Funny—it's a Michigan thing, yeah? Detroit? I oddly had it regularly growing up in Mississippi because we had this amazing (still weirdly the best I've ever been to) Jewish deli that carried it.
Question, though: it's changed, hasn't it? I remember when I was young, it was so carbonated that it'd make me sneeze. Still tastes good now, but I remember it being crazy good... or maybe that's just memberberries talking.
neonblack wrote:They say tone is in the hooks
D.o.S. wrote:I'm pretty sure moderation leads to Mustang Sally.
coldbrightsunlight wrote:Yes I am a soppy pop person at heart I think with noises round the edge
Yes, it's a Detroit drink. Super carbonated, aged in barrels for I think three years. A lot of people hate it--it site on the Ginger Beer side of ginger ales--but it makes me feel manly, so I always have some. The sneezing thing is real.
Around the holidays, it gets incorporated into 'Christmas Drink,' which is equal parts Vernors and eggnog.
The most merciful thing in the world, I think, is the inability of the human mind to correlate all its contents.
I've made saffron and honey and it is one of my favourites.
Dulce de leche is a nice take on caramel.
Vanilla and rhubarb.
Lemon zest and licquorice with salt licquorice sprinkles. You can also combine this with dulce de
Stuff I haven't made but like:
I'm partial to lavender ice cream.
Blood orange is nice too.
Stuff that I theory should be good:
Something with amaretto. I love that stuff.
I had a cocktail the other night with elderflower syrup, mint leaves, lime juice and champagne. I'm fairly certain those flavours could be awesome in ice cream form.
Gone Fission wrote: ↑Thu Oct 24, 2024 2:21 pm
That’s quarter-assed at best.
Have also had maple bacon ice cream on my todo list but haven't gotten around to it. I think if you rendered the fat and had a bit in with the cream, and fried then bacon crispy then broke it into small pieces it could be rad.
Gone Fission wrote: ↑Thu Oct 24, 2024 2:21 pm
That’s quarter-assed at best.
