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plattetude

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About plattetude

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  1. Ooh. Not that specific thing. Very... um... cool!
  2. I'd made a Hanky Panky at home a bunch of times and enjoyed it well enough, but it wasn't till I had one made for me at The Nomad a few years ago that I realized some cocktails more than others REALLY benefit from a good long stir. Honestly, he must've gone at it for a good minute. I'm typically a little too lazy (eager?) to stir more than 10 secs after letting a drink "cook" on ice for 10-20 secs while I set up the glasses. Of course, if I'm gonna give a good long stir, I'm going as high proof as possible to offset the dilution -- Hayman's Royal Dock or NY Distilling Co Perry's Tot both do nicely. (And both are nearly empty! Gah!)
  3. In a similar but more assertive vein, try Naked and Famous! 3/4 oz mezcal 3/4 oz lime 3/4 oz Aperol 3/4 oz yellow Chartreuse The template from The Last Word has legs. Boy howdy.
  4. SONOS plays a digital stream, and it *is* the speaker. You don't need amp/DAC/speaker, because it's all part of the solution. It'll accept virtually every file format of audio with the limitation that it won't go above 44.1khz (actually, I think it can handle 48khz, but not high resolution files of 88, 96, or higher, but at that point you're beyond CD quality, which would point to Tidal's "Master" streaming level or a couple of tiers of Qobuz). So for Sonos, you're buying the speaker; your home computer provides the networking (and local music library if you want to stream that too). The only thing you'd need amplification or DAC for is for any attached component that by definition you'd want to be connected to a dedicated receiver. So in that case, it's a hybrid solution (as I have), where you've got Sonos for streaming around the house and my base system for my CD/SACD/BluRay/turntable components.
  5. If you want two (or more) spaces with good sound, you can get a two (or three) zone receiver. The Sonos solution is for easy extensibility into as many rooms as you want with no added hardware footprint, but comes with the caveats that the speaker is the speaker (and really, it's not a terrible speaker) and you're using it for streaming only. It's really the only decent option in the "whole house" niche. But absolutely, if you need to integrate other components into the stream, you're better off with a workhorse of a receiver (and whatever degree of pre-amps and speakers you want to invest in) that has the power you need for clean, pure listening. I haven't shopped for a receiver in years, but I'm sure these days there are all kinds of WIFI enabled receiver options with iOS/Android remote control apps. Ease of use there will be your biggest differentiator -- "can I access my base system quickly and easily for whichever room I'm in?" I used to be a big Marantz fan, but they've lost some sheen in the past 10-15 years. I'm happy with my Onkyo, but YMMV. The multizone thing -- if, on the other hand, you're looking for surround sound in more than one room, then each room = dedicated AV receiver. But then we're talking about home theater optimization more than critical listening and you've got a lot more tradeoffs to juggle. Times when I've been in-market for this kind of thing, I've found a lot of good info and discussion (and a lot of chaff, natch) at AVSforum.com.
  6. You remember right. For active listening, it's not my first choice -- I've got my main AV receiver with some decent Martin Logans for that (and a set of mid-level AudioTechnica cans that are good enough), but for streaming to multiple rooms, whether it's NPR programming or musical company while I cook, I think it's a great option. It's partly a lifestyle thing -- once kids are in the picture, the idea of actually sitting down and critically listening for more than 10 minutes? Not happening.
  7. Chiming in to suggest considering the SONOS ecosystem. You can get paired speakers or use one per room, and it's a very useable interface on iOS and Android phones. Hardware is very hefty and solid and well-made and really pumps out good, balanced sound, even on the entry-level speaker. If you wanna go nuts, they offer a subwoofer too (which I can't speak to), but also options to integrate into an existing AV system with SONOS:Connect (which essentially means I can stream not only to my SONOS speakers but I've got a streaming component that plugs into my AV receiver. Can easily toggle between having the same audio stream on multiple speakers or playing something separate on each. From a WIFI standpoint, the system sets up it's own subnetwork on your home network. Seamless plug-and-play setup. Even lossless streams don't stutter at all. (One caveat -- high resolution streaming, e.g. higher than 44.1, isn't supported. Maybe someday...?) I mean, it's not necessarily for hyper-critical audiophile listening, but for streaming, it's really great.
