Welcome to the Tiki Central 2.0 Beta. Read the announcement
Celebrating classic and modern Polynesian Pop

Tiki Central / Tiki Drinks and Food / Recipe: Original Drink Formulas by Hamo

Post #799279 by Hamo on Thu, Dec 12, 2019 10:39 PM

You are viewing a single post. Click here to view the post in context.
H
Hamo posted on Thu, Dec 12, 2019 10:39 PM

Good question. My simple syrup is 1:1; only rarely do I make rich (2:1) syrup, and I'd definitely specify it in formulas if that's what I'd used. I usually make my ginger and cinnamon syrups based on the recipes in Beachbum Berry Remixed, which are 1:1. I use Martin Cate's grenadine recipe, found in his Smuggler's Cove book, which is 1:1. I use BG Reynolds passionfruit syrup, but I'm not sure of its sweetness ratio. As for orgeat, I go with BG Reynolds when I can get it, but I also make Kaiser Penguin's Perfect Orgeat, which is 2:1. I've yet to try making my own falernum, allspice dram, or fassionola, and tend to use John D. Taylor, St. Elizabeth, and BG Reynolds, respectively.