Thursday, March 20, 2008

Raspberry Warsaw

Dinner with colleagues is usually rather uneventful, right? Not very likely that you'll start making (luckily not drinking)layered shots with hard liqueur and violent names? Well, think again. After a very civilized dinner of Chinese take-away and a wonderful raspberry crumble prepared by our hostess, a colleague introduced the rest of us to the wonders of Polish drinking. Her story was from an anima-festival opening in, if I'm not mistaken, a city called Lodz. The drink comes very patriotically in the colours of the Polish flag (red and white), is ominously called "The Rabid Dog" and we managed to convince another colleague, for whom it was only his third night after moving to Warsaw, that he needs to give it a go :) This is how we got to me putting my old-times bar-tendering skills to use again. But let's start the raspberry-story with the crumble.

Yolanda's raspberry crumble: 3 sour apples, peeled and chopped juice of 1 lemon 1 pack of frozen raspberries 1 cup flour 1/2 cup unsalted butter 1/2 cup sugar Stew the apples with the lemon juice and some sugar, mix in the raspberries and then transfer the mixture to a buttered pie-dish. Prepare the crumble topping by mixing the flour, butter and sugar (with a fork or using a food-processor) and sprinkle the mixture over the fruit. Bake at 190C for 25 minutes and serve with the best vanilla ice-cream. YUM.

The Rabid Dog (serves 1): 2 cl raspberry syrup 2 cl vodka 4 drops of Tabasco Use a shot glass, or if you don't have one, an old-style vodka glass will do. Pour in the syrup. Take a teaspoon and slowly pour the vodka into the glass so it doesn't mix with the syrup (pouring the vodka on the spoon so that it slows down and slides down the edge of the glass until it meets the syrup). Add a couple of drops of Tabasco. Tell the person drinking it to down it quickly. They were quite convincing in saying that it was good. So I guess here starts the new drinks section :)
Here's how you do it:

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