Post #759613 by AceExplorer on Wed, Feb 24, 2016 6:51 AM

Warboys, did I mention YES to making half-batches? I see no problem there as long as you measure carefully. To me, larger batches are easier to measure and meet the prescribed ratios. Careful measuring is what I watch for if I do half-batches of things.

I agree with you, Scaramouch, good thoughts. I'll reach out to you sometime in the future about Fassionola, but will look for some posts you may have already made on the subject. Home-made really is tough to beat, and I also have mostly home-made syrups at my bar.

By the way, Kaiser Penguin's article mentions several problems he has with his Falernum, especially with using lime juice. I do not understand this at all, as I have never had his problems with my own Falernums using Paul Clarke's recipes.

I suspect that tasting KP's side-by-side with Paul Clarke's there would be some noticeable flavor differences. In cocktails, these differences may be noticeable, but not necessarily earth-shattering. I do not have plans to make Kaiser Penguin's Falernum because the Paul Clarke's is already so well-refined. If I make KP's, it would only be for comparison, and as adventurous as I am, now I'm thinking of giving it a shot someday, maybe soon...

Hey, isn't this a hoot? I love it! :drink: