Make Your Own Falernum - Tiki Drinks and Food

A AceExplorer Grand Member (8 years) Deep in the Jacksonville Flori-duh jungle. Joined: Apr 03, 2008 Posts: 2566	A AceExplorer Posted posted on Thu, Mar 3, 2016 8:47 PM Nice job, Mike. I've also settled on Falernum #8 for the same reason - using the real almonds in #9 has a minimal impact on the falernum in a cocktail. Don't shake your cold-process rich simple syrup when you can blend it and be done in 3-5 minutes. I use only cold-process simple syrups here. Cold process simple syrups don't undergo a transition to "invert" sugar. Someone else posted here (within the past year, I think) that the invert sugar versions last longer --- if I remember correctly. I don't have a problem with my cold-process syrups going bad, possibly because I spike with 1-2 ounces of Everclear pure grain alcohol per bottle as suggested by Jeff Berry. Go make some more awesome drinks!!!!

Nice job, Mike. I've also settled on Falernum #8 for the same reason - using the real almonds in #9 has a minimal impact on the falernum in a cocktail.

Don't shake your cold-process rich simple syrup when you can blend it and be done in 3-5 minutes. I use only cold-process simple syrups here.

Cold process simple syrups don't undergo a transition to "invert" sugar. Someone else posted here (within the past year, I think) that the invert sugar versions last longer --- if I remember correctly. I don't have a problem with my cold-process syrups going bad, possibly because I spike with 1-2 ounces of Everclear pure grain alcohol per bottle as suggested by Jeff Berry.

Go make some more awesome drinks!!!!

Post #760121 by AceExplorer on Thu, Mar 3, 2016 8:47 PM