luvdunhill

So, I have an idea for a new thread. Basically, I'm going to be playing bartender for an upcoming bachelor party. What I want to do is to make up a small drink menu, where the names of the drinks are somehow related to my buddy. He's a English PhD with research on Lovecraft, who is converting to Catholicism and enjoys fencing and Japanese culture. So, we'd either throw out drinks that would fit the genre (i.e. Lucien Gaudin Cocktail) or a name of a cocktail that doesn't exist, and people would work up a recipe that matched the name, which is either an original cocktail or somehow modified. Okay! So, the first name would be 'French Letter' and then someone would post a cocktail. Or, someone could take the Lovecraft suggestion and suggest a title to a drink, etc.

probably around $100K for the dual parts would be my guess, from speaking with them.

First Word (Clock Bar) Equal parts gin, maraschino liqueur, yellow chartreuse and lemon juice.

Last Word

The thing with equal parts is you really need a reposado tequila, blanco doesn't quite work here. on the Shrub ... The other thing is choosing limes. I get the least firm ones I can find. Then I roll them around on the counter with the palm of my hand for 10 seconds before I cut them. This is the proper ritual, please heed.

This post is fail. This is like saying facial tissue blows, try Kleenex. Oh, try Tampax next time. I do equal parts, no sugar.

Cocchi and Mineral Water

Corpse Reviver No.2

That's great to know. That's where a friend got the VSOP for me. I have him grab another bottle when he comes this way. The Shrubb works very well in any drink calling for a curaçao and sometimes you can use it for triple sec. I think you'll like it. It has a very nice vanilla hint that goes very well with a reposado tequila for whatever reason. Not a combo I would have guessed, but very nice now that I've tried it.

Shelly, if you can get Clement Creole Shrubb, definitely try that. It's amazing. Plus, I need more

Some Clement VSOP rum. Love it. Wish I could afford the XO.

Bitters are great! That's more a classic style. Good stuff. Me, Red Breast 12. Rocks.

Nice! I have not heard the term 'off-dry' before, but sounds like a winner!

Caipirinha The artisinal stuff is amazing, way better than anything i can get locally..

Heh. It's not bad, I challenge someone else to give it a go. Probably with a curaçao than a triple sec though.

I liked it. Start with just a bit of Violette, say 1/8 oz. Next, Leatherneck (without the blue curaçao) 2 oz scotch 3/4 oz cointreau 1/2 oz lime juice

Margarita with a dash of Violette

Shelly, both the ones you listed would be in my top three. The third would be Sauza Hornitos. I'd go with the El Tesoro.

that's not at all my point. I'm clearly in the minority here, so I'll just stay out of it.

ok, I have one. I need a positive fixed, three terminal, TO-220 5v regulator. Drop out has to be <=1.5V. Anyone have any parts they know to work? A s

there should also be a definition and agreement of 'working perfectly'. Does that mean plays music, or is there some sort of technical meaning to the phrase?

Please make a prototype and have someone test it. 100 boards is too big of a risk in my opinion.

That depends on whether or not you define rum as a molasses product. If not, and you are interested in the origins of the word, I'd suggest it was invented by the Malay people, who called it brum and would predate Barbados. It was made from sugarcane juice.

Schiit that was cold...