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Need a substitute for Navan Vanilla Liquor, apparently you can no longer get it in this country.

Thanks, that is very clear. Since I've not had the Navan before, your observations and experience are my guide. And there will be others following in your, and my, footsteps when they re-create several cocktail recipes which list Navan in the ingredients. They'll appreciate seeing our notes and comments here. Again, many thanks. --Ace

Nov 17, 2014
AceExplorer in Spirits

Need a substitute for Navan Vanilla Liquor, apparently you can no longer get it in this country.

Thank you, loftyheights, for the speedy reply! I'm looking forward to making this infusion soon. I need clarification on one thing though, is it really a 1-to-5 ratio of infusion to simple syrup? That sounds very sweet, as if the infusion is very strong. I'm planning on using a good cognac, so before I begin the process, would like to confirm this one measurement. Many thanks -- I'm really looking forward to trying this, having read so much positive from fans of the old Navan. Cheers!

Nov 17, 2014
AceExplorer in Spirits

Need a substitute for Navan Vanilla Liquor, apparently you can no longer get it in this country.

loftyheights - that's awesome! Can you provide one more detail on how much simple syrup you blend in? You're the only poster who mentions achieving an identical flavor substitute for Navan, so I'm very interested in trying this. Is your simple syrup 1:1, 1.5:1, or 2:1? And them I'd guess you blend 1:1 cognac to your simple syrup. Any help is very appreciated, many thanks!

Nov 17, 2014
AceExplorer in Spirits

Paul Clarke's Falernum #9

Good points. You may just be learning that roasting the cloves and almonds is helpful in bringing out the flavors of the spice and the oils of the nut even more. Chefs occasionally do this with their spices in a dry and heated pan. I can see why you would be so critical, you are maybe hearing for the first time the reasons which lie behind and underneath this method of using spices and nuts. That's not your fault, few people teach these things to us, but that's why we hang around others with similar interests so that we can all share and learn from each other. By the way, I'm also not sure what the extra +1 tablespoon achieves, but it's someone else's successful recipe, so I just do it cuz it's not a big deal. But it is amusing to me as well. Cheers!

May 21, 2014
AceExplorer in Recipes

Paul Clarke's Falernum #9

Yes, it's a very good recipe. Don't let your head mislead you - follow the recipe exactly, otherwise you won't quite "get it." Remember that this is a syrup which is generally used in small amounts, you're losing out if you don't use 40 cloves.

"Too tedious?" I don't think so because the result is definitely worth it. Interesting tip about Demerara sugar instead of superfine sugar. Not sure that alone would make this syrup "truly flavorful," because they syrup has already got several other ingredients which make this "truly flavorful." Also not sure where you get the comment "usual creamy color like most standard simple syrups" unless you're referring to those made with Demerara sugar. In that case, yes, but is that still a traditional simple syrup used in so many classic recipes?

Cheers!

May 20, 2014
AceExplorer in Recipes

Paul Clarke's Falernum #9

You SHOULD use 40 cloves - this needs to be a very strong-flavored syrup with the desired (and often required) depth of flavor and complexity of character. That's exactly why it is used in relatively small quantities in classic cocktails. It all balances out very nicely in the finished syrup, so don't worry about the 40 cloves. It's the right amount of cloves for how this syrup is intended to be experienced and used. Also, DO NOT USE Bacardi 151 because it is a low-grade comparatively harsh-tasting 151 which should be avoided. Use, instead, the recommended and much more neutral Wray & Nephew Overproof Rum which will have high enough alcohol content to extract the flavors and oils from the ingredients without introducing any harsh (low-grade) flavors into the falernum. I have made many batches of falernum now, and these suggestions are the result of what I have learned.

Nov 30, 2012
AceExplorer in Recipes