Of All The Out Of The Way Chocolates

Who would think that the nation of Peru would make great chocolates? We, here in the USA, think French, German, Swiss, Belgium. But who amongst us thinks Peru? I hope this post will change that. And as a reminder, chocolate did come from the New World, so there is no reason to think that the Americas don't have great chocolate.

While shopping at my favorite Latin grocery a few days ago, I saw, a display of chocolates, near the check-out aisle. On close inspection, I saw one of the flavors was Pisco. I've written about this mysterious beverage here. Now ordinarily I'm not a fan of fruit and chocolate, but this Helena Pisco and Raisins caught my eye.

I couldn't resist.

Here is a link to all the flavors they make. Helena Chocotejas.

Lastly, the Pisco flavor marries nicely with the chocolate. To me, that came as a pleasant surprise. And it's a fact that chocolate is the Food of the Gods.

PS - Chocolate comes from cocoa, which is a tree. That makes it a plant. Therefore, chocolate is salad.

The Mint Julep

The Mint Julep.

Julep is a word of Arabic origin: julab or Persian: gul-[amac]b (rose water).

The Julep is a source of inspiration for the English poet John Milton in his work Comus

And first behold this cordial julep here,
That flames and dances in his crystal bounds,
With spirits of balm and fragrant syrups mixed.
Not that Nepenthes which the wife of Thone
In Egypt gave to Jove-born Helena
Is of such power to stir up joy as this,
To life so friendly, or so cool to thirst.

So, without further introduction:

3 parts Bourbon whiskey
1 part Peach Brandy
sugar - 1 teaspoon per glass (or 1 teaspoon of simple syrup)
mint, it should be baby or spring mint, and copious quantities of it

No need to muddle. Put the simple syrup or sugar in the glass, add cracked ice. There is no substitute for cracked ice. It is half the drink. Over the ice add the bourbon and brandy. Next, populate the glass with mint. I don't mean a sprig or two, you must use a handful. Literally. The notion is, that when you take a drink, your nose should touch the mint, not just your mouth. In this way, the mint fragrance provided one organoleptic quality, while the mixture of bourbon and brandy mixes in the mouth in an extraordinay way.

I make myself Mint Juleps when Springtime brings vast quantities of mint.