Post #134120 by Doctor Z on Wed, Jan 5, 2005 9:16 PM

Ahhhh... I see... thanks for the enlightenment!

I've been using the 'liqueur' all along in the 2 "Intoxica" recipes that call for it and they still taste fine to me! I do find it kind of unusual that Jeff Barry would suggest using either brandy or Martinique rum as a substitute for something that tastes like whiskey...

I actually do have a small ('Less than 1/2 pint') unopened bottle of real Okolehao (80 proof - "Produced & Bottled by Hawaiian Distillers, Honolulu, HI"), but I'm reluctant to break the seal on it, 'cause I think it's kinda old and I bought it for the bottle. Besides, if it's anything like the way you describe it, I'm afraid I might like it too much and it would all be gone after a drink or two and then where would I be?

BTW - I did a taste test with chartreuse (both green & yellow - straight, blecch!) and good rye (Old Portrero), and while I agree it does definitely have sweet/herbal undertones, I think the oke 'liqueur' more closely resembles the rye than either of the Chartreuses. But then again, I'm not a big fan of chartreuse, and I looooove rye!

I wonder how actual okelehao would taste in a Sazerac?
Hmmm...
Maybe I will open that little bottle after all...