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About ajbram

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  • Location
    Great Lakes
  • Interests
    Dark rum and going fast

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  1. ajbram


    This ^ If your mechanic tells you your brakes have 2% of their surface left before they fail, you listen. If you are skeptical and think the mechanic may have an ulterior motive, you get a second opinion. If the second mechanic tells you the same thing, you get new brakes. You don't cook up the idea that your brakes wearing out is a conspiracy constructed by 99% of mechanics so they can get rich. Greta never claimed to be a master mechanic. She's just pointing out (rightly) that we've been told by a lot of mechanics that our brakes are shitty and we are speeding towards a brick wall.
  2. Well-timed post sir. I am enjoying some Minnesotan rhum agricole as we speak. This just neat, well chilled.
  3. So Scot wants us to properly spell our rum brands. I can appreciate that.
  4. Noticed that... hence the weird spelling of M eyers's in my previous post. Toddster - which brand did it censor in yours?
  5. I make these with 3oz. 10-Cane or Papa's Pilar Blonde rum, muddled lime and mint, sparkling water and 1.5 oz coconut creme.
  6. I just remembered another favorite for summertime. Especially with jerk chicken or simple BBQ fare. This is the infamous Rasta Punch. I learned the recipe from Wes, who several years ago was the bartender of note at Hemingway's Cafe in Providenciales, Turks and Caicos Islands. He is purported to be the creator of this, but I'm sure similar versions have been made elsewhere. His Rasta Punch is just particularly good. The genuine article is made with Bambarra Rum, which is sadly unavailable outside out Turks. I have approximated it as closely as possible with things that are readily available elsewhere. The base mix is 1:1:1 pineapple juice, mango juice, and gold rum (I like Havana Club Anejo for this). Here you have options - you can either layer the drink or pour other ingredients down the side of the glass after pouring the base mix over ice, but the end result is similar. Pour 1oz of grenadine down one side of the glass Pour 1.5 oz blue Curacao down the other side of the glass Float 1.5oz of black rum on top - Demerara rums have the closest flavor profile to Bambarra Black. I like Blackwell or Old Sam for this, but you can get away with M eyers's or Gosling's in a pinch. If you pour or layer correctly, it looks like a rasta flag when you present it. Stir it up and it's a weird purple/brown, but tastes amazing. These are very very dangerous!
  7. Have also had a twist on this with just a dash of Creme de Violette for color and aroma, but barely enough to taste. Makes it very similar to an Aviation with the omission of maraschino liqueur.
  8. Yeah I do that... that's what I meant by squeezing the orange peel through the flame.
  9. Not really a go-to, but one that the wife and her friends liked was something I created off-the-cuff, but managed to write it down. I pre-made some Tazo Wild Sweet Orange tea and chilled it - use double the tea bags and let it steep. 1. Muddle a handful of mint leaves in a shaker with 3oz. of Four Roses Bourbon (just the normal one) 2. Add some ice to the shaker and 4 oz. of the wild sweet orange tea and about 1/2 oz simple syrup. 3. Add 1/2 oz. of Rothman & Winter Creme de Violette 4. Add about a teaspoon of egg white. Shake til it seems frothy and strain into glasses (I like margarita glasses for it) Top with Prosecco and garnish with a mint sprig. - makes 3 glasses worth These end up being sort of a ruby color with lavender foam. Sorta floral, sorta herbal, the tea gives it a bit of sharpness. Not sure what to call them but I had to make several rounds of them at every bbq this summer.
  10. I'm generally a fan of whiskey based cocktails. The whiskey barrel-aged gin puts a slant on this that suits my palate.
  11. My go-to lately has been a St. Laurent Negroni. I took a pretty traditional Negroni recipe and upgraded the ingredients, then played with the ratios til I got something I really like. 1.5oz. St. Laurent whiskey barrel-aged gin, 1.5oz Aperol, 1oz. Noilly Prat sweet vermouth. Shake and strain over a big-ass ice cube, and if you feel fancy toast a chunk of orange peel over a butane torch and then squeeze some orange peel oil over the cocktail through the flame - oil should combust - then garnish with toasted orange peel wedge. The St. Laurent gin is much woodier than traditional juniper gins. With Aperol and burnt orange an interesting bitter dark chocolate note comes out of the cocktail I find Aperol works better than Campari with the burnt orange. I use Noilly Prat cause I find it compliments this particular gin a little better than Martini & Rossi, Carpano etc. The resulting drink has more depth and complexity, and less sweetness and bright citrus and botanical notes than a traditional Negroni.
  12. ajbram

    Why skippers fail in PHRF, it's not the boat

    I have also participated in some "level" regattas. Boats in a level were within a few PHRF rating points of one another and raced with no handicap. At the time the 170 level was J/24s, Kirby 25s, Merit 25s, Capri 25s, Rogers 26 etc. Good racing.
  13. ajbram

    Why skippers fail in PHRF, it's not the boat

    Unfortunately, in a lot of places PHRF is the only game in town, and unless you want to take your boat on the road you have to just suck it up. If there were a number of similar boats in the same club, I would be tempted to buy the same and try to get a decent OD start, but lots of factors weigh into which boat people buy, and not all of those have to do with racing. Everyone has their own idea of what constitutes the perfect boat. Mixed fleets are the norm when people also consider dryness, the ability to overnight, a private head, and standing headroom. In a perfect world, we would all live close enough to a club that has the membership to warrant the club owning a fleet of small OD sporties. Everyone could buy the boat they want for pleasure sailing and scratch the racing itch on a really level playing field using identically prepared OD boats. I don't know too many places that happens beyond big cities with really active sailing scenes though.
  14. ajbram

    Why skippers fail in PHRF, it's not the boat

    I enjoy both OD and handicap racing. The reality for many of us is that at any given club, there may be 3 of the same boat, one of which never leaves the dock. If that's the only club nearby, its generally easier to buy a boat you like and go race PHRF than it is to try to build a OD fleet that is never going to materialize. The concepts are all the same though - are we going fast enough for this TWS and TWA? Is our VMG better than everyone else? If not, in OD, someone could beat you across the line, in handicap racing they can beat your time. No matter what kind of racing you are doing, if you sail in phase to cover the boat nearest to you, someone taking a flyer could get paid.