DIY Falernum

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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.

DIY Falernum
1/3 cup raw almonds (sliced)
30 cloves
1/2 cup light rum
8 limes
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.

Hot Buttered Pumpkin Rum

pumpkinhotbutteredrumNow that it’s finally starting to feel like fall, it’s time to get cozy with some hot drinks. I got together with Savvy Housekeeping to mix up this delightfully autumnal pumpkin variation on Hot Buttered Rum. It has a pleasant spice mix and satisfying consistency, in addition to helping to keep you nice and warm. Use a dark or gold rum for the right flavor.

Hot Buttered Pumpkin Rum

2 tablespoons Pumpkin puree (canned is fine)
1 teaspoon Brown sugar
1 teaspoon Ginger
1 teaspoon Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Nutmeg
1 tablespoon Butter
2 ounces rum
Hot water (enough to fill the mug)
Cinnamon stick for garnish

Combine the pumpkin and spices in a mug and mix thoroughly so that they are completely integrated. Add the rum. Put the butter on top so it is floating in the rum. Carefully pour hot water over the drink. Stir with a cinnamon stick or spoon.

Photo by Savvy Housekeeping