Back to the all important subject of great gin. My personal favorite is The Botanist from Islay. Made with 22 botanicals grown on the island. The same island that produces Lagavulin single malt scotch another favorite.
No limes, lemons or other embellishments required.
https://images-na.ssl-images-amazon.com/images/I/51SDeoGMn-L.SL1335.jpgMonkey 47 is doing some good stuff. With the amount of botanicals used in this gin, I assumed it would be muddled and compressed, killing everything great about gin. But, despite the silly amount of inputs, they demonstrated constraint on the volume of each as it presents quite delicious. Plus, they use a Holstein still which just so happens to be the best still in the world 
Thanks! Yes, maybe we should put this in a new thread.
Hi Paul,
this is my second post on any forum.
Had to do it … i tried your recipe and it brought my wife down on her knees.
she urged me to thank you 
at last she got a reward for leaving the living room so often in the last couple of weeks due to arrival and testing of the stellar S300.
She said it was worth it.
Great recipe! pasta and S300 !
Which of the two recipes did you try?
Awesome! What a treat to have shared this with your wife and have her enjoy it. It’s a real family favorite. The recipe itself was taught to me by one of our engineers of years ago, Scott Liddi (better known as Squid) who loved to play the saxophone and cook.
His Italian grandmother taught him the recipe and he passed it on to me.
Oh! Thanks, Jeff. I had assumed it was the Lemon Pasta
Sorry, it was the lemon pasta. Will try the other recipe as well next weekend, just from reading, it is mouth watering as well.
Several folks mentioned gin here in this thread so I thought I would just leave this here…
(Sorry for furthering the threadjacking)
Mmmm!
For me: less poop and more orris root, grains of paradise, cardamom, and lemon peel in my gin. They’re easier ingredients to source, too. We’ve also found that Gem Clear (a 190-proof neutral grain spirit) does a great job of pulling the flavors out of the botanicals in your infusion quickly. Dilute it when you’re done with vodka. Since some material will drop out of suspension when you add the vodka, simply pass it through a filter to remove the cloudiness.
Gin: The original flavored vodka!
@Peanut_Butter - yeah, how can you say that adding a lime is crap… 
I don’t think I’ve tried lime zest in the infusion, but I certainly use it when making tonic syrup (along with grapefruit and orange zest). Pomelos and kumquats are nice, too. And, naturally, I add lime juice and a wedge to G&Ts. We’ve a new batch of freshly picked wild-harvested juniper berries coming soon from Northern California. Perhaps I’ll experiment with those and lime zest in the next batch of gin.
By poop, I was referring to the elephant variety and not disparaging limes in any way.
@Peanut_Butter - Yeah, totally got it. I was playing too. When you’re sipping Elephant dung gin, adding a lime can’t be referred to as “that’s shite”!
Dear Paul:
I really enjoy your videos and as you know, your Papas Lemon
Pasta is a big hit with my family.
I have a problem with my sound system. My equipment includes all PS Audio
electronics-DMP, DSDAC, BHK Mono Blocks, BHK Preamp. All electronics are about 1 year old. Speakers are Golden Ear Reference 1. I recently replaced my AQ Niagara 7000 with a
P20. I also replaced my AQ interconnects
and speaker cables with MG Audio design CU2 series 2 XLR interconnects (1M) and
MG Audio design Planus IV copper speaker cables (6 Feet). I have treated my listening room with
absorbers and diffusers. I measured the RT60 from 63 up to 10, 000 hz and my
room is flat with readings ranging from 0.5 secs to 0.4 secs.
I usually keep the DMP and DAC on at all times. The other PS Audio electronics are usually
kept on Standby mode. When I installed
the MG Audio Design cables, I kept everything on for several days to burn in
the cables. MG Audio design recommends
50 to 80 hours burn in. While listening
2days ago, the right channel cut out. This was late in the evening and I was
tired. The only thing I did was to swap
out Right to Left at the preamp output and the sound moved to the right side (No
Left). This, I assumed, means could be
cables, preamp or source. In disgust I shut everything down and decided to
trouble shoot the next day.
The next day I decided to replace the new cables with the
old ones and voila I got both channels back.
Just for kicks I swapped them out again with the MG’s and to my surprise
I still got both channels. Now I’m
thinking preamp or source. I also
noticed that the sound appeared to be more distorted. Also the volume appears to change. ( This
could be my imagination) So I bypassed
the preamp and ran the DAC directly to the AMPS. I noticed that the SQ improved dramatically-more
and better bass, more detail, less distortion, far better dynamics and overall
more open sound.
I know that most of the time “the best preamp is no preamp”,
but with a world class preamp like the BHK sometimes adding a preamp is
better. What is your opinion. Is it normal for DAC direct to the AMPS to be
far better in SQ? Can the preamp be faulty?
Should I contact PSA Customer Support?
Thanks
Joe
Sounds like a failing preamp tube. Try changing the tubes from side to side.
Hi Joe, lots to digest here.
First, the MG Cables sound like perhaps they have a small break in one of the conductors and that break seem intermittent. Because of the way they are made with flat wire, they are prone to breakage, so you might want to check on that (if the
older cables fixed the problem). Your comment that the channel was out and then when you messed with the cables it came back was a clue.
As for the preamp, in most cases the BHK preamp sounds better than the DAC alone but that’s also a matter of synergy per system. I wouldn’t think the preamp is faulty. You may just like the sound of the DAC direct better.
Certainly call us and we’ll work with you to get the best out of your system. Happy to do so.
Made PLP the other night. I will say it was divine. Added some shrimp and scallops, and made it with organic bucatini noodles.
A nice Sancerre and amazingly great company.
Nice recipe, @Paul!
Wow. Nailed it!
Wow. I am hungry already.
Come to Maui and your understanding of great year round weather will be expanded 
Weather wise, Malibu is a bit down market 
