luvdunhill

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.

(Jim, I'm not even going to bother checking for that gin here)

Vesper 3 measures gin 1 measure vodka 1/2 measure Cocchi Stir and garnish with a lemon peel.

nice! you might want to put a few of the outputs under load. then again maybe not

On my third. Yum.

Opera Cocktail (modified) 2 oz Tom 1/2 oz Dolin Rouge 1/4 oz Luxardo maraschino liqueur 1 dash Regan's orange bitters. Stir. I really, really like this one.

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Ramos Gin Fizz 2 ounces dry gin 1 ounce heavy cream 1 egg white 1/2 ounce lemon juice 1/2 ounce lime juice 2 teaspoons superfine sugar 3 drops orange flower water Shake the heck out of this one with crushed ice. Strain and top off with soda. Wow, Junipero really changes this drink! Nice!

Milk Punch 2 ounces dark rum 1 teaspoon superfine sugar 6 whole milk Stir with crushed ice. Strain. Dust with unsweetened cocoa.

Skin Flute: Dew eet!