BACON!

Mimolette

3yo Gouda

pepperoni chunks

Lafond - 2008 - Chardonnay (SRH)

I think I will call it, Brunch...

This went well:

With this:

Oh hell, I can't tell if those last two posts make me more hungry or more thirsty! Nicely done, gents. Just finished a house-made cappuccino but wanting all of the cocktails on this new list:

http://articles.sfgate.com/2011-11-06/food/30368138_1_new-drinks-grapefruit-juice-david-wondrich

Looks great Mike!

Al, I wish I could try all those cocktail but will probably have to wait a while.

For me: Apex & Apex!

(That setup is temporary.)

Nice pairing, Shelly.

I agree with everything in that picture Shelly..

Nice set up from top to bottom Shelly! I am curious about the Apex/Volcano and how it would compare to the ZD with the HE-500. I almost bought one from a local HF'er who has one listed for sale.

Ah, the HD800 arrived too. Looking forward to your impressions. Shelly for the win (though hope you never need Apex Bait Technologies). You all are making my cottage cheese dinner even more depressing.

Win all around Shelly! that Apex looks great and I bet sounds even better. Is that a Reidel glass cradling the Apex Cab? All the proportions look right.

Thanks guys. It is indeed a nice pairing. The HD800's are fantastic out of the Peak.

Greg: You are correct, Reidel. You can never have enough lead in your life.

Double Manhattan

Tennessee Hollow Cocktail from link posted earlier today.

Been enjoying several drams of Templeton Prohibition Era Rye. A small batch rye out of Iowa, it's very drinkable neat. My palate isn't that good, and its not as good as the Sazerac or Rittenhouse (obviously) but for $19 it's a nice go-to rye for me. A nice heat and sweetness in the mid-palate that I really like.

Nice! Haven't seen it around here. I am still enjoying that above bottle of Ritt 100...

Tramonto al Sud (Sunset to the South)

3/4 oz Nonino Amaro

3/4 oz Campari

3/4 oz bourbon (Blanton’s is suggested but I suspect Maker’s will work just as well)

3/4 lemon juice

Shake vigorously and double strain into cocktail glass

Ok, 1oz each. Interesting. Might knock back the Campari next time.

Nice drinks Al. The second one looks very interesting. May need to give it a try with the Gran Classico.

The Templeton Rye would be better if they bottled it at higher proof IMO, especially for mixing.

Been wanting to try this for a while since Al posted it:

Darkside

* Ice

* 2 1/2 ounces gin, preferably Plymouth brand

* 1 ounce Barolo Chinato

* 3 dashes Peychaud bitters

* Twist of lime peel

* 1 whole star anise (optional)

Directions:

Fill a mixing glass two-thirds full with ice, then add the gin, Barolo Chinato and bitters. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Twist the lime peel over the drink, then drop it in, along with the star anise, if desired.

Awesome garnish!

Those drinks looks awesome Al, Marc, and Jim. Also, Jim is still the king of garnishes!

Just had a bit of Rittenhouse 25yr Rye, it did not suck.

That is frickin awesome, Jim.

Brooklyn Chocolate Stout

They've got a case of founder's breakfast stout at my beer store...should I grab it?

Raspberry syrup and Pellegrino (surgery is tomorrow morning so no more fun for me).

more brooklyn chocolate stout

Two Brothers Domaine Dupage

Brooklyn Chocolate Stout

They've got a case of founder's breakfast stout at my beer store...should I grab it?

Brooklyn Chocolate Stout's a great cold weather beer...hope my friend has it on tap in his garage again this year:)...

Founders Breakfast Stout's got a much stronger coffee taste than KBS....I think KBS strikes a much better balance, but it's a moot point since KBS is so much harder to come by....I'd be happy if I had enough Breakfast Stout to drink it for breakfast for the better part of a month...yea vote here:)...

I'm in a Floydsy mood...Moloko & Alpha Klaus here...