Wow, this is fun digging through old race pics. Here we have the McLaren F1 GTR #020R-BMW V12 powered machine that raced for the first and only time in the US during the Octoberfest FIA GT Championship on October 18, 1997. The race was a 3 hour enduro.
This event was historical as it was the first time many of the FIA GT cars raced in the US.
This team was sponsored by Gulf Team Davidoff (GB) . This car was driven by Pierre-Henri Raphanel (F)/Jean-Marc Gounon (F), and finished 5th (2 laps behind the winner). I remember this race well because it rained the entire time. It was still great seeing these awesome machines zipping by, shooting up their rooster tails.
I'll keep posting pics of this event to show off some of the other great cars that participated.
Cheers.
Tuesday, January 29, 2008
Monday, January 28, 2008
12 Hours of Sebring 1979 Porsche 935
This past weekend I was at the 46th running of the 24 Hours of Daytona. Great race as usual and its the kickoff to the 2008 racing season. Now, I'm in race mode much to the Chagrin of the wife. I was digging through some old photos and stumbled on this beauty. This is from the 1979 12 Hours of Sebring and shows the second place overall car of Brian Redman, Paul Miller, and Charles Mendez. The car has just come off of turn 17 and is on the front straight.
Redman was attempting a repeat victory in a Porsche 935 and some slight mechanical problems allowed Bob Akin to take the 1979 victory.
Porsche has long been a dominate marquee in auto racing, and is still the most winning manufacturer at Sebring with 17 overall victories. The 935 was a dominate model in the late 70's and early 80's during the great IMSA days. This photo is a great example of the aerodynamic body work they were experimenting with.
If anyone has stories on this please comment.
I will be posting more vintage photos as I get them scanned.
Redman was attempting a repeat victory in a Porsche 935 and some slight mechanical problems allowed Bob Akin to take the 1979 victory.
Porsche has long been a dominate marquee in auto racing, and is still the most winning manufacturer at Sebring with 17 overall victories. The 935 was a dominate model in the late 70's and early 80's during the great IMSA days. This photo is a great example of the aerodynamic body work they were experimenting with.
If anyone has stories on this please comment.
I will be posting more vintage photos as I get them scanned.
Thursday, January 10, 2008
The Boilermaker
The Boilermaker traditionally is a shot of whiskey, tequila or vodka and a glass of beer. There are many ways to drink the boilermaker. Drinking the shot of liquor and chased by the beer. Pouring the liquor into the glass or the Depth Charge, dropping the shot into the glass of beer causing the carbonation to fizz at a quick rate forcing a quick consumption. Normally I would associate this type of drinking behavior to the college kid or serious bar fly. However, a shot of amaretto gently dropped into a nice quality beer makes for a fine afternoon drink. The 'college' version of this is called a Flaming Dr. Pepper in which the young drunk tops his beer with 151 proof rum and lights it with his trusty zippo. So, give it try and enjoy.
Thursday, January 3, 2008
Tiger Milk
Living in South Florida does not allow us the opportunity to enjoy a hot adult beverage very often. Our temps dropped today to a balmy 39F and it was time to try out something warm and yummy.
This recipe comes from Jeff Berrys Sippin Safari must have book. http://www.amazon.com/Beachbum-Berrys-Sippin-Safari-Cocktail/dp/B000TSI2O4
This recipe is a double and contains a batter that you must make.
3 oz. Virgin Island rum- Cruzan dark works great.
2 Tablespoons of Tiger Cream*
6 whole cloves
2 strips of orange peel
8 oz. almost boiling water
Add the rum, cloves, Tiger cream, orange peel and slowly pour the hot water in the mug. I liked using a straw so you are not constantly getting the cloves in your mouth.
*Tiger Cream
This makes a large batch of cream and will last a few weeks in a tupperwear container.
1 stick of soft butter (4oz.)
16 oz. Clover Honey
15 oz. Lopez Coconut Cream
Cream all this gooey mess together and you have one tasty sticky mess.
This recipe comes from Jeff Berrys Sippin Safari must have book. http://www.amazon.com/Beachbum-Berrys-Sippin-Safari-Cocktail/dp/B000TSI2O4
This recipe is a double and contains a batter that you must make.
3 oz. Virgin Island rum- Cruzan dark works great.
2 Tablespoons of Tiger Cream*
6 whole cloves
2 strips of orange peel
8 oz. almost boiling water
Add the rum, cloves, Tiger cream, orange peel and slowly pour the hot water in the mug. I liked using a straw so you are not constantly getting the cloves in your mouth.
*Tiger Cream
This makes a large batch of cream and will last a few weeks in a tupperwear container.
1 stick of soft butter (4oz.)
16 oz. Clover Honey
15 oz. Lopez Coconut Cream
Cream all this gooey mess together and you have one tasty sticky mess.
Honolulu Cocktail
Greetings and Happy New Year. Lets start out with this tasty little number. I know little about the history of the drink so if you know, share it... dig?
3/4 oz. Gin
3/4 oz. Benedictine
3/4 oz. Maraschino*
Stir with ice, strain and serve in a cocktail glass.
Our initial reaction to the drink was complex flavors, but just too sweet. We added a dash or two of bitters and this balanced out the drink for us. We are not sweet drink fans, so if you like em toned down use the bitters. It made for a great aperitif, so one should do you well.
*Maraschino is a clear, relatively dry liqueur made from Marasca cherries, including the crushed pits which give it a subtle bitter almond flavor. The cherries are processed and distilled much like brandy, and later combined with a pure cane syrup before it is aged and filtered.
There are several distillers of this liqueur, but one of the foremost brands are produced by the Italian company Luxardo.
Maraschino liqueur should not be confused with the juice from Maraschino cherries or other cherry liqueurs, that are both much sweeter.
3/4 oz. Gin
3/4 oz. Benedictine
3/4 oz. Maraschino*
Stir with ice, strain and serve in a cocktail glass.
Our initial reaction to the drink was complex flavors, but just too sweet. We added a dash or two of bitters and this balanced out the drink for us. We are not sweet drink fans, so if you like em toned down use the bitters. It made for a great aperitif, so one should do you well.
*Maraschino is a clear, relatively dry liqueur made from Marasca cherries, including the crushed pits which give it a subtle bitter almond flavor. The cherries are processed and distilled much like brandy, and later combined with a pure cane syrup before it is aged and filtered.
There are several distillers of this liqueur, but one of the foremost brands are produced by the Italian company Luxardo.
Maraschino liqueur should not be confused with the juice from Maraschino cherries or other cherry liqueurs, that are both much sweeter.
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