Post #752207 by AceExplorer on Wed, Oct 7, 2015 7:28 PM

On 2015-10-07 09:23, JenTiki wrote:

• In the case of my home bar (which usually serves only me), some of the most commonly made drinks were, in fact, developed during the recent tiki resurgence. So bottled Falernum has been available, and the versions I fell in love with in local bars usually used Taylor's. So that's the flavor I expect when I think of Falernum, and I do actually love that flavor. I like the subtlety of the spice with the light floral note of the lime. Even for the older (Donn's and Vic's) recipes, they likely made the syrup in their restaurant kitchens the same way day after day in large batches so it was always consistent. I equate that more with bottled, rather than homemade, even though they're made from scratch.

• As I mention above, Taylor's is what is usually used in the versions of these drinks that I love. And I'm talking about high-quality tiki bars in California, not just some tacky hole-in-the-wall joint. I haven't tried the other bottled Falernum's, but one new bar (here on the east coast) is attempting to make their own Falernum and the clove is terribly overpowering. I don't know what recipe they're using, but I did get them to cut back on the clove/allspice. Unfortunately, it still tastes like allspice dram or clove syrup. It's missing the delicate balance of flavors I equate to a good falernum.

• I used to make my own ginger syrup since I used it in most of my own recipes. Since I rarely have guests, it usually went bad before I could use it all, and it was a hassle. Falernum is an even bigger hassle than ginger syrup, and one I'm not willing to go through just to make a few drinks a week for myself, or even for the rare party, when there is a perfectly good bottled version available. I don't think that makes me any less a "cocktail folk," just one who prefers consistency of flavor to the hands-on approach of slaving away over one ingredient. I'd rather spend that time drinking the cocktail, or chatting with my guests on the rare occasion that I have them.

JenTiki, thanks for the thoughtful replies! Let's see if I got the formatting right on your comments above, ha...

I really think your approach is fine, it certainly makes sense, and I'm sure it works well. I really hope that those who write newer cocktail recipes are very clear about what kind of Falernum needs to be used. With the older cocktails, according to what I have come to understand by reading online from Kaiser Penguin, and a number of others, and in the Bum's books, their research seems to point to a "historical" or "vintage" style of falernum which by all accounts does vary but which seems to follow a stronger taste profile than what Taylor makes. I do think many others have reported that Fee Brothers, and BG Reynolds, is stronger than Taylor's, but I'd have to ask others here (or test in my bar) to confirm that. This may be why the Bum seems to favor and recommend Fee Brothers. I'm sure he also recognizes that typical home bartenders do not have the time or patience to make falernum, even though it is not that difficult if you have some basic kitchen skills and can follow directions. I'm sure Taylors works well, I have no issues with the drinks you have come to know and love, but I do stand firm that for purposes of this "comparison" thread the Taylor's Velvet Falernum is very tame.

It's interesting to note that the same issue also exists with simple syrup. 1:1, 1.5:1, or 2:1 ratios? Vic or Donn referred to the latter 2:1 as "rock candy" syrup, if my memory is correct. Again, bar books and new recipes would do well to call this out because there is not a strong agreed-upon naming convention for sugar syrups. This is evident from reading the many cocktail recipe books I have in my collection. The same is true for the always nebulous, yet casual, "dash" and "dollop." We can't fix the past, but we can be more clear when writing and posting future recipes. In my recipes and notes I always specify the simple syrup ratio. That's just a courtesy in a world where there are some gray areas.

I am looking forward to tasting Reynold's and Fee falernums in the future, and I would water-down my falernum if Taylor's was called for in a recipe. I will not buy Taylors because it departs so much from what I have come to recognize as a stronger and more true "historical" flavor profile for falernum in general. I may be wrong, and I will keep a careful eye open for more info on this since I do enjoy being reasonably accurate with my mixology.

Hope I'm not causing anyone frustration or heartburn over this - I was really just trying to share my personal experiences with falernum. I really don't want to beat a dead horse either.

Cheers to you and your mixology!!

The human liver is an organ which in some circumstances has some ability to regenerate itself. I think that calls for a drink!