morphsci

^ This ^ and This

Awesome Tom! I think we have a "few" more years to go.

Which is like mostly dead.

Ps audio has their e-lyric software, which is free for the computer version and $9.99 for the iPhone/iPad app.

Giant Leprechaun Santa FTW!

Vesper's have a nice little kick to them when you are finished that I quite like. I really like the Julep strainer with that mixing glass but not with a pint glass. The Kirkwood is very good. I'm becoming a big fan of Cynar.

Cool beans!

Nice looking vesper Marc. That is a serious twist in your cocktail Al. I tried the Kirkwood using the recipe Marc posted with the reduction of St. Germain to 1/4 oz.

I like the way you think.

Well at least I can now get an iPhone on Sprint. I think I will wait for the 5 or maybe the 10.

Please send me your design. They have invaded my garage.

And statistics, don't forget statistics.

Sorry about your team member Raffy.

Bears fans feel your pain.

WTF Indeed!

So the Boulevardier was still a bit sweet but the Gran Classico stomps all over Campari if only for the fact that it does not contain toxic levels of red dye #2. ^^ This x 2 1 oz North Shore #11 Gin 1 oz Cocchi Americano 1 oz Mandarine Napoleon 1 oz Lemon Juice 2 Griottines Cherries Somptueux!

Very nice pictures Jeff.

Big, Huge, Massive Congrat Chris and Happy Birthday Benjamin.

They would be damn small but I bet they would be pretty tasty.

The Griottine cherries are Morello cherries in a kirsch based liqueur. They are tarter than the Luxardo cherries and have a better texture.

That first sentence sounds like something Steve would say. I would not make a Mint Julep or a Sazerac with anything other than muddled sugar cubes. For me a Boulevardier with HC modified proportions 2 oz VanWinkle Lot B Bourbon 3/4 oz Cocchi Vemouth di Torino 3/4 oz Gran Classico Bitters 2 Griottine Cherries

Nice muddler!

That is pretty sweet. Jealous.

The Great Orange Liqueur Experiment, Part Deux Bonal and Rye with Cointreau, Clement Creole Shrubb and Mandarine Napoleon I will edit this later but right now Cointreau is out and it is neck and neck between the shrubb and the shorty. I have to agree with Al and Claire, the Cointreau just seems relatively uninteresting or flat compared to the others. It is still a good drink but not great. The Shrubb is on the other end, because it has a prominent rum taste it adds a lot of complexity to the drink. In this case a bit too much, but it has a nice finish and the most bite. The Mandarine takes a little of the bite out of the rye which at first seems bad, but in the long run it has a nice complexity and does the best job of blending and complementing the flavors of the rye and Bonal.