together with their rice. Nangua, most commonly translated into English as "pumpkin," can also refer to several varieties of gourd commonly grown throughout Yilong with a sweet orange flesh and seeds similar to the pumpkin.

I confess that I have never tried steamed pumpkin rice, so making it would be a completely new experience. It seems like a warm, homey dish, though. Easy to make and perfect for Fall.

Click the link above for the full recipe.

Great picture I found on his Facebook. Makes me want to jump in the ocean. And eat fish.

The Peypal
1 oz. Peychaud’s bitters
1 oz. rye whiskey
1 oz. blanc or dry vermouth
1 tsp. rich simple syrup
1 tsp. absinthe

Stir with ice, strain into a cocktail glass, and garnish with a lemon zest. I especially like this with Dolin Blanc, a sweet white vermouth.

Note to self to try this cocktail on that fair day when I can afford absinthe. Reminds me quite a bit of the sazeraac, one of my favorite cocktails, with the addition of vermouth — and a LOT more peychauds.