We chat a lot with our mate Bob (of Bitters fame) and we got talking about what a great falernum should taste like. Weeks passed (as we sampled numerous...
hello, thinking of using this in a banana peel rum, coffee grounds liqueur and espresso based cocktail. What do you think? It's going to be served to a few hundred people at the London Coffee Festival. What do you think? And are almonds used for infusion (would we need to let people know re allergy?)