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After the pity party in Interregnum, here’s a bit of actual recipe doings. Cocktails were the part I’d had a particular eye on for the other Saturday’s entertainment. I’d been reading about tiki cocktails and saw this as an excuse to try a few, as well as to make up a batch of Falernum, a spiced syrup/liqueur integral to quite a few classics. What I created was based on perusing a whole bunch of online info (I’ve not shelled out for the rather fine-looking Beachbum Berry Remixed yet, but hope to soon). While there was a wealth of good stuff to be found, I narrowed it down to variations on Paul Clarke’s Cocktail Chronicles version, courtesy of Post-Prohibition, Chowhound and Punch.

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As per the last post, I was intrigued by the Neroli Gin neat, but not won over by its perfumed whack when tried neat. In a G&T there was more room to breathe, but I still wasn’t sure that was the best use for it, so I thought I’d give it another shot – this time in a Negroni. My justification being that Campari and red vermouth would have enough oomph to stand alongside this gin’s perfumed smack in the face.

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