Voltron

Ew, sorry to hear that Grahame. Z pack will wipe it out fo sho.

Nice flourish, Marc! Although I won't be engaging in the bullcrap I see no reason not to celebrate the last chance for some other lenten suckers. Having a dram of Old Rip Van Winkle in the office while waiting to meet with folks still in a deposition at 7:15pm. À la tienne, mes amis!

Although Haj is right, I heard sometime this summer.

It is funny, but I believe JP has one and likes it. Of course, he knew it was a AE with a power supply attached.

The Thunderbolt-enabled i5 MBA is going to be awesome

Exciting news, Doug. It would be grand to help you christen your facility.

There you go. Jealous now.

D'oh! I forgot about the Spoiler thing and when I searched the thread and didn't find it I thought you had edited your post.

I'm so literal.

Nope. Hand crafted Sazeracs, Vieux Carres, or Creoles.

Fat Tuesday deserves better. Although I'm sure plenty of PBR will be sucked back in NOLA. As for me, I am going with strictly crescent city cocktails today. Once I break out of here, that is.

Wah! I want to go to Hunaphu Day too! Amazing beer lists. Are you staying at the same hotel so you can just stumble in/out? EDIT: Fucker! I just read the note underneath. That's fucked that we get no bottles.

Mmm, mmm, goat!

Well, you have to blend them first. Duh.

I like to mix in a little goat with my puppy drinks

Hey, that was my exact expression when I visited Mikey's whisky garage!

7 1/2 ounces, tee hee. I wanted to use the new FFF glass from Mike and I had a chilled bottle that seemed a match made in heaven hell so I went with it. Mmm, good pumpkin!

Fuck off cunt. I know I'm not a mod, but is that professional enough for you?

Nice Jim! I got pretty snockered with 3 drinks in quick succession last night after going to see Rango with the boy child. I really do think it is tasty, though, and will try the first recipe momentarily. The Old Pal is just that, a nice little cocktail to have in the repertoire and revisit again and again. Earlier this evening, I made a Liberal cocktail using the approved HC ratios. Very nice.

Yuck, feel better Haj.

Oh well, nobody else is up to play, but there were 2 more ounces in the Zacapa so I had to finish it off with another Crimson Slipper.

So, going to Underhill Lounge reminded me of another blog linked there called A Mountain of Shaved Ice, and there was a recipe I wanted to try that I think Marc would really like. I went with the latter of these two, which is very tasty with Zacapa 23: THE CRIMSON SLIPPERS COCKTAIL Ice cubes 2 ounces dark rum 1 ounce Campari 1/2 ounce homemade triple sec 1 dash bitters Lime slice, for garnish 1. Fill a cocktail shaker halfway up with ice cubes. Add the rum, Campari, triple sec, and bitters. Shake well. 2. Strain into a cocktail glass. Squeeze the lime slice over the glass and drop it in. From Cold Glass: 2½ oz dark rum (Appleton Estate 12) 1 oz Campari ¼ oz Cointreau 2–3 dashes Peychaud’s bitters Stir until quite cold; strain into a chilled cocktail glass. Express and garnish with lime.

I like the Perucchi vermouths, Shelly. The red is a bit spicy/botanical and not too sweet, and the blanco is sweetish like the Dolin blanc but more spice notes. I have not tried the extra dry, which you will know by the "extra dry" sticker and nothing else on the label, apparently. Feeling a bit sad that Underhill Lounge is down to 2 cocktails left on the original Savoy list. Pretty amazing he has been at since June 2006. I am going to mix up the third from the end, a Zaza according to the slight Underhill variation: "Zaza Cocktail 1/2 Dubonnet. (1 1/2 oz Dubonnet Rouge) 1/2 Dry Gin. (1 1/2 oz Junipero Gin) (1 dash Angostura Bitters) Shake well and strain into cocktail glass. (Squeeze lemon peel over glass and drop in.) Source: Hugo Ensslin, “Recipes for Mixed Drinks” 1916-1917 Like the first time I made this, oh so many years ago, as the Dubonnet Cocktail, I found the mixture of half gin and half Dubonnet Rouge a bit plain. Thus, I always feel a bit justified in adding a dash of bitters and a citrus peel to the drink. Definitely cures the plain Jane nature of this cocktail and slightly elevates it."

One point five times one of these Bushwicks. In a hurry!