Post #365137 by foamy on Thu, Mar 6, 2008 9:48 AM

Okay, thanks for filling me in.

My next question is: If Fee Bros. non-alcohol is considered the best for tropicals (and I've seen it recommended in Berry's books if I'm not mistaken), how does the Taylor Falernum do in cocktails? Is it fine? Or, what is the taste difference? Should I hesitate to use the Taylor in my cocktails?

Thanks for the replies.