We have a new addition to the cocktail cabinet - a bottle of Blavod. I can exclusively report that it is deliciously smooth, with a hint of anis and herbs in the aftertaste.
Even better, it goes superbly well in cocktails like this:
In other news, I have got a fair bit done today, reading some journal articles about the use of wikis and instant messenger technologies. As a result I can now use words like 'outeraction' and 'dyadic' which if nothing else may well come in handy in Words with Friends at some point.