Taking It Sloe

Accidental discovery.

Leaning against the bar at T42 last night waiting for a friend, watching the night unfold. I spied a table of revellers. They all seemed to be drinking the same thing. It looked like Ribina on ice. Surely that can't be right.

I waited.

Sure enough one of the party approached the bar. A long explanation to the bartender followed her request for "More Icelandic vodka please."

Que?

Turns out this Icelandic vodka is called Ursus Roter. It is red. That's right, red vodka. From Iceland. Not only is it red vodka from Iceland, it's infused with sloe berries. Yes, the berries that aren't fast. And are famous for being a part of the Sloe Gin phenomenon.


Being the adventurous type I said to the barkeep "Barkeep ... I'll have what she's having."

Two shots of Ursus Roter, juice of half a lime and quarter of a lemon, over ice. No soda.

Ohmygodeffie, that's amazing!

The first sip bites your tongue, but from then on it's smooth sailing. It's tart, yet sweet, without being girlie (there were definitely blokes at the revelry table drinking it). The bottle has cavorting pandas on the label. After a couple of these babies I was ready to cavort with a panda or two myself.

My friend duly arrived. Noting my bright cheeks she asked if I'd just jogged to Teef in my stilettos. Nah, much better. I introduced her to the Icelandic bears. We were very happy.

GW.

Stuff and Nonsense

Holy dooley, a month has flown by and where have I been? Nowhere good it might seem, but not exactly true!

Attended the Stephen Snow (Fins in Byron Bay) degustation at Barilla Bay. Food was awesome, but nothing less than would be expected of Mr Snow. Stand out dish (surprise, surprise) featured Barilla Bay oysters touched with a light puff of wasabi foam (tasting for all the world like sea water - beautiful). Seems that this is likely to be a semi-regular event so watch out for future offerings at Barilla Bay who, by the way, are now open for Friday night drinkies. Cool if you live out that way, expensive if you're relying on taxis to avoid the booze bus.

Following recent chatter about Choux Shop in Victoria Street I wandered by to see for myself. The menu on the wall did indeed declare that Choux was on a winter break until some date long past. Indeed, they would reopen under the name "Ruby Chard". I am led to believe (from a very unreliable source) that a personal tragedy is behind the closure [** this rumour since reported to be false**]. We all wish Chris and the staff well, and hope to see them in their new guise soon.

Marque IV's star chef is leaving the apple isle to work in the big apple with the loud-mouthed pommie bloke. To celebrate/commiserate his departure there is to be a $200 per head degustation at M-IV at the end of the month. Blast and damnation, I will be away that weekend! Will be very interested to note their progress following his departure, but I'm sure a strategy has been nutted out (fingers firmly crossed).

GW