luvdunhill

Half a lime, 2 tsp castor sugar muddled with 2.5 oz Coruba rum.

Indispensable!

I just realized that wasn't a cheap drink. It was however fannntastic.

Ooooh, it's Peach Brandy. Only made by a single person these days, Kuchan and only sold by K&L. 2 parts cognac and 1 part peach brandy. It's fantastic. Even better is that is the aged version..

Georgia Mint Julep

Cool! If you need help, just ask!

On EBay occasionally.

I have access to the Harbor Freight oven and kit. Haven't used it, but people say it isn't total crap. Prices around here are decent to get it done professionally, as long as you aren't picky about options and timeframe.

I kinda thought the Cynar and Torino proportions needed to be swapped.

I could cut the case down for you

That's one possibility, there could be others. Just letting you know that it's likely not the amp's transformer, but poor filtering on the amp PSU combined with some really bad mains voltage.

That means you likely have a larger problem. I'd guess you have a significant DC component on your AC lines.

My initial thought was to use green chartreuse and/or lime. I liked it though in general, and my second idea was to embrace the sweetness and use some unaged whiskey instead of the rye.

Nice! The Blackwood, Rain, Cocchi Vesper was quite impressive. Do you like using the Julep strainer?

Christmas time is coming! Have you been naughty or nice?

Little Italy And yes, I get great satisfaction out of using the same ingredients as Al on this one!

Vesper Cheers Jim!

I'll likely upgrade. Maybe consider another carrier at the same time.

Cool Al! I got the receipe here: http://www.quietdrinking.com/tag/cynar/

Well, that and I already have a bottle of the XO

Shelly, I need another cognac. I've seen that G-R. How does It compare with Maison Surrenne? (which we cannot get here, AFAIK)

Aged cheddar and wheat thins.

Nice! Almost made that one! Also, one for Jim and Shelly to try: The Kirkwood 1 1/2 oz rye 1/2 oz Punt e Mes 1/2 oz Cynar 1/2 oz St. Germain (Personally, I use 1/4 ounce here) 2 dashes grapefruit bitters Combine all and shake (recipe says stir, but I always shake my juice drinks) until chilled. Garnish with grapefruit peel.

Found the Stork Club reprint and Waldorf-Astoria bar books for a good price and bought them, both nice hardcover editions.

Decided to use the rest of the Benedictine on a extra large Cocktail a la Louisiane, with Cocchi Torino and Handy and two bar spoons of St. George and Peychaud's. Yum!