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PostPosted: Tue May 19, 2020 10:13 pm 
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Fellow Moai
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I've never made Oleo Saccharum before. After settling on a Forum name with the Duchess, I had to make a batch. Wow! So delicious.

Have you ever made it? What cocktail did you try it in first? Any recommendations?

I'm considering mixing it with lime juice to make a shrub (I read somewhere you can call it that even though you don't add vinegar) and then combining it with the Falernum in a Never Say Die.

Friday! I'll report in!

I double charged the iSi whip to pump the lime, ginger and toasted macadamia, coconut and clove up to 350 PSI to rapid infuse a falernum.

If the Duchess' reaction was any indication, it was a solid hit.

We made some Corn and Oil with Lemonhart 1804 as the oil and Barbancourt/Lime/Angostura/Falernum as a base.

Any other suggestions?

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PostPosted: Tue May 19, 2020 11:08 pm 
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I wasn't super impressed with my oleo sacrum. Used the how to drink recipe. Just couldnt find a drink for it I couldnt do with citrus and bitters.

Just made a falernum myself. A bit muddy looking for my eyes sadly. Will refine more soon.


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PostPosted: Tue May 19, 2020 11:39 pm 
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Fellow Moai
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How did the Falernum taste? Did you use traditional ingredients? I don't think I'll ever buy it again. I need to make bigger batches.

I let the oranges sweat by the windows for a few days. They were still fresh and delicious looking, but the skin felt juicy to the touch.

On the second day there was still more sugar than I liked lumping about so I shaved another orange into it and muddle. That night it was perfect, so I dropped the Ball jar into the sous vide and let it go at body temp for an hour just to raise the viscosity a bit without hurting the flavors, make it easier to strain into a bottle.

I've got 2-3 kinds of orange bitters I think, but none of them taste so fresh and on point like this stuff. I'm looking forward to the experiments.

It's a bunch of effort for a little stuff, so I need to find a showcase cocktail for it :)

I need to make a batch of lemon saccharum, maybe drop some lavender in the jar for the muddles, and feed that into a French 75 for the missus.

The Duchess does like her gin :)


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PostPosted: Wed May 20, 2020 12:15 am 
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That falernum looks tasty! I enjoy making falernum & it’s great for gifting to fellow tiki friends, too. I usually steep it for longer than it calls for - an extra day or 2 - as I like move extra spicy. And, yes, because of the spices & all that, it will be naturally cloudy. Nothing to worry about. Mmmmm. I need a Corn & Oil!

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PostPosted: Wed May 20, 2020 8:38 am 
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I’ve done Falernum, Orgeat, pimento dram, a bacon infused bourbon (for a hangover brunch Bacon Old Fashioned) and some other syrups, but I haven’t tried Oleo Saccharum. I’d think a lemon or lime mix might be a good rim for a Daiquiri, the scent and additional flavor would be enticing.

Hmmm...coconut macadamia falernum...that may make an interesting turn on a Mai-Tai, especially if you used a good quality coconut rum. Siesta Key makes a really good toasted coconut rum, pair it with a rich dark rum (or a macadamia infused rum), either Thatchers Blood Orange or Creole Shrub (or a blood orange Oleo Saccharum) and that could be neat. My mind is going all kinds of dark places right now and it’s only 8:30am. :drunk:

The bitters I have tried were subpar so I’ve stuck with commercial bitters.

Looks like I have a project for this weekend.

OZ :fez:

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PostPosted: Wed May 20, 2020 1:30 pm 
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Honui Moai
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When I make a bowl punch, I start by peeling the citrus and steeping in granulated sugar. Does that count?

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PostPosted: Thu May 21, 2020 8:10 am 
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Fellow Moai
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> When I make a bowl punch, I start by peeling the citrus and steeping in granulated sugar.

Ooooo. That sounds delicious. What's your go to bowl punch where you do that?


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PostPosted: Thu May 21, 2020 11:45 am 
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Honui Moai
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My go to punch bowl is a mid-century glass one i found at a thrift store. It has a set of matching cups.

An old image of it:
Attachment:
IMG00093-20100721-2239.jpg


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PostPosted: Thu May 21, 2020 9:19 pm 
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foredeckape wrote:
My go to punch bowl is a mid-century glass one i found at a thrift store. It has a set of matching cups.

