Post #757109 by AceExplorer on Mon, Jan 11, 2016 11:59 AM

Mike, good feedback. You're certainly right, all three Falernmums have their application in various drinks. I've never had my Falernum come out too citrusy, so I'm not sure how that happens. The Falernum is in many drinks a background player in what can become a very complex and layered effect on the palate. And if it is citrusy, that's part of its flavor profile, and it blends well with other rum/sugar/lime concoctions.

I'm remembering reading that early in the 20th century some drank Falernum neat, or on-the-rocks, and that it had a pleasant yet assertive and definitive taste on its own. So the real Falernum goal for me personally is to take "period-similar" ingredients and come up with "period-similar" cocktails.

Let us know how your LH151-extracted Falernum turns out -- I'm guessing the LH151 will be an even stronger extractive solvent for the lime and clove and ginger oils than the Wray & Nephew. I'm sure it will be tasty, and hearty in its own unique way. You may need to dial back the spices due to the higher proof of the LH151.