This species of Mint, a native of most parts of Europe and parts of Asia, is the Pulegium of the Romans, so named by Pliny from its reputed power of driving away fleas - pulex being the Latin for flea, hence the Italian pulce and the French puce. This name given the plant in ancient times has been retained as its modern specific name. It is sometimes known to the country-people as 'Run by the Ground' and 'Lurk in the Ditch,' from its manner of growth. It was formerly much used in medicine, the name Pennyroyal being a corruption of the old herbalists' name 'Pulioll-royall' (Pulegium regium), which we meet also in the Middle Ages as 'Piliole-rial.' It has been known to botanists since the time of Linnaeus as Mentha Pulegium. One of its popular names is 'Pudding Grass,' from being formerly used in stuffings for hog's puddings ('grass' being, like 'wort,' a word simply meaning 'herb'). It is still used abroad in various culinary preparations. A famous stuffing was once made of Pennyroyal, pepper and honey. Harvesting---Pennyroyal is mostly sold in the dry state for making tea, the stems being cut when the plant is just about to flower and dried in the usual manner. Constituents---The fresh herb yields about 1 per cent of a volatile oil, oil of Pulegium, a yellow or greenish-yellow liquid, obtained by distillation, and having a strong aromatic odour and taste. The chief constituent is ketone pulegone.
Born from the love for regional fruits and herbs, there's an old recipe almost forgotten by the older and wise menwith secrets of the Algarvian Barrocal. Producing from jams to fruits in syrup, honey and liqueurs, "A Farrobinha" became a sucessfull idea in South Portugal, varieties like Fennel liqueur, Fig, Loquat Seed, Acorn, Carob Bean, Viagreta and Pennyroyal are part of their portfolio of traditional handcrafted liqueurs.
Lost Poejo* by Mr. Próspero
1 1/4 oz Pennyroyal Liqueur 3/4 oz Irish Whisky 1/2 oz Fresh Cream
Mix all ingredients in a mixing glass and shake hard, then pour into a chilled Martini glass and decorate with nutmeg and pennyroyal.
SouthPortugal by Mr. Próspero
A white sugar cube soaked in pennyroyal liqueur, Black Bush Irish whisky and Violet syrup charged with Champagne.
Pear Drop Brullée by Mr. Próspero
Hot pear purée gently mixed with vanilla infused Vodka, Pennyroyal liqueur and Vanilla syrup, served hot with a cinnamon stick and a whole clove. Poejo Mai Tai by Mr.Próspero
3/4 oz Dark Rum 1/4 oz Spiced Rum 1/2 oz Orange Curaçao 1/2 oz Pennyroyal Liqueur 1 oz Fresh lime juice
Shake all ingredients and serve in a old-fashioned glass with crushed ice and pennyroyal.
New Year, new magazine... Mixing Glass* is my new online Bartending Newsletter, all in Portuguese, containing diferent subjects about the world of Bartending and drinks. If you would like to subscrive it, please send me an e-mail to email@example.com and you will start to receive it on your e-mail adresses. The more subscriptions it will have the stronger it will get, and the idea is to make it a real Bartending Magazine, so that one day everyone can buy it on the local newspaper store. Mixing Glass* is the missing tool in our country, there are alot of wine magazines but noone bar magazine, so help me make it happen, lets create a new movement for the Cocktail and Bar culture here in Portugal, lets be professional and proud of what we are and what we do!!! Bartending!!! Because Life is Entertainment...
A new year has come and my wish is that everyone can achieve their goals and enjoy life the best way they can with a cocktail on hand.
To Start the year in a good way i gathered a few recipes to help you cheer up and start 2009 with the right foot.
But first and because we now are a global village here are some toasts from arround the world.
Austrian: Prosit Portuguese : Saude. Viva Chinese : Gom Bay Danish : Skol Dutch : Proost Finnish: Kippis French : Sante German : Prosit Hawaiian : Okole Maluna, Hauoul Maoul oe, Meul Kaulkama Irish : Slainte Italian : A la tu Salute Japanese : Kam Pai Mexican : Salud Norwegian : Skol Russian : Na Zdorovia Spanish : Salud Swedish : Skol Zulu : Oogy Wawaa
Heirloom Martini 1/4 piece heirloom tomato Small sprig fresh basil plus more leaves, for garnish Ice 2 ounces premium gin 1/2 lemon, juiced 1/2-ounce orange flavored liqueur Lords Of Salt Hazelnut Salt Rub a cut lemon around the rim of a chilled martini glass. Dip the glass, upside down, in the Hazelnut salt. You might need to crush the salt to make it small enough to stick to the rim. In a pint glass or a Boston shaker, muddle the tomato and basil. Add ice, the gin, lemon juice and orange liqueur. Shake and strain into a chilled martini glass. Garnish with a basil leaf.
pumpkin nog 1 fifth Southern Comfort 12 jumbo eggs 5 cups of whole milk ½ lb. superfine sugar 1 teaspoon vanilla extract ½ teaspoon ground cinnamon ½ cup pumpkin puree*
"Christmas is not properly observed unless you brew nog for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg-nogging…" — An English visitor 1866
Homemade Rock & Rye Rye Whiskey, 1/5 gallon, not a full quart Jamaica Rum, jigger Rock candy, ½ cup, leave in large lumps Whole cloves, 1 doz. Quartered small orange, peel left on Quartered seedless lemon, peel left on Stick of cinnamon, or two Put ingredients in a jar, cover with Rye, and stand for a fortnight. Strain out spices through fine cloth or filter paper. Put back on fruit until needed.
"Rock & Rye can be served hot with excellent effect to fight off colds, influenza’s, miasmas, megrims, swamp mists, and blackwater fevers. In fact any sort of excuse seems to work." - Charles H. Baker, Jr. The Gentleman’s Companion, 1946
created by Mirjana Kucan
2 oz. Hendrick's Gin
¾ oz. PAMA Pomegranate Liqueur
1 oz. Brut Champagne or Sparkling Wine
2 Rose Petals
1 Cucumber Slice
2 drops Rose Flower Water Directions:In a mixing glass, muddle 1 rose petal and the cucumber slice. Add ice, Hendrick's Gin and PAMA. Stir well. Line chilled coupe glass with rose flower water and discard remaining liquid. Strain through tea or julep strainer into coupe glass. Float Brut Champagne or sparkling wine. Garnish:Garnish with a rose petal, floating in the liquid like an upright bowl, filled with Argento Fino.