morphsci

Marc, I would focus on these, but not necessarily in this order. Cherry Herring - Totally different than Luxardo maraschino and useful for any drinks calling for cherry brandy Pisco - Unique grape based liquor that makes an excellent sour Ransom Old Tom Gin - a lot of classic recipes call for Old Tom and it is different enough from both Englsh dry and Genever style gins to be worth using. Chartreuse - There is no substitute for it. Buy the green and sub in a bit less in recipes calling for the yellow. creme de cacao - You have to have some chocolate tasting liquor but it doesn't necessarily have to be Creme de Cacao Rothman & Winter Cr

The audioengine 5s are much, much better than the 2s. Those and a set of mopeds and your set. Or wait for the quads.

^^^ This. Unlike others Apple actually pays attention to, and designs for the end-user experience. That is the simple answer. People just want shit that works and they will gravitate to what works best. Oh and they want shit that's cool with unicorns and pixxie dust.

You can't have too much mint in a julep, nor too much Cocchi. I'm probably going to start on the forgotten cocktails book after a short break. I did not really care for the morning glory fizz either Al. It was OK but nothing really stood out. Yay for generous pours of Handy. Back to the list. Anvil # 71 Pisco Punch 2 ounces pisco 1 ounce distilled water 4 teaspoons pineapple gum syrup 3/4 ounce lemon juice Shake well, strain into a thin punch glass and garnish with syrup-soaked pineapple chunk.

Sorry about the bad Sazerac Shelly, especially in NOLA. I would shame him/her into making you a real one. Anvil # 55 Mint Julep 6

Al has the best glasses!

Great Mojito recipe Al and the retro stinger is great. I know what you mean about taking you back. I can see my mom drinking a sickly green grasshopper. Anvil time here is starting with # 29 East India Cocktail 2 ounces cognac 1 teaspoon curacao 1 teaspoon pineapple syrup 2 dashes maraschino 2-3 dashes Boker's bitters Stir well with ice and strain into chilled cocktail glass; hit it with a lemon twist and, if you

Congrats to Colin and a late congrats to Chris.

Anvil # 60 Navy Grog using a modification of the Don the Beachcomber recipe 1 oz Ron Zacapa Solero 23 1 oz Smith & Cross Navy Strength 1 oz Gosling Black Seal 3/4 oz Lime Juice 3/4 oz Grapefruit Juice 1 oz Agave Syrup 1 oz Club Soda Mix agave syrup with juices in blender. Stir in rums and soda. Pour into glass filled with crushed ice. Garnish with orange slices and lime wedges. This is a damn good drink ... Aaaarrrrgh

Starting off light with Anvil # 83 Sherry Cobbler using the Wondrich recipe via Al in post # 97. It's light and fruity and kind of uninspiring. I wouldn't turn one down on a hot day though.

I think someone needs to take two for the team.

Good luck in your quest.

Looks great John, especially the dragon roll. Mmmm squid. How was it?

^^^^ Agreed.

x2 on both

Ouch on the fine and points Mike. Sorry about your refrigerator Shelly, but now you can shop for one based upon it's ice making capabilities. Physical therapy pain sucks Jacob, but Yay for being healed enough to start

@HDen - Check Post # 19491 in the original what are you drinking now thread. That was what Inused for my Gin Rickey but I also used the Ransom Old Tom Gin. @Shelly - Overproof rum FTW @Colin - NO! Anvil # 31 Fernet Branca and Non-anvil Toronto The Fernet Branca is a shot of Fernet Branca, which besides being a shot and not a cocktail, tastes like I sprayed my mouth with the cleanser I use on our kitchen counters. The Toronto on the other hand is pretty good. Fernet Branca is like Campari, not that they taste that much alike, in that it has a distinctive flavor that may take some getting used to. Anyway, the Toronto is a real cocktail by Jamie Boudreau. ** 2 oz rye **

Yep the Dandelion and burdock is really weird, but in a good way. I think their Ginger Beer is my favorite right now.

Nice drinks from a nice bar Al. I miss good bars. Sorry for your loss (of ice) Shelly. Seems like you are making the bet fit anyway. Anvil # 23 Cuba Libre Combine in an iced highball glass. **3 oz Smith & Cross Navy Strength Rum (Aaaargh) **Juice of 1/2 lime. Fill with Fentimans Curiosity Cola. Garnish with a lime wedge.

That is a nice looking Blinker Al. Started today early with a before dinner aperitif. Anvil # 6 Aperol Spritz 2 oz. Prosecco or other sparkling wine 1 1/2 Aperol Orange Liqueur 1 dash(es) Soda or Seltzer The perfect Spritz is prepared in a wine glass, or rock glass. Add ice, Prosecco, dash of seltzer and top with Aperol. This is to avoid that the Aperol settles on the bottom. Garnish with a slice of orange. I doubled the above amounts. 10 more to go.

Earlier for lunch. Miso Soup Salad with Ginger Dressing Oishi Wasabi Roll Chirashizushi

Good choice on the reposada tequila Al. Will definitely try the La Partida reposada with this again. Anvil # 50 Margarita **1 1/2 oz silver Tequila (I used anejo) **1 oz triple sec (I used Clement Creole Shrub for variety) **1/2 oz lime juice Shake with ice and strain into a salt-rimmed and chilled cocktail glass.

So I tried 1/2 tsp Campari to 1 tsp Carpano audits too sweet. At 1 tsp each it tastes too much like Campari. The best I could do was back to the 1/2:1 with 3 dashes Angostura bitters. Still off but definitely closer. Anvil # 30 El Diablo 1 1/2 oz. Tequila 1/2 oz. Cr

Shelly - Actually it could work but I'm not sure of the proportions. 1:2 (Campari:Carpano) is probably as high as I would go. I will do a little taste test after I finish my Anvil # 24 Daiquiri **2 oz light rum **1 oz lime juice **1/2 oz simple syrup **a lime wedge (apply as garnish before serving). Shake with ice and strain into an ice-filled wine glass. Add three drops of orange flower water on top. This is probably the best daiquiri I have ever had. The sample size is pretty small though. I have definitely changed my thoughts on the Tiki type drinks.