Boodles Gin

In looking at the top shelf Gins available in my area's state stores, I came across this Gin.

One thing that attracted me to it was that it states it has been distilled four times. This includes a triple distilled base of English Wheat. A clean liquor is a good liquor and those hearts are close to mine.

The other thing that attracted me was the price, which was almost $10.00 below Bombay Saffire and the Tippler, while a picky, picky eater and drinker, is a painfully penurious penny pincher. That said, I found this to be a very nice, high quality Gin; invitingly herbal and woodsy with an initial aroma of sage, nutmeg and cassia bark. Nice nuanced but present juniper behind the assertive spice and herb flavorings. This Gin is much like the Saffire but lacking in the Angelica root.

It works well with that Ramos Gin Fizz as well as with Q Tonic. Quite nice in the torpid heat of a Southern summer.

Avocado Soup

I've been too distracted lately to post and too hot to cook. I've been preparing cold meals of different kinds and remembered a wonderful Avocado crab soup I used to enjoy at a neighborhood Mexican style restaurant long gone.

Needing to play in the kitchen in spite of the heat I came up with this delicious version.

Avocado Crab Soup

Ingredients:
2 Ripe Avocados
2/3 cup Yogurt
2/3 cup Milk or Almond Milk
1 1/2 tbsp Fresh Lime Juice
2 Artichoke Hearts (bottled)
1 tbsp minced Onion
2 tbsp chopped Cilantro
1 tsp ground Roasted Cumin
a pinch of Cayenne
a pinch of ground Chipotle
a dash of Tequila
1/2 cup of chicken stock
Lump Crab Meat
Pico de Gallo
Salt to taste

Blend all of these ingredients except the Crab in the blender. Garnish with crab meat, about a tablespoon or 2 per bowl, and top with Pico.

I served these with fish tacos and Tequila Espolón on the rocks with a lime wedge. I delightful summer combination.