I have my raisins soaking in gin...in a mason jar. Now a gin jar. I feel like I should hang out in a juke joint with my gin jar. And Miss Celie, of course.
Honestly? The raisins don't look very appetizing. I think it's the color. It's off-putting.
I wonder...do you continue soaking the raisins after the two weeks are up? Or do you pour any remaining liquid off after two weeks? If so, where do you pour it? Certainly not down the drain. Into a glass over ice, I presume.
Perhaps the tennis pro was right. The path of least resistance may very well have been jello shots.
I SEE WHAT YOU'RE SAYING
About Me
- Philly
- Knoxville, Tennessee, United States
- I go off on tangents, tell tales out of school, burn bridges, divulge secrets, open old wounds, dish it out, make it up and drive it home. I write about my life with my newsman husband, Ron (I changed his name to Ron Burgundy for obvious reasons), my daughters, Nancy and PhillyTwo, and my sisters, J.C., Suzanne, and Priscilla. Of course, I've changed all their names, as well. It's more fun that way.
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Bristol is where I grew up.
2 comments:
Yes, I'd say pour it over ice and, perhaps, add vermouth, or another flavor.
Those raisins would be really good in some cookies (not to be kept in the cookie jar of course).
OR you could switch completely to brandied fruit, which requires fruit of choice with sugar in jar in frig. Just keep adding fruit and sugar as you use the contents and you always have topping for ice cream etc.
I like your idea of putting the gin-soaked raisins in cookies. They would be a hit in any setting.
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