Post #338051 by LeChuck on Fri, Oct 12, 2007 9:21 AM

I´ve been using Bols Dry Orange Curacao which the Bum recently recommended on his blog. I know it's not available in the US (yet) so this probably isn't much help to you. But since I live in Holland it's easily available here. I picked it up some time ago so I was pleased to see the Bum recommending it. But that is probably the only thing next to Havana Club that is easier to obtain here than in the US... But I'm not complaining, searching for new stuff is what makes this tiki thing more of a challenge, and with that the reward seems bigger when you finally get to taste a drink.

For the aged Martinique I've been using Clément Vieux, which I think is similar to Clément VSOP, but I don't know that for sure. I used to use St. James Royal Amber 'cause I couldn't find the Hors d'Age and that was too harsh for my tastes. The Clément Vieux is excellent. For the Jamaican dark I just use Appleton Extra.

As for the orgeat, until now I've been using Monin and I've read here on TC that some people think it has a weak almond taste and some seem to think its strong. I like to pour a half ounce of orgeat in there and leave out the sugar syrup altogether, but I have to try a different brand of Orgeat to check the strength, I have Teisseire on the way. Ofcourse I can try to make my own, reading the orgeat thread this seems like a real challenge. I recently had a go at making my own falernum and I'm also trying the recipe for pimento liqueur from Sippin' Safari.

cheers,

LeChuck.

[ Edited by: LeChuck 2007-10-12 14:31 ]