Looking inside of tiki cocktail books we could be surprised for some strange ingredients, and one of the most used is the Falernum.
Falernum is a spiced syrup original from Barbados, flavored with lime, cloves, ginger, and almonds…and depends on the recipe another kind of spices. Falernum could be alcoholic and non-alcoholic it depends on the version of it.
The best Falernum ever is homemade version, but there’s a lot of commercial options…some of these are pretty good and others are shitty ones…but today I’m not going to talk about commercial Falernum, maybe in the future I could make a comparative VS post between commercial and homemade falernum.
I love to use a recipe that my tiki friend Iván Castro shows to me a few years ago…and today I’ll will share it with you!!!
- 3oz Wray and Nephew Overproof Rum
- Zest of 4 limes grated
- 20 cloves
- 25 gr Fresh Ginger
- 1 tablespoon of Almendrina*
- 7 oz of simple syrup (cold maked)
- 2,25oz fresh lime juice
- Peel and cut the ginger.
- Grate the zest of the limes.
- Add the grated zest of the limes, the cut and peeled ginger, the cloves, Almendrina and the rum in a bottle or a jar and close it.
- Let it macerate for 24 hours.
- Make 7oz of symple syrup 2:1 on cold, adding the sugar to water in a bottle and shake it until it dilutes.
- After the 24 hours maceration, we have to fine strain it in a bottle, pressing a lot to extract the last drops of the liquid and discard the solids.
- Add the syrup and the lime juice to the mix and shake it to mix.
- Let it rest on the fridge a little and it's ready to use.
- Shake it before use each time.
Ingredients waiting for the rum
Ready for the 24h maceration
Finished and bottled Homemade Falernum
Do you want another rum?
This post is also available in: Spanish