16 Notes on “Falernum #9”

1. I had both the Bit­ter End and Don The Beach­comber’s Mai Tai at your Wharf Rat night. Both were fan­tas­tic.

2. I made a batch of this and it is my new favorite ingre­di­ent. It was so quick and easy also! I have been mix­ing 1 oz faler­num, 1/2 oz pimen­to dram, 1/4 oz lime juice, 2 oz ton­ic water, and 2–4 dash­es bit­ters and serv­ing over ice. Very pop­u­lar at our house right now.

3. Awe­some! That’s what I like to hear! Your drink sound deli­cious. Have you checked out the Orgeat recipe yet?

4. Not yet, but that is next on my list.

5. Just won­der­ing why on earth this (excel­lent) recipe only keeps for ‘a month’. With 6 oz of over­proof rum in it sure­ly it would last con­sid­er­ably longer?

6. Michael- This should last a month and a half, two months would be push­ing it. Try and use a wine vac­u­um pump will help store longer and pump the air every­day. After time you will notice the lime juice will get funky.

7. Touch­ing on Michael’s com­ment, could you keep the rum/extract/simple syrup and add the lime just pri­or to serv­ing? I mix at home so I try and lim­it my per­ish­ables to small batch­es or bet­ter, alter so they will keep. I’ve found adding a bit of vod­ka will keep grena­dine longer with min­i­mal change to the pro­file… Its a trade off but with out the vol­ume, its my best option.

8. I’ve actu­al­ly start­ed doing this with my faler­num. I’ve noticed the lime juice would start chang­ing col­or after a week and the fla­vor would drop off. This is a smart idea to stretch the life of faler­num. I like to add a shot of vod­ka to all my syrups. The more vod­ka you add you will start to turn your syrup into a liqueur. I do not like to waste these tasty hand craft­ed syrup & liqueurs also. I think the best solu­tion is to just drink more.

9. I did a tast­ing of 4 cock­tails. I squeezed limes for 2 days, on the 3rd day I squeezed one batch in the morn­ing and then again right before the tast­ing. I was shocked at how much bet­ter the juice was when it was fresh, the juice squeezed a few hours pri­or was not as good but it was­n’t that notice­able, but the juice that was just 24 hours old was very dif­fer­ent and not near­ly as good and the 48 hour old juice was unac­cept­able. I was sur­prised how quick­ly it oxi­dized. In the home bar set­ting, there is no excuse to fresh squeeze every­thing. In the bar, squeez­ing before a shift may be the only option. I guess the point of my ram­bling is that adding cit­rus before you have to seems like a mis­take. I will take you up on your drink­ing more advice! 🙂 its the only way I can try more recipes… how­ev­er I may need to open a bar just so I can try new things.

10. Made my first bot­tle of Falerum and Last week made the Orgeat syrup look­ing for­ward to com­pare the two Mai Tai Veri­ons

11. You can’t lose with either recipe. I’d like to know which Mai Tai you think is best.

12. Josh,

    Great recipe, I have adapt­ed from this for our house faler­num at work. I beefed up the gin­ger a lit­tle bit and am also adding toast­ed all­spice.

    When you strain out this soaked hi-proof rum do you add more Wray & Nephew if your yield is below 6oz? I have found that I lose some booze dur­ing the soak­ing process and adjust my lime juice and sim­ple accord­ing­ly.

    Great recipe and web­site!

    Cheers,

    Ryan

13. Ryan,
    Have you seen my Aper­ol Faler­num? Late­ly I have been doing my faler­num with­out lime juice. The lime juice gets a lit­tle funky after a week on me. In my Aper­ol Faler­num I have 10 oz of booze. I don’t see why you could­n’t add more Wray & Nephew or a light rum, or a vod­ka, to thin it out a bit. Let me know what you come up with.

14. Josh,
    I’m def­i­nite­ly going to try mak­ing that aper­ol faler­num. I dis­cov­ered recent­ly how use­ful an aero­press cof­fee mak­er can be for mak­ing my faler­num. I have found good results with infus­ing each ingre­di­ent one at a time(using the same rum base to infuse each). Each ingre­di­ent infus­es at a dif­fer­ent rate, so I mon­i­tor each phase by smell and test until I reach my desired aroma/taste. The order of infu­sion that makes sense to me is: almond, gin­ger, spices, zest. this also helps with the final col­or because because you are infus­ing the bright­est ingre­di­ent last. Using the aero­press each time real­ly helps with sep­a­rat­ing the impu­ri­ties in the rum. Corn & Oils are my favorite with this. Anoth­er fun thing to do is to make cock­tails with the rum base before adding in the sim­ple. Dilute it down with some cheap white rum and make daquiris all day! if you are ever in Seat­tle check out The Whale Wins bar!

15. Great recipe, and thanks for shar­ing all the knowl­edge. A slight change to process made this go quite a bit faster. I put all the aro­mats and alco­hol into a 1 liter whip­ping siphon, gave it 3 nitro charges and in two hours we had a batch of bril­liant stuff. I know not every­one has a siphon, but if you do it’s great tool. We make tons of foams for cock­tails with the siphons as well, and inter­est­ing things like car­bon­at­ed negroni’s. The siphon can add a whole new dimen­sion to a well stocked bar set up.

    Thank again for all the great knowl­edge!

16. But why would you want it too??