2023 attempt
Paul Clarke’s Falernum number 10: https://thelosttikilounge.com/ingredients/falernum-guide/
- 6 oz Overproof White Rum – Wray & Nephew recommended
- 9 Limes, zested – preferably organic
- 40 Cloves, toasted – buy a new pack – don’t use the ones from last Christmas!
- 2 tbsp Blanched Slivered Almonds, toasted
- 1/2 tsp Almond Extract
- 2 oz Fresh Ginger, peeled and sliced or julienned
- 14 oz Rich Simple Syrup – 2:1 ratio, cold preparation
Method
- Zest the limes with a microplane grater, zester or vegetable peeler, making sure to leave all the white pith behind. And watch those knuckles! Adding human flesh really won’t enhance the flavour.
- Toast the cloves in a dry pan over a medium heat, shaking frequently, just until they begin to become aromatic, then remove from the heat.
- Toast the almonds, shaking frequently, until they begin to turn light brown, then remove from the heat.
- Peel the ginger and either slice it into thin batons or julienne it.
- Add the lime zest, cloves, almonds, ginger and the rum in a pint-sized jar and allow to macerate for 24 hours. Every now and then, take a moment to review your creation. It looks green, strange, almost luminous. Give it a shake. Awesome.
- Strain the infusion into your final container through a muslin or a moistened cheesecloth. Make sure to give it a good squeeze at the end to get every last drop of potent liquid out. If it’s still a bit ‘gritty’, run it through a second time, or if really stubborn try something like a coffee filter to help refine it.
- To make the rich simple syrup, add 2 cups of sugar (preferably super-fine) and 1 cup of cold (or slightly tepid) water to a large jar. Seal the lid and shake until the sugar is completely dissolved. If you’re struggling to get it to liquefy, add it to a pan and put it on a very low heat, stirring every few minutes until the liquid is clear.
- Measure 14 ounces of your syrup and pour into your final container along with the rum infusion and the almond extract, give it a shake to combine, and you’re done!
2024 attempt
Basically the 5 Min Mixing Up Tiki method, but with some of the ingredients doubled for more flavor.
Makes 375ml. I doubled it.
Gum syrup, 1:1
- 125ml water
- 125ml cane sugar
- 20g gum arabic
- 1g citric acid
Blend together with an immersion blender.
Infused Rum
- 187.5ml rum (Lemon Hart 151)
- 3g whole cloves
- 12g lime peels
- 10g chopped ginger
- 30 drops almond extract
Blend together with an immersion blender and let mingle for an hour or two while you have dinner or finish work. Strain and filter.
Mix both together and shake. Should be shelf stable.
Notes
In the future I think I’ll make this again, but with a bit of nutmeg and allspice.