Grand Member (5 years)
Joined: Apr 03, 2008
From: Deep in the Jacksonville Florida jungle.
|Posted: 27 days ago; 4:02 pm  Permalink|
Interesting, thanks for sharing. I wonder if the infusions in his recipe are kind of what the "other" recipes also do, but in a different sequence. For his tests, he benefitted from making big batches of infused ingredients, and then he was able to meter out exactly what consistently-flavored material he needed for each of his variations.
My multiple passes at making the syrup have shown that my end result is surprisingly consistent. The variations come mostly from how fine you chop your ginger from one batch to the next, and how well you produce zest by hand. I know that the Zip Zester is not as "thorough" as hand zesting limes, and you can see why in his photo. But it's dang fast at what it does, when it works right... It is, however, a shortcut compared to hand-zesting limes. To correct for this, I would think you'd need to hand-zest limes, weigh the zest, and then use the stuff from the Zip Zester by weight. That would level the playing field from the standpoint of zest. [Zip Zester is out of production. It was for a while sold under a new name -- Zeeler -- but for some reason people thought it sucked and the manufacturing was halted. There are a few for sale "used" on eBay, and there are reviews here-and-there on the web, generally poor. Parts (cutters, blades, etc.) are not super easy to find.]
Since I've posted a fair amount on falernum, it's clear that I take this flavoring seriously in my cocktails for purposes of authenticity. Its very cool to see someone else's approach and experiments. Very interesting stuff.
If someone makes this, I'd like to hear a comparison between other falernums which we've discussed here.
All I want for Christmas is a Zip Zester...... Oh crap, out of business? Dang...