Post #757014 by mikehooker on Sat, Jan 9, 2016 11:32 AM

That's a great tip. I bought a microplane grater last night and started work on Falernum #8. The tools I had on hand would have taken me forever to zest the limes so it was a life saver. I'm doing this batch half sized as I want to try a couple variations and not end up with gallons upon gallons of falernum I'll never get through. I put the cloves in whole. Looks like Falernum #9 and #10 call for them to be toasted. I think I've seen others mention they crush them. Does anyone have preference on any of these methods?

And one last question/observation before I finish up this batch tonight. Paul Clarke's recipes all call for a cold process rich sugar syrup to be added to the mixed solution after it's been strained. I've never made 2:1 syrup without heat because I've read that it will be unstable. Has anyone had issues with their falernum crystallizing or had any negative effects from the cold process?