Comments on: Call to Arms: DIY – Falernum Cn #1

By: Cocktail Hacker » Blog Archive » DIY Falernum

Cocktail Hacker » Blog Archive » DIY Falernum — Wed, 11 Nov 2009 05:37:44 +0000

[...] Cocktail Nerd [...]

By: Cocktails Old Fashioned » Blog Archive » Hausgemachtes Falernum - Thought’s of a mixology novice

Tue, 24 Feb 2009 14:44:34 +0000

[...] Falernum Cn #1 [...]

By: cocktailnerd » Blog Archive » The Boozy Chef: Blackstrap Pumpkin Pie - A blog of most things cocktail and alcohol related

Mon, 15 Dec 2008 16:50:40 +0000

[...] you use relative to the Blackstrap will depend heavily on the character of your Falernum. My falernum1 , which is a blend of Morgenthaler’s and Paul’s techniques, is very heavy, spicy, and [...]

By: Doug Winship

Doug Winship — Mon, 06 Aug 2007 15:55:13 +0000

Wow. In the dishwasher? And you give me grief about bottled lime juice! You are dead to me, sir!

Seriously, do they stand up to it? I’ve lost too many glasses to chips caused by the Bosch Beast. And lost a few I REALLY likes to etching.

Of course, these WERE seriously cheap on mega-clearance….

By: Gabriel

Gabriel — Mon, 06 Aug 2007 15:13:24 +0000

Well, they were a gift to me (I got two sets actually) but I think they came from Kohl’s, Ross, Gordman’s, or two of the three.

I agree that they’re nice for small portioned drinks and I use them as pousse-cafe glasses. My primary complaint is that they’re a little overly delicate. As for cleaning, well, I’m a heathen; they go in the top rack of the dishwasher…

By: Doug Winship

Doug Winship — Sun, 05 Aug 2007 15:47:47 +0000

Nice cocktail glasses. I just bought the same set, as you probably noticed in the picture from my latest post!
Get yours at Kohl’s too?
I like them for a couple of reasons:
1)They make for a photogenic picture for one’s cocktailblog!
2)They are quite small, so you can split one experimental mix into two glasses and not look chintzy.

Now, if I could just figure how to easily CLEAN the little buggers!

By: Gabriel

Gabriel — Fri, 03 Aug 2007 17:44:51 +0000

Rick: The clove is there but definitely takes a back seat to the lime in this version, though the finish is almost entirely clove and ginger, and boy is the finish looooong. I should clarify that I didn’t use Paul’s ‘cold process’ simple syrup for this (i.e. shake it in a container and call it a day); I went stove-top because I wanted a richer and thicker flavor. Whether this is on or off-target, who knows, but I like it.

Marleigh: Well aren’t you as sweet as a Georgia peach in August! I’ll gladly take you up on that and, of course, prepay through PayPal or other means beforehand. I’m making my next trip to Denver with a shopping list (and more luggage-space) and whatever I’m unable to get I will send your way to see if it’s available there. Thanks! If I can send you any… well, I have nothing to send you from OK; you’ll have to settle for cash. heh

By: Marleigh

Marleigh — Fri, 03 Aug 2007 17:37:25 +0000

Maraschinos! I’ve been getting ready to do a side-by-side comparison of the recipe Robert posted with my standby Nick Mautone recipe. I feel a cocktailnerd-Sloshed! cherry-off in the making…

Also, if you’re in need of unusual ingredients I live in a liquor wonderland and shipping from CA to OK isn’t terrible—especially for, say, a bottle of Velvet falernum.

By: Rick

Rick — Fri, 03 Aug 2007 14:19:08 +0000

Another bottle of homemade falernum. Joe Fee is going to be knocking on doors soon. Good work! I'm going to have to try the toasted almonds for my next batch. I got a good bit of clove flavor out of Paul's method of just soaking them with the rum, zest, and ginger for 24 hours. I would be afraid of the clove overpowering if soaked longer. The comments by Paul and Jeffrey over on Jeffrey's falernum post pretty much say exactly what I was going to, so I won't repeat it.