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Homemade Napalm

Saw a martini-style cocktail called the Gloom Lifter, Shelly. Coming right up! Meanwhile, I just poured a little Pappy 19yo over an ice cube and I intend to drink it shortly.

San Martin Cocktail 3 parts dry gin (1.5+ oz Blackwoods finishing the bottle) 3 parts Italian vermouth (1.5 oz Punt y Mes) 1 part yellow Chartreuse (.5 oz) Stir and squeeze a lemon peel on top. Tasty, not dissimilar from the Guards, but more subtle and complex while less bitter.

Yay Todd!

Guards Cocktail from the Jimmy Late of Ciro's 1930 bar book 1 oz Dry Gin (Blackwoods) 2 oz Italian vermouth (Punt y Mes) 2 dashes Curacao Stirred and strained over new ice even though it is probably meant to drunk up. Tasty with the bitter Punt y Mes. Kind of Negroni-like.

Either Dolin Dry or Noilly Prat Dry. Vya might be a bit much for it.

I'm in, and would appreciate suggestions for the best "weekend bag" choice.

Just paid Min, so I guess that I can say I bought this now. AD1 Balancing Act, which will be the preamp in my Moth/EC setup in Mayberry. Oh, and I can skip the search for the Moth switchbox now. Mike, Boodles is one of my favorite martini gins. So smoooove.

Don't forget Chicago deep dish pizza, Thai at the temple, those donuts in Kure Beach, and Alaskan tacos!

Gregg Allman -- Low Country Blues

I did enjoy it, but the Golden Dog is way more interesting. I should have noted that I used the Pappy 19yo instead of BT as the recipe specified. So sorry that your time is too tight for cocktails, and hope your ice and time woes end soon!

North Garden cocktail also from Regan's Cocktailian column this week in SFGate 1/4 ounce of Laphroaig (Lagavulin 18) 1 1/2 ounces of applejack 3/4 ounce of Buffalo Trace bourbon dash of Angostura bitters teaspoon of a demerara sugar syrup that (2 parts sugar to 1 part water Stir and enjoy.

Sell your WA6. And also who cares.

I almost said that I bet the beer list could make it worthwhile given the psuedo cocktails made with beer, but I was in mood. Now correcting that mood with a scotch whisky cocktail: Golden Dog 1.5 oz Talisker (Lagavulin 18) .5 oz Benedictine .5 oz Lillet Blanc .5 oz R&W Apricot liqueur Shake (stir) well and serve in a chilled cocktail glass. Smoky, complex and quite nice. Claire took a sip and practically spat it out saying that it was like drinking Liquid Smoke. I disagree.

Neko-Case dogs ftw!

I recommend leaving and finding an actual bar.

Ooh, nice cans John! Shelly, it is only fitting that you get one since it is named after your state! There is also the L'il Texas or Texas Junior or something or both if you can't deal with the big grill. I didn't go for the XL size because it seemed overly huge, and I passed on the "deluxe" generic gas grill looking one even though Claire liked the storage and work surface on it. She was impressed with the power of our little community because I never would have picked this if it weren't for Marc and Mike talking it up. It is a nice, green, simple BBQ solution and having to buy pellets is no different than needing charcoal, mesquite, or gas canisters. Really wish I had time today to season its with its first burn and also cook but it was too late in the day. Soon enough...

2007 Gamba Estate Zinfandel

Congrat on the new wheels, Old Pa! As for me, I was screwed out of MLK day by conference calls starting at 6am for the second time in a week, so when the shit died down I went and picked up a Traeger Texas Grill/Smoker: Psyched for the next grill opportunity now that I have seasoned it per instructions.

Very pretty! Report back on the absinthe stat!

Aside from the bizarre posting fail, it is good to hear from you steveio!

Sounds perfect for an MLK Day celebration! Happy New Year, by the way, Stretch.

Whisper Cocktail from the Savoy 1 oz Willett rye 1 oz Dolin rouge 1 oz Dolin dry Stir and drink. I added a cherry because it is a variation on a Perfect Manhattan and because I felt like it. Oh, and thanks Jim. What's next?

And for Claire: Chrysanthemum Cocktail 2 oz Dolin Dry 1 oz Benedictine 1 tsp St. George Absinthe

Bluecoat and Dolin Dry with house-re-stuffed d"Affinois olives. Yum.