Home Distiller

For those of you with neutral...cut it down to yer preferred drinkin' proof. Get a jar of pickled whole okra (the good kind, that is crisp, not soggy). Pour a bit of pickled okra juice in with a good measure of your neutral to taste and put in a shaker jar with crushed ice. Crunch the ice up and then shake it real good. Then strain it off into a chilled martini glass. Add a whole piece of pickled okra instead of olive. It's a tasty twist on a "dirty" martini.

I would like to try,but i haven't Sean pickled okra around here,the okra that i know is a green slimy veg.is that the one

That's the vegetable...but the pickled one I'm speakin of is crunchy (like a pickle). Also can be had spicy/hot

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Usge if your eatin pickled okra then I know you from the south. Gods country. Now git ya some smoked mullet, wonder what kinda drink you can make with that?

don't thank you can, tho I recon it goes good with one.

I Have a pot still. Do you think it would be good or have you tried it with corn. Love pickled oakra have a couple of jars let over from last year. May have to try it tonight.

Yes...born and raised in God's country. Bout as far south as you can get. (ie., to us....Va was the "north"). Far enough to know what fried mullet and snapper throats are — although I agree with Dunder, probably best leave them as side dishes. Smoked mullet I'd eat with grits.

You can use corn shine from your poststill — I use it too. Just cut it real clean (like 1/5 cut) and water it to taste.

Thanks Usge,
I never was big on olives. Just can't seem to get a taste for 'em. But Okra; I'll eat the hell out of okra jus bout anyway you can fix it. I know what ya mean by the cruchy ones. Them soggy ones make you think of boiled okra. I like boiled okra but it sure is slimy.

I'll give this one a go soon as the okra is up and making