Falernum

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.

Author

Christian Leue

Servings

Makes about 24 ounces

Category

Ingredient

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

1. 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.
2. 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.
3. 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.