Fassionola? - Tiki Drinks and Food

K KuKuAhu Member Kahiki, Ohio Joined: Dec 23, 2002 Posts: 567	K KuKuAhu Posted posted on Sun, Apr 2, 2006 2:14 PM Yes, reverse engineering it would not be difficult with an ingredient list and a sample. Hell, that's all it took for me to copy Sazerac Falernum. I agree that Pablus or BK could easily do the same. I'd love to get a hold of a sample, and I'd be willing to trade a sample of one of the homemade versions of items I produce for it, as well as the recipe for said samples from both (my recipe for the sample I send, and the recipe I generate for Fassionola). I make a La Grenade style nutmeg liqueur that gets good reviews and is a fine exotic for having on hand (and is near impossible to acquire outside of Grenada). I make true pommegranate grenadine, Sazerac style Falernum, pimento, a strong clove liqueur (not like becherovka, more suited to tropicals) that is key to constructing Sazerac easily, as well as some uncommon exotics for the truly adventurous (and completist or obsessive compulsive) experimental bartender. Sorrel liqueur Hibiscus liqueur Nutmeg liqueur Cardamom liqueur Rosemary rum liqueur (a sweetened ninnie basically) Anyway, yes Kono, we need to put this to bed and get a solid recipe for this stuff. There is no reason to keep hunting for NOS ingredients when a recipe can be had that all of us could use. Especially when we can make a version that tastes and acts the same, but contains no unnatural bullsh*t. Ahu Fraternal Order of Moai [ Edited by: KuKuAhu 2006-04-02 18:53 ]

Yes, reverse engineering it would not be difficult with an ingredient list and a sample. Hell, that's all it took for me to copy Sazerac Falernum.

I agree that Pablus or BK could easily do the same. I'd love to get a hold of a sample, and I'd be willing to trade a sample of one of the homemade versions of items I produce for it, as well as the recipe for said samples from both (my recipe for the sample I send, and the recipe I generate for Fassionola).

I make a La Grenade style nutmeg liqueur that gets good reviews and is a fine exotic for having on hand (and is near impossible to acquire outside of Grenada).

I make true pommegranate grenadine, Sazerac style Falernum, pimento, a strong clove liqueur (not like becherovka, more suited to tropicals) that is key to constructing Sazerac easily, as well as some uncommon exotics for the truly adventurous (and completist or obsessive compulsive) experimental bartender.

Sorrel liqueur
Hibiscus liqueur
Nutmeg liqueur
Cardamom liqueur
Rosemary rum liqueur (a sweetened ninnie basically)

Anyway, yes Kono, we need to put this to bed and get a solid recipe for this stuff. There is no reason to keep hunting for NOS ingredients when a recipe can be had that all of us could use. Especially when we can make a version that tastes and acts the same, but contains no unnatural bullsh*t.

Ahu

Fraternal Order of Moai

[ Edited by: KuKuAhu 2006-04-02 18:53 ]

Post #224537 by KuKuAhu on Sun, Apr 2, 2006 2:14 PM