Anyone here have a good recipe for Falernum, or a suggestion for something off the shelf?

Hello everyone. Can somebody consult on how to make, store and ect. saline solution for cocktails?

I have had a busy month, and am just getting caught back up. I’ve been trying to keep my jaw off the table when drooling over your drink posts, and thankful you guys are posting where you found it. One of my favorite things about to do when I’m not making cocktails is finding books about the craft. We’ve all seen and probably had stacks of the “10,001 cocktail recipes” books, but I want to know what you guys are reading. @Georgi Petrov has a pretty comprehensive selection on his Amazon storefront, just waiting for him to publish!! My collection consists of: Cocktail codex Death & Co Welcome Home Dave Arnold’s Liquid Intelligence Last Call - Brad Thomas Parsons (excellent book!) Amaro- Brad Thomas Parsons Bitters- Brad Thomas Parsons Steve the bartender’s cocktail guide Bar book- Jeremy morganthaler Shrubs: An Old-Fashioned Drink for Modern Times- Michael Diestch Flavor bible- Karen page and Andrew dornenburg (Not directly cocktail but a guide to culinary tasting and an index of flavor affinities)

Hi, cocktail fans. I have been away for a while. I'm so sorry for not being very active. Working in Hospitality during the festive season is a crazy ride, and staying focused is hard. Anyway, I will do my best to keep up during the month. Next week is massive for me as I turn 50, and this is a significant number but my favourite when it comes to poring Whisky 😂 I will be taking a week off from work to celebrate and put some plans together for this community. As you know, I want the community to strive to be a place for like-minded people who love cocktails and Hospitality. However, many members are not active at all, and as much as I want to tolerate everyone, I need to make a decision. That said, I will be doing a PURGE of the community. From Friday, December 6th, I will start removing members who are not active and still in level 1. You can avoid it if you reach level 2, which is relatively straightforward, to be honest. However, reaching level 2 and returning to hibernation won't protect anyone. Activity is the key and most important task to keep the community alive. From December 10th, I will introduce a very small entry fee. However, the community will be free forever for everyone who joins and passes level 2. I want to say a massive THANK YOU to @Stephane Foisy and @Caleb Parks for supporting me on Patreon. Practically, they support the existence of this community. If anyone else wants to join, here is the link to do so: https://www.patreon.com/c/moodybartender I'll be back with more updates soon, but for now, go and get to LEVEL 2 before it is too late 😉 *** MAKE SURE TO LIKE AND COMMENT ON THIS POST TO COMPLETE THE ACTION.

I created this drink with inspiration of my heritage. I'm Filipino and there's a dessert that uses coconut and pandan. Pandan is a plant that the leaves are used in flavorings. It is similar to vanilla in ways but more grassy and earthy. It's used in a lot of Asian desserts. Coconut and pandan are usually paid together in Asian desserts. In this cocktail I created a pandan horchata using fresh pandan leaves with the rice and left it overnight before blending and straining. I used a palm sugar simple syrup just to sweeten it up a touch and then added the coconut cartel rum.