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Pimms on Snooth

  • An odd dish, I am sure.  But I happen go grow tons of herbs/veg, and always have tons of borage.  I happened upon this recipe in an older french cookbook.... the filling is borage, herbs, and chevre.   Topped with stock, butter and sage leaves.   Seems like it is a dish from Cagnes.Any wine pairing suggestions? Read More

    Forum post in the topic Food pairing... Borage...

  • I've long wanted a go-to drink for when I'm at a bar and don't want a pint or a glass of wine. I also want a cocktail and not a basic mixed drink, so out the window with my staple G&T. To be honest I used to have one: Brandy Sour, but I'm finding it harder and harder to find places that will do it with egg whites. So, any suggestions as to what ... Read More

    Forum post in the topic Best "go to" cocktail?

  • (Wow, I haven't been paying very close attention, or I'd've already flooded this section...)In the past few years, various liqueurs have seen a bit of a resurgence due to the active promotion of Proper Cocktails by people like Gary Regan and Jamie Boudreau. (That's in addition to an explosion of gins--Hendrick's is wildly popular again, Bluecoat... Read More

    Forum post in the topic My two (current) favorite...

  • Lillet White NV


    Reminds me slightly of Pimms, this is a wine aperitif, 17%, thats delicately floral and fruity. Its a touch sweet so it serves well with a slice of lime and on the rocks. People in the US rarely have aperitifs, but this is a great place to start. Read More

    Wine review by Philip


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