luvdunhill

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!

Dew eet! I'll write the review for you!

It got pooed by Jim (edit: I cannot read, I fail) That being said, I'd give the Russell's Rye a shot based on their Bourbon.

Yeah, I missed it. I like the La Folie. Not as good as the Duchesse De Bourgogne, which at the moment is one of my top choices.

I agree, they are not bad, but not fantastic. Another beer I had recently that I liked is the "Lips of Faith" series by New Belgium. I haven't seen them in this thread yet..

Shelly, have you had anything by (512) ?

Looks nice Jim. A bit of Ramazotti might work in lieu of the Fernet. Next, and last is: Oriental Cocktail (Savoy) 1/2 Rye Whisky. 1/4 Italian Vermouth. 1/4 White Curacao. The Juice of 1/2 Lime. Shake well and strain into cocktail glass. Put to good use the new 0.75 oz jigger that arrived today Also, one for the experts. What is the best sub for Dubonnet. Dolin Rouge, Carpano, or Punt e Mes?

You win!! Turn your fax on now!