Falernum is a complex spicy aromatic syrup commonly used in tiki cocktails. There are a few commercial falernum products available but most are excessively sweet and not nearly as nuanced as this simple recipe. Don’t be intimidated by the two-day process, active time spent on this recipe is only about 30 minutes.
- Zest of 9 limes, with all traces of white pith removed
- 40 whole cloves
- 1.5 ounces fresh ginger, peeled and julienned
- 2 tbls blanched slivered almonds, toasted
- 6 ounces 151 rum
- 14 ounces cold process 2:1 simple syrup (see below for recipe)
- .25 tsp almond extract
- 4.5 ounces fresh lime juice
Step 1: Place the lime zest, rum, ginger, cloves, and toasted almonds in a clean mason jar and shake vigorously to combine. Press solids down until covered by rum and let stand for 24 hours.
Step 2: Strain the mixture through damp cheesecloth, squeezing until no liquid remains. Discard solids.
Step 3: Place the strained solids in a clean glass jar. Add the simple syrup, almond extract, and lime juice. Shake to combine. Store in the refrigerator up to 1 month. Makes about 24 ounces.
This falernum is so delicious that if it wasn’t for the 151 base I would top it with soda water and call it pop! Try it in the Chartreuse Swizzle or the Mai Tai Swizzle.
Easiest Cold-Process Simple Syrup
The other day I was grinding table sugar in my Vitamix to create superfine sugar, which dissolves more easily when making cold-process simple syrup. It suddenly occurred to me that the entire activity could be done in my blender.
Cold-Process 2:1 Syrup:
- 4 cups table sugar
- 2 cups warm water
Place sugar in high-performance blender and pulverize on high about 20 seconds. Add the water and continue to blend on high until all the sugar has dissolved. Store in a clean glass bottle in the fridge.
This method is so quick and easy and successful that I suspect I will never make basic simple syrup on the stove again!