RumDood’s Falernum #2
- 8 oz Wray & Nephew Overproof Rum
- 2 oz Lemonhart 151 Rum
- 2 oz (by weight) minced or shredded ginger
- Zest of 8 limes
- 40 whole cloves
- 2 anise stars
Combine the above ingredients in a jar or bottle and let sit/steep for 24 hours After steeping, strain the contents of the jar through cheesecloth or a coffee filter – making sure to squeeze and ring all liquid out of the solid ingredients. Then add the following ingredients to the jar:
14 oz Simple Syrup (2:1 sugar to water, cold-process)
.25 tsp Almond Extract
3.5 oz Fresh Lime Juice
1 oz Fresh Lemon Juice
Shake the new mixture good and hard until everything is thoroughly mixed and you have a greenish-yellow mixture. It’s ready to be used right away!
So, the fall menu has brought us to new reaches of cocktail nerdery...
This awesome liqueur is a staple to those seeking expertise in tiki cocktails. However, we're interested in it for other reasons.
Ya see, a major flavor component in falernum is its spices: clove and star anise (some will add others - This is where you take creative license). What better way to usher in the fall/winter with a spiced beverage?
There's several brands of pre-packaged falernum, but, as usual, our curiosity is taking over – we gotta make the stuff from scratch!
So, next step – find a recipe!
For our first attempt we're using RumDood's latest concoction. Homeboy is one of few elite internet gurus on all things tiki/rum. And his falernum recipe? It's relatively basic and obviously well-researched, not to mention, it sounds really tasty! Check it:
Unfortunately, we couldn't get our paws on the Lemon Hart 151 before our impulsive tendencies set in! We substituted an extra oz of Wray/Nephew as well as an oz of another Demerara rum: El Dorado Rhum 12yr. As RumDood mentions, folks will often number their falernum... since it isn't quite the same as the Dood's recipe, we'll be naming this potion EL(DO) FALERNUM #1. ha
PS: we're rookies when it comes to this process. Any advice is welcome. If you have any experience in homemade liqueurs and/or falernum, give a shout
PPS: if you'd like to learn a bit more about the history of the stuff, check out Darcy O'Neil's post about what might be the first use of the stuff
Just unleashed that little jar of tropical fury – WOW – it's fragrant to say the least!! The anise was a perfect touch and definitely adds spicy notes. The ginger takes a backseat to the cloves and lime, but, again, that star anise brings a dynamic aroma and drinking experience. Props Mr. Dood. The stuff is good alone over ice, but we've opted to test a classic cocktail recipe:
Corn 'N Oil
3/4 oz Falernum
3/4 oz Fresh Lime juice
2 oz Dark Rum – "Oil" – we used Goslings
Shake and strain over ice. It's tradition to squeeze half a lime for the juice and garnish with the spent lime half. We used a fresh wedge. The ratio of Falernum to Rum is different all over. Velvet Falernum, a pre-packaged brand, recommends 3:1 Falernum to rum. Barf (Unless you have a strong urge for sugar, that's a tough one to swallow)!
The result? Basic and delicious! The spices still linger!! It's the perfect beverage for a San Diego Holiday season... imagine another 75 degree San Diego turkey day with one of these bad boys in your mit. Yum! Pair it with some spiced pie, maybe pumpkin, and prepare your friends cuz the mind-blowing is about to start
It apparently originated in Barbados. Can't get a confirmation on that, though. And we're not to sure why the "Corn" – if you have details, fill us in!
Happy mixing - and thanks again to RumDood for the awesome recipe