Post #759702 by AceExplorer on Thu, Feb 25, 2016 8:38 PM

Very cool! Two thoughts:

1. That's a complicated recipe, likely to scare off a lot of folks, but guaranteed to provide a night of fun in the kitchen.

2. Definitely sounds like the flavor is worth the effort. The black pepper is intriguing, and this sounds quite clove-heavy too.

I stated earlier that the falernum recipes, and the falernum discussions, have become quite fragmented over the last few years. We used to generally rally around Paul Clarke's recipes, and in my case I did so for authenticity's sake under the direct advice of Jeff Berry. But now we're seeing quite a bit of additional creativity with falernums. It really only matters if you're trying to approximate the tastes of classic drinks from the past. If you're not a flavor purist, then I don't think it's an issue.

I'd like to try this recipe, I'm intrigued, and it would make for a fun night in the kitchen. I'd definitely use a Microplane grater instead of the grater mentioned in the recipe. I'm certain this would be quite a bit different from Paul Clarke's, and Kaiser Penguin's, and that's not meant to be a criticism. Thanks for sharing this.

I'm thinking more and more, by reading posts here, that "lots of different falernums" are like "lots of different rums." It's all good.

I'll let you know if I make this, but it won't be anytime soon.