You may not have heard of falernum, but if you love Tiki cocktails then you probably love falernum. It’s a combination of lime and spices, either as a rum liqueur or a syrup. Give it a try! This recipe brightens the sour notes of citrus and adds a hint of spice.
1/3 cup raw almonds (sliced)
1/2 cup light rum
1/2 cup sugar
2/3 cup water
Toast the almonds on a cookie sheet at 400 degrees for about five minutes, until slightly darkened and fragrant. Let cool. Put almonds and cloves in a jar with the rum. Steep for two days. Zest limes and add zest to the jar. Steep for one day, then strain through cheesecloth. Juice four of the limes and strain juice into pot with water and sugar. Bring to a boil and cook until sugar is dissolved, about five minutes. Let cool. Combine with strained almond and clove infusion. Strain entire mixture through a coffee filter (optional). Let rest for 12 hours before use.
The recipe I created and posted here was first published on Serious Eats in my DIY vs. Buy column.
Let me say it again: Hurray for fall! If you’re looking for a refreshing drink that has a touch of fresh apple and spice, this is the recipe. The bubbles from the club soda made this a good choice for day drinking.
This recipe was developed with Brugal Especial Extra Dry rum, and I’ve found that, as the name says, this really is an extra dry rum without as much sweetness as most silver rums. That worked really well with Demerara (or raw sugar) syrup. With a little tasting and adjusting, you can use a silver rum and/or a rich simple syrup (which is a syrup made with regular white syrup in a 2 parts sugar, 1 part water ratio). Falernum is a liqueur made with lime, cloves, almonds, and rum. Velvet is THE one you’ll see around commercially, but it’s easy (and delicious) to make your own.
High & Dry
2 ounces rum
1/2 ounce Velvet Falernum (or make your own falernum)
1/2 ounce cane syrup or simple syrup made with Demerara sugar
1 ounce fresh lime juice
1 ounce club soda
3 dashes Angostura bitters
Muddle apple wedge in the bottom of a mixing glass or cocktail shaker. Add all other ingredients (except club soda) and shake with ice. Strain into a highball glass over new ice and top with club soda. Garnish with an apple slice.
Recipe by Trevor Schneider, Goldbar
Photo by Emmanuel Cayere