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
This post is also available in: Spanish