Falernum – really the name seems to just roll off the tongue right? Emphasis on the num part here or should we say the ‘yum’ part because here at BartenderOne there is nothing better than a bit of quality homemade Falernum in your Caribbean style cocktails.
In a nutshell Falernum is a sweet syrup that is composed of many spices and liquids and each version changes according to the different house recipes that you check out.
Our personal recipe for Falernum, as with all of our house drinks is listed below, and this is one that you should definitely try considering the how easy it is to create! We chose to create ours during our culinary experimentation day with Lauren Mote – more recipes from this incredibly insightful day are in our previous blog posts!
We started off by simply combining the spices, lime zests and ginger together in a jar along with rum. Then this was all placed into an ISI (or a soda siphon if you prefer) and charged twice with two separate cartridges, shaken round for five minutes and then poured into a bowl along with your simple syrup then badda bing badda BOOM your Falernum should now be perfecto!
Like I said above it is a must try considering how easy it is so give it a go and remember to check back soon for some more awesome house recipes from your buddies here at BartenderOne!
Falernum – this makes 16oz
• 8oz rum (Wray and Nephew Overproof or El Dorado 151 if you’ve got it, but any good white rum will work)
• 50 cloves – 3.85g
• 1T whole allspice – 6.5g
• 1 nutmeg
• 8 limes, zested (Make sure to get as little pith as possible, nitrogen cavitation seems to really go for the bitter flavor in pith) – 74g
• ½ cup thinly sliced ginger coins (I used a mandolin to slice it paper thin)
• Equal parts high proof spirit to equal parts sugar syrup.
• Put rum into ISI/Siphon and then all ingredients into it.
• 2 N02 cartridges. Infuse them – charge them.
• Shake the ISI around for about 5 minutes so the air has no where to go so it pushes onto itself. Let all the gas out.
• Pour into bowl.
• Pour simple syrup 1:1 sugar & water. 200 ml.