Post #117310 by pablus on Thu, Sep 30, 2004 2:51 PM

Good falernum recipes are in the Grog Log and Intoxica and also that book of Donn Beach recipes by his daughter or someone close. I'm reticent to post one of Berry's little gems. Grog Logs are like, 10 bucks.

You know - about which ones taste the most like Sazeracs - I never even thought of that. I'll try here in a few minutes... but I'll bet any of the falernums could be cloved and citrused up.

I'm saving some of the Sazeracs to guide me for the next batch of homemade falernum... trying toasted cloves cooked into water to approach that same flavor.

The lime zest of the recipe I posted already comes pretty close to the "Big S."

I'll edit this post to add which one tastes more like Sazeracs. Then we'll know to which to add absinthe and stir with a rooster's feather pretending we're in New Orleans drinking the very first cocktail ever.
----------------EDIT-----------
The fees is more citrus-y.
The taylors is more clove-y.
BUT when I mixed a teaspoon of each into a shot glass, it was the closest to the Sazeracs.

[ Edited by: pablus on 2004-09-30 15:44 ]