Recipe: Original Drink Formulas by Hamo - Tiki Drinks and Food

H Hamo Grand Member (3 years) Colorado (via Iowa) Joined: Aug 22, 2016 Posts: 2068	H Hamo Posted 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.

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.

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