Search results March 11, 2009 sean Uncategorized Share ThisTweetSharePlus oneShareEmail Related Posts The pancetta that wasn’t I got nothing. Here it is, February 15, the deadline for this month's Charcutepalooza challenge,… About Hedonia Sean Timberlake is a professional writer, amateur foodie, avid traveler and all-around bon vivant. DPaul… Spuntino, a pop-up San Francisco's food scene is so much more than just excellent restaurants and year-round stellar… This Post Has 2 Comments Hey there – have made your Pompelmo-Cello. Wonderful. Also made Citrus-Cello with lemon, orange and lime. Also fantastic. Tried Ginger (still experimenting with this one). Just made the most wonderful one with Cara Cara Oranges (they taste like a combo of orange and grapefruit). The peel is so aromatic. Question. Have you ever tried to make a cello with mint??? Hi Rita So funny you ask, since I just went through that round of experimentation for the thin mint julep. I’ve done some infusions with mint before, but found the results to be unsatisfactory; you get more of a vegetal flavor than clean and minty. I’m not sure whether sweetening it would improve it. Ginger is a lovely idea — wonder if it will come out anything like Domaine de Canton. And your mixed citrus-cello sounds delightful! Comments are closed.