https://van.physics.illinois.edu/qa/listing.php?id=1457 It does raise it, but not by much. Could be good to experiment with though
All: Interesting! Living in the far NW edge of Canada it had never occurred to me that stinky-meths might be avoidable! We apparently have access, via Canadian Tire, to 95% ethanol with 5% isopropol alcohol, under the Bio-Flame trademark. Aimed, as at the start of this thread, at some sort of indoor fire place users. Any experiences with burning Bio-Flame in Trangia stoves or Trangia clone burners, like my Evernew Ti burner? I'd hate to buy 4L of it just to find out it is more expensive stinky meths that blackens pots!!!
@Spiritburner has mentioned using a fuel at least similar. May not be what you asked though. Ken in NC
I haven't tried this brand in a Trangia but if it is indeed 95% ethanol with 5% isopropol you'll be very pleased with it. Ben
All: Haven't had a chance to burn any of the Bio-Flame ethanol yet as I was out of Yukon on a biz trip. While I was away another record-shattering Chinook melted all the snow, then froze my gate shut. After gymnastics getting over the wall I put out the last of my ice melting compound, then dribbled some Bio-Flame along the gate edge, to flow under the bottom edge of the gate, did other things, came back and gently chopped back the ice with the axe, so Eths has many uses!
The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. I once asked for a martini on the rocks. The bartender asked if I'd like my martini dry. I said yes. So he took down the vermouth bottle, waved it over the glass of ice, and put it back on the shelf. Then he filled the glass with gin. He got a large tip. Ben
The Broccoli/Salzman Bond franchise plugged Our man James ordering ''Vodka Martini, Shaken not stirred...'' [Shameless movie product plugging.] In Fleming's books, Bond was more interested in champagne being served at the right temperature, and also liked belting bourbon with Felix Leiter, the company guy.
Expert excerpt: "If there was a most “proper” or most bartender-approved variation of the martini, then it’s a stirred gin martini. Most would define the martini as a stirred cocktail made from gin and dry vermouth, served up, i.e., not over ice, in a martini glass. Traditionalists will get quite offended at the mere suggestion of using vodka in a martini, and boy did that damn James Bond really make a mess of things by asking for his shaken, not stirred. Again, traditionally speaking, an all-spirits drink should be stirred, and the only drinks which require being shaken are those with citrus, egg whites, dairy, or thick syrups or liqueurs." Ben (one of the offended)
Perfect martini (as perfected in Schenectady NY by GE 'three martini lunch' aficionados). Ice cold gin in bottle Warm dry vermouth in bottle Place bottles next to each other and shine 60W lamp through vermouth into gin for 10secs (more or less according to taste). Pour gin into ice cold glass.
A subject of deep seriousness! I like martinis. I do like a bit of dry vermouth in one, in contrast to the endless jokes about waving the bottle by, etc. (I hadn't heard the lamp one before.) Ice cold utterly essential. Stir or shake? Can't make out the difference my ownself. I am happy with any number of brands of good, standard gin. Here in the US lately, we now have a lot of 'craft gins'. I don't like any I've tried-- too many geniuses experimenting with their own precious aromatics. I will usually order a Tanqueray martini, but am perfectly happy with Beefeater, Gordon's, Gilbey's, many others. My dad used Boords, a high-quality inexpensive gin I haven't been able to find lately.
It is ok Ben, I am not contributing to the other side. I do not even drink. Just stirring the pot, hoping for a laugh.
