Post #752314 by AceExplorer on Fri, Oct 9, 2015 10:42 AM

Without causing a ruckus, I was just trying to address some of the "Taylor's is superb" and "handmade is less desirable" comments because those comments are not in line with what I know, and also contrary to what I know many other cocktail folks (whom we all know and love) have said. I don't think that hand-made falernum ruins drinks, and I don't think that Taylor's falernum is perfect. These are two extreme discussion points about falernum, they both have merit in discussion, especially within the context of the time period of the recipes. I recognize that there are differences, and this thread may indicate that there exists a split between "old" and "new" style falernum-using mixology. This would be similar to the simply syrup 1:1, 1.5:1 and 2:1 dilemma in recipes. In other words, for best results, you'll need to specify the style of falernum in a recipe going forward.

Hmmmm... I don't know that the Taylor's flavor profile is close to what was being used or made early in the 20th century. Are we on a tangent about large-volume bars needing gallons of machine-made falernum daily? And that they must buy pre-made and bottled stuff due to volume? I just don't have any evidence available to go down that road. I know personally that Frankie's Tiki Room is very busy, and they used hand-made falernum every time I was there. (Per their bartenders whom I spoke and taste-tested with.)

There's not much more for me to say, I do hope I helped the original poster. It's all good.

Cheers folks!