Falernum
Christian Leue
Makes about 24 ounces
Ingredient
A spiced tonic of Caribbean origin, falernum is richly textured, a beautiful amber color, and redolent of clove, lime, and almond. It's quite lovely on its own over ice, but my favorite way to use it is in a Jet Pilot Cocktail.
Ingredients
2 long peppercorns
30 cloves
15 allspice berries
1 star anise
30 cinnamon buds
30 grams almonds (something flavorful like Sicilian ones or Marconas)
4-5 whole mace blades
6 ounces white overproof rum (180 ml) - prefer Wray & Nephew
2 ounces aged rum (60 ml) - prefer El Dorado 12 Yr
1/4 cup fresh lime zest (8-12 limes, depending on size‡
3 ounces (by weight) fresh ginger, peeled and thinly sliced (85 grams)
2" piece of vanilla bean, split
2 ounces orgeat (60ml)
1 1/2 cups sugar (320 grams)
8 ounces water (240ml)
Directions
In a small saucepan over medium-low heat toast the long pepper, cloves, star anise, cinnamon buds, and cloves for a few minutes, until fragrant. Gently crush them along with the mace blades, and combine with the two rums, the lime zest, ginger, and vanilla in a jar with a tight fitting lid.
Allow the jar to steep in a cool and dark place for 3 days, shaking occasionally. Strain the liquid into a clean jar (reserve the solids), and add the orgeat, sugar, and water. Cap, and shake well to combine and to dissolve the sugar.
Store in the refrigerator for up to a year. Some separation is normal, simply shake to recombine, or decant off the solids for a crystal clear product.
