Posts Tagged ‘syrup’

Slakethirst West Indies Falernum

Monday, July 18th, 2005

Slakethirst FalernumI’ve concocted a batch of falernum, starting from the eGullet recipe mentioned earlier. It may be that I employed profoundly weak ingredients, but whatever the reason, the eGullet recipe proved to be terribly sweet and not much else. After many trial blendings, tastings, modifications, and re-blendings, here’s the final recipe for Slakethirst West Indies Falernum:

1 cup white rum
zest of 3 limes
9 whole cloves
25 dashes Fee’s Aromatic Bitters
5 drops almond extract

Steep for 24 hours, strain, and add to 16 oz. of a 1:1 turbinado simple syrup.

Three limes’ worth of zest nicely fills a cup of rum and looks absolutely loverly, turning it a pale, pale green in the space of a day. Note that I didn’t muddle the lime zest, as perhaps I ought to have… this may account for differences in intensity observed later.

Three cloves, on the other hand, was definitely not enough to approximate the spiciness of John D. Taylor’s Velvet Falernum. Clovey spiciness is responsible for the cola-notes in Corn ‘n Oil which make it seem so like a Cuba Libre. So, after 24 hours I strained the lime infusion of cloves and zest and added 6 new cloves for another day of infusing. Even this proved to be insufficient to achieve the proper pepperiness — it may well be that my cloves were old and lacking vim — so I turned to Fee’s Aromatic Bitters to supply the necessary punch. It’s less bespoke because of it, but we’re already using a commercial almond extract, so what the hell. Next time I’ll buy the freshest cloves I can find and see if it makes a difference.

A test blending of infused rum:syrup at the suggested 1:4 ratio yields something very sweet and far less limey than is wanted. It’s only at 1:2 that the lime seems to hold its own. Granted, the quality of the lime flavor achieved in this recipe is a bit different from that in Velvet Falernum, which contains lime juice, but a 1:2 blend makes for a similar intensity.

The commercial Velvet Falernum product is a much paler color than mine, likely attributable to the choice of sugar. I opted for turbinado for a bit more flavor, but those seeking a closer visual cognate should use white cane sugar instead.

Speaking of visuals, I don’t particularly care for unlabeled bottles of fluid in the bar, so a bit of experimentation with glass etching seemed in order. The able Ms. Thirsty and I spent some quality time pushing pixels around and mucking with screen printing and acid creams. It didn’t turn out half-bad, if I do say so… with some modifications to the process, I think we’ll be etching-up vessels for gomme and grenadine in the near future, and likely any other domestically produced mixological reagents that become permanent fixtures of the backbar.

Update: See also this post in the tikiroom forums. 24 cloves macerated, plus 3 additional Tbs and it still wasn’t clovey enough… obviously achieving the right spiciness isn’t just my problem.

Champagne Punch

Wednesday, December 31st, 1969

(For a Party of 6)

Into a glass Pitcher pour the Juice of 1 Lemon, and add:
¼ lb. Bar Sugar.
1 jigger Strawberry Syrup.
1 quart bottle Champagne.

Stir with Ladle and drop in:
1 sliced Orange.
3 slices Pineapple.

Decorate with Fruit and serve in Champagne goblets.

Club House Claret Punch

Wednesday, December 31st, 1969

Fill large Bar glass ¾ full Shaved Ice.

4 dashes Gum Syrup.
1 teaspoonful Lemon Juice.
1 teaspoonful Orange Juice.
2 jiggers Claret.

Shake; strain into tall, thin glass; fill up with Apollinaris or Seltzer; dress with Fruit and serve.

Applejack Fix

Wednesday, December 31st, 1969

Fill large Bar glass with Shaved Ice.

2 teaspoonfuls Bar Sugar, dissolved in little Water.
¼ Juice of 1 Lemon.
3 dashes of Curacoa.
4 dashes of any Fruit Syrup.
1 jigger Applejack Brandy.

Stir; dress with Fruits; serve with Straws.

Currant Shrub

Wednesday, December 31st, 1969

For mixing use a porcelain-lined or agate vessel, and put in:
1½ lbs. Cut Loaf Sugar.
1 quart Currant Juice

Place vessel on the fire and let it boil slowly for 10 minutes, and skim well while boiling. Then remove vessel from fire and add ½ gill of Brandy to every pint of Shrub. Bottle and cork securely. This drink is served by simply pouring a little of the Syrup into Ice Water, as any drink from Fruit Syrup is prepared. The basis preparation for all Shrubs or Small Fruits, such as Cherries, Raspberries, etc., is prepared in the same way as directed for Currant Shrub, varying the quantity of Sugar used to suit the kind of Fruit.