haresfur

Never mind. Just concurring with Craig's advice. But I can add that Campari is very unique in the wonderful world of potable bitters and well worth the effort to appreciate.

Review: On the plus side the aroma isn't as bad as the taste. More of an very sweet cider than a beer. The initial sip hits you like an over-ripe mango to the face and then transitions to a strong taste of WTF then a long tail reminiscent of diesel. I'm sure I've put worse things in my mouth but not willingly. Can't wait until they release their Durian Dunkel.

Ti' punch variations are a good way to explore different spirits if you like a little, but not overwhelming citrus and don't mind something boozier than a G&T. Dead easy. Here's my list.

I tried this (Scottish Breakfast) last night using Glenlivet 12 yo. It needed less sherry (or more scotch) but was quite good even before adjusting. I'd say this would be a good one to play with balancing for different whisky or even your own blend to get different effects.

Also Dark and Stormy: Rum and Ginger beer with a wedge of lime.

I just made my DB something different for G&T drinkers: ~ 1 1/2 oz Hendricks Gin ~ 1/2 oz Green Chartreuse 2 dashes Angostrua Orange Bitters Build over ice top with soda water. You could easily play with the type of gin and bitters, the proportion and even try tonic instead of soda - especially if you can get a tonic that isn't too sweet. ETA: if Chartreuse isn't too exotic for you.

US National Public Radio's website has an article on the World AeroPress Championship.

You've missed the pressure of the air pushing back down on the weight or helping the spring push down. So higher altitude means less air pressure on the other side and the absolute pressure inside is lower.

I can think of some things that would be really nice about this, and I'm tempted except I'm also trying to be less materialistic. - keeping pots from boiling over - ramping temperature up faster without burning stuff on the bottom when you look away - controlling the temperature for deep frying without burning the oil - not having to bend over and peer at the flame to adjust the heat Downside: an undersize pot could end up in a ball of flame

But you could regulate the temperature rather than just choosing from a couple of pressure settings. and you could compensate for elevation change on the gauge pressure or air entrapped in the cooker, both of which affect the temperature at a given total pressure.. ETA: and you wouldn't blow the relief valve by not setting the stove properly.

Now if you can make a temperature probe that works inside a pressure cooker...

Yeah, the binding on my MCAH sucks.

I'll go further than Chris - I generally don't mix with Vermouth or related wine-based substances. If I do I will decant part of the bottle into beer bottles and cap them and plan a campaign of drinks to go through the open bottle quickly. Interestingly, I think Dubonnet holds better than sweet vermouth, but I'm not sure why. Aside from some sherry and vermouth, Lillet, Cocci Americano, and maybe some amari may be worth worrying about. I think nothing can degrade Campari or Aperol. Not sure how Pims holds up. In general, any bottle with less than ~3 fingers in the bottom is a good excuse to drink it up and buy a new one. Bottom line: there is a reason we have bars and bartenders. Some things should be left to the high-volume experts.

I knew they didn't like wet feet but I had been following the water schedule suggested for getting them established and probably overdid it since there is pretty solid clay about 30 cm below the surface. I'll cut back on water and hope I don't dry them out too much. I think I'll keep the limes in pots until I figure out if the others survive. The seem to live in the pots, just don't get much in the way of fruit. Thanks.

Obsello

Any suggestions for successful citrus? I so want to grow some but have not been doing very well. I have 2 dwarf limes in pots and have finally got a few limes off one of them. I was thinking of putting it in the ground but... Can't blame my gardening for the near demise of the lemon tree I planted a year or so back. It never looked too happy but then the miniature horses chewed most of the bark off and pulled it completely out of the ground. I planted it in a safer location but fear its days are numbered. I just bought another lemon and a grafted 2-variety mandarin. I dug holes for them put down gypsum to bust apart the clay, filled the holes and made a mound with sandy soil and mini-shit. But the trees don't look at all happy. Leaves are curling upward. Maybe too much fertilizer or too wet? What do I know? Anyway, lovely to hear about your gardening.

Nothing since my controller said, "EEEE". Good thing I checked it before bed so I didn't ruin the ribs.

That looks somewhat similar to something that Murray Stenson made for my DB as her first taste of absinthe. I thought it was gin based and without the bitters float but it was towards the end of the evening. The mint and absinthe worked almost too well together - we probably could have knocked them off until we couldn't stand.

Swap brandy for the Poitin, throw in some fruit and call it sangria. Might be drinkable then.

If I were in that situation I'd wrap the small cap in thick rubberbands and put it in a vise if one was available, being very careful not to distort it. Then take the wide part in gloved hands, curse loudly and twist back and forth. If you don't have a vise, then maybe vise grips or big honkin pipe wrenches.

Strap wrench. Get 2 - one for each half set twist in opposite directions. And heat.

Isn't Pimms a premixed cocktail?

Excuse my ignorance but by batching do you mean having it all pre-mixed and stirred up front or merely having the gin and vermouth mixed and then stirring individual cocktails? Because it doesn't seem to me that the former is a good idea and that the latter would save much effort. I think this would be a good application for a martini pitcher and just mix up a round at a time. Then you could compare a several gins. In that case I'd do a Bombay and something they aren't familiar with. ETA: Welcome to the forum!

Pimento dram and soda is a nice low-test drink. Attempting to jack up the alcohol by adding rum was a mistake.