  8. Yesterday's cocktail hour treat: Riviera, from Toby Maloney's Violet Hour. Combine cocktail base: 4 parts gin, 2 parts maraschino, 1 part Campari Add pineapple (I used the core that I'd otherwise toss) and let infuse for a day or so Strain through cheesecloth Cocktail recipe: 2 oz infused cocktail base 3/4 oz lemon 3/4 oz simple (I cut this back to 1/4 rich simple) egg white (1 handily works for two cocktails) 2 dashes orange bitters Dry shake all but bitters to incorporate/emulsify; add ice (one large cube ideal for optimum foam) and shake like hell. Strain into coupe and dash on bitters. It's soooo nice. Just a whisper of pineapple, and the Campari somehow gets muted by the pineapple during the infusion -- no sharp edges anywhere.
  9. Um. Never creme de violette in a Last Word. But if you mean Aviation, you can definitely still have a very drinkable Aviation without creme de violette. To use enough of it to make your drink blue makes it wayyyyy too floral for my tastes anyway. I always have a hard time making suggestions about building out a bar collection with more esoteric ingredients. For me, the collection accretes as I figure out what I want/need to suit my (always evolving) tastes. I mean, there are base spirits alone that can expand wildly -- sure, you can do an American whiskey (bourbon? rye? both, of course!), a blended scotch, and oh, yeah, let's throw in some Irish whiskey; tequila (blanco of course, oh wait, sometimes I could use a reposado, and good to have an anejo for sipping), gin (London dry, but hey wait, what's all this about Old Tom, and I think maybe this Navy Strength stuff sounds interesting, and a Plymouth for softer gin use, and wait, what about the one that has that crazy pea blossom and turns purple?). Rum alone spins out into a rabbit hole you'll never dig out from once you go that way. And yeah, Sneakeater lists a good set of "extras", but some people are not big fans of Chartreuse for instance (though I always stock both yellow and green). And Suze is certainly a "love it/hate it" thing that I'd put on the bubble. Benedictine, though, I find indispensible. I could drink a Vieux Carre every day and not get tired of it. Oh, and the mezcal he suggests, you specifically want Del Maguey Vida. There are all kinds of different offerings they have, but Vida is the one that's priced for general cocktail usage! Which I mention only because I know it's what Sneakeater meant and just trying to be helpful.
  10. Don't forget Newark. (Though I guess that eschews rye for applejack, so maybe less of a draw for you.) I'm particularly fond of Little Italy, Brooklyn, The Slope, and Greenpoint beyond the standard. And oh right... the Black Market Manhattan, and I just remembered I still have some Market Spice Cinnamon Orange tea that I can infuse into some vermouth! Excellent for a rainy day.
  11. No, he does use gin. Looks like Plymouth. He just says that you can do vodka if you don't like gin. But I find it pretty ironic that he goes on about how he prefers it up rather than on the rocks AND THEN SHAKES THE HELL OUT OF IT WHICH MAKES IT WORSE THAN ON THE ROCKS. But at least it's a Negroni.
  12. Pegu Club is a weird one to balance, but if you just think of it as a gin margarita and tailor to your tastes.... That said, the gin alone can make a huge difference. I wound up with a bottle of Brockman's gin from a friend who bought it and hated it (very berry forward, not much botanicals coming through), and I immediately thought it would shine in a sour. So it's now my house standard, when I bother to have it in, for anything with lemon or lime. Anyway, with Grand Marnier, you may want to dial that component back, or another couple drops of Ango, or add some orange bitters. Always fun to play with all the things!
  13. Likely we've been at the same bar at the same time at *some* point in the past 20-some years, but really, once kids came along, my dabbling in the cocktail scene focused way more on at-home options.
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