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What are you drinking right now? - Page 723

post #10831 of 14225
Quote:
Originally Posted by Louis XIV View Post

b1os, do you make your own falernum?
Nope, not yet. This was the first Falernum I bought (Velvet Falernum). It's unfortunate that www.forgottenflavours.com stopped their work.
post #10832 of 14225
I bought a bottle of FF Falernum a few years ago and didn't like it, but I was just beginning with the whole cocktail thing, so maybe my taste has changed.
Never heard of the Velvet Falernum before, is it good?
post #10833 of 14225
I think it's one of the standard ones. John D. Taylor's Velvet Falernum. I bought it from Weinquelle Lühmann in Hamburg (great store alongside with Spirituosen Wolf -- will miss both of them, they almost always have some of the best prices even in comparison to online shops (ok, there are some online shops that have even cheaper prices.. Conalco comes to mind, I just ordered from them a load a couple weeks ago and it's worked out very well, can only recommend them: Courvoisier VSOP 1l for 30€, Gosling's for 17€ etc.)).

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Why didn't you like Forgotten Flavors' one? I've just heard great reviews about it -- mixology, other websites, Le Lion etc. Actually, Le Lion still uses it (I think one of the two founders of FF worked for Le Lion and therefore they got the last batch or so). I liked all their drinks with FFs' Falernum. Next time I'm in Hamburg and at Le Lion I'll try it neat now that I have a comparison.

Actually, I may just write an e-mail to FF later today and ask about some tips and tricks on how to do my own one. I doubt that they'll share their complete recipe though. devil.gif

Have you tried TBT's Falernum? I haven't been impressed by their Crème de Violette at all (it's just too flabby in taste). But it may be worth a shot.
post #10834 of 14225
I bought it directly from Torben via the Cocktails & Dream forum, and yes, to my knowledge he worked at Le Lion in the past (unluckily I have not yet been able to go there).
Looking at both the cocktail as well as the haute cuisine threadsI think I am just not comming from as much of an well educated food & drinks background as you do.
Some unknown spice annoyed my virgin tongue just too much to enjoy the drinks I tried it in, most likely it was the pimento.
When I offered my almost untouched bottle to the C&D forum there were plenty of people messaging me, so it not only received a lot of praising reviews but a lot of people into the scene thought it was actually the best product on the market and tried to pick up as much of the remainings as possible.
Regarding liqour shops, I don't know of any good ones in Rhein-Main so I order most of my stuff at Barfish, which obviously once again is very closely related to the C&D forum.
But I have ordered from Weinquelle Lühmann too before and can back up the positive experience you made with them.
post #10835 of 14225
Oh, I think I'm no more experienced than you regarding drinks. I'm still very young so I'm pretty new to it, too.

Barfish is quite expensive though. I'd recommend taking a look at www.conalco.de . www.bardealer.de 's website looks a little weird, but it gets decent reviews and is very cheap, too. Just an example -- Peychaud's bitters (148ml) are 15,75€ at Barfish and 9,52€ at Bardealer...
post #10836 of 14225
Drinking a cptjeff-inspired mojito. Going to point out that if you do it his way and crush the mint in your palm and then throw it in first, limes second - the rind of the limes protects the mint from bruising too much or even becoming pulverized, which is good. On the other hand, I think his mix is a bit too big for a highball glass for sure, too big for even a juice glass. It could be halved and use only a quarter of a lime and maybe a sugar cube's worth of sugar. I am using Okinawa raw sugar in these, and sparkling Gerolsteiner. About 2/3rd's HC 3 and 1/3rd HC 7yr.

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post #10837 of 14225
why mix the rum's as opposed to just one or the other?
post #10838 of 14225
I want some of the brashness of the whiter rum, and then I like a bit of the caramel that comes through in the darker rum. I don't want too much of either, so I mix them, sometimes up to 3 kinds. Just my own tastes.
post #10839 of 14225
forgot to post this from a week ago when I came back to Tokyo, this is my 'drinking bar' where I go when I need a properly mixed drink. There's this old guy there who doesn't talk but makes a damn fine version of about anything you ask for.

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post #10840 of 14225
Quote:
Originally Posted by impolyt_one View Post

I want some of the brashness of the whiter rum, and then I like a bit of the caramel that comes through in the darker rum. I don't want too much of either, so I mix them, sometimes up to 3 kinds. Just my own tastes.

Interesting. Thanks.
post #10841 of 14225
Quote:
Originally Posted by impolyt_one View Post

forgot to post this from a week ago when I came back to Tokyo, this is my 'drinking bar' where I go when I need a properly mixed drink. There's this old guy there who doesn't talk but makes a damn fine version of about anything you ask for.
578655_10101020410191750_473015243_n.jpg

Sweet Jeebus. icon_gu_b_slayer[1].gif
post #10842 of 14225
That's just barely 1/3rd of the rack. Come visit and I shall take you there. devil.gif
post #10843 of 14225
Is that Huntsman's garage?
post #10844 of 14225
Quote:
Originally Posted by impolyt_one View Post

and sparkling Gerolsteiner.
cry.gif

happy.gif
Quote:
Originally Posted by impolyt_one View Post

I want some of the brashness of the whiter rum, and then I like a bit of the caramel that comes through in the darker rum. I don't want too much of either, so I mix them, sometimes up to 3 kinds. Just my own tastes.
Have you tried amber rum?
post #10845 of 14225
you mean like a gold/oro rum, off the rack Bacardi?
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