GASTROLOVE :ORGASMIC FOODS AND EATOUTS

CRAFT DISTILLING AND EXCEPTIONAL PRODUCE While i have never big fan of gin i have to say a great gin martini or gin tonic brings to the front the difference between awful gin and exceptional gin.Gin for some reason takes  you to a place of dreams and what stood out for me mostly about gin was how different botanicals seek to bring into front the difficult balance and taste of gin. A couple of weeks ago i had the opportunity to interact with gin from South Africa that is exceptional in taste and that appeals to the masses. The said gin is Triple Three Gin which is a handcrafted gin from the Stellenbosch region.The distillery is blessed enough to produce three gin variants for the market . The first in the variant is the bold and 100% juniper berry gin .this is by far there more assertive gin in highlighting gin in its traditional state that is ultimately great for you drinking pleasure. Description The ripe juniper berries used for this gin boast a broad array

CULTURAL LIQUOR FROM EAST AFRICA. Historically while in Africa modern distillation took place post independence it is important to note that this by any ways it did not mean that there was no liquor in the communities in the continent.Actually  what is interesting to note is that liquor was there in different communities and was held in high regard.This is because it was the old folks that took to making this potent brews that where appreciated by the communities during different events that they took to.It is this community blenders that where able to maintain and ensure quality checks the youth where just sourced to collecting the ingredients.This art was pass down from father to son to the next generation. Lets look at some traditional alcohol that i personally feel hold the communities in high regard but can also be used to highlight and be part of creating African cocktails. MURATINA.   Muratina is an alcoholic drink named after the fruit of the same name. The fruit co

It is always a big inspiration to be inspired by organic farmers ,local produce and culinary techniques. Let's look at the below and see how we can use it in bars to create better cocktails. Ginger/local galangal  If you have had a chance to work with the local ginger one of the things you note is that it has a peppery kick. One of the great ways to use it is in preparing its syrup. In making its syrup I use the following methods : maceration and boiling. Once you get the ginger wash the skin off ,extract its juice off and store it for later.  Take it is pulp and add superfine sugar . (it is important to note we have been fortunate to have brown sugar that has a slight complex feel in Kenya)  Let it sit out for 12 hours .Gradually take note of it getting syrup, extract the syrup and add to the juice of before.  The remaining pulp boil it in 1 part water and sugar .Reduce this and let it cool. The cold maceration of ginger releases different chemical rele