luvdunhill

Note to self: A wine-glass is MOAR. Nice drink though, wish I could do a second one tonite..

Customs? Are you sure it wasn't a brokerage fee Andy?

Brandy Crusta Jerry Thomas (1862) Take 3 or 4 dashes of gum syrup (Sugar Syrup) 1 dash of Boker's bitters. 1 wine-glass of Brandy (Cognac) 2 dashes of Curacoa. (Curacao) 1 dash Lemon Juice. Before mixing the above ingredients, prepare a cocktail glass as follows: Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wine-glass, as shown in the cut. Put the above ingredients into a small whiskey glass filled one-third full of shaved ice, shake up well and strain the liquid into the cocktail glass prepared as above directed.

It's strange, I really have gotten used to it. The "kitchen sink" drink is surprisingly good. I'd make it again. I'd try green Chartreuse and less gomme next time. The high amount of bitters totally works here.

How's the bite compared to Smith and Cross?

The Alamagoozlum Cocktail 1/2 egg white 1 oz Genever 1 oz water 0.75 oz Jamaican rum 0.75 oz yellow Chartreuse 0.75 oz gomme 0.25 oz Cointreau 0.25 oz Angostura bitters Shake and strain into a large glass!

yeah, the LM329 is used in the Maida. I'm not sure why you guys don't consider this design, it's simple, cheap, hard to destroy, and performs pretty well.

You know, this is crazy, but I actually want to see pics with you brandishing that bad boy.

Shutting is appropriate there as well. It's a timing thing though.

Thanks! XLR to BNC is what I need then. Carry on.

Hot Buttered Rum 2 oz Rum 3 sugar cubes 1 tbsp Butter Hot Water Warm a mug or glass, and then add sugar and about 1.5 oz of hot water to the mug. Stir sugar and water until sugar is well-dissolved. Add rum and then fill top the mug with hot water. Add butter and stir until butter is completely melted. Mojito Agricole 2.5 oz rhum 24 mint leaves 2 sugar cubes 1 oz lime juice 4 oz soda Place mint leaves in bottom of glass an muddle with lime juice. Add rhum and stir. Add crushed ice. Add soda water and garnish with mint leaves. I was aiming towards a more sour, not as sweet mojito. I succeeded. This rhum isn't as earthy as other agricoles, it works well here.

Good God isn't that awesome? I want another!

Wanted to try the Ritt 100 in a Sazerac. Its nice!

I have a question about the breakout cable people use with these. Is there ever a point where you have two BNC connectors delivering a balanced signal? So, two BNC connectors each with half of the balanced signal... so, four connectors for stereo? Does anyone have a setup like this? I realize I could make up some adapters, but I'm looking for someone in a few months to do some testing for me...

yes, it does suck... I am planning on grabbing that Rittenhouse Mike. I had one sip and really enjoyed it.

Linear: That profile is sold by a number of different people, including Austerlitz, Fischer and Seifert. The ones I have are from Fischer.

I'm assuming you mean the really long heat sinks I posted in the original T2 thread? Well, if a LM317 is so good (and assuming we trust those guys), what about a Maida regualtor: http://www.national.com/ms/LB/LB-47.pdf The above is a layout I did.

Kerry, that's similar to what I did. I used a SMD resistor though.

oh, I'd be interested to know what the noise is of that many batteries in series.

I think Ransom is my newest revelation. I love the taste of it.

Good God that's tasty.

Martini (Special) Cocktail, revised (Savoy, Erik E.) 1 1/2 oz Old Tom Gin 3/4 oz Carpano Antica Vermouth 2 drops Orange Flower Water Bare Dash Absinthe Dash Angostura Bitters (Boker's) Stir with ice, strain into a cocktail glass. Twist Lemon Peel over glass and discard.

French 95 3/4 ounce bourbon 1/2 ounce simple syrup 1/2 ounce fresh lemon juice 1 ounce fresh orange juice Champagne Shake the first four ingredients with ice and strain into an ice-filled glass (oops!) Top with Champagne. Not much booze, but very tasty. In lieu of the French 75.

The Vesper was nice. The Seelbach is weird in that it isn't stirred. Perhaps the recipe I found (Regan's?) is not accurate? It's a unique one, that's for sure.

Seelbach .75 oz bourbon .25 oz Cointreau 1 tsp (scant) angostura 1 tsp (scant) Peychauds 4 oz very cold champagne Add ingredients to a champagne glass in the above order. Garnish with a twist.