Link: Falernum history lesson →
Sure, most tiki drink aficionados know what falernum is and probably make their own. But the history of the stuff? Murky.
“The word falernum originates from the Roman wine falernian (or falernum in Latin.) But modern falernum, found in classic tiki drinks like the Mai Thai or the Zombie, has little in common with the original use of the word except for it’s coloring.”
Link: Lost Spirits Colonial American Inspired rum →
One thing I naively didn't originally realize about rum (and other spirit) production is how much chemistry is involved.
Lost Spirits Colonial American Inspired rum is a very limited production - I should probably get off the fence and buy some already.
“The end result is that the entire batch of rum sees all the aging steps. That by itself isn’t a particularly innovative idea – it would just take longer. However, a naive movement of the rum through the four barrel types can produce something pretty bad – Bryan called it “wood-derived nail polish remover.” The conversion process that happens in C-aging might adversely affect the rum character after its B-aging, for example. What Bryan does is nowhere near as simple visit to each barrel type. The trick to the 2.0 process is knowing the order of steps in which to apply a particular aging process. It also required the discovery that certain aging steps need to be repeated. Being able to do chemical analysis on his rums after each step is a big help in figuring out the eventual path to a successful process.”
"Polynesian" Mai Tai
Inspired by this post on Flickr, I made a Mai Tai variant with Lost Spirits Polynesian rum, Clement VSOP rhum, lime juice, orgeat, and Pierre Ferrand Dry Curaçao. The Polynesian rum is a different style than I'd normally use in a Mai Tai, but it's very very good.
Rated: Would Make Again.
Experimenting with a Boo Loo variant
I like the version published in Beachbum Berry Remixed a lot. But amping up the pineapple elements doesn't seem like a bad approach.
