Homemade Falernum

2023 attempt

2024 attempt

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.