luvdunhill

Thanks Steve! I found out tonite that that small support that you see in the center of the above picture is about 1mm too thick. The next board doesn't quite fit and it's clear that this support is the issue. Would it be easier to somehow try and sand that support down, or try and cut a 18mm channel in the next piece using my tracksaw? The support has a slight bow to it, so I'd have to cut the channel oversized. Is it possible to neatly plane down the edge of ply? Suggestions?

Made some more progress this weekend. This chamber starts at the back of the speaker, goes down then comes up to the second opening in the top that you can see in the picture. I'm waiting for a few more pieces to be cut, so I"m hoping to start on the second speaker next.

Bourbon Dynasty 2 oz Bourbon 1 oz Lillet (Cocchi) 1 tsp crème de cassis 2 dashes of Peychaud’s bitters lemon peel garnish (orange peel) Margarita Equal parts Tequila, Shrubb and Lime. On the rocks.

My first attempt at quite a few things in this pic... Seared Tuna. Cooked first side at 800F for 1 minute, flipped and did the same on the other side. I just covered it with a bit of olive oil prior to this. Tasted good, so now I'm hunting around for some other recipes that expand on this a bit

Parisian Cocktail. (Savoy) 1/2 French Vermouth. 1/3 Crème de Cassis. 1/3 Gin. Shake well and strain into cocktail glass.

Jim, this one is much better than the Aperol Sour, good call. The Cointreau is the key. Still, it's probably not worth the effort over the Aperol and Soda, assuming you like the Aperol taste. Any other good Cassis drinks that don't involve Champaign?

Rum Old Fashioned

Well, this Warday's is much different! I think I would have liked the Ransom / Carpano combo better, but this isn't bad. Better than the first, which was much more calvados biased. Also, the Aperol Sour is very meh. Not recommended, it's better with a good sparkling water, IMHO.

Ah! That's a much better idea, I forgot all about Ransom! I'll try that one next.

Aperol Sour 1.5 oz Aperol 2 oz lemon juice 0.25 oz rich syrup Shake!

Another Cocktail Challenge! Warday’s Cocktail (from EE via Savoy) 1 Teaspoonful Chartreuse. (1 tsp Green Chartreuse) 1/3 Italian Vermouth. (3/4 oz Carpano Antica Vermouth) 1/3 Dry Gin. (3/4 oz Boomsa) 1/3 Calvados or Apple Brandy. (3/4 oz Calvados) Shake (I stirred) well and strain into cocktail glass.

uhhhhh. Probably anything would be better than one of these: There's a lot between a PWD and that crap.

Aperol and Soda Cocchi and Soda Rinse, repeat.

El Diablo! 1 part Creme de Cassis 2 parts Tequila 3 parts ginger beer 1 lime wedge Stir booze and add ginger beer. Squeeze lime before enjoying.

I go to Vegas typically twice a year for the past 7 years. This year is the first time I won't be going, I'll be in SF instead. I kinda miss it in some respects, I enjoy the grandiose.

Nice! What ratio do you use, water to Aperol? I did 1:2.

Nah, I'm an engineer. I use measuring devices. Lemon juice is important balancing factor. This one is solid fellow cocktailians. The challenge awaits!

Okay, cocktail challenge! Paper Plane Equal parts Bourbon, Aperol, Amaro and Lemon Juice

No, thats why he is bringing some to trade.

Decided to do a quick comparison Jim. To me, Aperol is much more complex than Campari. I'm really liking it. I had a bit of left over white white from dinner that I mixed it with and is nice. Really loving it

Aperol and Sparking Water This is yummy, I like the muted taste compared to Campari. Very nice! Any favorites?

I wonder about half PeM and half Carpano would be like? Hm

Yeah Al, I like that bitter taste, I wouldn't have thought to call it that, but your right!

Pics or Quorum!

I think this one is much better with Punt e Mes. In fact, I think PeM is much better than Dolin Rouge in general. YMMV. Me? I bought some Aperol today, haven't drunk any yet.