More fun with falernum. To give the sweetener a test-run in as near-pure a situation as possible, one of my first drinks is the Corn ‘n Oil–recipe kindly provided by Slakethirst. Corn ‘n Oil 1 ounce rum 1 ounce falernum 1 dash angostura bitters Stir with ice & strain into old-fashioned glass filled with crushed… Continue Reading
Author Archives: Paul
Rum Swizzle
The first drink I made with my new batch of falernum. I was looking for something that would make me hear steel drum music every time I took a sip. Didn’t quite get there, but it’s a nice drink nonetheless. Rum Swizzle Build in a highball glass: 2 ounces white rum juice 1/2 lime 1/2… Continue Reading
Falernum Follies
Right off the bat, a disclaimer: I have never been to the Caribbean. The closest I’ve come is a quick overnight in Key West, so quick in fact that I didn’t even have a chance to hit a single bar. With this in mind, perhaps it’s forgivable that I’ve never tasted falernum. But, inspired by… Continue Reading
Mai Daiquiri
This recipe was posted over at the Drinkboy forum by Rafael. I’ve always been a big fan of mai tais, but sometimes I’m just not in the mood to go to that much effort to put one together. This is simply a variation on the daiquiri, using orgeat syrup for the sweetener. Orgeat is one… Continue Reading
{Shudder}
Bars, liquor companies push weird cocktails Friday, July 08, 2005 By Nancy Keates, The Wall Street Journal On a recent evening at Vault Martini Bar in Portland, Ore., customer Ann Samiee had to negotiate a cocktail menu with almost 100 choices that included a Badhattan, with bourbon and red wine, and a Pad Thai, a… Continue Reading
