Voltron

But it is a saturday event.

The list of releases looks amazing this year. There are many of them that I really want to get but I am not sure how early I can get to the stores.

I didn't remotely suggest otherwise.

It sounds awesome, if a little less frenetic than the old days. Similar sound and feel otherwise. Very happy.

Critical Mass riders can be a total pain in the ass and will pick out cars to taunt by circling them or by filling intersections or whatever, and I have to admit that idea has crossed my mind on a couple of occasions. Never did it, but thought about it.

Beelee?

Humphry Slocombe in SF makes Secret Breakfast ice cream with bourbon and corn flakes. Awesome stuff.

Dinny! It's here!

Oh my god, Oh my god, Oh my god, a new FEELIES record!!! The Feelies -- Here Before Dinny! It's here!

I don't like regular Eagle Rare either, but this year's 17yo Eagle Rare in the antique collection is quite good.

I will try one of those shakes but not tonight. Now in the Williamsburg 'hood. Same recipe but with Pappy 15. Dropping down to 107 proof tames this one quite a bit. Moar approachable.

Grown up milkshake, yay!

And Steve Hoffman's Fleetwood Mac, Rumors and Eric Clapton, Unplugged also.

At MOA II, don't you remember? Colin is a Universal Life Church minister, it turns out. It really was precious when you recreated the Lady and the Tramp moment, but with bacon.

This one earlier. Pretty good but I was working and not paying close attention. And Mario, whisky and jazz should always be in heavy rotation!

Monk fish looks disgusting. Laphroaig 25 sounds awesome. Cocktails are taking over, you SoFla nay-sayers! Muhahahahaha! Thanks Shelly, those are both quite excellent and the third of three in the article is on the menu right now. I have made these before but I think this recipe is a little softer on the Cynar or something. Very tasty and dangerously drinkable at 114.5 proof. Little Italy Adapted from a recipe by Audrey Saunders of New York's Pegu Club. * 2 ounces rye (Willett 2yo) * 1/2 ounce Cynar * 3/4 ounce sweet vermouth (Dolin) * 1 Luxardo cherry, as garnish Instructions: Stir all the ingredients, except the cherry, over ice and strain into a chilled cocktail glass. Add the garnish. Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/08/FDQ61I8LFU.DTL#ixzz1JMatCt2u

Agreed! Good idea for a Dark Lord day kind of event.

I've heard of angels licking your ears, but that is something else altogether.

It's in the middle of my trial, so no go fo sho. Have a wicked good time fellas!

Amadou & Miriam -- Remixes

Cool! Curious about that.

STAXactly right Steve! As some have said, it is going to look super awesome with the SR-009 on it.

They lose, you win!

You had better PM JP about this or he will kick your ass!

Looking good Mike and Raffy! I am hoping my glasses survive being shipped to the construction site that is my home in SF. Last night, I followed a couple recipes from Gary Regan's Cocktailian column with some new NYC neighborhood cocktail variations. They were both tasty, although the Williamsburg with WLW cask strength was too much for Claire. I loved it and the Brooklyn Heights was perfect for her. Brooklyn Heights Adapted from a recipe by Maxwell Britten of New York's Freemans. * -- Campari in a mister * 1 1/2 ounces Rittenhouse 100-proof rye * 1/4 ounce Luxardo Amaro Abano * 1/2 ounce Luxardo maraschino liqueur * 1/2 ounce dry vermouth * 2 dashes Regans' Orange Bitters No. 6 Instructions: Mist a chilled cocktail glass with the Campari. Stir the remaining ingredients over ice and strain into the prepared glass. [NOTE: without a mister I just did a wash of Campari in the glass and that worked perfectly well. Also, I did not have the Abano so I used Averna] Williamsburg Adapted from a recipe by Clif Travers of Brooklyn's Bar Celona. * 3/4 ounce yellow Chartreuse * 3/4 ounce dry vermouth * 3/4 ounce Punt e Mes * 2 1/2 ounces W.L. Weller bourbon * 1 orange twist, as garnish Instructions: Stir all the ingredients, except the orange twist, over ice and strain into a chilled coupe. Add the garnish. Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/08/FDQ61I8LFU.DTL#ixzz1JGUo7A5Z