DIY

Issue No. 3 —

Falernum #9

Falernum #9

Making hand­made Faler­num is a real treat and is eas­i­er than one might think. House made Faler­num smells and taste won­der­ful. With a fresh Faler­num you can taste all the com­plex­i­ties and it’ll add a deep fla­vor com­po­nent to your cock­tails. Com­mer­cial grade Faler­num can­not com­pare as it is flat and dull. Go the extra mile and your cock­tails and taste buds will thank you. You’ll have your guest “Wow­ing” your creations.

Recipe

from Jeff Berry’s Beach­bum Berry Remixed

  • 6oz Wray & Nephew Over­proof White Rum
  • Zest of 9 limes with no white pith
  • 40 whole cloves, toasted
  • 1 ½ oz (by weight) peeled and chopped fresh ginger
  • 2 table­spoons blanched, sliv­ered almonds (dry toast­ed until gold­en brown)
  • 14 oz cold processed sim­ple syrup.* I use 1:1
  • ¼ tea­spoon almond extract
  • 4 ½ oz fresh lime juice, strained

* How to cold process sim­ple syrup: Use warm water just warm enough to melt the sug­ar. Com­bine the warm water and sug­ar in a jar and shake until sug­ar dis­solves. Doing this will give you a crisper sim­ple syrup with a lighter density.

Instructions

Step one

Com­bine the rum, lime zest, cloves, almonds and gin­ger in a sealed mason jar, let­ting mix­ture soak for 24 hours.

Falernum Ingredients

Step two

Strain through moist­ened cheese­cloth, squeeze out all the liquids.

Step three

Add the almond extract, sug­ar syrup, and lime juice. Bot­tle up and shake to incor­po­rate. This should keep in the fridge for one month.

Cocktails

Here are a cou­ple cock­tails that incor­po­rate my Faler­num. I will be fea­tur­ing these cock­tails at my event at the Wharf Rat Thurs­day, Sep­tem­ber 9th 2010.

Don the Beachcomber’s Mai Tai

  • 1 oz gold rum
  • 1 1/2 oz Meyers’s Plan­ta­tion rum
  • 1 oz grape­fruit juice
  • 3/4 oz lime juice
  • 1/2 oz Cointreau
  • 1/4 oz falernum
  • 6 drops Pern­od or Herbsaint
  • Dash of Angos­tu­ra bitters

Bitter End

  • 2 oz white rum
  • 1 oz grape­fruit juice
  • 1/2 oz lime juice
  • 1/2 oz falernum
  • 2 dash­es Bit­ter­cube Jamaican #2 bitters
  • 2 dash­es of Angos­tu­ra for a float

Adapt­ed from Left Coast Liba­tions by Yan­ni Kehagiaras.

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