An old image of it:
Attachment:
IMG00093-20100721-2239.jpg



That's a cool bowl.... I need to get me a punch bowl. Biggest is a trader vic conch.


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PostPosted: Fri Jun 05, 2020 10:21 am 
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Chapter Tohunga
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Your photos are great Commodore - and I'm lucky enough to say your cocktails taste as good as they look!

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PostPosted: Sat Jun 06, 2020 12:21 pm 
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Fellow Moai
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Thanks, Doc! Looking forward to the next time!


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PostPosted: Sat Jun 20, 2020 1:29 pm 
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Honui Moai
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Princess Pupule wrote:
That falernum looks tasty! I enjoy making falernum & it’s great for gifting to fellow tiki friends, too. I usually steep it for longer than it calls for - an extra day or 2 - as I like move extra spicy. And, yes, because of the spices & all that, it will be naturally cloudy. Nothing to worry about. Mmmmm. I need a Corn & Oil!



If you don’t mind, will you make me one, too? Mahalo, PP!

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PostPosted: Sat Jun 20, 2020 2:00 pm 
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Honui Moai
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Commodore -

Oleo Saccharum can be used many ways in cocktails. Primarily, it is to punch what stock is to soup. I didn’t coin this slogan myself, I am actually quoting Jerry Thomas from his 1862 “The Bartenders Guide. “To make punch of any sort in perfection, the ambrosial essence of the lemon must be extracted.”

In addition to punches and milk punches,
Use your oleo saccharum in a rum old fashioned - delicious!
Add your oleo saccharum to a Pimms Cup — you will never make a future Pimms Cup without it!
Add this to a Brandy Crusta Cocktail, try this in a Fog Cutter...or even a Scorpion Bowl.


“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”

This is Jerry’s Citric-Irish Whiskey Punch recipe:
1⅔ cups Irish whiskey
1⅔ cups strong black tea
½ cup fresh clementine or orange juice
½ cup fresh lemon juice
½ cup Oleo-Saccharum
7 dashes Angostura bitters
1½ teaspoons freshly grated nutmeg, plus more for garnish
Lemon and orange wheels (for serving)

RECIPE PREPARATION
Combine whiskey, tea, clementine juice, lemon juice, Oleo-Saccharum, Angostura bitters, and 1½ tsp. nutmeg in a large bowl or pitcher; cover and chill 3–8 hours. Strain into a punch bowl and add several lemon and orange wheels and 4 cups ice. Serve punch in cups over ice garnished with nutmeg.

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PostPosted: Sat Jun 20, 2020 2:02 pm 
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Honui Moai
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foredeckape wrote:
My go to punch bowl is a mid-century glass one i found at a thrift store. It has a set of matching cups.

An old image of it:
Attachment:
IMG00093-20100721-2239.jpg


Doug, try taking your photo BEFORE you drink the punch, next time!

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PostPosted: Tue Jun 23, 2020 1:17 pm 
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Chapter Tohunga
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Vince Martini wrote:
foredeckape wrote:
My go to punch bowl is a mid-century glass one i found at a thrift store. It has a set of matching cups.

An old image of it:
Attachment:
IMG00093-20100721-2239.jpg


Doug, try taking your photo BEFORE you drink the punch, next time!


Oh come on Vince - what fun would that be?!??!

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PostPosted: Tue Jun 23, 2020 4:10 pm 
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Honui Moai
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If i was only able to entertain at the punch bowl level once more, I would be sure to document the before.

Once I return to merry old New England, which might be this fall, I intend to follow up on the rumor that several punch receipts are in the Nat Palmer House archives. It would be interesting to toast in the manner of the person who first made the first documented visit to Antarctica.

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PostPosted: Fri Jul 03, 2020 12:42 pm 
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Fellow Moai
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Vince Martini wrote:
“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”

This is Jerry’s Citric-Irish Whiskey Punch recipe

Thanks so much, Vince! It's greatly appreciated.

foredeckape wrote:
I intend to follow up on the rumor that several punch receipts are in the Nat Palmer House archives. It would be interesting to toast in the manner of the person who first made the first documented visit to Antarctica.

That sounds pretty awesome as well. I hope they're there!


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