Post #757015 by AceExplorer on Sat, Jan 9, 2016 12:23 PM

On 2016-01-09 11:32, mikehooker wrote:
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?

Good to hear you're enjoying the Microplane - it lasts a long time and produces excellent results.

I always put the cloves in whole - that's what the recipe seems to call for. I would not crush them as that would make your Falernum much more clove-forward, and it's fine to follow the recipe closely. The toasting is referencing the almonds, this seems to be a personal preference or option, and is partially the basis for Falernums #9 and #10. Side note - I don't know where Paul Clarke got his "original Falernum" flavor profile from, but I do know that The Bum was working with someone else to make comparisons to the original as closely as possible, and #8 is what they settled on. I recall that they had actual bottles of well-preserved falernum from many many years ago to use as a guide.

About the cold process simple syrup... Many years ago I came to understand that the hot process created invert sugar and that was not desirable. More recently here on TC someone shared that the hot process lasts longer (and possibly that there is no discernible flavor difference.) I have been using cold process (by blending for 3-5 minutes on highest speed) for years and adding pure grain alcohol. Then I refrigerate what I need, and keep my leftovers plus some for sudden parties in my freezer. My first batches of simple syrup were hot process, and they spoiled in the fridge. Theoreticaly the hot syrup should have sterilized the bottles, and I've never been able to explain how I got lumpies in my syrup. My cold process, with added PGA per The Bum's suggestions when I was a wee tikiphile, have not been plagued with any issues. Keep in mind that I'm a fiend for refrigeration, and freezing the surplus, and it never sits out longer than a 4-5 hour cocktail party. Nowadays I don't think I'd quibble about cold versus hot if the flavor is the same, but I'd only quibble about shelf life, and maybe the convenience factor. The cold process has always been a lifesaver in the middle of a party if I run low on syrup, and it's MUCH more speedy and convenient. But the hot process has sterility benefits which are very attractive to me.

So there you have it - those are my experiences. Feel free to share yours. Your Falernum looks good in the photo!

Cheers.