Make Your Own Falernum - Tiki Drinks and Food

M mikehooker Grand Member (3 years) Austin Joined: Jul 17, 2014 Posts: 1211	M mikehooker Posted posted on Thu, Mar 3, 2016 8:31 PM Falernum #9 Honestly, I prefer the #8. I don't feel the addition of toasted almonds added anything positive to the mix. I first tasted it without adding the fresh lime juice cuz when I added it to my batch of #8 I felt it made it too citrusy. But this time without the lime juice it tasted really unbalanced. So I added it and it tastes fine, but again, not mind blowing. Every drink I made with #8 and the first one I've made with #9 (Cobra's Kiss) have tasted great so I'll continue making my own in place of Fee's or Velvet but I still want to tinker with it some more. Curious, has anyone noticed their falernum hitting a "sweet spot" after time? Like when I tasted my #8 the first night I wasn't impressed. But after like a week it started getting better and maybe hit the sweet spot around 2 weeks after being made before it started losing flavor and getting dull. Side note - this time I was able to successfully make a cold process 2:1 sugar syrup (it took over 12 hours of periodic shaking). Can anyone attest to why this method is preferred over hot process in Paul Clarke's recipes?

Falernum #9

Honestly, I prefer the #8. I don't feel the addition of toasted almonds added anything positive to the mix. I first tasted it without adding the fresh lime juice cuz when I added it to my batch of #8 I felt it made it too citrusy. But this time without the lime juice it tasted really unbalanced. So I added it and it tastes fine, but again, not mind blowing. Every drink I made with #8 and the first one I've made with #9 (Cobra's Kiss) have tasted great so I'll continue making my own in place of Fee's or Velvet but I still want to tinker with it some more.

Curious, has anyone noticed their falernum hitting a "sweet spot" after time? Like when I tasted my #8 the first night I wasn't impressed. But after like a week it started getting better and maybe hit the sweet spot around 2 weeks after being made before it started losing flavor and getting dull.

Side note - this time I was able to successfully make a cold process 2:1 sugar syrup (it took over 12 hours of periodic shaking). Can anyone attest to why this method is preferred over hot process in Paul Clarke's recipes?

Post #760120 by mikehooker on Thu, Mar 3, 2016 8:31 PM