Make Your Own Falernum - Tiki Drinks and Food

S Scaramouch Member Joined: Dec 08, 2014 Posts: 66	S Scaramouch Posted posted on Wed, Feb 24, 2016 6:37 AM Please, I beg you, don't waste LH151 making Falernum. You'll get a great result with Wray & Nephew. The Kaiser Penguin recipe is a fine one, except I find it to be a little clove forward and would recommend cutting back on that a bit (especially if you toast the cloves) I'm at the point where I make all my own syrups now, and my fridge currently has homemade: Rock Syrup Demerara Syrup Orgeat Passion Fruit Syrup Grenadine Falernum Vanilla Syrup Cinammon Syrup Fassionola (yes indeed, I'm making my own Fassionola, although this is the trickiest to get right) Without question, almost all are better than store bought. My Orgeat is a toss up vs Latitude 29 Orgeat, which is quite a bit sweeter and more almond forward (because i suspect they use a ton of almond extract). And as I say, the Fassionola is a bit of a work in progress, because I refuse to bow to using Smuckers so mine is all fresh fruit). Once you've made all your own, you never go back, as you come to appreciate the bright, fresh taste in your cocktails. But keep your LH151 for floating and swizzles, that stuff's too good for syrup. [ Edited by: Scaramouch 2016-02-24 06:43 ] [ Edited by: Scaramouch 2016-02-24 06:45 ]

Please, I beg you, don't waste LH151 making Falernum. You'll get a great result with Wray & Nephew. The Kaiser Penguin recipe is a fine one, except I find it to be a little clove forward and would recommend cutting back on that a bit (especially if you toast the cloves)

I'm at the point where I make all my own syrups now, and my fridge currently has homemade:

Rock Syrup
Demerara Syrup
Orgeat
Passion Fruit Syrup
Grenadine
Falernum
Vanilla Syrup
Cinammon Syrup
Fassionola (yes indeed, I'm making my own Fassionola, although this is the trickiest to get right)

Without question, almost all are better than store bought. My Orgeat is a toss up vs Latitude 29 Orgeat, which is quite a bit sweeter and more almond forward (because i suspect they use a ton of almond extract). And as I say, the Fassionola is a bit of a work in progress, because I refuse to bow to using Smuckers so mine is all fresh fruit).

Once you've made all your own, you never go back, as you come to appreciate the bright, fresh taste in your cocktails.

But keep your LH151 for floating and swizzles, that stuff's too good for syrup.

[ Edited by: Scaramouch 2016-02-24 06:43 ]

[ Edited by: Scaramouch 2016-02-24 06:45 ]

Post #759610 by Scaramouch on Wed, Feb 24, 2016 6:37 AM