the saying, you can lead a horse to water but can’t make it drink, is certainly not true of the centaur. adding the half man onto the half horse turned this animal into quite the drunkard. sagittarius never needs a second invitation to accept a tipple. the ultimate party animal, at the core of their very being lies an unbridled gusto for all things fun, extravagent, and delicious. you know those sins… the seven deadly ones? well, this wild stallion has broken every one of em at least twice. sagg will take it to the limit–and beyond in any given category–all though drinking, eating and spending money seem to be favorites. makes me kinda upset i wasn’t born a sagittarius!
the chestnut is a sagittarius. see the real one above from my mum’s chestnut tree and a realistic imposter below from UNCOMMON GOODS. the perfect christmas gift the sagg in your life! ($350)
UNBRIDLED (CHOCOLATE CHESTNUT ALEXANDER)
1 1/4 oz chestnut-infused brandy*
1/2 oz dark creme de cacao
1 oz ORGANIC cream or soy creamer
cook chestnuts by boiling, steaming or roasting. peel shell and skin and chop coursely. place into 750 ml liters brandy and let sit in cool, dark place for one to three weeks. strain into final storage container.
HOW TO COOK CHESTNUTS VIA RECIPE SOURCE:
Roasting chestnuts is often a tradition during the holidays. Storage conditions have to be just right, not too dry and not too damp. In dry air, they dry out and lose quality. In warm, damp air, they mold. Store fresh chestnuts in the refrigerator in a plastic bag with a few ventilation holes punched in it. Chestnuts can be cooked by roasting, boiling or steaming. To roast over an open fire, use a long handled popcorn popper or chestnut roaster. To roast in an oven, try a temperature of 300 degrees Fahrenheit for about 15 minutes. Before roasting, puncture each nut once or twice with an icepick or a knife. If you fail to do this, pressure from steam building up inside the shells will cause the nuts to explode, either before or after they come out of the oven or roaster. To boil chestnuts, place them in a shallow pan with water that just covers them. Bring to a boil, reduce the heat and boil gently for 15 to 20 minutes. Drain and partially cool, then remove the kernels using a sharp tine of a table fork. The longer the nuts cook, the mealier the kernels become and tend to crumble when removed from the shells. For especially dry chestnuts, soak them overnight in water before boiling in fresh water. For steaming, carefully cut fresh, moist chestnuts in half and cook them in a vegetable steamer over boiling water for 8 to 10 minutes. Most kernels should fall out of the shells during cooking. Steamed or boiled nuts can be dipped in melted butter and salted, if desired, or used in other recipes. Store cooked chestnuts in tightly sealed jars in the refrigerator for a month or two or in the freezer for up to a year.