Joined: Mar 06, 2003
From: Portland, OR
|Posted: 2011-05-24 1:30 pm  Permalink|
Thanks for the mention jingleheimerschmidt, and the compliments CucamongaChango!
I'll be the first to admit my stuff is pricey, but that's because I bring homemade quality to the shelf. I don't use almond flavoring and a sugar syrup base, I heat the almonds, sugar and water together, like I were making it at home, just in an 80 gallon kettle. Almonds are WAAAY more expensive than extract or flavoring, but that's what makes the difference in the end product.
As far as using the Torani Hazelnut, I wouldn't recommend it in a Mai Tai. It'll be interesting, but the flavor can be overpoweringly artificial. My Hazelnut Orgeat would be decent for a variation (also seen it done with Macadamia and Pistachio-based Orgeats), but really shines with simple, rich drinks like a flip or Japanese.
Exotic Syrups for Tropical Mixology!