First of all, thanks to the wonderful birthday girls for a delightful party last night!
Well, there was this overproof Jamaican rum at the party. It was quite yummy, although a bit sweet for my taste, and had a bit of a bite to it from the alcohol.
And a delightful gentleman of my acquaintance brought an entire plate of crystallized ginger that he made to the party, which was extremely yummy, and had a bit of a bite to it from the spiciness of the ginger.
And, well, as these things happen, I found myself next to the plate of crystallized ginger with a glass with a few thimblefuls of the rum, and I ate a piece of the ginger, chewing slowly to savor it. And then I had a sip of the rum.
Rum = yummy.
Ginger = yummy.
Rum + ginger = OH WOW! that’s a wonderful, perfect explosion in my mouth! The Fourth of July fireworks and
the entire Boston Pops performance condensed into one instant and compressed onto my tongue!plumtreeblossom
said I looked like I was tripping. I don’t know exactly what was going on — clearly the spiciness of the ginger and the astringent effect of the alcohol were combining in a wonderful way, but it didn’t really make everything spicier
, it just made everything that was there so much more intense. (And after the sweetness of the crystallized ginger the taste of the rum was perfect.)
Anyway, awesome discovery!